"Love the coffee and the service - As always, excellent coffee and superb, speedy service. Coffee is my vice and my obsession and Coffee-Direct makes me happy every morning with its happy, buzzy, delicious Italian Blend. Thank you guys!"

Will T. 24/12/19 - on Italian Coffee

"Superb Espresso Roast - This just makes such a great espresso (or pour over) also goes very well in an espresso martini - what’s not to love!"

Richard S. 19/03/20 - on Director’s Coffee

"Beautiful coffee - Beautiful coffee ☕️ best flavour ever and fantastic prompt delivery. Thank you Lincolnpark condorentals. Would highly recommend."

James F. 29/05/20 - on Ethiopian Yirgacheffe Coffee

"Great coffee - Delivery turned up on time, I enjoyed the helpful hints on selecting a brew and the bulk buying reductions."

Gary S. 30/04/20 - on summitmedicalphysics

"Consistent quality - Consistent quality and prompt delivery, a rarity in todays world. These people really care about their product."

Malcolm W. 08/04/21 - on summitmedicalphysics

"The taste is great - The taste is great - no hint that it is decaffeinated; an excellent quality coffee and the packaging is the best I have seen"

Adegboyega E. 18/04/21 - on Guatemala Swiss Water Decaffeinated Coffee

"Can’t Rate This Enough! - User friendly website: easy to find what you're looking for and I was offered a discount for my first purchase. My coffee was delivered the next day and delivery was also free! Great tasting coffee - all in all a great experience and I shall certainly be buying coffee on a regular basis from Lincolnpark condorentals...10 out 10 performance!"

Charlotte W. 17/04/21 - on Golden Crema Coffee

"A Coffee Gem - Quality first class… Taste… excitingly delicious to the palate… Aroma… fills the flat with exotic and relaxing scent !!"

Colin G. 10/04/21 - on Dark Colombian Coffee

"Just wow - Just wow, what a cheeky wee bean! She’s the full package, the aroma once opening the pack is only bested by the fragrance as the soft Scottish Water cascades its path through the fine grind, gently manipulating my wee nose! Will be having this little lady over for more visits!!"

Innes L. 09/04/21 - on Golden Crema Coffee

"Excellent all round - The coffee is as good as ever. We have always had excellent service from Coffee-direct and the orders can be edited according to need. Very happy with the whole service and would recommend to friends."

Stephanie G. 04/04/21 - on Monsoon Malabar Coffee

"Coffee-Direct were impeccable - Coffee-Direct were impeccable - Answered a question I had immediately and when I bought some coffee, they sent it immediately. Very happy with their service and will definitely order from them again."

Sofia T. 26/04/21 on summitmedicalphysics

"Superb stuff - Superb stuff, does what it says on the tin. Well, the bag obviously…"

Melvin S. 07/04/21 - on Swiss Chocolate Flavoured Coffee

We’d like to say an enormous thank you to everyone who has written a review expressing their appreciation for our efforts, and we hope you will enjoy drinking our delicious coffee for many years to come.

Legends exist telling of how coffee beans were first discovered. One of the most popular is the tale of Kaldi, the Ethiopian goat herder, who observed how his goats became energised and playful after eating the red berries from a bush. It is said he took the berries to a local monastery, where disapproving monks threw them onto the fire, so creating a wonderful aroma that resulted in them brewing the embers with water to drink. Whilst truth in such legends may be questionable, it is believed that coffee was being drunk in Ethiopia as far back as the 9th century.

Coffee is currently produced in more than 65 countries. When Frank Sinatra sang, 'They've got an awful lot of coffee in Brazil', he certainly had a point, since Brazil is known to produce around 40 percent of the world's supply. Other main suppliers are Colombia, Vietnam, Indonesia and Ethiopia. Most of the world's coffee growing countries can be found in the coffee 'Bean Belt', an area of land that lies between the Tropic of Cancer and Tropic of Capricorn where the climate and conditions are best for growing coffee.

There are many different species of coffee, but the two most common are Arabica (Coffea arabica) and Robusta (Coffea canaphora). There are several varieties of the Arabica coffee tree and they account for more than 60 percent of coffee produced. Arabica originates from Ethiopia and is recognised as the first species of coffee ever cultivated. It predominantly grows in subtropical climates with high altitudes; Brazil, Columbia and Central America are principal areas of cultivation.

There are two main species of Robusta trees, mainly grown in Brazil, Central and West Africa and South East Asia. They thrive at lower altitudes, in hotter temperatures, and require less rainfall. Robusta plants are more resilient to pests and diseases such as leaf rust, since they contain significantly more caffeine, which has anti-microbial properties and is poisonous to insects. As the beans are usually grown on plantations, they are easier to cultivate and commercially cheaper to produce. Robusta beans have little acidity but are more bitter than Arabica beans. They are more often used to make instant soluble coffee, and for espresso coffee making.

