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Sample - St Peters

Sample - St Peters

This week are back at Sample!  An OG roaster out of St Peters who is a certified B-Corp. If you don’t know what a B-Corp is, they are businesses that reached the highest standard off verified social and environmental performance, public transparency and legal accountability. Read more about B-Corp here.
"Sample Coffee is a deliberately small business that believes in the power of little things making a big impact.
Thinking about tomorrow’s coffee ritual makes us just as excited as a kid before a school trip. And we acknowledge that this feeling is only made possible by the dedication of many individuals. From the grower back at origin to the roaster here at home; every tiny part counts.
Our daily work focuses on offering a consistently high-quality coffee experience in balance with a responsible business practice based on respect, generosity and joy. We do this by being present, paying attention to the small details and investing in long-term relationships with those who also care about their communities and lands.



"Pacemaker is our house blend, sweet with lots of body and created to suit milk coffee. Served black it has flavours of dark chocolate, and cherry ripe. Served with milk there are notes of Malteser, cherry, and vanilla."

66%: Colombia - Los Rosales
34%: Ethiopia - Arsosala

Roast date - 13/02/2023

Process - Washed

Flavour notes - Malteser Cherry, Vanilla


"Created originally to pair Flour and Stone pastries, Sweet Tooth has a rich body and low acidity. Served black it has flavours of 70% dark chocolate. Served with milk there are notes of milk chocolate & cookie dough."

66%: Colombia - Los Rosales
34%: Ethiopia - Mehamed Adanur

Roast date - 13/02/2023

Process - Washed / Natural

Flavour notes - Milk chocolate, Cookie dough

"Elias Quilcue Apio is a coffee producer with a proud indigenous heritage: the Paez people. His grandparents, who lived in the land he cultivates today, helped treat people in the community with natural remedies. They call this place El Diviso, nestled high in the southern mountains of Tolima, Colombia.
Elias got involved in coffee production in 2002. In 2019, motivated by a local association and after attending some workshops, he introduced numerous changes to the production process: harvest, infrastructure, handling… This immediately pushed up the quality of the coffee, which started selling in the specialty markets and brought a better income into the household."

Origin - Tomila, Colombia

Roast Date - 13/02/2023

Variety - Caturra

Process - Washed

Altitude - 1750 masl

Flavour notes - Poached pear, Pineapple, Plum

"Girma, a current member of Jabanto farmers group, started producing coffee in 1991 after spending several years trading other commodities between the Dilla and Biloya towns. Since then, he has become highly knowledgeable in harvest and processing techniques, constantly staying up to date with the latest trends and technology thanks to his close collaboration with the bureau of agriculture and research centre. This extensive experience has naturally led him to become a leader and organiser for the community of coffee growers around the region.

Today, Girma grows coffee on his own 7-hectare farm in the village of Biloya, and sometimes contracts it from other producers near the Sashamene village where he can source different varietals." 

Biloya, Kochere, Ethiopia

Roast Date - 13/02/2023

Variety - Kurume

Process - Washed

Altitude - 1900 masl

Flavour notes - Apricot, Lemon Myrtle, Honeydew Melon



Espresso - 9 bar

Brew ratio - 1:2.4 (dry coffee : espresso liquid)

Temp - 94 Deg C

Time - 25-30 seconds.

*Adjust grind size to achieve the desired time


Espresso - 6 bar

Brew ratio - 1:2.8 (dry coffee : espresso liquid)

Temp - 94 Deg C

Time - 25-30 seconds.

*Adjust grind size to achieve the desired time



Temp - off the boil

Ratio - 1:15(dry coffee:water)

Bloom - 30 seconds

Flow rate - fast

*Adjust grind size to achieve desired flow rate


Temp - off the boil

Ratio - 1:14.5 (dry coffee : water)

Bloom - 30 seconds

Brew time - 90 seconds (including bloom)

Press consistently over 15-20 seconds.


Stove top

Ratio - 1-11 (dry coffee : water)

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