WIN the ultimate coffee experience with Chimney Fire Coffee worth £75!

Chimney Fire Coffee is giving four lucky people the chance to win the complete coffee experience!
1 x The Labin Coffee Tour (£50)
  • Experience coffees from Kenya to Kingston. Explore coffee origin, roasting, cupping (tasting) and brew from our back-garden Labin (Laboratory – Cabin).
1 x Chimney Fire Coffee Selection (£25)
  • Try each of our five freshly roasted and ground coffees in 250g bags.
  • Whilst the sun’s out enjoy a 200ml bottle of our Ethiopian Yirgacheffe cold brew coffee – course grounds steeped for 18 hours in natural spring water before being double filtered to create the perfect natural summer drink.
Coffee Tasting Notes*

Ethiopia Yirgacheffe 186: Floral and fruity with bright acidity. Hints of jasmine, grapefruit and honey.
Kenya AA 187: Fruity, bright acidity and winey. Hints of cherry, citrus and passionfruit.
Peru G1 188: Medium acidity and muted sweetness with a creamy mouthfeel. Hints of chocolate, almond and blackberry.
Espresso Blend 189 (40% Papua New Guinea, 40% Brazil Santos 20% Java Robusta): Full-bodied, rich texture and bittersweet taste. Hints of caramel, liquorice and hazelnut.
Arabica Blend 192 (50% Peru G1, 50% Ethiopia Yirgacheffe): Smooth, clean finish and well balanced. Hints of cocoa, raisin and malt.
*Each coffee comes with supplementary information on how it is produced.

The Labin Coffee Tour

After an introductory coffee and Labin tour, we’ll watch a green coffee presentation with a Kenyan agronomist to review farming practices, quality processes and handling of certified coffee. Next we’ll roast a batch and explore profiles to create the perfect roast. Then it’s time to “cup” the coffee with an aroma kit to identify flavours before making a proper brew. For more information, please click here.

A speciality coffee roaster in Kingston upon Thames in Surrey, Chimney Fire was founded by Dan and Amy who have combined experience of 12 years working in sustainable coffee sourcing, having lived and worked across Africa.

The pair look for distinctive flavour profiles in their single-origin coffees and source direct from producers whenever possible to ensure provenance and transparency. Back in Kingston, their speciality coffees are hand-roasted in their back garden micro-roastery.

These high-grade, locally-roasted coffees have proved very popular, and the team also works hard to promote an understanding and appreciation for the production environment and the producers – a ‘win-win’ for everyone, they believe. After an introductory coffee and Labin tour, we’ll watch a green coffee presentation with a Kenyan agronomist to review farming practices, quality processes, and handling of certified coffee before comparing green beans. Next we’ll roast a batch and explore profiles to create the perfect roast. Then it’s time to “cup” the coffee with an aroma kit to identify flavours before making a proper brew.

To enter please complete the form below. Entry closes midnight Thursday 19th August 2017.

Chimney Fire Coffee - Issue 11

Competition terms and conditions can be found here.

WIN the Joseph Joseph Opal Range worth £255!

Founded in 2003 by twin brothers Antony and Richard, Joseph Joseph specialises in creating design-led products for the kitchen and home with a strong emphasis on form, functionality and quality. As one of the fastest growing companies in the worldwide homewares market, the brand has become renowned for innovating everyday products and creating brilliantly useful design.

As a special treat for Vegan Cook Magazine readers, Joseph Joseph are giving away their entire Opal range worth £255! Featuring some of the brand’s best-selling products in a fresh new colourway, this prize has everything you need to kit out your kitchen!

This exciting prize includes Joseph Joseph’s Nest™ Utensils set, Nest™ 9 Plus bowl set, Elevate™ Carousel set, Nest™ Storage container set, Iconic Index™ chopping boards and Nest™ Measure cups.

To enter please complete the form below. Entry closes midnight Thursday 19th August 2017.

Joseph Joseph - Issue 11

Competition terms and conditions can be found here.