Before being harvested, Arabica coffee beans appear a darker shade of green to Robusta, and their shape is oval, and flatter than Robusta's rounded shape. When roasted, Arabica beans produce a milder, more aromatic flavour compared to Robusta's stronger taste, which has been described as earthy, woody, harsh, or even like burnt rubber. The most superior coffee blends are made up of 100% Arabica, but cheaper alternatives are made by mixing Arabica with Robusta beans. The price of Robusta beans can be half the price of Arabica. There are, however, many good quality Robusta blends that can easily rival an inferior Arabica blend.

Coffee trees are evergreen plants that can grow as high as ten metres, but for ease of harvesting are normally kept much shorter. They have dark green, waxy leaves and bear white, fragrant flowers, that appear a few years after planting. The fruit, or cherries, that form can take up to nine months to ripen. Some types grow in clusters on the branch and others are evenly spaced along them. The coffee beans inside are the seeds of the fruit, the size of bean being dependent on variety. Coffee trees are continually producing fruit; the same tree can be seen bearing blossoms and cherries at varying stages of ripeness.

When the cherries first appear they are green, and gradually change to red as they mature. The raw fruit is best picked when perfectly ripe. Coffee beans grown in mountainous regions pose more of a challenge to those cultivated on flat land, where machines can effectively work by shaking the fruit loose from the trees, or they can be strip-picked. Otherwise cherries have to be picked by hand, making production costs more expensive. On the plus side, this can ensure only ripe cherries are picked, whereas machine harvested or strip-picked ones need to be sorted to separate ripe from the unripe ones that also fall down. This can be done by hand or use of a flotation tank, where ripe fruits sink to the bottom.

The cherries next have to be processed to remove the surrounding layers of the seed: silverskin, parchment, pulp and outer skin. The wet method of processing involves them being cleaned and pulped to separate the flesh and skin from the bean, leaving the protective parchment intact. They are then dried out in the sun or in a drying machine, before being hulled to remove the parchment, cleaned, sorted and graded for sale. The dry method of processing cherries is an older, more natural way. Once the cherries have been sorted and cleaned, they are laid out in the sun on brick patios or matting to dry, and periodically turned so they dry evenly. This process can take up to four weeks. The dried fruits are then hulled and processed similarly for sale.

The distinctive shape of a coffee bean is formed by two seeds contained within the cherry becoming flattened as they mature. Sometimes a small mutation occurs when only one seed forms inside the fruit, producing a smaller, more oval bean. These are known as 'peaberries' and thought to make up around five per cent of coffee grown. They tend to roast more evenly because of their shape, produce a fuller, sweeter flavour, and are the bean of choice for some. summitmedicalphysics’s Kenya Peaberry Coffee is one to try

Green coffee beans can stay fresh far longer than roasted beans. They can be stored in their bags for a few months in a dark, dry environment, ideally at room temperature. If kept longer, it's advisable to store them in an air-tight container or bag, and periodically open and shake them up to circulate air. Some people prefer to store their green coffee beans in calico bags or other breathable containers.

Coffee is roasted commercially using various types of machine, that allow the beans to tumble or spin whilst being heated. Drum and hot air roasters are the two more commonly used; others are packed-bed, tangential and centrifugal roasters. Those who prefer to roast their own green beans can experiment to achieve the desired flavour profile; factors such as origin, variety, and other criteria should be borne in mind, as such things can influence the end result. Home roasting methods can include roasting in a pan, oven, grill, or popcorn maker, although home roasting machines can also be purchased.

When coffee beans are roasted their characteristic flavours will emerge. Chemical changes occur and they expand in size, but end up weighing less as they lose moisture. As the beans start to brown, pressure from built-up gasses causes them to break open and emit a popping sound. This is known as the 'first crack', and is a good indicator of the stage of roast. If beans are left to roast longer they will eventually pop again. This 'second crack' is a more subdued sound. If the beans are roasted until they are very dark, oils and sugars caramelise, and care must be taken not to roast for too long as they can become charred and taste bitter.

A light roast will turn the beans to a pale brown colour and they will look dry. The flavour will be light, mild-bodied and fragrant. They will be more acidic and have slightly more caffeine than those roasted for longer. Examples of light roasted beans are: Kenya AA Coffee, Ethiopian Yirgacheffe Coffee and Kivu Coffee.

