Menu October 26th - halloweeeeeeennnnnn!

This week is of course the famous halloween. We have not gone too overboard, just the occasional ghost appearing on our muffins if you look closely enough. However, we are also excited because it is fig, chestnut and walnut season, as well as Aubergines being 'in' at the moment, so Jared has created a wonderful menu to showcase these seasonal ingredients. Check out our sweet muffins and the salads.

Jams for sale:

Our amazing secret recipe marmalade is now for sale to take home and not only that, but you can have red fruit jam or damson plum and baby kiwi jam as well. Ask us in store.

Weekly Menu
October 19th to 24th

Breakfast from 7.30 am

Organic Porridge with condiments: Honey, chopped fruit or nuts, muscovado sugar 2.20
Traditional Bircher muesli pots with fruit compote and fat free yoghurt 2.50
Wheat free muesli pots with nuts, dried fruit, popped corn, fat free yoghurt & fruit compote 2.50
Croissants with poached egg, plum tomato and tallegio cheese 3.50
Bloomer toast with homemade carrot & lemon marmalade or plum jam,
marmite, nutella or vegemite 1.50


Pastries from Seven Seeded Bakery
Croissants 1.60
Pain au Chocolate 1.80
Pain au raisin 1.90
Almond Croissants 2.30

Own made baked goods and sweets
Black fig and orange segment muffins 1.50
Courgette and cheese muffins 1.50
Carrot Cake friands (almond meal base muffins) 1.70
Cinnamon raisin toast 1.50
Super moist chocolate brownies 1.50
Portuguese tarts 1.50
Butternut or chocolate chip cookies 1.20
Banana bread 1.80
Pumpkin Pie Slices 1.90

Lunch from 11.30 am

Soup!

Broccoli, Gorgonzola and Jalapeno soup with slice of bread 3.00/3.50

Thin Foccacia with olive oil and sea salt crust
Bufala mozzerella, plum tomatoes, rocket and aoili 4.50
Smoked salmon with baby spinach, dill, red onion with own made aioli 4.50

Fresh sandwiches on seven seeded or retro white bloomer
Pumpkin, red onion, rocket and hummus 3.50
Sauteed wild mushrooms with plum tomatoes, spinach 4.00

Salads
Pumpkin, wet walnuts, goats cheese, spinach and chili 4.50 / 6.50
Baked aubergine with roasted chestnuts and tahini dressing 4.50 / 6.50

Tart

Potato, caramelised red onion and stilton cheese tart slices 2.50

Drinks

San Pellegrino Cans 1.50
Aranciata, Limonata, Chinotto

Chegworth valley Juices 1.90
Cox and Bramley, Apple and Raspberry, Apple and Elderflower, Pear

Freshly Squeezed Juices
Citron Presse 1.80
Orange Presse 1.50

Our Coffee Philosphy

Our Coffee Philosophy
At Kaffeine we have taken a lot of time and effort to perfect our coffee in order to provide you with the perfect cup, each and every time. Below are the standards that we work to. If you ever feel that your coffee does not meet these standards, please do tell us.

Espresso Machine
We use the Synesso Cyncra espresso machine. Known as the holy grail of espresso machines, it is designed by former La Marzocco engineer Mark Barnett. The Synesso raises the bar on espresso machine design by an order of magnitude not known before. Ask us about it.

Grinder
We use an Anfim Super Caimano grinder. Based in Milan, Italy, Anfim have been making coffee grinders for 50 years. All their products are hand-finished, reflecting their philosophy that a quality grinder is at the heart of a good coffee. Each coffee is ground to order, ensuring absolute freshness in the cup.

Beans
Square Mile coffee is owned by the 2007 world barista champion, James Hoffman and the 2007 world cupping champion, Anette Moldvaer. They have a reputation for being one of the best coffee roasting companies in the world.

Cup Sizes
We have specifically chosen these cup sizes to reflect and respect the true flavours of the coffee. All our coffees are served as a double shot as a standard; that is approximately 50mls of espresso in each drink.
· Flat whites and Long Blacks are served in a 6 oz cup
· Cafe Latte are served in 7.7 oz glass
· Cappuccino, Americanos and Hot Chocolates are served in an 8 oz cup
Take away drinks are all served in the same above volumes but in an 8 oz cup

Baristas
Our Baristas have at least three continuous years experience behind a professional espresso machine. They are continuously in pursuit of perfecting the art of espresso making.

