Tuesday, 12 August 2014

Week beginning August 11th - Fifth Birthday Celebrations

This week we celebrate five years of being a part of the community on Great Titchfield street. We hope that we have also had some sort of influence on the coffee industry, not just in London but across the U.K and if possible into Europe. We also very sincerely hope that we have brought a lot of joy and memories to our many thousands of customers.

Five is a big celebration. At least it feels like it. Our daughter is turning five next January and she is already so excited. There are many, many people to thank who have helped us over the past five years and even before that, those who helped in the two years prior of the planning stages.

Staff:
The staff that have worked here, who have brought their own passion, enthusiasm, knowledge, experience and commitment to a business that is only really a small shop on a side street in Central London. If you are a former staff member you know how much hard work you have put into Kaffeine, if you are still with us today you know how hard but also how gratifying it is. In particular I wish to thank our lead chef Jared who has been with us since day one and his kitchen team as well as our manager for the past two years Claire who has led the team and continued to develop and uphold the standards set by former managers Catherine and Amy. I am humbled by your commitment and passion.

Our mission statement is to 'always be regarded as one of the best cafes in the U.K' and so all the details we work on go into this one main goal. It is very important to me that this is not only for the sake of the business but is very much for the benefit of the staff too as I hope whatever happens here will help you in your future lives.

Suppliers:
The suppliers who have been with us for so long, from Square Mile to Villanova to London Dairies to Cafe Connections, as well as Coffee Hit, 4 degrees, Turners and HG Walters and all our guest roasters for our guest coffee weekends for providing us with so many wonderful products and also amazing service.

Customers:
Lastly we are all, from the staff to the suppliers and to every other customer who comes here, extremely grateful because you have made us a part of your life. Yes you - the customer who may be reading this. The customer who may have only come once, or maybe who comes two, three or four times a week, or just randomly on weekends, or who has made a special trip to come see us. If you are reading this then thank you to you as well.

By supporting us you support an independent family business, the coffee industry, the staff who work here, the speciality coffee industry and our suppliers. Without you there would be no business. By expecting high standards of your coffee, food and service, we then push ourselves to provide even better, faster, hospitable and professional service with great food and coffee in a buzzing, welcoming venue. We very much enjoy meeting and trying to exceed your expectations as well as being consistent every time you visit, as well as looking after all the people you recommend to come here. That is a big compliment in itself

A very, very, very big thank you. We hope we can continue to be here for years to come to keep doing the same.

We celebrate all week with free mini chocolate brownies and a bit of a staff dinner party on Friday night. I hope you can join us as we celebrate this milestone and we look forward to many more.


Peter Dore-Smith
Director
Kaffeine Ltd



Traditional bircher muesli with rhubarb and raspberry compote 3.60 (V)
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70 (GF, V)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Blueberry and bran (V) 2.40
Savoury Scone: Courgette and feta (V) 2.40
Friand: Friand: Damson (V, GF)   2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Raspberry and coconut slice 2.00
Canele 2.40

Lunch
French retro baguettes 5.00
Ham, apple butter, gherkin, red onion, gruyere and spinach
Plum tomato, basil, aioli, buffalo mozzarella and rocket (V).

Foccacias 5.30
Smoked salmon, dill, capers, red onion aioli and rocket (F).
Mushrooms with Welsh rarebit and spinach (V)

Salads: 5.50/6.90
Chicken adobo with red camargue rice, coriander and rocket (GF)
Roasted kumara and parsnips with almonds and a orange and dill dressing (VE, GF).
Cracked wheat with ox-eye daisy leaf, tomato, and lemon (VE, GF).

Tart: 4.50 or 7.90 with salad
Fish cakes with buckhorn hollandaise and strawberry salsa

Sunday, 10 August 2014

Week beginning August 4th - Credit Cards Fees and the minimum spend

In the planning and set up of Kaffeine 5 years ago, the bank said ' so you'll need a credit card machine, we will get that set up for you'.  Okay sure. It really wasn't high on my list to get organised. Of all the things you need to think of. Then the machine etc arrived and that was great and we were open and it went to the top of the cupboard....for a week.

Customers started coming in and asking to pay by card to which we had to say 'no sorry cash only'. So The Legend That Is Rhea, who was our first service person said, 'I'll get it set up'. I knew we were going to be charged credit card fees, but I had no idea how it all worked. I knew from the days that my parents had their own business that card fees were not a happy subject, I remember they would not accept Amex* (don't leave home without it) as the fees were too much. I really did not want to think about it, but knew we had to.