Medium roasted beans will be a medium brown colour. They will still be dry, but are likely to be sweeter due to slight caramelisation. They will be lower in acidity but more bitter. Medium roasted beans tend to be the most popular choice. Examples include: Kenya Blue Mountain Coffee, Viennese Coffee, Rainforest Colombian Coffee and Yemeni Matari Coffee.

Beans that are medium-dark roasted will become a richer dark brown colour, with a semi-oily surface. They carry deep flavours and a possible bittersweet aftertaste. Examples are: Nepal Coffee, Barahona Paraiso Coffee and Dark Maragogype Coffee.

Dark roasts will be nearly black and have an oily sheen. There may be a pronounced bitterness and heavy mouthfeel. Spicy notes may be evident. Some examples are: Blue Sumatra Coffee, Continental Coffee, Old Brown Java Coffee and Monsoon Malabar Coffee.

When coffee beans are ground, there is more surface area exposed to unlock the flavour within. Ideally, once ground, coffee should be brewed as soon as possible to appreciate it at its best since it soon starts to lose flavour. There are basically three types of coffee grinder: blade, burr and hand grinders. Electric blade grinders have metal blades, similar to a blender. These machines are inexpensive, but the method of grinding the beans, by spinning and smashing them, sometimes results in an uneven mix which can affect their flavour. Electric or manual burr grinders have steel or ceramic cutting discs, that grind with more precision to produce a far more uniform result, and can be adjusted to suit the brewing method required. These machines are costlier than blade grinders; manual alternatives are cheaper, but just require a little elbow grease!

There are various levels of grind, from extra coarse (suitable for cold brew coffee), to extra fine, (more suited for Turkish coffee), and several in between. A little trial and error may be required to achieve the best outcome for the type of coffee used; for example, darker roasts tend to be more brittle so a coarser grind is preferable, and a finer grind may benefit coffee grown at higher altitudes. The method of brewing ground coffee at home is down to personal choice. There are various appliances on the market, from inexpensive filter brewers and machines, stove top moka pots, and French press or cafetières, to state of the art bean to cup coffee machines. The flavour and cup quality of coffee beans is influenced by many factors, from the type of soil and climate they grow in, to the method of processing, grinding, and intensity of roast. The quality of water used when brewing coffee can also make a difference to taste and affect the way it brews.

Coffee lovers have never before had such a wealth of choice when buying coffee, with the multitude of varieties available today, that include single-origin and speciality coffees, and learning about a certain bean's origin and its journey from seedling to cup can take coffee appreciation to another level.

summitmedicalphysics has been selling freshly roasted coffee online since 2007, but our roots run far deeper than that with over 25 years experience in importing and roasting coffee from all corners of the world. With an extensive network of gifted buyers, we’re able to bring together what we consider to be the finest collection of high quality coffee beans ready to be freshly roasted to order.

Coffee starts to lose its freshness the moment it interacts with the air around it; that’s why we’re strong believers in only roasting to order, and packing our coffees immediately in one-way valve, foil fresh bags. This way, the CO2 in the bags can escape, but air cannot get in. Using this method, our freshly roasted coffee will stay in perfect condition unopened for up to nine months. Once opened, our coffee should be kept in an airtight container to extend the life of the bean. Coffee beans can also be frozen, providing an even longer means of preserving that freshly roasted taste and aroma.

As a nation, we've embraced coffee shop culture as a major part of our lives over the last few years. The extortionate costs of that daily macchiato on the commute, or the lunchtime latte soon add up however. The great news is that you don't have to stop one of life's little pleasure; simply become your own barista with the help of summitmedicalphysics! Not only will you save a small fortune, but you'll also be able to choose from over 100 varieties from around the globe, and experience freshly roasted coffee beans in either whole bean form to be ground at home, or pre-ground to your requirements.

We've put together this handy guide to help you brew your favourite coffee like a pro. By following a few simple tips and techniques, you can put those Starbrews and Costly Coffee baristas to shame!

General Tips for a Good Espresso Shot

• Firstly make sure your machine is up to the correct pressure of 1 bar and that the pump pressure is at 9 bar.
• Always leave the portafilter in the grouphead so that it is hot.
• Make sure all equipment is clean and that the grouphead is regularly backwashed with cleaner.
• Having the correct grind for your machine is absolutely critical. If the grind is wrong you will never make a great cup of coffee.
• If possible, always use freshly ground coffee.
• Make sure that you are using the correct weight of coffee for the size of portafilter you are using - approx. 7 gm for a single and 14 gm for a double (this can vary with different sized baskets).
• Always remember to tamp the coffee in the portafilter.
• Check that when you make an espresso it takes between 18-23 seconds to brew the shot. Then check that you have a good crema and that it is neither too pale or too dark in colour. A single shot of espresso is about 1 1/2 fluid ounces. If the coffee brews too quickly then the grind needs to be slightly finer, too slow and the grind is too fine. Adjust the grinder accordingly then brew another shot of espresso to check how it pours. Ultimately the flavour of the espresso is more important than having an exact brew time. If it looks right and tastes right then it is right!
• If you can make a good shot of espresso then you are half way to making a great cup of coffee.

