BlendingRoom

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

24/07/2026

I tried the official AeroPress recipe..

This morning I brewed (while filming) an AeroPress using the official guide (the instructions included in the box), and I’ll admit it wasn’t my finest work.

Why? Now that I’m 45, I tend to take the easiest route—the shortest path. When it comes to my daily coffee, that usually means a bulk batch of filter coffee. Nice and easy.

But while looking for the next AeroPress recipe to try, I remembered an email from (possibly) the author of this book: *Coffee Obsession* (flavourful beans, barista techniques + 100+ global recipes). It has loads of recipes for all kinds of brewing kit, including the AeroPress. Maybe I should add it to the list of recipes James needs to consider.

Do you have any suggestions for AeroPress recipes I can explore? Also, this book is well worth a look.

If you’re interested, the video link is in our bio.

23/07/2026

Free Jute Coffee Bags at Our Hull Coffee Roastery – Come Grab Some!

Every day specialty coffee arrives from origin in these tough, reusable jute sacks. Once the green beans are out, the bags become a by-product for us at The Blending Room. Right now we’ve got a surplus – roughly four-and-a-half feet of stacked sacks (I’m 6'5" for scale 😉).

If you’re local to Hull or East Yorkshire and into home brewing, gardening, craft, storage or just love the look of real coffee packaging, walk through the roastery door and help yourself. No charge, no form-filling – just come in.

Perfect for:
• Coffee enthusiasts who want authentic origin packaging
• Home gardeners (great for soil/compost)
• Crafters and upcyclers
• Anyone who hates single-use plastic

📍 The Blending Room, Hull, East Yorkshire

22/07/2026

AeroPress: Rich, Smooth & Full-Bodied?

The AeroPress is a 3-in-1 brew method that promises French press body, pour-over smoothness and espresso-like richness in one cup. But does it really live up to that claim?

As I film this long-form brew guide, I’ll follow the official instructions—then share what I’d change to get even better flavour from our speciality coffee. I’ll also look at other top brew guides to see what actually works best for home brewers.

→ Full video on YouTube:
→ Shop fresh roasted specialty coffee: www.theblendingroom.co.uk

21/07/2026

Never go out on a school night when you’ve got a 27-batch roast day ahead 😅

It was my birthday yesterday, so Katie and I treated ourselves to a nice meal… we got back late, and then one of the kids had me up for a good portion of the night. Cue the world’s heaviest head for a full roast day.

But the Loring saved me. Its profile roasting/auto-roast function carried the whole morning while I just supervised—an absolute game changer on tired days.

Real life from a working UK speciality coffee roaster😅

👉 Fresh roasted coffee & subscriptions: theblendingroom.co.uk

Fabulous 45 🤩No coffee stuff today.
20/07/2026

Fabulous 45 🤩

No coffee stuff today.

19/07/2026

17 years into roasting coffee and I’m still tweaking and improving roast profiles.

Today, as I walk to Beverley Market, I’m reflecting on how much the UK speciality coffee scene has changed since I started at 27… and why the new Migoti Hill 2026 release is tasting noticeably better than last year’s.

All that hands-on roast profile work is paying off — cleaner, sweeter, and more expressive in the cup. There are a couple of batches left after our subscription coffee release, if you’d like to try it.

Would you like to see a side-by-side of how I roasted the coffee in 2025 vs 2026? Drop a comment 👇

→ Shop coffee: theblendingroom.co.uk
→ Full videos & roast breakdowns on YouTube:

18/07/2026

Year 4 (🤔?) and counting..

Migoti Hill is back for its 4th season (correct me if I’m wrong, Dave). I’ve brought four lots from Omwani (the UK importers) this year, and this washed Red Bourbon is the first release.

It’s showing the classic Burundi profile: fresh apple and lime-like acidity, plus lots of dried fruit and brown sugar — specifically raisin and green apple, with an almond bridge in this Migoti Lot 1.

Why the lot number? We’ve got another Migoti Hill coming out in a couple of weeks — an anaerobic natural — and the lot numbers help differentiate them.

I’ve roasted this coffee to emphasise its fruit-like character, which makes it best suited to brewing methods other than espresso. Yes, it will work through a machine, but it will be bright! Be warned (and feel free to add dilution to your recipes).

Enjoy.

17/07/2026

What I Look For When Buying Raw/Green Coffee Beans

When buying green (raw) coffee beans, what should you look for?

As a UK speciality coffee roaster, I break down my buying checklist: flavour character (origin/processing/cultivar), strong olfactory scores (aroma + fragrance), SCA quality floors (83+ for Brazil, 85+ otherwise), trusted importers, farm relationships, reliability, and portfolio fit.

→ The full breakdown is live on YouTube (🔗 link in bio)

Shop fresh roasted coffee: theblendingroom.co.uk

16/07/2026

What I'd Fix First In Our Coffee Roastery

7 years into running our Yorkshire coffee roastery and it's time for some honest improvements!

From the basic shop space that could do with a serious prettify (yes, that plant has survived on the floor the whole time 😂) to the central stock mountain that's killing our workflow — I'm walking you through the real challenges of a working specialty coffee roastery.

→ The full breakdown is live on YouTube (link in bio 👆🏻 👇🏻)

Shop fresh roasted coffee: theblendingroom.co.uk

15/07/2026

Train Your Palate the Right Way..

Crisps are basically my only vice left 😂

I gave up smoking 15 years ago and alcohol 3 years ago — why? I need a clean palate to properly taste the coffees we roast at The Blending Room.

If you want to get better at tasting specialty coffee at home, you have to experience the real flavours first. Raspberry notes? Eat fresh raspberries. Blueberry notes? Eat actual blueberries. Same with nuts, citrus, and chocolate… you can’t recognise what you’ve never truly tasted.

This is how professional coffee roasters and cuppers train their palate — and how you can level up your home brewing game too.

Who else is serious about their coffee? Drop your favourite origin or tasting note below.👇

Shop UK roasted specialty coffee:
→ theblendingroom.co.uk

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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