BlendingRoom

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BlendingRoom Blending Room are coffee roasters based in Hull, East Yorkshire. Visits to the roastery are welcome.

26/10/2026

Want a larger espresso dose (20g instead of 15g)? Your portafilter and basket depth might be the limit.

If the dose exceeds the basket depth, a bottomless portafilter lets you fit a deeper basket that protrudes the base — originally a training tool, now useful for bigger doses.

CoffeeRoaster EspressoDose BottomlessPortafilter UKCoffee CoffeeTips

25/10/2026

Saturday markets have been the bedrock of the business for 17 years.

Sunrises, good people, coffee roasted for the stall… and the days the weather wins and you have to pack it in.

Thanks to everyone who still came out in the rain and cold at Beverley Market. I hope you enjoy the coffee.

BeverlyMarket UKCoffee CoffeeLife HomeBarista NorthernUK

24/10/2026

I still prefer washed coffee like Bochesa.

Classic washed Ethiopian coffee remains the benchmark for clean, complex flavour, and this week’s Bochesa is a perfect example.

Fermentation techniques and infusions are everywhere right now, but high-quality washed coffees from Ethiopia offer real, unadulterated complexity. Nothing added—just coffee that’s delicious on its own.

Bochesa is clean, crisp and sweet, with notes of florals, blackberry, lime, toffee and caramel. It’s an extremely light roast (Agtron 105), carefully developed to work across brewing methods, though I prefer it as a filter.

This is the kind of coffee that first drew me to specialty coffee.

📍 Available now theblendingroom.co.uk

23/10/2026

What Does Dose Mean in Coffee?

In this quick explainer, I break down one of the simplest—and most useful—coffee fundamentals: dose is the amount of coffee you put in your basket, V60, or cafetiere. A larger dose means more coffee; a smaller dose means less.

Why does it matter? A bigger drink or cup often needs a bigger dose to keep the flavour balanced. This applies to espresso, Hario V60, cafetiere, or any other brew method.

As a general rule, adjust your dose to match the size of your coffee vessel for balanced flavour.

Cafetiere CoffeeTips UKCoffee

22/10/2026

Dose, yield, and time: understand these essentials of brewing coffee.

Whether you’re new to specialty coffee or coffee in general, dose, yield, and time are the foundations of a consistent, delicious cup.

Master these three metrics, and you’ll stop guessing and start brewing repeatable, tasty coffee at home.

UKCoffee CoffeeBasics

21/10/2026

Why Coffee Roasting Never Feels “Done”.

Even after 18 years and thousands of roasts, coffee still throws me curveballs.

This week, I roasted a coffee I thought I’d nailed. But after cupping it, I realised there was room to improve. I adjusted the profile and cupped it again, but there was still room to improve. That’s the real job.

Coffee roasting is equal parts frustrating and wonderful—a bit of dark art mixed with constant learning. No matter which way you turn, there’s usually another bump in the road. If you’re a home roaster or just getting into specialty, don’t be dismayed. Even old-timers can get into a pickle!

Green coffee buyers delight.There's literally nothing better than opening a bag of G1 washed Ethiopian coffee. Roasting ...
20/10/2026

Green coffee buyers delight.

There's literally nothing better than opening a bag of G1 washed Ethiopian coffee.

Roasting it is pretty special as well.

Preparation is the key to being a good production roaster. Having a list of what to roast ordered by weight, end colour ...
19/10/2026

Preparation is the key to being a good production roaster.

Having a list of what to roast ordered by weight, end colour destination and order requirements is a good way to start your production planning. Sort a good Spotify playlist too 😏

18/10/2026

Learn coffee by doing, not watching.

Has the internet encouraged us to try less and watch more?

I spend a lot of time sharing tips from The Blending Room, a specialty roastery in Northern UK, but real learning comes from experimenting yourself.

Before endless YouTube tutorials, we simply tried things.

Here’s a simple task to get your hands dirty: buy two bottled waters and draw some tap water. Taste them side by side and note which you prefer. Why? Water makes up 90–98% of your cup.

Every water is different. Understanding yours is one of the highest-impact upgrades you can make to your home brewing—no new gear required. Pat yourself on the back for doing it yourself.

17/10/2026

4 days off roast—and already this fruity?

I had a terrible night’s sleep as a cold was coming on: my nose was half blocked, my throat was itchy, and yet I could still taste and smell this coffee clearly.

Introducing Omuwhere, a naturally processed coffee from Uganda. I roasted it lighter than any coffee I’ve roasted before (118 Agtron), while still maintaining balance and good inner-bean development.

Cup notes (4 days off roast):

- Cherry
- Black tea
- Lots of ripe Victoria plum
- Crisp, polite dark chocolate finish

I designed the roast profile (recipe) with transparency in mind: clean-cup flavours, ripe fruitiness, and good clarity. That meant leaning heavily on a ‘filter’ roast profile. As a result, you’ll get the most from this coffee when brewing it with anything other than espresso.

If you can hold on to your bag for 3+ weeks after roasting, you’ll also experience the powerful benefits of resting an extremely light coffee roasted on a Loring. Try it—you’ll be amazed by how much the coffee opens up!

Shop / tasting notes: https://www.theblendingroom.co.uk/products/omuwhere

Address

30 Unit Factory Estate
Kingston Upon Hull
HU34AY

Opening Hours

Monday 8:30am - 5pm
Tuesday 8:30am - 5pm
Wednesday 8:30am - 5pm
Thursday 8:30am - 5:30pm
Friday 8:30am - 5:30pm

Telephone

01482 212409

Website

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