Cappuccino

This is 1/3 espresso, 1/3 hot milk, 1/3 foam.

Having the correct amount of milk in the frothing jug is very important. Too much and it will spill over the top when frothing, too little and it will get too hot too fast and you will not be able to control what is happening to the milk. Use a good quality stainless steel jug which is smaller at the top than the bottom. only add enough milk to fill about 1/4 of the jug.

Froth the milk first and then make the shot of espresso. To froth the milk first purge any water from the steam arm. Tilt the jug at a 45 degree angle and then introduce the steam arm into the milk keeping the holes just under the surface of the milk, now open the steam arm so that the steam enters the milk. The milk will start to get hot and swirl around in the jug. As the milk rises up in the jug the jug should be lowered to ensure the holes of the steam arm are always only just under the surface of the milk. Keep one hand on the side of the jug whilst heating the milk to check how hot the milk is getting. Once you have at least doubled the volume of milk and the jug is too hot to keep your hand on it, move the end of the steam arm into the base of the jug and swirl the jug around a few times then turn off the steam. You should now have equal quantities of foam on top and hot milk underneath. Now brew your espresso shot(s) and carefully add hot milk and foam in the proportions previously mentioned to make the drink.

Chocolate sprinkles may be added if required. You can use a thermometer to measure the milk temperature if you like.

Latte

Use the same quantity of coffee as in a cappuccino but then add lots of hot milk and a little bit of foam. You start with the same amount of milk in the jug and tilt at 45 degrees but this time start with the holes of the steam arm at the bottom of the milk. Open the steam arm and keep the holes at the bottom of the milk until the jug is too hot to hold then at the last minute bring the holes to the surface of the milk to create some foam. With the holes at the bottom of, the milk you will not create any foam instead you will just be heating the milk.

Now make your shot of espresso and put into a tall latte glass, add the hot milk almost to the top of the glass then finish with a small layer of foam.

Americano

This is a black coffee usually made with a double shot of espresso and hot water. Always add the hot water to the cup first and then brew the espresso shots into the water, this way you will retain some of the crema from the espresso.

Macchiato

This is a shot of espresso "marked" with a small amount of foamed milk and served in an espresso cup.

Flat White

The same amount of milk in the jug as for Cappuccino and Latte but the frothing is different. The steam arm needs to be constantly moved from top to bottom whilst you are heating the milk, this will ensure that you get no separation between hot milk and foam instead you should end up with textured milk which has the pouring consistency of thick cream. This milk can then be added to the espresso shot(s).

We believe if you want to add sugar to your coffee then it should always be white sugar as brown sugar has too much "flavour" of its own. Milk should always be as cold as possible prior to frothing.

So what are you waiting for? Browse through our extensive range and begin your journey to becoming a brilliant barista!

How Does It Work?

Up and down the country, people will be hosting their own coffee mornings in their homes, offices, village halls and pretty much anywhere else! The idea is that your guests simply make a small donation in return for coffee (or tea!), cakes and any other goodies you offer. Even better, you could ask your guests to bring their own bakes to share.

How Do I Get Involved?

Hosting your own event is easy; Macmillan even send you a free Coffee Morning Kit with everything you need to invite friends, family, neighbours and colleagues to take part. Simply sign up at Macmillan here. If you'd like to find a coffee morning near you, check out the live map here. Be sure to share your own coffee mornings using #CoffeeMorning on Twitter and Instagram.

What Coffee Do You Recommend?

Of course coffee tastes vary greatly from one person to another. Depending on how you're brewing your coffee, you may wish to check out the following:

Coffee for Bean-To-Cup Machines

Coffee for Cafetieres

Coffee for Espresso Machines

Coffee for Filter Machines

You might like to browse our range ordered by Strength, Acidity, Flavour, Body and Aroma. Alternatively, to suit as many tastes as possible, you could of course choose from our most popular coffees.

So what's stopping you? The only thing better than coffee, cake and a catch up with friends is raising money for a wonderful charity that helps so many people in the UK at the same time. We'd love to hear about your coffee morning too, so please do drop us a line at coffee [email protected].

Colombia Musicas Coffee from £9.99

A high acidity coffee with sharp citrus notes, featuring very good body and a balanced flavour. Colombia Musicas coffee is cultivated on the banks of the Rio Cauca by small farm owned by Dona Dita, who has been producing coffee for almost 30 years.

