Week beginning September 2nd - Just the menu this week

This week I have not too much to write about, (suggestions are always welcome), so we will leave you in relative peace and quiet and let you enjoy the menu on it's own. It is of course, a very good one.

Please enjoy this weeks menu, as we have enjoyed bringing 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, passion fruit) 3.70
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 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Peaches and cream 2.40
Savoury Scone: Rowan berry, thyme and parmesan 2.40
Blackberry friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80
Lamingtons 2.50

French retro baguettes 4.90
Smoked salmon with lime cheese, thai basil, cucumber, rocket
Baked discovery apples and red onion with aioli, mature cheddar, spinach

Foccacias 5.00

Ham, rose-hip dressing, ginger, wensleydale, spinach
Mushroom with a creamed corn fondue sauce and rocket

Salads: 5.50/6.50
Figs, fennel, pancetta, manchego, basil with a honey and fortified wine dressing
Polenta and parmesan balls with roasted carrot, watercress, oregano, birds foot trefoil and damson dressing
Edamame in a wasabi and lime dressing

Tart: 4.40 or 7.50 with salad
Celeriac and sea aster bake with rouille

Week beginning August 26th - The EK 43 grinder debate

So there is a bit of talk in the industry about a new method of grinding beans for use on an espresso machine using the EK 43 grinder and in consequence of that, a few blog posts.

I have seen this grinder in action at the 3FE store in Dublin recently as did two of my key staff when they went to visit last weekend. However the three of us have yet to use one, or be able to assess it fully. But the coffees we tasted were delicious.

What I have seen are the blog posts put out by four of the most well regarded people in this industry in this part of the world, if not the whole world. It makes for fascinating and involved reading, and also shows the lengths that people are going to for coffee and the experience.

These are the blogs that I have read. I suggest you read them in the listed order. I recommend you need a good comfortable chair, a great coffee (or strong drink) and about an hour. And after that, possibly another strong drink.

http://www.prufrockcoffee.com/2013/08/the-kaminsky-report/

http://colinharmon.wordpress.com/

http://bar1sta.com/?p=164

http://www.jimseven.com/2013/08/21/alright-lets-talk-about-ek43s-then/

I am not going to write a blog post on the benefits or otherwise of this grinder. I'm not smart enough to write like these guys do, but I do know my current business model and with the limited information I have at hand, I can only see that these grinders would not work for me in our situation for the simple fact that it could take about 2 hours every day to dose out our daily pre portions and the efficiency on the bar that we pride ourselves on would suffer.

Anyway, if you are a coffee geek and wish to have a fascinating, in depth read, please enjoy and I suggest you follow these gentlemen's blogs anyway for further great reading.

If all you are looking for is great hospitality, coffee and food, then here is our menu for next week. With Lamingtons. Yum oh. Please 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, passion fruit) 3.70
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 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Apricot and almond 2.40
Savoury Scone: Courgette and feta 2.40
Chocolate and hyssop friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80
Lamingtons 2.50

French retro baguettes 4.90
Pancetta, avocado, tomato, aioli, rocket
Tomato, mozzarella, basil, chimichurri, spinach

Foccacias 5.00

Smoked Salmon, dill, red onion, capers, aioli, spinach
Ham, gherkin, pickle, Dijon, mature cheddar, rocket

Salads: 5.50/6.50
Venison meat balls with green lentils, black rice, coriander, buttered coriander seeded red onions, fragrant tomato dressing and wood sorrel.
Grilled haloumi, wild watercress, roasted red onions, and rose-hip dressing
Green beans with chilli, peanuts, fish sauce and coriander

Tart: 4.40 or 7.50 with salad
Goats cheese, roasted chicory and rowan berry

Week beginning August 19th - The one percents

Over your lifetime, you will probably remember certain pieces of advice given to you or handed down by parents, managers, friends, loved ones. These pieces of advice or words of wisdom you can either reject or employ and they will help to shape you into the person you are today.

Certain hospitality managers have impacted on me over my career and words of wisdom have indeed stuck and I still stick by them and in fact pass them on to others. Here are a few that I always remember.

Don't come to me with a problem, come to me with a solution
Always start with the end in mind
It's the focus on the 1%'s that will help you to get to 100%

The last one was by a manager called Jamie at the Rosstown Hotel in Carnegie, Melbourne where I worked first as a bottle shop assistant then as an Assistant Manager for about six months back in 2002. In my mind he was one of the best managers I ever worked with, the way he ran the 200 seat bistro was inspirational

http://www.rosstown.com.au/

I will always remember this piece of advice and I use it continuously because it is so true as it relates to the small details that make an experience perfect, which is what we should be aiming for.