Milk
We only ever use absolutely fresh, organic milk. We are using Bonsoy milk for soy drinkers.

Cleanliness
Our machines, grinders and the surrounding work areas are always kept impeccably clean.

Taste
We drink and check the taste of our coffee ourselves. All the time.

Questions
If you have any questions or queries on how we make our coffee, or if you wish to watch while we do so and we are not too busy, we are more than happy to spend time with you, just ask. We look forward to seeing you.

Weekly Menu October 19th to 24th

This week Kaffeine has a new arrival. Estelle Bright, who placed second in the UK for latte art in the championships this year, has moved down from Bristol and is joining the team. Estelle is originally from Wales and apart from the fact that the last three world champions have come from the UK, is another example that not just Australians and New Zealanders make great coffee. We are very proud and happy that Estelle will be with us.

Our menu is developing into the Autumn wonderfulness of root vegetables and as soon as the correct equipment arrives, we will be doing porridge in the mornings and soups in the afternoons. Follow us on Twitter and we will let you know as soon as it happens.

Weekly Menu
October 19th to 24th

Breakfast from 7.30 am
Traditional Bircher muesli pots with fruit compote and fat free yoghurt 2.50
Wheat free muesli pots with nuts, dried fruit, popped corn, fat free yoghurt & fruit compote 2.50
Croissants with poached egg, plum tomato and tallegio cheese 3.50
Bloomer toast with homemade carrot & lemon marmalade or plum jam,
marmite, nutella or vegemite 1.50


Pastries from Seven Seeded Bakery
Croissants 1.60
Pain au Chocolate 1.80
Pain au raisin 1.90
Almond Croissants 2.30

Own made baked goods and sweets
Egremont russet and walnut muffins 1.50
Spinach, red onion and cheese muffins 1.50
Passionfruit friands (almond meal base muffins) 1.70
Cinnamon raisin toast 1.50
Super moist chocolate brownies 1.50
Portuguese tarts 1.50
Butternut or chocolate chip cookies 1.20
Banana bread 1.80
Damson Plum Slice 1.50

Lunch from 11.30 am
Thin Foccacia with olive oil and sea salt crust
Italian Roast ham with herbed ricotta and rocket 4.50
Smoked salmon with baby spinach, dill, red onion with own made aioli 4.50

Fresh sandwiches on seven seeded or retro white bloomer
Pumpkin, red onion, rocket and hummus 3.50
Italian Roast ham with spinach, tomato, red onion and dijon 4.00

Salads
Camargue red rice, shitake mushrooms, red peppers, halloumi and spinach 4.50 / 6.50
Pumpkin, wet walnuts, goats cheese, spinach and chili 4.50 / 6.50
Leeks, mange tout, wild mushrooms, pecorino and rocket 4.50 / 6.50

Drinks

San Pellegrino Cans 1.50
Aranciata, Limonata, Chinotto

Chegworth valley Juices 1.90
Cox and Bramley, Apple and Raspberry, Apple and Elderflower, Pear

Freshly Squeezed Juices
Citron Presse 1.80
Orange Presse 1.50

This week we are very happy, as always, as Jared has created another menu with a few new additions to bring out the Autumnal produce including Damson Jam slices. Only in season for a month, these are lovely blue black little plums that have a wonderful sweet flavour, just right on a shortbread slice covered with crushed almonds and even better as a sweet muffin.

We are also very excited as we have Mattias Bjorklund, Swedish barista champion working with us one day a week, and Estelle Bright, who is moving from Bristol down to London, starting with us in two weeks time. Estelle is originally from Wales and came second in the UK latte art championships last year, we are honoured that Estelle has chosen to work with us.

However, we are also looking for a commis chef to assist Jared in the kitchen. If you are someone or you know someone who loves baking and making wonderful salads, please get in touch.

