New SZN Finca Palmichal ✌🏻 A simply wonderful coffee from Colombia, which gives the zest and tropical acidity to our house espresso. Beautiful as a stand alone espresso or indeed on filter.

QUALITY SCORE: 87.75 Cup Notes Lemon Zest / Maple Syrup / Green Apple / Caramel / Tropical Fruits

Atilano Giraldo’s Finca Palmichal is settled within this district at an altitude of on average 1,560 meters. He calls a total of 53 ha of coffee trees his own.

The finca curls along lush hills next to yucca and green plantain trees.

Having worked alongside his father for years, Atilano is now the third generation to cultivate coffee in this area.

Over the years he has perfected the processes and his knowledge about coffee to create an Arabica full of abundant aromas and prosperous body.

Luckily, two rain seasons enable Atilano to harvest his coffee twice a year, which means a steady supply of this splendid yet rare coffee for you.

World of Coffee-2023 ATHENS

We had the pleasure of attending WOC 23′ in Athens this past weekend.

The event was jam packed with the following;


So, an action-packed few days with lots to see, do and taste.  There is also the chance to catch up with friends and suppliers from around the coffee world and check out the new innovative products on show.

One such product was the Squeaky Clean coffee grinder cleaner.

The guys were dressed in NASA suits on their stand and very friendly and informative on why they’ve designed and produced this product. It was interesting to see competitors on the world stage use it too.

Anyone who knows me, knows I am a sucker for a new coffee gadget 🙂 So naturally we had to pick a few up for testing. We also got to see and use the “King Eddy” a Weiss distribution tool that looks awesome.

Some other really impressive new products were on display and none other than the “Coffee Cosmetics” from Hardbeans in Poland.

Their array of coldbrew, cocktail and cosmetics was truly impressive!

We got a chance to see the new Tone brewer and catch up with the guys for a brew, also Coffee Tech to chat all things roasters. Interesting to see Ram who designs and builds the roasters his finally launched his stethoscope for first crack 💪🏻.

We dropped by the Roest stand for a brew with two coffee legends Tim Windelbow & Scott Rao. Their brews were dialled in nicely 😂😂.

We tasted so many different coffees but some that stood out were Guariroba Coffee, a  COE farm from Brazil

Our dear friends Cafe Granja La Esperanza (whose coffee won the World Brewer’s Cup) with Carlos Horacio Medina Isamit.

I also got to meet another coffee partner Nestor Lasso (whose coffee won the World Barista Championship)


No trip would be complete without seeing Valentin from Gasharu another long time partner and good friend.

Valentin presented a certificate of appreciation to us for our ongoing relationship which was a really nice touch.

He also gave us the upcoming seasons coffee samples.

Last but not least I got to see and chat to one of my favourite (and everyone else’s it seems) coffee people Martin Shabaya.

Myself and Martin have been close friends ever since our encounter at the World of Coffee Dublin and its always a pleasure to see him. ❤️❤️




The hard tank baby has arrived!

Using patented technology you can now create beautiful coldbrew quickly and with ease.

I was delighted to get my hands on one of these units as coldbrew and nitro is something that interests me hugely.

The baby model is the smallest of the tanks available, the full range offers a nitro system and a larger tank for cold brew.


Coldbrew Consumption

Traditionally coldbrew drinks are time consuming to prepare, we normally offer the Toddy system to our customers

This methods and all traditional methods do require a lot of manual labour, while the coffee is at risk of oxidisation from being exposed during brewing and sitting in the Toddy unit before/while serving.

Coldbrew over the last couple of years however has become hugely popular along with iced beverages. The brewing process normally takes a long time with the result giving a less acidic and less bitter result.

More developed coffees suit traditional coldbrew methods for “coffee taste”, but in the ever changing world of coffee, coldbrew drinkers now would like to enjoy specialty coffee with different post harvesting processing methods. This is where the Hardtank excels.

The cold brew coffee market is poised to grow by $2176.05 mn from 2023-2027, accelerating at a CAGR of 26.44% during the forecast period.

A report on the cold brew coffee market provides a holistic analysis, market size and forecast, trends, growth drivers, and challenges, as well as vendor analysis—

But what is HardTank?

Hardtank is the brain child of Hard Beans coffee in Poland,

Baby HardTank it’s a fast cold brew and nitro cold brew maker. In less than 1 hour you can prepare up to 4,5 liters of cold brew coffee, tea or cascara. Innovative, stainless steel double- filtration system makes sure that there are no particles left in your cold brew causing increased bitterness and astringency. Touch screen lets you choose an optimal recipe for your beverage choosing the preferred amount of water and time of extraction. Built -In TDS reader controls your extraction levels throughout the whole production process. HardTank app for smartphones alarms you when the TDS reached your preferred level or production time is about to finish. Automated washing process makes sure that there is no risk of contamination in your beverages. Nitro tap lets you serve chilled and infused with nitrogen cold brew beverage giving it smooth, creamy and refreshing taste.

