Week beginning March 25th - Easter Hours and baby Christian

I am still on paternity leave. Baby Christian is doing very well, quite chilled out, sleeps for five hours at a time, wakes up, feeds, looks around a bit, sleeps. He was sleeping all day and waking at night in the first few days, but now we sort of keep him awake through most of the day and he is waking once or twice through the night for a feed, then goes back to sleep.

We are open over Easter holidays except for Easter Sunday. Our hours are:

Good Friday 9:30 am to 5 pm
Saturday 8:30 am to 6 pm
Easter Sunday Closed
Easter Monday 9:30 am to 5 pm.

Chef Jareds Hot Cross Buns are thick, dense packages of easter goodness, highly recommended toasted with lashings of carrot and lemon marmalade.

Have a wonderful Easter everyone and stay safe.

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 yoghurt)
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: Hot cross buns 2.20
Savoury Scone: pumpernickel and cream cheese 2.20
Chocolate and orange 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: Beef and wild horse radish 4.50

French retro baguettes 4.90
Roast duck, grapefruit marmalade, brie, rocket,
Prawn, avocado, jalapeno, coriander, spinach

Foccacias 5.00
Ham, red blush pear, oregano mayonnaise, rocket
Red peppers, courgette, mozzarella, basil, aioli, spinach

Salads: 5.50/6.50
Capsicum tomatoes, garlic mustard, Dutch yellow chillies, heart of ribwort plantain dressing, cheddar balls
Crispy chicken, satay dressing, cucumber, golden saxifrage
Ox-eye daisy, bulgur wheat, tomato with a lemon and tamarind dressing

Tart: 4.00 or 7.50 with salad
Slow roasted tomato with sea purslane dressing

Week beginning March 18th - Our baby son, Christian John

We write this weeks blog while on paternity leave. Last Thursday the 14th at 17:12 pm, Christian John was born into the Kaffeine family, joining big sister Layla who is now 3 years old.

He was 6.39 pounds and 52 cm long, with huge feet. The mid wives described him as tall, slim and handsome. True that.

Mummy is doing very well and so we are all at home for the next two weeks together. Happy days.

We hope you enjoy this weeks menu, as we have enjoyed putting it together and will enjoy serving it to you.

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 yoghurt)
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: Blueberry and bran 2.20
Savoury Scone: Ham, fennel leaf and chilli 2.20
Mango 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: Borscht with hogweed and sour cream 4.50

French retro baguettes 4.90
Aubergine, goats cheese, sweet chilli, thai basil, rocket
Ham, dijon, red onion, gherkin, gruyere and spinach

Foccacias 5.00
Pancetta, tomato, avocado, red pepper salsa, spinach
Pear, red onion jam, blue cheese, chilli and rocket

Salads: 5.50/6.50
Chilli fried squid with pickled red onions, toasted almonds, spinach, lime and garlic dressing
roasted sweet potatoes with coconut curry sauce and coriander
Baby kiwi, pecorino, honey and chickweed


Tart: 4.00 or 7.50 with salad
Cornbread with slow roasted tomatoes, pennywort and caper sauce

Week beginning March 11th - Mission Statement, core values and standards

When I wrote the original business plan, part of it was to write a mission statement and core values for the business. This then went into the induction manual, along with a list of standards that we all should be working towards and bullet points on how to achieve those standards.

However, these were the only two places that all this information were available.

When I interview new staff, part of the story is that when we opened in August 2009, we wanted to be the best cafe in the immediate area. In November 2010, we were nominated and awarded Best Independent Cafe in Europe at the Allegra Strategy Awards and so really, since then, our goal has been to not just be the best in the area, but to be regarded as one of the best in the U.K.

But still, this information was only available in the interview, and the induction manual.

As a part of a three year review of the business plan I have re-written the mission statement, core values and standards.

It now states the following:

Mission Statement
Kaffeine will always be recognised by the industry, the media and the public as one of the leading cafes in the U.K.

We will provide exceptional espresso products, a freshly made, creative and seasonal menu and efficient, professional, hospitable service.

We will continuously exceed our guests’ expectations in food, coffee and service.

Core Values 
Suppliers and Products
To only ever use reputable, recognised and quality suppliers for our espresso and related products, our seasonal and fresh food options, our machinery and the design of the shop.

