Discover the indulgent new coffee brand that will revolutionise the way you drink

Artisan Coffee Co.’s pioneering range is rich with character and blended to perfection – just how coffee is meant to be

Few things set the tone of your day like a good cup of coffee – the type that invites you to savour every sip, allowing you to truly slow down and embrace the moment. Just you, and your coffee. The Artisan Coffee Co. believes every drop of coffee should evoke this feeling, which is why it goes above and beyond to bring you the very best.

Developed by Ashley Palmer-Watts (former Chef Director of The Fat Duck Group, including two Michelin-starred restaurant Dinner by Heston Blumenthal), this award-winning brand does coffee differently. Inspired by the great champagne houses and channelling the same boundary-pushing mentality he has in his kitchens, Ashley has championed the use of blending and harmonising flavour notes to give you a purer, more delicious brew – the kind that’s made for those who value flavour over function.

It’s a scrupulous process that involves adjusting the combination of beans, removing some, and even adding others, to create six characterful blends available in all formats; pods, coffee bags, ground and whole bean. As you would expect from a world-class chef, Ashley has honed even the smallest details to give you an unparalleled drinking experience – even the packaging has been carefully designed to protect the coffee’s purity and freshness.

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A blend for every taste

Through painstaking research, experimentation and development, Ashley created six different delectable blends, each boasting unique flavour profiles and designed to offer an elevated foodie experience – particularly when enjoyed with something sweet on the side (much in the same way as wine can enhance a dish).

There’s the mellow rich chocolate and hazelnut notes of The Heroine, which is ideal paired with virtually any treat, and the full-bodied dark chocolate, fudge and vanilla accents of The Big Shot, which should be enjoyed with other big flavours (think rum fudge or dark chocolate truffles).

The Smart Cookie, meanwhile, has nibbed cacao, fragrant honey and biscuit notes that will bring out the best in something like a comforting cheesecake. Want a coffee to match a fruity festive favourite like a mince pie? Try The Genius – wonderfully complex in character, it boasts a finely tuned blend of nibbed cacao, pecan and raisin. The Enigma, is also fruity with bright notes of deep cocoa and jammy fruit, and works well with a Black Forest gâteaux.

There’s even something for the decaf lovers with The Dreamer. With notes of honey, walnuts and chocolate, it’s made using Swiss Water^®, a chemical-free, certified organic process that uses only water and temperature to gently filter out the caffeine, without diluting the flavour. It can be teamed with a variety of delights, from chocolate tortes and mousses to Christmas puddings.

Of course, if you don’t want to do your own mixing and matching, Artisan Coffee Co. has thought of that too. Every blend is paired with a speciality chocolate – also created by Ashley. The level of cocoa in each matches the intensity of the coffee, amplifying its flavour notes for heightened pleasure.

Artisan Coffee liqueur

MAKES 1 | PREP 10 MINS PLUS CHILLING | EASY

Ingredients

55ml fresh espresso

1 tsp malted milk powder (Ovaltine)

45g Carnation Caramel

100g condensed milk

100ml fresh double cream

70ml vodka

40ml Mr Black Coffee Liqueur

15ml Cocchi Storico Vermouth Di Torino

1 brownie, cut into chunks, to serve (optional)

chocolate truffles, to serve (optional)

Method

1  Add the espresso, malt powder and caramel to a small pan over a low heat. Gently stir until fully combined.

2  Remove from the heat and stir in the condensed milk, cream, vodka, liqueur and vermouth. Mix until smooth, then decant into a small bottle and chill for 12 hours before serving.

3  When ready to serve, pour the liqueur over ice and serve with chunks of brownie or chocolate truffles, if you like.

The Big Shot chocolate brownie

MAKES 8-12 | PREP xx MINS PLUS CHILLING | COOK | EASY

Ingredients

sunflower oil for the tin

200g 70% dark chocolate

180g unsalted butter

85g plain flour

25g dark cocoa powder

3 large eggs

150g caster sugar

60g espresso, cooled

a pinch of sea salt flakes

160g white chocolate, roughly chopped into large chunks

Method

1  Heat the oven to 170C/150C fan/gas 3. Brush the inside of a 20cm square brownie tin with a little sunflower oil, then line with baking paper.

2  In a heatproof bowl set above a pan of simmering water, gently melt the chocolate and butter. Once melted, mix well, then set aside to cool a little.

3  Sift together the flour and cocoa powder in a small bowl and set aside.

4  Next, whisk the eggs and sugar in a large bowl for 2 mins until combined, then add the espresso and mix well. Continuing to whisk, slowly add the chocolate mixture until fully incorporated, then slowly add the flour and cocoa, along with the sea salt. Whisk until smooth, then stir in the white chocolate chunks.

5  Pour the mixture into the lined brownie tin, then bake for about 20-24 minutes until an inserted skewer comes out clean, but the brownie is still nice and moist.

6  Leave to cool before removing from the tin, then cut into squares. Store in an airtight container until ready to serve.