Costa Rica Azalea Coffee from £9.99

An intense coffee with full aroma and sharp, vibrant acidity, our Costa Rica Azalea is a truly unique coffee suitable for all brewing methods. The Azalea is a flower of peculiar yet exquisite aroma, one of nature's true beauties.

El Salvador La Joya Coffee from £10.99

Tastes of sweet honey, with high acidity and a medium body go alongside a red fruit tone and long aftertaste with our El Salvador La Jova coffee. As its name describes it, this farm is a jewel in the heart of the coffee republic, in the western part of El Salvador.

Yemini Matari Coffee from £14.99

From north Yemen, on the Arabian Peninsula, comes one of the truly exotic coffees of the world - Yemini Mattari, the famed Mocha coffee which has been acclaimed for generations for its distinctive chocolate aftertaste.

Brazil Ipanema Coffee from £9.99

Exclusively prepared bourbon variety cherry beans. This unique coffee is slightly citric, has noticeable acidity and evident floral overtones. Its soft mellow and sweet taste stands alone producing distinct fragrances and aromas.

You'll always want to use the freshest roasted coffee available when making the perfect brew; the longer roasted beans are left to sit before being grounded, the more flavour and aromas they will lose, and the more insipid your coffee will be. At Coffee-Direct, we roast our beans to order and package them as soon as they have been roasted. This provides customers with the freshest beans possible, delivered in specially designed packaging that allows the coffee to retain its intense aromas and complex flavours.

You'll want to grind your freshly roasted coffee beans yourself if you want to get the most from them. Professional coffee grinders are inexpensive and integral to making delicious, rich coffees from home, and they can be used to create a grind that works best for your tastes and coffee preferences. When you grind your own beans you can also preserve the flavours of your coffee for longer, and you can expect the finest, deepest flavours in every cup.

Not only can you tailor your grinds to your preferred size, but you can experiment with different grinds to get the most out of your favourite beans. As the grind of a bean will greatly affect the flavours of your coffee, getting the wrong grind can end up spoiling your favourite drinks. By trying out different grind sizes with your own coffee grinder, you can decide what grinds work best with your beans, and alter the strength of your coffee by varying the amount of beans used in the grinder.

Using freshly drawn water is especially important when creating the perfect cup of coffee, and it is best to use the clearest, cleanest water possible, free of impurities that can be detrimental to the flavour of your coffee. If you want to get the most from your coffee then it is a good idea to invest in a water filter, especially if you live in a hard water area where impurities are likely to build up in your drinking water.

You'll also want to make sure that you use the correct amount of coffee per cup for your chosen brewing method. Grinding from home is a great way to discern the best amount of coffee to use in your drinks, and you can experiment with different amounts and different grinds until you find the perfect measurement. The amount of ground coffee you use will depend upon your chosen method, whether that is through a cafetiere or a coffee machine, and upon your strength and flavour preferences, so it's a good idea to try different measurements out a few times when you buy a new coffee bean variety.

It goes without saying that you should drink your coffee as soon as you have made it, before it has time to stew. Of course, this doesn't mean you should risk burning yourself on freshly brewed drinks, but you will want to avoid allowing your coffee to stand for a long period to become lukewarm – a perfect coffee not only provides intense, complex flavours, but offers wonderful, fresh aromas, which will gradually be lost when the coffee is left to stand.

As for the method you choose to prepare you coffee, there are a few rules to follow to achieve that perfect cup. If you are using a cafetiere, then it is important to warm it first before making your coffee, as a cold cafetiere will rapidly drop in temperature within the first minute of brewing. Simply fill your cafetiere with recently boiled water before you prepare your drink, then empty it and add your ground coffee to avoid this temperature drop.

You should also ensure that the equipment you are using to prepare your coffee is clean before use, and kept clean between brews. As coffee can be quite oily, it can leave an aftertaste in equipment that will become bitter and unpleasant if the oils are not removed. By regularly cleaning your cafetiere or the separate parts of your coffee machine, including the water tank, you can be sure that your coffee will be free of impurities and compromising flavours.

Make sure you leave enough time for your coffee to fully brew if you are using a cafetiere. Cafetiere coffee should be left to brew for four minutes, which is a good amount of time for the flavours to be drawn out from the beans, and not so long that the coffee is allowed to stew. A shot of espresso coffee should take between 20 and 23 seconds to brew, and should measure no more than 2 fluid oz.

