Kenco Westminster medium roast filter coffee is a carefully selected
blend of coffee beans from Central and Southern America. The Kenco
Westminster coffee beans are slowly toasted until they reach a medium
roast, and then they are ground to filter coffee grade. Kenco Westminster
coffee is a smooth, fruity, slightly sweet and well rounded filter
Kenco Westminster coffee is a smooth and fruity coffee in 60g sachets
for optimum freshness.Kenco Westminster coffee is named after the City
of Westminster in London.
Why use Kenco?
Kenco's coffee comes from Rainforest Alliance Certified™ farms, where
forests are protected and rivers, soils and wildlife conserved. Kenco
choose the best beans and the best eco-friendly packaging, it's the
thought - that makes the difference - that counts.
Great coffee is made with great care. It's the care Kenco takes - at every stage of production - that makes the coffee you love.
Kenco makes coffee while the sun shines. During the dry season Kenco
hand picks their coffee 'cherries' when they're at their ripest!
How do you guarantee the best quality?
Kenco dries the superiour beans from the coffee cherries under the
tropical afternoon sun, and they do it evenly so they're perfectly dried
all 'round. That means turning them every half hour or so.
Only the best quality beans are selected for roasting - at just the right temperature to create just the right flavour.
Your cup of Kenco coffee tastes even better when you know that it's grown using sustainable farming methods.
Kenco's friendship with the Rainforest Alliance ensures a better
living for the people and their families who grow your coffee. It also
helps protect the environment and the wildlife that depend on it. Proof,
as if it were needed, that good taste and good work can go together!
Kenco buys all the beans for their freeze dried range from
Rainforest Alliance CertifiedTM farms. That's 100% commitment to
providing the coffee growing community with better wages, education,
healthcare and environment protection - a better move forward all
The early days - 1920s - 1945
In the 1920s a
group of retired coffee planters set up a highly fashionable chain of
coffee shops under the banner of The Kenya Coffee Company.
LC Gibbs and CS Baines began selling coffee from a shop in Vere Street,
Mayfair. The shop sold roast and ground coffee locally but most of its
sales were by mail order - selling coffee to country houses using
advertisements in publications like Tatler, Country Life and The Times.
demand increased, the company moved to number 30 Sloane Street, an
equally fashionable address and bought premises in Long Lane,
Subsequently, premises at London's Earlsfield were acquired to cope with increased roasting and packing.
Bermondsey premises were next door to a food merchants called John
Gardiner (later Gardiner Merchant). Gardiner ran a food wholesaling
business, restaurants - including the uber-chic Scott's seafood
restaurant - and provided outdoor catering at events such as Wimbledon.
They purchased their coffee from The Kenya Coffee Company.
After the war
After the Second World War, a
Gardiner employee, Tom Kelly, persuaded the company to buy The Kenya
Coffee Company. On completion of the deal, Tom Kelly was put in charge
of the new business and he expanded the retail chain.
As well as
selling coffee by mail order and from the Sloane Street premises, Kelly
diversified into catering and opened coffee shops in the King's Road in
Chelsea, Kingston, Wimbledon, Golders Green, Old Compton Street,
Knightsbridge, Ealing and outside London in Cambridge, Glasgow,
Leicester and Norwich.
The Kenya Coffee Company shops may well have been the first branded high street coffee shop chain in the UK!
Expansion in the swinging sixties
By the 1960s,
The Kenya Coffee Company cafes were thriving - selling not only coffee
but also cakes. The cakes were made in London and then shipped by road
and rail to the various branches each night.
Tom Kelly also spotted
the wider opportunity for espresso coffee - after acquiring the rights
to sell Gaggia machines, the company began to supply these to other
During the 60s, the amount of beans that The Kenya
Coffee Company bought from Kenya began to decrease substantially and the
company name was changed to The Kenco Coffee Company to reflect this.
In 1962, Kenco branded coffee was first served! The success of the
company was noticed by larger corporations and it was taken over by the
hotel group, Truste House, while roasting continued at the Earlsfield
Kenco coffee continued to be served through all the coffee
shops and whole beans and ground coffees were sold in 2oz jars alongside
jam and other speciality goods. To meet increasing demand Kenco set up a
national sales force to sell Kenco coffee to other coffee shop
In 1972, Truste House (now Truste House Forte) sold the Kenco brand to Cadbury.
Cadbury ownership,The Kenco Coffee Company sales team was supported by a
nimble fleet of delivery vans and continued to grow significantly - so
much so that in the mid 1970s the desirable Kenco brand was acquired by
The eighties and nineties
In 1987 General Foods
purchased The Kenco Coffee Company and it was in these decades that the
foundations of today's Kenco Coffee Company were laid - although as you
can see, the brand looks a little bit different today!