I asked Rhea, 'should we have a minimum spend on cards?' and she suggested £6. Why? Because that was the set limit that she had worked with a two separate bars in London prior to Kaffeine. So since 2009, we have had a £6.00 minimum credit card spend. I don't like it, our staff don't like it, it would be so much easier if we could accept cards for everything, but if we did, our fees that we pay each month could double or more. At the moment, we pay about £400 per month on credit card fees. I have argued with the bank, I have moved to a different card supplier, we moved to accepting contact-less, but still we have the fees.

Several of our service staff have worked in bars in previous lives and they all tell me how they had minimum spends on cards at these bars, sometimes up to £10.

We ask that if it is possible to pay by cash, we would appreciate it. It is actually quicker (apart from contact-less), for us to serve you that way, and we love being faster and faster at everything we do in order to serve people better and more efficiently. (not push people out the door, why on earth would we want to do that? unbelievable. but that is another story).

If you do have cards, that is no problem at all. We do apologise, but we have a minimum spend. We have four different options. You can of course add something to your bill, a water or a muffin or a drink for a friend, you can go to a cash point one minute walk away or you can pre-pay for next time, that is, you pay for another coffee or product and you keep the receipt, like a personal gift voucher. Next time you are in, you can redeem the receipt. The amount of people who say - 'what a great idea!' Or if you really want to you can make up the difference to £6.00 and we put the extra in the tip jar.

I really do apologise though to any customers who perhaps do not accept our policy. Just yesterday I paid for tickets on the TrainLine and had to pay a fee to use my credit card. It's the way of the world. I am sure there are thousands of other businesses big and small that either have a fee or have a minimum, but it's 10 pm Sunday night and I can't think of any in particular. It is not an idiotic or moronic business decision, unless of course I have missed something completely and there is a way to not pay fees. If there is, I would love to know. If there is not, then one day hopefully, there may be. It is in my mind a policy that is as fair as possible to all parties. Win Win. Which is how I have been taught to not only do business but to treat all people from staff to customers. Win Win.

Next week is our fifth birthday. Kaffeine is a bit of a girl, so we are going to say "I'm a big girl now, I'm five'. We will be celebrating with a 'legends of the kitchen menu' and free chocolate brownies all week.

We hope to see you and we hope you enjoy.

Thank you for listening.

*Amex have changed a lot since my parents days. Even in the early days of Kaffeine, the fees were just too high. They have dropped this immensely as well as the other hidden fees they used to have. We now accept Amex as we do all other cards, except Diners (remember them? high fees too.)


Traditional bircher muesli with rhubarb and raspberry compote 3.60 (V)
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70 (GF, V)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Blackberry and apple (V) 2.40
Savoury Scone: Asparagus, mustard and cheddar (V) 2.40
Friand: Melilot and lemon (V, GF)  2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Raspberry and coconut slice 2.00
Canele 2.40

Lunch
French retro baguettes 5.00
Smoked salmon, lime soft cheese, cucumber, Thai basil and rocket.
White peach, blue vein cheese, cucumber, red onion and and spinach. (V)

Foccacias 5.30
Ham, smoked mozzarella, tomato, basil and spinach
Haloumi, sweet chilli sauce, butternut and rocket. (V)

Salads: 5.50/6.90
Black-eyed peas with shredded carrots, red onion, cavolo nero, parmesan, in a tomato dressing with croutons. (V)
Honey dew melon, fennel, toasted fennel seeds, coriander, chicory, pancetta and Sambuca and prune dressing. (VE, GF)
Olives, sea blite, pumpkin seeds, capers, pomegranate, shallots, watercress with a raspberry vinegar dressing (VE, GF)

Tart: 4.50 or 7.90 with salad
Scotched beef and green elderberry terrine with rowan berry chutney

Week beginning July 28 - Raw Food menu - too hot to cook

Traditional bircher muesli with rhubarb and raspberry compote 3.60 (V)
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70 (GF, V)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Nectarine and coconut (V) 2.40
Savoury Scone: Salsa verde and brie (V) 2.40
Friand: Melilot and lemon (V, GF)  2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Raspberry and coconut slice 2.00
Canele 2.40

Lunch
French retro baguettes 5.00
Ham, golden kiwi, dijon, Camembert and Spinach
Tomato, mozzarella, basil, avocado, aioli and rocket 

Foccacias 5.30
Smoked salmon, red onion, dill, capers, aioli and rocket
Saute mushrooms with gruyere fondue, tarragon and spinach

Salads: 5.50/6.90
Raw beetroot with mature cheddar, watercress, walnuts, sea blite and bresaola (GF)..
Apricots and puff ball mushroom cold preserved in pineapple weed vinegar with pecorino and rocket (V)

Tart: 4.50 or 7.90 with salad
Kohlrabi layered with coppa arrosto ham, olive goats curd, plum tomato and basil (GF).