Cook like a Pro: Brew your own beer

Common animal products used when brewing commercial beer

If you’re worried about purchasing beer that may not be 100% vegan-friendly, why not try brewing your own? This will give you the control to choose exactly what you put into your beer and how you brew it, without the unnecessary use of animal products. Read our full guide to brewing your own beer page 12 of issue 11.

These are some of the common animal ingredients that are often found in some varieties in beer:

Isinglass

Clarifier that is very common in brewing. Comes from the dried swim bladders of fish.

Gelatine

Clarifier obtained from the skin, connective tissue, and bones of animals.

Casein/Potassium Caseinate

Protein found in cow’s milks and often used as a clarifier.

Insects

Made into dyes and used for colouring.

Glyceryl Monostearate

Animal derived substance used to control foam.

Pepsin

Also used to control foam, it is sometimes derived from pork.

Albumin

Most common type in brewing is serum albumin, which is taken from animal blood.

Lactose

Beers labelled as sweet, milk, or cream stouts may or may not contain lactose. Sometimes the description refers to the texture and not the ingredient.

Read our Cook like a Pro: Make your own vegan beer in issue 11 of Cook Vegan!

Essential Guide to Creating Cocktails

Whether you’re soaking up the sunshine in your back garden – or breathing in fresh foreign air… Hack hydration this summer with a vegan happy hour.

Measuring

Following the measurements provided in recipes is key to getting the most out of the taste of your cocktail. Over, or under do the alcohol and mixers, and you could end up with a not-so-satisfying cocktail. To ensure you hit the right measurements, we recommend you get your hands on a Jigger. This is an hourglass-shaped stainless steel measuring tool that will help you add the correct measurements of alcohol to your cocktail.

Shaking

This part of a cocktail method ensures the drink is well mixed. Plus, shaking a cocktail or mocktail also chills, dilutes and aerates it. Most cocktails are to be shaken with ice, so make sure you put enough into your shaker (or the ice will melt quickly and dilute your cocktail). You can also roll your cocktail in a shaker too.

Stirring

The secret to stirring a cocktail is to let your fingers create the movement and not your wrist. Add a bar spoon to your mixing glass, and then add ice (if required). Aim to be as quiet as possible when stirring for the best tasting results.

Straining

This removes any lumps that could float to the top and ruin the cocktail. It’s very similar to a sieve, as it separates the liquid from solids.

Swizzling

Get a stick (or a spoon if you don’t have a stick) and just lightly swizzle your cocktail contents in the glass so that it infuses the liquids together.

Blending

Pop all the ingredients into a blender and blitz together. If you are using ice make sure it’s crushed so you can
achieve the correct smooth consistency.

Layering

You will probably need to get in a fair amount of practice for this technique. Whilst layering is simply pouring different ingredients on top of each other, the weights of various ingredients affects how well they separate in the glass. Most recipes should guide you with this, but if you are making your own just give thought to what is the heaviest and lightest layer.

Infusion & Maceration

For a more intense taste you can soak herbs, spices, nuts and fruit in alcohol for duration of time so the alcohol can immerse their flavours. If you ever feel up to the challenge of designing your own cocktail, this would be a great way to add natural sweeteners and flavourings.

Read our full essential guide to classic cocktails in Issue 11 of Cook Vegan.

WIN a vegan cookery class for 2 with The Avenue Cookery School!

Established in 2004, The Avenue Cookery School is an independent, family-run cookery school, based in Wandsworth, South West London. Putting its emphasis on good food and fun, you’ll feel at-home as soon as you walk through its doors. The Avenue’s team of experienced chefs teach not from a cook-book, so you gain a real understanding of food, rather than blindly following a recipe.

As a special treat for Cook Vegan Magazine, The Avenue is offering the chance for a lucky winner to win two tickets to their Vegan Cookery Class! Expand your horizons and master the art of cooking a plant-based diet. Their team of experienced chefs will be guide you through this hands on, structured class. After an informative demo, you’ll cook a delicious vegan three-course meal, and of course, at the end get to sit down and enjoy the fruits of your labour!

To enter please complete the form below. Entry closes midnight Thursday 15th June 2017.

*Winner must attend cookery class before 5th May 2018.

Competition terms and conditions can be found here.