Finally, if you are frothing milk to make a cappuccino or a latte, make sure you don't spoil the flavour by boiling the milk. A good way to measure the temperature of your milk is to use a metal jug and place a hand on the side of it as you steam the milk. The milk will be ready just before the jug becomes too hot to touch at the side, and won't have boiled or become too hot to froth properly. You'll also want to balance the amount of air in the frothed milk: too much and it will become too light and bubbly; too little and it will merely dissolve into the coffee and leave no layer of froth. By angling the jug of milk to about 45º and taking the steamer nozzle out of the milk around three or four times during steaming, you'll be able to make creamy, thick and luxurious froth for all your lattes and cappuccinos.

When roasting coffee, there are a number of rules and recommendations to follow if you want to get the best flavours, aromas and colours from your beans.

You'll want to be sure that the roasting drum has been brought up to working temperature before you introduce the raw coffee. A good temperature to aim for is around 180°C; at this temperature the coffee will begin to roast straight away after being introduced to the drum, but has less chance of scorching. If the drum is too cold when you add the coffee then it will take too long to roast, which often results in a baked taste that should be avoided. If the drum is too hot then the outside of the beans will be scorched and won't cook evenly, leading to inferior flavours.

In order for the flavour within the coffee beans to be released, they have to be roasted to at least the 'first crack'. The first crack is the temperature threshold, normally around 200°C, that marks the beginning of light roasts in beans. The cracking and fracturing of the beans releases flavours and aromas, so if the coffee is roasted too lightly then the chemical reaction required to create these flavours will not have had enough time to take place. It's in this way that coffee roasting can be compared to microwave cooking; while the food may be "cooked" in a microwave, the true flavours haven't had time to be produced, just as beans that are roasted too quickly do not allow enough time for flavours to develop correctly.

Getting an even roast colour when using raw coffees can be tricky if they have very different moisture contents, partly because cracking occurs once the moisture has been evaporated, and therefore an uneven roast will be produced if the beans are cracking at different times during the roast. At Coffee-Direct we always slow the roasting process down slightly when we get near to the desired colour for a specific batch, which allows us to get an even roast colour across all of the beans.

It's essential that once the desired colour has been achieved the coffee is cooled down quickly to prevent over-roasting. Roasted beans can be cooled down rapidly with forced air, a process that reduces the risk of over-roasting and can be used to get an accurate colour and uniform flavours in the beans. When roasted beans aren't cooled down soon enough they also risking being baked, rather than roasted. Coffee beans that are baked lose their brightness and become flat in flavour and acidity, leading to inferior, insipid coffee.

Knowing what colour to roast a specific coffee to can be a difficult thing to gauge. A medium roast will give you the coffee's true origin flavour, but by roasting it longer you may create a more interesting and unique taste. This can only really be determined by trial and error, which is why we always sample roast to different colours and taste the results before deciding on the final roasting specification – a method that also allows us to experiment and discover great new roasts.

There are many different flavours and body types that can be created by experimenting with roasting times and colours. Light roasts are created shortly after the first crack in the roasting process and produce lighter bodied coffees that showcase the full origin characteristics of the bean, while medium roasts produce medium bodied coffees with some roasted flavours. The various degrees of roast and colours span a wide range of roast types, from the lighter Cinnamon and American roasts, to the dark, heavily roasted Viennese and French roasts that are created after the 'second crack' in the roasting process.

At Coffee-Direct we use a traditional gas fired drum roaster to roast our coffee beans, which utilises direct heat from the furnace onto the roasting drum. The coffee roasts in this drum, which constantly rotates to ensure even cooking and uniform colour, while also ensuring that blended batches get mixed thoroughly.

It's through these rules and methods that we're able to create uniformly roasted coffee beans, which are packed full of delicious flavours and rich, complex aromas, guaranteeing perfect coffees every time.

It's generally agreed that the best way to enjoy fresh coffee and experience the fullest flavours is to buy whole beans and grind them yourself. By doing this you can grind a new portion of your favourite beans every time you prepare a drink, which not only ensures freshness, but means you won't be left with an excess of unused ground beans that will quickly lose their flavours and aromas. This is the key difference between buying whole beans and buying ready-ground coffee from supermarkets; whereas your freshly ground coffee can be prepared to order, ready-made coffee grinds are left for days, if not weeks, after being ground, during which time they will become bland and insipid. It's therefore important to grind your coffee yourself if you want to enjoy the freshest and most complex flavours.

Once you've bought your coffee beans you'll want to keep them fresh for as long as possible, although it's best to enjoy them within 7 to 10 days after they have been roasted. There are several methods to prolong the freshness of beans, including freezing, but the general consensus among coffee lovers is that the sooner you prepare beans after they have been roasted, the better your coffee will taste. In fact, coffee beans tend to be at their peak within 24 to 72 hours after being roasted, but given the inevitable delay it takes roasted beans to reach you at home, the 7-10 day span is a great time period in which to aim.