You can make coldbrew from coffee, cascara, tea and spirits from the Baby hardtank which was the 2021 SCA best new product winner.

The hardtank


  • Quicker
  • Cleaner
  • Ease of Use
  • Robust unit/system



  • The app needs work
  • The software is clunky
  • No Manual


Final Thoughts

The app and the program for the hardtank are a little clunky it has to be said. Scrolling the menu is not as easy as it should be and theres a confusing element of how much water the tank holds (when you add 4 litres it reads 3.5 etc)

The fact you can transfer the brew straight to a nitro system and keep the coffee enclosed and thus fresher is very smart and beneficial.

The coldbrew we have enjoyed from the HardTank is definitely a huge improvement on traditional methods, with cleaner less bitter results.

One of the most enjoyable aspects of the Hardtank is being able to experiment with different roast styles and brew time in a controlled way but also in a quick and timely fashion. The cleaning/sanitation cycles can be initiated from the menu or you phone. In the video above you can see a quick cleaning method we use when the tank is not plumbed into a closed system. The cleaning is a doddle and ensures you can continue to brew all day.

We would definitely recommend buying one for your coffee shop/roastery and we look forward to many more brews from the HardTank.



Late last December we had the absolute pleasure of opening our doors and inviting coffee professionals and the general public along to the roastery.

This tasting event was held in conjunction with Porterhouse Brewery and Dingle Distillery


Dave Cummins (known throughout the beverage industry as Beardy Dave) was on hand to talk through the brewing process of our collaboration stout, ageing in Dingle casks and all alcohol/ brewing related queries.

While I had the job of talking about the coffee we used in the collaboration for the stout.


The event kicked off with a round of Espresso Martinis which myself & Dave prepared the preceding hour. Using Los Amapolas Guatemala as the espresso base we added Kahlua  Sugar Syrup and some Dingle Vodka.

This was then transferred to the Tone Nitro and created a stunning Martini.

While guests mingled and enjoyed some savoury pastries from the legends at Strudel I set about brewing coffee for the evening.


The running order was as follows.

Espresso Martini in our training centre

Factory tour and introduction to Silverskin Coffee

SLVRSKIN collaboration beer tasting & talk

Dingle Whiskey tasting & talk

Coffee to finish

There was also a very special talk with three legends of the coffee community Jackie Malone, Julie Murray & Vic-Fitz-Henry.

To see old friends from the coffee industry, along with new young voices and the general public with no background in coffee was an amazing experience.

This was our first such event but it won’t be our last. We have plans for a summer event this year and would love to hear your ideas/feedback on what you’re interested in hearing about or partaking in.

Finally I would like to thank everybody who came and donated to two worthy causes, Dave for his super laid back professional attitude, Jackie/Julie/Vick for their contribution.

Last but not least Stephen & Gearóid who gave up their evening and many hours before and after organising the event.


Bean Sorting

You may have seen Optical Bean Sorters appear on roasters websites and instagrams over the past while.

Bean sorting is not new and has been prevalent at farms when processing for years.

Using these machines in roasting facilities however is a new phenomenon.

Our new model not only sorts quakers but insect damaged or misshaped beans.

Using AI TECHNOLOGY this sorter “learns” which beans are acceptable and which the user would like to reject.

Why are there quakers though if we only use Specialty coffee?

There is a very specific set of rules and parameters as to what specialty coffee is and how it is sorted and graded.

Anybody who has undertaken Q grading or Green Coffee Modules with the SCA knows this only too well.

Quakers, stones and defects are just part of the coffee cycle.

Denying they exist or not using the correct equipment is going to damage equipment in the long run.

New innovations in processing are seeing more natural coffees, more anaerobically produced coffees and generally more experimentation.

These experimental coffee lead to unknowns and further possibility of foreign objects due to the nature of their processing.

Here at Silverskin Coffee we are continually reinvesting in our roasting plant and technology!

We want to ensure you and your customer receive the very best cup of coffee.

Using experience built up over almost 30 years experience of roasting and coffee manufacturing.

We have continually reinvested in technologies such as, the Ikawa sample roaster for QC and cupping, the ROEST sample roaster for micro espresso batches (something we found hard to replicate with the IKAWA).

Our bespoke packaging machine and packaging with one way valve. Our Wally Milk assistant and Stay fresh cylinders with peel tech. Both production roasters are fit with state of the art destoners to ensure any debris is removed BEFORE we use the sorter.

How does the sorter work?

There are 68 channels which transfer the beans to a camera, this Nikon camera is assisted using a LED light source (German Osram’s lamp).

Toshiba CCD sensor, the pixel can reach 200 million pixels, which can accurately identify materials and reduce the machine identification error rate.