Weekend Menu 19/07, 26/07, 02/08
Salads 5.50/6.90
Prawns with cucumber, asparaguys, tomatoes, avocado salsa and baby spinach
Watermelon with mangho and feat, pecans, mint, coriander and rocket
Green beans with peanuts, coriander and a chilli dressing

Tart 4.50 or 7.90 with salad
Quiche with Italian roast ham, spinach and mature cheddar

Thursday, 24 July 2014

Week beginning July 21 - Just the menu this week

Just the menu again this week, we hope you enjoy it as much as we will enjoy bringing it to you.

Thank you for reading, we much appreciate it.

Traditional bircher muesli with rhubarb and raspberry compote 3.60 (V)
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70 (GF, V)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Plum and almond (V) 2.40
Savoury Scone: Pickled red onion, mustard and cheddar (V) 2.40
Friand: Melilot and lemon (V, GF)  2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Raspberry and coconut slice 2.00
Canele 2.40

Lunch
French retro baguettes 5.00
Ham, avocado, tomato, gruyere, aioli and spinach
Grilled courgette, crushed minted peas, feta and rocket

Foccacias 5.30
Smoked salmon with salsa verde, brie and rocket.
Mozzarella, tomato, basil, smoked paprika mayonnaise and spinach. (V)

Salads: 5.50/6.90
Chicken adobo with camargue red rice and coriander (GF, DF)
Chicory with pineapple, Gorgonzola, Brazil nuts and basil (V, GF)
Roasted sweet potato, carrots, peppers, red onion and courgettes with fresh peas, black mustard flowers and green elderberry dressing. (VE, GF)

Tart: 4.50 or 7.90 with salad
Prawn and sea blite in peanut pastry and garnished with lemon and chilli marmalade


Weekend Menu 19/07, 26/07, 02/08
Salads 5.50/6.90
Prawns with cucumber, asparaguys, tomatoes, avocado salsa and baby spinach
Watermelon with mangho and feat, pecans, mint, coriander and rocket
Green beans with peanuts, coriander and a chilli dressing

Tart 4.50 or 7.90 with salad
Quiche with Italian roast ham, spinach and mature cheddar

Sunday, 13 July 2014

Week beginning July 14th - Just the menu this week

We have a busy week ahead with Test Match cricket, a party or two and latte art lessons so will kindly refrain from any any winded blog and let you get on with the menu and how delicious it all is.

Please enjoy this weeks menu as we will enjoy bringing it to you.



Traditional bircher muesli with rhubarb and raspberry compote 3.60 (V)
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70 (GF, V)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Rainbow carrot cake and walnuts (V) 2.40
Savoury Scone: Tomato and pesto (V) 2.40
Friand: Melilot and lemon (V, GF)  2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Raspberry and coconut slice 2.00
Canele 2.40

Lunch
French retro baguettes 5.00
Ham, heirloom tomato, gruyere, pommery mustard and rocket.t
Saute mushroom, roasted butternut, mature cheddar, red onion and spinach (V)

Foccacias 5.30
Bresaola, nectarine, mozzarella, basil and spinach
Tuna melt with caramelised onions and rocket (F)

Salads: 5.50/6.90
Chicken satay with cucumber, mint, coriander, crushed peas, chilli and gem lettuce (GF)
Roasted beetroot with fresh cherries goats curd, saffron cashews and rowan berry dressing (V, GF)
Yellow beans with red onion pickle and toasted hazelnuts (VE, GF).

Tart: 4.50 or 7.90 with salad
Lamb, almond, prune and olive pie.


Weekend Menu 28/6, 5/7, 12/7
Salads 5.50/6.90
Spicy chicken with carrots, red peppers, red onion, cucumber, coriander and peanuts
Nectarines with tomatoes, avocado, olives, mozzarella, rocket and basil dressing
Roasted beetroot with pecan nuts, marscapone cheese and watercress

Tart 4.50 or 7.90 with salad
Spring green vegetable quiche

Saturday, 5 July 2014

Week beginning July 7th - The importance of shoes

You know when you're young and invincible? Perhaps you are at that stage now, or perhaps you remember when you were, or perhaps you think you still are.

