The planning has begun. The World Barista Championships are upon us again and the regional heats are starting in February. Just through natural selection process, we have historically employed Australians or New Zealanders in roles of barista here at Kaffeine. For this reason, we have been unable to put forward anyone for the annual competition. We were fortunate for a while, back in 2009/2010 to have Estelle Bright work for us, who is Welsh and she competed and did very well, making it through to the finals.
This year, we have two of our baristas competing. Shaun Young will be competing in the UK championships and Blazej Stempin will be competing in the Polish Championships. The boys have already been working on their routines they regularly watch old routines on you tube anyway, and they are in the process of selecting beans, cups and working on their signature drinks.
Over the next two months, we will be building up towards the heats and we will be having practice sessions at night where the boys will go through their routines and we will pretend to be judges, not just on their technical abilities and knowledge, but also how they present themselves and how they interact. It is an exciting time indeed.
We wish the boys all the very best of luck in their quest to not only represent their country, but to also possible be the best in the world.It is a long, involved and time consuming process and we will keep you up to date with everything as it all unfolds.
In the meantime, here is the menu for this week, we trust you will enjoy.
Traditional bircher muesli with rhubarb and raspberry compote 3.50
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.70
(add 30 p for granola or yogurt)
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
Croissant with gruyere cheese and plum tomatoes 4.00
Seven seed bakery bloomer toast with homemade preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40
Porridge - Served with rhubarb and raspberry compote, chopped nuts, muscovado sugar, golden syrup or honey 3.00
Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80
Baked Treats
Sweet Muffins: Pear and Oat 2.20
Savoury Muffins: Blue Cheese and Celery 2.20
Red Current friands 2.20
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Afgan cookies 1.80
Lunch
Soup: Venison and White Bean Soup 4.50
French retro baguettes 4.90
Slow Roasted Beef, Gherkin, Red Onion, Dijon, Gruyere, Spinach
Roasted Red Peppers, Courgette, Red Onion, with Pesto, Rocket
Foccacias with sea salt and rosemary crust 5.00
Ham, Red Currant Jelly, Basil, Brie, Rocket
Tomato, Chimichurri, Mozzarella, Spinach
Salads: 5.50/6.50
Sword Fish marinated in Seville Oranges Served with Avocados, Sea Beet and Dried Figs Poached in Buckthorn Juice
Wilted Broad Bean Tops with Pomegranate, Julienne Forced Rhubarb, Blood Orange, Feta and Poppy Seeds
Roasted Turnips tossed in Lady Smock, Wild Horse Radish and Three Corner Garlic
Tart: 4.00 or 7.50 with salad
This year, we have two of our baristas competing. Shaun Young will be competing in the UK championships and Blazej Stempin will be competing in the Polish Championships. The boys have already been working on their routines they regularly watch old routines on you tube anyway, and they are in the process of selecting beans, cups and working on their signature drinks.
Over the next two months, we will be building up towards the heats and we will be having practice sessions at night where the boys will go through their routines and we will pretend to be judges, not just on their technical abilities and knowledge, but also how they present themselves and how they interact. It is an exciting time indeed.
We wish the boys all the very best of luck in their quest to not only represent their country, but to also possible be the best in the world.It is a long, involved and time consuming process and we will keep you up to date with everything as it all unfolds.
In the meantime, here is the menu for this week, we trust you will enjoy.
Traditional bircher muesli with rhubarb and raspberry compote 3.50
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.70
(add 30 p for granola or yogurt)
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
Croissant with gruyere cheese and plum tomatoes 4.00
Seven seed bakery bloomer toast with homemade preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40
Porridge - Served with rhubarb and raspberry compote, chopped nuts, muscovado sugar, golden syrup or honey 3.00
Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80
Baked Treats
Sweet Muffins: Pear and Oat 2.20
Savoury Muffins: Blue Cheese and Celery 2.20
Red Current friands 2.20
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Afgan cookies 1.80
Lunch
Soup: Venison and White Bean Soup 4.50
Slow Roasted Beef, Gherkin, Red Onion, Dijon, Gruyere, Spinach
Roasted Red Peppers, Courgette, Red Onion, with Pesto, Rocket
Foccacias with sea salt and rosemary crust 5.00
Ham, Red Currant Jelly, Basil, Brie, Rocket
Tomato, Chimichurri, Mozzarella, Spinach
Salads: 5.50/6.50
Sword Fish marinated in Seville Oranges Served with Avocados, Sea Beet and Dried Figs Poached in Buckthorn Juice
Wilted Broad Bean Tops with Pomegranate, Julienne Forced Rhubarb, Blood Orange, Feta and Poppy Seeds
Roasted Turnips tossed in Lady Smock, Wild Horse Radish and Three Corner Garlic
Tart: 4.00 or 7.50 with salad
Honey Roasted Aubergine with Yoghurt Sauce
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