The Kenco Coffee Company history is
rich and varied. We like to think that we've always been a company that
has anticipated trends and adapted accordingly sometimes with radical
results. As British consumers become increasingly sophisticated about
their coffee choices when they're away from home, we continue to strive
for innovation and to anticipate consumer requirements - whether that's a
dark roasted Italian espresso or an ethically sourced coffee.
Flowers Love Coffee Too
Your old filter papers and old coffee can be composted. Old coffee
grounds can be used in your garden, and here are a few useful facts on
how to go about using old coffee grounds for plants and flowers.
grounds lose most of their acidity during the coffee brewing process,
leaving the coffee grounds with an average pH of 6.9 and a
carbon-nitrogen ratio of 20-1.
Nitrogen 1.45%, Phosphorus ND ug/g, Potassium 1204 ug/g.
Calcium 389 up/g, Magnesium 448 ug/g, Sulphur high ug/g.
Old coffee grounds can be mixed with general soil around acid loving
plants, which include azaleas, hydrangeas, rhododendrons and camellias.
You can add brown leaves and grass cuttings to the coffee grounds, to
make mulch which will help to balance the pH of your soil. By mixing
your old coffee grounds into the compost you will help to accelerate the
Please note there are two main types of ingredients to add to your compost.
1. Brown materials such as old coffee filter papers, tea bags, dead
leaves, old papers and wood sawdust, these are all high in carbon.
2. Green materials such as old coffee grounds, tea, food waste and even manure, these are all high in nitrogen.
A simple rule is, to mix half and half of the above brown and green
materials to make the perfect compost! You can even help a worm bin to
flourish by feeding the worms with old coffee grounds mixed with some
As a small word of caution, please remember when using old coffee
grounds for composting, you should never use more than 25% of coffee
grounds in any one compost pile!
Espresso Coffee Revealed
Espresso coffee was actually invented in France, before being
perfected in Italy, and is today enjoyed around the world, making
espresso coffee a truly universal beverage.
Espresso coffee is a particular style of coffee drink and not a specific type of coffee bean.
coffee is made from very finely ground coffee beans, which is tightly
packed, and through which hot water is forced at pressure, to extract
maximum flavour. The result is a rich, dark and extremely flavourful
concentrated black coffee. On average, a single espresso coffee is
usually a 7g dose of finely ground coffee, which should take 20 seconds
to make a 30ml shot of espresso. The perfect espresso should then result
in a fabulous shot of dark coffee which is topped off by a beautiful,
3-4 mm head of thick golden foam known as "Crema ", which is a product
of the coffee's natural oils and the source of its rich flavour and
aroma. The ideal espresso should be served in cups that are dry and
warm, possibly narrow in order to concentrate the espresso's aromas and
The Coffee Grind is Critical.
The ideal grind will result in a slow, steady flow of espresso
coffee. As with most coffee, the best time to grind your coffee beans is
immediately before brewing. If the grind is too coarse, the coffee will
gush out and the espresso will be weak and under extracted. Too fine a
grind and the espresso will drip out, one bitter drip at a time. The
correct dose nearly fills your filter insert / basket with the freshly
ground fine coffee, with a consistency between flour and sugar, and
leaving a small gap for the grounds of coffee to expand as they become
For lower pressure units, an extra fine grind with some
granularity will work, you can even use an inexpensive coffee bean
grinder to achieve this texture. High pressure commercial coffee
machines require a finer, more powdery grind , which can be obtained
from a commercial grinder .
The Portion of Ground Coffee Required.
A single shot of espresso coffee requires roughly 1-1.5 table spoons
or 7 grams of ground coffee. Be aware to not overfill your filter
insert, always leaving a small gap to let the coffee expand.
Tamping is the gentle packing down of the finely ground coffee into
the coffee filter prior to brewing. This ensures that the water will
flow evenly through the coffee grounds, producing a complete extraction
of all the coffee flavour.
A shot of espresso should ideally take 20 seconds for a 30ml of
liquid coffee, and should flow as freely as honey from a spoon. Should
your extraction times be any shorter or longer, you may wish to check
your coffee grind .A double shot of ground coffee should result in a
double espresso of 60 ml. The pump pressure of the traditional
cappuccino espresso machine should be at 9 atmospheres, and the water
temperature between 84 and 93 C.
The Truth and Misconceptions about Espresso.
The first misconception about espresso coffee is that it should be
bitter and burnt tasting. Actually, a perfect espresso shot should be
aromatic, bitter sweet and assertive, with a lingering aftertaste.
second myth is that drinking an espresso will keep you awake all night.
However, despite an espresso having a strong flavour, it actually
contains less caffeine than a regular coffee. Typically 60-80 mg of
caffeine per shot of espresso as compared to 80-100mg per cup of regular
coffee due to espresso's shorter extraction time.
people think it takes a lot of time and effort to prepare a shot of
espresso, but as the name implies, it is easy and very quick to make a
perfect espresso coffee