I'm at the 'think you still are stage'. That is until I get home and sit down. I remember when I was at the 'I know I am invincible' stage.  This was from about the ager of 17 to 30. Then my knees started to give in, mainly after waking up and trying to walk to the kitchen for breakfast. Sharp, stabbing pains in my left inside knee. I've been working hospitality since I was 17 in bars and restaurants, continuously on my feet, often working double shifts just to make extra money, or because I could. Remember I was young and invincible. So being on my feet all day was just the way things were.

It was not until I was about 29 that I found out I have very, very flat feet. This was one of the reasons why I had such bad pains, not enough support in my shoes. I was also wearing pretty bad shoes.

I now wear inserts inside my shoes to help correct that and to provide much needed support. I buy trainers that are designed for flat feet people. Most of them are pretty bad looking, so I do lots of research to try to find ones that look half decent.

Still today I am on my feet a lot of the time. I walk 15 minutes each day to and from the tube station, sometimes doing it twice in one day if required. At the shop, especially in the early days I would be on my feet for 12 hours straight, working, working, working.

Now I see the youngsters coming in here to work, some of them wearing poor support or just plain bad shoes. I try, as a person of experience, to coach them on the importance of good shoes, but they are young, and invincible. Then eventually some of them buy good ones, ones that do provide support and provide comfort and I notice and I say ' hey, nice shoes'. You also notice that they are happier, they feel better, quite simply they work faster. Up the stairs, down the stairs, around the shop. They walk faster to and from the tube, their life gets better overall.

Trust me on this, or don't.....it's amazing what a difference a shoe can make.

Please enjoy this weeks inspired 'raw food' menu, as we will enjoy running around to bring it to you.

Traditional bircher muesli with rhubarb and raspberry compote 3.60 (V)
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70 (GF, V)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Blueberry and bran  (V) 2.40
Savoury Scone: Spinach and feta (V) 2.40
Friand: Elderberry (V, GF) 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Raspberry and coconut slice 2.00
Canele 2.40

Lunch
French retro baguettes 5.00
Pancetta, balsamic apricots, Camembert, basil and rocket
Tomato, avocado, mozzarella, chilli and oregano mayonnaise, spinach (V)

Foccacias 5.30
Ham, onion marmalade, mature cheddar and spinach
Saute mushroom, fondue, tarragon and rocket (V)

Salads: 5.50/6.90
Heirloom tomatoes with bresaola, olives, fresh peas, red onion and goats cheese (GF)
Cucumber, pomegranate, pistachio, fennel, poppy seeds, parsley and wild carrot flowers (VE, GF)
Cauliflower with baby capers, shallots, basil, lemon and ribwort plantain flowers (VE, GF).

Tart: 4.50 or 7.90 with salad
Large rice paper wraps with cured tuna, spring vegetables, glass noodles and peanuts (F, GF).

Weekend Menu 28/6, 5/7, 12/7
5.50/6.90
Spicy chicken with carrots, red peppers, red onion, cucumber, coriander and peanuts
Nectarines with tomatoes, avocado, olives, mozzarella, rocket and basil dressing
Roasted beetroot with pecan nuts, marscapone cheese and watercress

Tart 4.50 or 7.90 with salad
Spring green vegetable quiche


Monday, 30 June 2014

Week beginning June 30th - French menu week - Just because

Traditional bircher muesli with rhubarb and raspberry compote 3.60 (V)
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70 (GF, V)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Apple and Calvados (V) 2.40
Savoury Scone: French onion and gruyere (V) 2.40
Friand: Apricot and Regents Park Elderflower (V, GF) 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Raspberry and coconut slice 2.00
Canele 2.40

Lunch
French retro baguettes 5.00
Ham, Gruyère. Dijon, gherkin, red onion, spinach
Tuna champagne hollandaise, with cucumber, dill and rocket (V)

Foccacias 5.30
French lamb meat loaf with St Albray cheese, tomato and rocket
Tomato, burrata, basil, garlic mayonnaise and spinach. (V)

Salads: 5.50/6.90
Carmargue red rice with salmon and dittander tartare, roasted chestnuts, thyme and lemon (F, R)
Celery, apple, capers, pistachio with tarragon and remoulade dressing and garnished with pea shoot flowers(V, R)
Puy lentils with St Maure goats cheese and gooseberries (VE)

Tart: 5.50 or 7.90 with salad
Quiche Lorraine with Gallant Soldier herb