Traditinal Bircher Muesli Pots £2.50
Wheat Free Muesli Pots £2.50
Fabulous filled croissants with poached eggs, talleggio cheese, plum tomatoes and baby spinach £3.50
Bloomer toast with a choice of spreads including carrot and lemon marmalade £1.50

Pastries from seven seeded bakery
French butter croissants £1.60
Pain au Chocolat £1.80
Pain au Raisin £1.90
Almond Croissant £2.30

Own baked treats and sweets
Damson Plum Muffins £1.50
Spinach and sweet corn muffins £1.50
Cranberry friands (almond meal base) £1.70
Cinnamon Raisin Toast £1.50
Portugese tarts £1.50
Super moist chocolate brownies £1.50
Butternut or chocolate chip cookies £1.20
Damson Plum jam slices £1.20
Banana Bread £1.50 per slice

Lunches
Thin olive oil and sea salt foccacias lightly toasted
Smoked Salmon and baby spinach with red onion and aioli £4.50
Bufala mozzerella with wild rocket, plum tomatoes and aioli £4.00

Gourmet Sandwiches
Roast tomato, cucumber, spinach and hummus £3.50
Italian Roast ham with herbed ricotta and rocket £4.00

Salads £4.50 for small, £6.50 for large
Cucumber, steamed broccoli, roast tomatoes, rocket and pesto
Crown prince squash, parsnip, dill, orange segments, baby spinach and almonds
Leeks, wild mushrooms, mange tout, pecorino and rocket

Drinks
San Pellegrino cans £1.50
Aranciata, Chinotto, Limonata

Chegworth Valley Juices £1.90
Cox and Bramley Apple, Pear, Apple and Raspberry, Apple and Elderflower

Freshly squeezed juices
Orange Presse £1.50
Citron Presse £1.80

Weekly Menu October 5th

Waking up in the mornings is never easy, especially at 5.45 am when it is dark outside. But then by the time I get to Oxford Circus, the sun is just coming up and the light is that lovely soft shade and I walk the quiet streets up into what we call Titchfield village to Kaffeine as everything is just getting started on another day in one of the greatest cities of the world.

Jared is already downstairs baking the muffins, banana bread, friands and cinnamon and raisin toast and then Catherine arrives, pours the beans into the grinder, checks the dose and extractions and the smell of coffee permeates throughout the cafe. Could it be any better?

If you are around early in the mornings, or fancy getting up a bit earlier and coming in for a peaceful coffee and breakfast, then join us, your day will not get a better start. Guaranteed.

Weekly Menu
October 5th to 10th

Breakfast from 7.30 am
Traditional Bircher muesli pots with fruit compote and fat free yoghurt 2.50
Wheat free muesli pots with nuts, dried fruit, popped corn, fat free yoghurt & fruit compote 2.50
Croissants with poached egg, plum tomato and tallegio cheese 3.50
Bloomer toast with homemade carrot & lemon marmalade or plum jam,
marmite, nutella or vegemite 1.50


Pastries from Seven Seeded Bakery
Croissants 1.60
Pain au Chocolate 1.80
Pain au raisin 1.90
Almond Croissants 2.30

Own made baked goods and sweets
Blueberry and yoghurt muffins 1.50
Tomato, spinach and cheese muffins 1.50
Raspberry friands 1.70
Cinnamon raisin toast 1.50
Super moist chocolate brownies 1.50
Portuguese tarts 1.00
Butternut or chocolate chip cookies 1.00
Banana bread 1.50

Lunch from 11.30 am
Thin Foccacia with olive oil and sea salt crust
Bufala mozzarella, plum tomato, wild rocket and aioli 4.00
Smoked salmon with baby spinach, dill, red onion with own made aioli 4.50

Fresh sandwiches on seven seeded or retro white bloomer
Hummus, spinach, cucumber, roast tomato, baby spinach 3.50
Italian Roast Ham, plum tomato, rocket, red onion and Dijon 4.00

Salads
Cucumber, steamed broccoli, roast tomatoes, rocket and pesto 4.50 / 6.50
Creamy potato salad with Italian roast ham, spinach, boiled eggs and herbs 4.50 / 6.50
Camargue red rice, shitake mushrooms, red peppers, spinach and halloumi cheese 4.50 / 6.50

Drinks

San Pellegrino Cans 1.50
Aranciata, Limonata, Chinotto

Chegworth valley Juices 1.90
Cox and Bramley, Apple and Raspberry, Apple and Elderflower, Pear

Freshly Squeezed Juices
Citron Presse 1.80
Orange Presse 1.50