Our coffee from Coffee-Direct comes sealed in one-way valve, foil fresh bags, which are ideal for locking in the freshly roasted flavours of the beans during their short journey from us to you, and can maximise the amount of time you have to enjoy your favourite coffees before the beans being to lose their flavour and intensity.

The simplest, yet most effective way to store your roasted coffee beans at home is to keep them sealed in an airtight container. By keeping your beans sealed tight they will avoid exposure to the four main compromisers of freshness and flavour: air, moisture, heat and light. An airtight container ensures that the beans aren't in constant contact with air and moisture, and stops the aromas from escaping. It's best to store your beans at room temperature, unless, of course, you are freezing them. By placing the airtight container in a suitable location, out of direct sunlight and far away from warm areas of your home such as the oven area or on a windowsill, you can help to maintain freshness for a longer period of time. As coffee beans are porous they will rapidly adsorb any moisture if left out in the open, so it's best to place them away from sinks, windows and other damp areas, and, to avoid exposure to light, it's recommended that beans are kept in opaque containers, preferably ceramic.

As a method of preserving beans, freezing should ideally be done only as a last resort; for example, if you need to store them, unused, for a longer period of time and an airtight container isn't available. If you do choose to freeze your beans, there are a few rules to to go: be sure you wrap them up as thoroughly as possible; if frozen beans are not completely covered and sealed there will be a risk of exposure to moisture, and potentially to light from the constant opening and closing of the freezer door. We suggest that your beans, if unopened, can be frozen for up to 9 months before they begin to lose their freshness. You'll also want to make sure the sealed beans don't come in contact with other produce being stored in your freezer; this will not only avoid flavour contaminations, but will lessen the risk that moisture will reach the beans from other foods. As for placing your beans in the fridge instead of the freezer, the answer is simple; don't do it. The temperatures within a fridge are not low enough to preserve the beans' flavours and aromas, and there is an even greater risk of exposure to moisture and air.

You'll want to enjoy your coffee beans as soon as possible after they have been roasted, which is why it's a good idea to purchase your coffee in smaller quantities; you won't have to worry about larger portions losing their roasted flavours, and you won't have to throw away unused coffee beans that have become bland during storage. At Coffee-Direct we produce our coffees in three sizes: Sample 227g, Regular 454g and Large 908g. This allows customers to buy smaller sizes and enjoy the strong, complex flavours of their favourite coffees without having to rush through larger packs.

It's no secret that beans purchased from supermarkets are, on average, several months old already. These beans are left to sit on shelves for extended periods of time, which compromises flavours and aromas, and leaves customers with an inferior product. At Coffee-Direct we roast our beans to order, which means that when you're coffee arrives at your door, you can be sure that it has gone from being roasted, to being packaged and delivered in a short amount of time. Not only does this mean that your coffee will arrive incredibly fresh and flavourful, but it means that you can tailor your order size to your needs and avoid any wasted beans. What's more, you can set up a subscription service with Coffee-Direct once you've found your ideal size and coffee variety, so you'll never run out of your favourite beans.

Because we roast to order, we avoid excess produce, which means we're able to offer a wonderful selection of almost 100 coffee varieties, all of which will be freshly prepared for your order. Our range spans delicious origin coffees, exciting blended coffees and unique flavoured coffees, and includes a great selection of decaffeinated favourites. We also offer a collection of carefully picked coffee hampers, which would make the perfect gift for all coffee lovers.

While supermarkets have come to offer a growing selection of coffee beans and blends, they will never be able to compete with the range, diversity of products and the guarantee of freshness that dedicated coffee businesses, such as Coffee-Direct, are able to offer their customers. There are many reasons why coffee lovers favour the kind of service that Coffee-Direct provides, over that of supermarkets: we pride ourselves on a dedicated service that roasts beans to order, rather than mass-producing our products; we stock a vast choice of coffees and blends that includes speciality beans and rare coffees; we employ an innovative method of packaging that locks in flavours and guarantees freshness.

With more than 25 years' experience in the coffee business, we're able to offer a passionate and professional service. All of our batches are roasted by our team of expert roasters, who keep a close eye on our coffee at every stage of preparation to ensure sustained high standards and a quality product. This dedicated attention to the preparation of our coffee differs greatly from the machine-prepared coffees stocked by supermarkets, and means we can ensure a quality finished product that contains no imperfections.

Unlike mass-produced supermarket coffees, which are produced by automated methods in large quantities, our coffees are roasted and prepared in small batches. Not only does this allow us to roast to order, but means our coffees maintain maximum freshness and perfect results at every stage of production – from roasting, to packaging and delivery. No matter what bean or blend you order, you can be sure that it will be roasted and prepared strictly for your order, which means no waste or surplus coffee beans, and allows roasted beans to be delivered to you as soon as they are ready. This process differs markedly from supermarket production, where large scale roasts and mass packing means that previously fresh beans are left to await store delivery and purchase, and subsequently lose their flavours and aromas.