Relationships and Service
To be communicative, flexible and approachable at all levels - from guests to team members and suppliers, and to deliver excellent service standards daily to all parties.

Expectations
For all our guests to have their expectations not only met but exceeded, every time they enter and buy a product from the business.

Workplace
To have a safe and secure workplace where the staff are provided with opportunities to learn and develop their skills and knowledge.

Finance
To maintain a commercial and financially viable focus on the business through the use of efficient work practices and procedures.

Standards
· Our guests will see that every area of the store is clean, neat and tidy at all times.
· Our guests will be served quickly, efficiently and professionally
· Our guests will receive the best service in any café in the UK
· Our guests will receive premium food and beverages at a reasonable price point


I then met with every single staff member and asked them what they thought the simple premise of the business was. Why are we here, what are we trying to achieve? The new staff knew the answer, older staff answered with statements that were very, very good but did not quite sum up our single most important goal.

So I explained what my simple, main goal is - the first sentence in the mission statement. I also explained that this is not just my goal, it is there for them too. That to say they work at one of the leading cafes in the U.K. is of benefit to them too. They all, absolutely, agree.

Each staff member has now signed their own form with the mission statement, core values and standards and we have a printed, laminated poster at the entrance to the kitchen for everyone to see.

Now, I'm really, really proud. All of the staff who work here fully agree and understand and are committed to the fact that we 'will always be regarded as one of the leading cafes in the U.K.' That every little effort they make, the attention to details, the hospitality, the food, the beverages, the cleanliness, the atmosphere, the teamwork, the passion is all to work towards one common goal. That if we work towards that common goal, then all else will follow.

I also wish for our customers to know this, because if you know that this is the goal we are working towards, then you should know that the experience that you have at Kaffeine will be of the highest standard possible.

This has been a great experience for me. Defining, communicating and committing to the goal. I strongly suggest that you do this if you have a team working for you. That you share your vision, that your team believe, reap the rewards and see the benefits of that vision and that you do everything in your power to achieve that vision. Because then, you will.

We trust you will enjoy this week menu, as we will be putting all our effort in to ensure you do.

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 yoghurt)
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 plum 2.20
Savoury Scone: Red peppers and pesto 2.20
Mango 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: Courgette, feta and mint 4.50

French retro baguettes 4.90
Pancetta, grilled plums, brie, spinach
Tuna, rouille, capers and rocket

Foccacias 5.00
Ham, blue cheese dressing, pickled red onions and rocket
Mushroom, welsh rarebit, spinach

Salads: 5.50/6.50
Salmon cooked in smoked paprika with wild fennel leaf, strawberry's, cucumber and buckthorn dressing
Watermelon, smoked mozzarella, toasted almonds, red onion, rocket with a lemon and mustard dressing
Saute medley of wild cabbage, sea beet and wild radish, with sea purslane dressing.

Tart: 4.00 or 7.50 with salad
Beef roasted in coffee and mustard, with hispi cabbage and lady smock leaf

Week beginning March 4th - Kaffeine introduces the coffee flight

Our lead barista Shaun came up with the idea, to use on weekends for our guest espresso and also to help in practice for the 2013 UK Barista Championships.

We are very proud of our guest espresso weekends, featuring some of the worlds best roasters from across the UK, Europe and even Australia. Roasters this year alone have included Solberg and Hansen, Tim Wendleboe, Coffee Collective, Square Mile, Koppi and Workshop.

We are also very proud of our cascara palate cleanser that we serve with our short drinks. An infusion of Square Mile cascara with a touch of Rare Tea Company Earl Grey (and a secret ingredient) and we have a delightful and refreshing accompaniment to our short espresso drinks.

So therefore, how can we best profile their coffee on a weekend for those who are out to try a little something different  as well as add in the cascara? How can we also provide our customers with something different, something interesting and something that shows we have put some thought into it? Shaun came up with the coffee flight. A single shot espresso, a single shot cappuccino in a 5 oz cup and a piccolo glass of cascara.

This gives the customer a chance to start by refreshing their palate, to enjoy the espresso, to savour the traditional style cappuccino and finally, to refresh their palate.