All easily handled and programmed through a remote control tablet, can be used as an interface with iPhone 😮‍💨😮‍💨

Enjoy your coffee


On the quest for remarkable coffees, you simply cannot overlook Colombia. Colombia has earned a reputation for high quality coffee thanks to farmers’ hard work and excellent terrain.
The department of Quindío is nestled to the west of the highest Andes sierra, the Cordillera Central. Refreshing yet calm winds descend through green valleys, whilst volcano cones rise impressively. This area, forming part of the Eje Cafetero (coffee axis), has become famous for its long tradition of coffee cultivation. In the very south of Quindío lies the municipality of Génova.
Atilano Giraldo’s Finca Palmichal is situated in this district at an altitude of on average 1,560 meters. The total 53 hectares of the farm are planted with coffee trees. The finca curls along lush hills next to yucca and green plantain trees. Having worked alongside his father for years, Atilano is now the third generation of coffee growers in this area.
Over the years he has perfected the processes and his knowledge about coffee to create an Arabica full of abundant aromas and prosperous body. Luckily, two rain seasons enable Atilano to harvest his coffee twice a year.


Cup Notes
Lemon Zest / Maple Syrup / Green Apple / Caramel / Tropical Fruits

Suggested for espresso and filter

New season Las Amapolas
Huehuetenango, Guatemala has landed 🍬

Guatemala is a fascinating country with rich indigenous culture and stunning natural habitats.
Set in the northwest, bordering Mexico, Huehuetenango has become one of the most well-known coffee growing areas in the country.
The name “Huehuetenango” stems from the historic Aztec language Nahuatl and translates into “place of the ancestors”.
Elevation in this area reaches from 300 to 3850 meters, creating ideal micro-climate conditions for coffee cultivation.
Due to the high elevation these beans grow slower than usual, but also develop a higher density, i.e. building a very hard core.
This is fostered through intense sun exposure during the day, while cold and moist winds cool down the area at night.
Along with higher density comes a complex abundance of citric and fruitful aromas that allow lots from Huehuetenango rank as some of the very best coffees in the world.

This coffee is sweet and balanced making a lush, sweet espresso with milk chocolate notes and stone fruit.
It’s ideal for milk based drinks, while lighter roasts are perfect for filter.

Any order placed on our website between Thursday 4th – Friday 19th August could contain a golden ticket!
If you’re a lucky recipient you’ll really need to hold onto this ticket as it’s your invitation to a really special event here @Silverskin HQ  🎊 🎉 🎈

After three years without travelling, we finally made it back to World Of Coffee ’22 in Milan and in true 2022 fashion it involved planes, trains and automobiles.

When booking the event I had contemplated not booking a transfer and having a bit of an adventure and a break from the norm. As it turns out I needn’t  have worried, the universe had sorted out that adventure for me anyway.

A rather large storm kicked off in Milan, which meant a delay on the flights and planes being diverted out of Milan to surrounding cities.

Upon arrival we found out there was a taxi strike so the bus was our preferred mode of transport.

Worryingly my phone was on the dreaded 5% battery life and gave up the ghost just as we hit central station. So on a wing and a prayer I quizzed locals on the best way to get to my hotel (which I had half remembered was called Mirage something or other).

Two very kind strangers put me on the very last metro heading out of the city and wished me luck.

On this  journey I bumped into the Australian latte art champion Victor Vu along with his brother and girlfriend. I had spotted their competitor badges, so introduced myself. Victor told me he had just made it to the finals of the competition a couple of hours earlier.

After chatting for a bit Victor asked where I was from, “Dublin Ireland” I say, “oh really I know a guy from there who saved my colleague’s World Barista Championship routine a few years back” that guy was indeed  myself.

(if you’ve never heard the story you can have a listen here)!94f9a

This story has reverberated around the coffee world and myself and Martin got a chance to meet and reminisce at the show. What happened that weekend in Dublin (2016) has created a bond between us that can never be broken.

Martin is one of the most genuine people I have ever had the pleasure to meet and get to know.

Have a read here

World Of Coffee Milan did not disappoint at all. Bigger and better competitions, stands, products and of course coffee.

A great chance to meet old friends and share stories, meet new friends and forge new connections.

When we finished up we headed to

But that’s a whole other story.



E80 Supreme Grind by Weight arrives in Dublin this week. Following on form the success of the e65-s GBW the e-80 now boasts the same capabilities.

The original e-80 (without GBW tech) is our favourite grinder to work with. We have used it for so many installations where a high speed accurate solution was required.

These units will be supported by the M5 Puqpress

With 80mm flat burrs and patented grind by weight tech, let’s have a look at the key benefits and feautures for your coffee business.Details
80 mm diameter special steel burrs.
Powerful motor with active temperature control for high-speed performance.
Grind-by-Weight technology featuring a high-precision load cell for real-time dosing control during the grinding process.
Patented Disc Distance Detection (DDD) enabling accurate settings of the degree of fineness.
Time savings and quality assurance through integrated Portafilter Detection.
Adjustable illuminated spout providing a clean and centered coffee outlet.
Pleasantly quiet grinding.
High-resolution 88.3 mm display with a wide viewing angle.
Why not arrange an in-person demo?