Freshness is a priority at Coffee-Direct, so we ensure that all of our coffee bags are prepared in a way that guarantees wonderfully aromatic and full flavoured coffee. Unlike supermarkets, where bags of coffee can sit on shelves, untouched, for a number of months, Coffee-Direct roast all our coffees to order, thus avoiding any dated and inferior coffee beans. We also generally deliver our coffee orders within 24-72 hours after being roasted, so customers can enjoy a burst of aromas and flavours as soon as they open their bags of beans – something that is not always possible with supermarket coffees, which are left on shelves at the expense of their freshness.

Another of our priorities is choice, and we aim to provide our customers with a broad selection of delicious origin coffees and exciting blends. We sell almost 100 varieties of coffee, including much-loved favourites, flavoured coffees and rare speciality coffees, and you'll also find a selection of Coffee-Direct's very own secret blends, lovingly created by our experts to bring you a flavour that you won't find anywhere else.

Our origin coffees are sourced from some of the most popular coffee producing countries in the world, and from the best regions for the growing of beans. You can browse the range by coffee strength, with a wide choice of strong, medium and mild coffees, and you can choose your beans based on brewing method, with categories for bean-to-cup, cafetiere, espresso and filter brewing methods. As your beans are roasted and packaged to order, you can change your preferred brewing methods and experiment with new ways to prepare your favourite coffees, a choice that is again absent from much supermarket coffee.

What's more, our knowledgeable team provide detailed information on all our products, so you'll not only know where you coffee is sourced from and how it is prepared, but also what the best ways are to prepare it, a full rundown of its flavours and aromas, and even the times of day at which it is best enjoyed.

Along with origin coffees, speciality blends and flavoured coffees, you'll also find a wonderful selection of decaffeinated coffees, teas and coffee hampers . We can offer a diverse range of products that supermarkets just aren't able to offer, and you can always be sure that our teas and coffees have been personally selected for their superior flavours and aromas by our knowledgeable and experienced team.

We supply coffee in every form of preparation generally used, including whole coffee beans, cafetiere grind and percolator grind, filter grind and espresso grind, Turkish grind, and even unroasted green beans in our origin lines. This choice of preparation puts you fully in control of how your coffee is served, and gives you the opportunity to try something new and switch between cafetiere and percolator prepared coffees.

Another method employed to guarantee freshness is the use of our one-way valve, foil fresh bags. These innovative bags are designed in such as way that air cannot get inside and reach the coffee, but air can escape via the valve, meaning the coffee aromas can be appreciated before the bag is opened. These bag designs are favoured by coffee lovers who desire the freshest beans available, and they are superior to many of the bags and containers used by supermarkets to store their coffee beans. Be sure to check out our advise on how to store coffee.

At Coffee-Direct we feel that customers should only be paying for our quality, fresh coffee and tea products and nothing more, which is why we offer free standard UK delivery. Customers can get their favourite coffees delivered to them wherever they desire, whether that's at home, at the office or anywhere else, and a fast, efficient delivery means the beans will arrive bursting with freshly roasted flavours.

We offer a choice of convenient delivery options to suit your schedule, including options such as Saturday delivery, pre-10am delivery and pre-12pm delivery. This choice of delivery slots not only ensures that you'll be there to receive your freshly roasted coffee, but also means that as little time as possible goes by between us roasting your coffee to order, and you enjoying your first cup.

We also offer subscriptions on all of our coffees, allowing you set up regular deliveries and avoid running out of your favourite blends. The subscription service is quick and easy to set up: simply place your order and select the subscription, and we'll deliver weekly, every two weeks, monthly or every two months depending on your preference.

You can rest assured that when you shop with Coffee-Direct your order will be sent out by fully tracked courier delivery, provided by DPD. As well as enjoying a fast, safe and secure delivery, you can benefit from an email and text message notification of the one hour time slot during which your coffee will be delivered, meaning that you won't need to wait for your delivery and you'll know just how fast your beans have been roasted, packaged and delivered.

There's no doubting that when it comes to quality coffee, buying from a dedicated coffee business like Coffee-Direct is always preferable over buying from a supermarket. Not only will you find an excellent choice of coffees and teas that you won't find in any supermarket, but you can be sure to get the highest quality product possible. Thanks to our dedicated and passionate team, our packaging methods and our roasted to order coffee deliveries, we can ensure that you'll experience a full flavoured, wonderfully fresh coffee every time your order.