It is £5.00 for a coffee flight of guest espresso and they have proven so popular that we then introduced them during the week for Red Brick for £4.50.

It's delightful, a really lovely way to have an adventure with coffee and to try something different (and we believe it looks great too). Please try one next time you are in, we are sure you will enjoy it.

Please enjoy this weeks menu, as we have enjoyed putting it together for you.

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 yoghurt)
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: Nectarine and coconut 2.20
Savoury Scone: Courgette and feta 2.20
Mango 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: Pork and pumpkin with chilli and mugwort 4.50

French retro baguettes 4.90
Ham, pear, honey mayonnaise, pecorino, rocket

Salmon, cucumber, lime cream cheese, Thai basil, spinach

Foccacias with sea salt and rosemary crust 5.00
Ham, slow roasted smoked paprika tomatoes, red onion, cheddar, rocket

Rainbow cherry tomato salsa, avocado, brie, spinach 

Salads: 5.50/6.50
Chicken marinated in tandoori and alexander seeds with avocado ,cucumber, cos, ruby grapefruit and yoghurt dressing
Ox-eye daisy, red cabbage, carrot, onion with a fish sauce and lemon dressing
Roasted round courgettes with three corner garlic sauce

Tart: 4.00 or 7.50 with salad

Fat hen seed pastry filled with foraged greens and home made cottage cheese

Week beginning February 25th - The great sticker-off

We think they've become almost iconic in their own little way, the white cup, the black lid and the sticker, oval shaped with black background and the white Kaffeine logo.

It was a decision we made in the early days to go for a sticker instead of a stamp, other people did stamps, we wanted to be different. They are instantly recognisable, and we see them in little places here and there, in a gutter, in some rubbish, on a ledge, you probably see them in office rubbish bins all over Fitzrovia, or in peoples hands as you pass them down the street.

What we did not realise is how many per day we would have to sticker. Remember, there are 25 cups in a sleeve, and we need approximately 400 cups per day.

So stickering has become an important part of the job, especially if you work on service end. Over time, we have had the stickering legends. Staff who have just smashed out a sleeve of cups in quick fast time. New staff have to learn the technique, trained by currnet staff members, getting faster and faster as time goes on.

Former legends of the sticker include Missy, Matthew, Rhea, Catherine, Emma, Amy and one of the fastest there ever was, young Jess.

Current legends include Julia, who has been stickering for ages and can smash out a box of sleeves, Karolina and Claire and these girls have all learned the technique from the past legends, passed down from generation to generation you might say.

But now we have a new champ, with a new technique. Tara has blown us all away with a new method that halves the time. We did not quite believe it, so in order to prove this we had a sticker off, here are the results:

Tara 0:28 seconds
Julia 0:45 seconds
Karolina 0:47 seconds
Grace 0:50 seconds
Claire 1:17
Me 1:18 (my fastest time ever, I was shaking after it)
Niall (barista) 1:19
Blazej (barista) 1:33
Shaun (lead barista) 2:10

Not a bad result, some of us have some work to do and perhaps Tara will now pass down her style to other, younger generations. Well done Tara, Tara is the winner.

We hope you enjoy this weeks menu as much as we have stickering it together.

Peter, Claire, Julia, Karolina, Shaun, Blazej, Niall, Jodie, Jess, Tara, Grace, Jared, Khan, Rory, Silvio

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 yoghurt)
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: Blueberry and Bran 2.20
Savoury Scone: Tomato, Spinach and Cheddar 2.20
Lemon 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: Wild cabbage, chorizo and caraway seed 4.50

French retro baguettes 4.90
Pancetta, grilled nectarine, gruyere, dijon, rocket

Grilled red pepper, courgette, red onion, spinach, chimichurri

Foccacias with sea salt and rosemary crust 5.00
Salmon, aioli, red onion, dill, capers, rocket

Ham, fresh Kaffeine mozzarella, plum tomatoes, oregano pesto, spinach

Salads: 5.50/6.50
Chicken adobo with wild red rice and coriander

Ruby grapefruit, wild carrot leaf, pine nuts, ginger with a fennel dressing 

Roasted baby beetroot with a black mustard dressing
Tart: 4.00 or 7.50 with salad

French leek and onion with gruyere