Below is the list of coffee that we make.
If you want to find out further information just click on the name.
We prepare a Cortado using an espresso / textured milk ratio of 50/50. It is served in 6 floz glass.
This is where it starts. 18 gm of finely ground coffee, 2 fl oz of hot water under pressure, creating a rich, flavoursome brew with a substantial *crema.
We only use double portafilters (the bit that holds the coffee). It is generally agreed in our industry that single portafilters are crap. I have never yet found one I am happy with.
Therefore, we always use a double shot. Single shots can be requested, we simply discard the extra shot.
*Crema, the creamy head that defines the espresso. It is created by the essential oils in the coffee emulsifying under pressure.
A good crema signifies that all the prerequisites have been met satisfactorily. Fresh beans, accurate grind, correct tamp, professional extraction rate.
We take our double portafilter, take one shot coffee, 1 teaspoon muscovado sugar then another shot. The sugar is sandwiched between the shots. (Think of an Oreo)
The sandwich is tamped using slightly more pressure than for regular espresso.
Then the espresso is extracted in the normal way. Some of the sucrose in the sugar is hydrolysed creating a sweeter, more viscous brew than simply adding sugar to an espresso.
A short pulled espresso. To fully understand the ristretto, a little understanding of the process of extraction is required. When extraction occurs, it is a three stage process. Acidic, sweet and finally bitter.
When making a ristretto, the cup is removed at the end of the second stage (sweet), this produces a sweet, acidic liquid.
We use ristretto as the foundation for our Flat White.
The latte, the milkiest of espresso drinks. The milk is textured to a fine, velvety microfoam.
This drink contains the highest milk to coffee ratio.
Ours is served in a 10 floz porcelain, wide cup.
An espresso with a “mark” of textured milk.
It has the highest ratio of espresso to milk of any drink made with those ingredients.
The intent is that the milk moderates, rather than overwhelms, the taste of the coffee while adding a touch of sweetness.
This drink is made by adding hot water to an espresso. Usually served black, although you will be offered milk.
Extremely similar to a “Long Black”, the only difference being that in a Long Black, the espresso is added to the hot water, rather than the hot water being added to the espresso. Taste wise, there is no difference.
It is served in a 10 floz porcelain cup.
One of the most contentious drinks. Whilst the Kiwis and Aussies argue about the originator, the rest of the world is unable to agree on a production method.
I was in Mellbourne, at a time when the FW was being introduced (some 20 years ago)
I maintain that the way we make it, is the correct way.
I generally shudder at FW’s served elsewhere, no more so than in the big chains. It’s not really “coffee snobbery”, more the fact that the way they prepare, and the volume of the drink, and due to the popularity of the big chains, this may be the first experience someone has had of a FW.
For me, the FW is a small volume drink. We serve it in either a 6oz, or 8oz (long) glass. We use finely textured milk, gently poured so as not to break the crema cap.
The FW was introduced, as a drink for people that wanted a milk based coffee, but without the volume of milk associated with a latte. Many people enjoy multiple drinks in one sitting, and lattes were simply too filling.
An iconic drink.
In all likelihood one of the first introduced to the UK alongside an espresso.
The difference between a cappuccino and a latte is the stretching of the milk.
A cappuccino is made up in three layers: Espresso, microfoam and then the head of open textured milk, to create the bubbly appearance and taste.
We do not coat ours in chocolate.
Served in a 10 oz porcelain cup
We add hot chocolate to an espresso.
We make it two ways, using a conventional, sweetened hot chocolate, or using our “pure” 100% cocoa hot chocolate.