It is very easy to build the bricks and mortar of a hospitality business (well, sort of) so let's say that's 50%, then you staff it, 30%, then you add machinery and ingredients, 15%, then you add decor 5%. These are the major components (these figures are very much pie in the sky, but I hope you get my meaning)

Your end goal is to be as perfect as possible within your constraints and once you are up and running with everything, then your major % ages should remain static. i.e the building at 50% will generally always be there, your suppliers are in place and your staff are working, you have machinery and ingredients all working effectively so therefore your majority % ages are in place.

So now it is the 1%'s that make you up to 100% are the next things to focus on. The smaller details. I find that these smaller details are also the ones that can and do change more often.

How are the flowers arranged?
What soap do you use in the bathrooms?
Are all the light globes working?
Is the floor clean and tidy and clear of anything that should not be on the floor?
How are the sugar bowls arranged?
How clean are your windows?
How is your storage area organised?
How is the music sound levels and appropriateness?
How is the lighting?

The list can go on and on, but the premise is the same. Of course I also say these with caution, as focussing too much can be overdoing it and drive you crazy.

We try very hard at Kaffeine to focus on these small details to make your experience as close to 100% as possible. We think the effort pays off, we hope you do too. And if Jamie, or anyone who knows Jamie is reading this, thank you for the advice, I much appreciate it.

Please enjoy the menu for this week because we have enjoyed bringing 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, passion fruit) 3.70
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 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Plum and elderberry 2.40
Savoury Scone: Tomato, mozzarella and basil 2.40
Chocolate and hyssop friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80

French retro baguettes 4.90
Ham, elderberry jam, mature cheddar, roasted red onions, spinach
Roasted aubergine with thai basil, goats cheese, sweet chilli and rocket

Foccacias 5.00

Sliced meat loaf with red kidney beans, jalapeno cheese, roast peppers and rocket
Burnt pineapple, gorgonzola, coriander, pickled red onion and spinach

Salads: 5.50/6.50
Roasted grouse with roasted celeriac, beetroot, carrots and drizzled in rowan berry dressing.
Kiwi, pecorino, red chicory, honey blossom
Padron peppers with waterpepper dressing

Tart: 4.40 or 7.50 with salad
Roast vegetable in gruyere pastry with saffron sour cream and garnished with wood sorrel

Week beginning August 11th - 4 Years Old - From Nursery to Big School

So 4 years ago, we were launched. Yes, this Wednesday 4 years ago was the first real day of operations for us. We invited all of Mrs K's work mates down from their office for lunch as a trial and we opened for the day, with Chef Jared and a good buddy Katya in the kitchen, Catherine on the espresso and myself and 'the legend that is Rhea' on the floor.

This year, our daughter Layla starts going to big kids school, after going to nursery for the past two years. She is still in Nursery as such, but it is five days a week in the local primary school. Very exciting for her and for us.

The life of Kaffeine feels a bit the same. You have your initial starting period where everything is new and totally exciting and you are testing the world, then you become a bit more comfortable with everything but are still young enough to make a silly mistake every now and then. More than that, it feels like you grown into something more real, more mature and more settled. But you still have a long way to go to make it in the world.

A while ago, someone wrote a review of Kaffeine saying many nice things, including in reference to the many other cafes in London these days that 'Kaffeine is old school but still cool'. We were only three at the time. I hope they still say that in twenty years.

Another very regular customer, when I apologised for the slight delay on his coffee one day because we were really busy said 'I'm glad you're busy, because if you weren't, you probably would not be here'. What a lovely compliment, I hope he says the same in twenty years too.

I have many, many people to thank for all the hard work over the past four years, a big shout must go out to Chef Jared who has been here from the start. Respect and thank you and also to all the staff who currently work here and all the ones who have worked here is the past. It is very hard work being here, hard but very enjoyable. Well done everyone.

A very big thank you to all the industry people who also support us and help us, from our suppliers to our friends in industry who we can turn to for advice.

A huge thank you for all the thousands of customers who have supported us and continue to support us. For us, this is what we are in business for, to provide a true definition of a hospitality business and we hope that we fulfil the below definition for you, it is why we come to work in the morning.


hos·pi·tal·i·ty
/ˌhäspiˈtalitē/

Noun

The friendly and generous reception and entertainment of guests, visitors, or strangers.

We will have brownies to give away all week to help us, and you, to celebrate. Hope to see you in store. Please 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, passion fruit) 3.70
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 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Blackberry and apple 2.40
Savoury Scone: Crushed peas and feta 2.40
Chocolate and passion fruit friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80

French retro baguettes 4.90
Pancetta, tomato, avocado, Gruyère, aioli and rocket

cooked apples and red onion, mature cheddar, Dijon mayo, spinach

Foccacias 5.00

Ham, Gorgonzola spread, strawberries, spinach

Tomato, mozzarella, rocket, chimichurri

Salads: 5.50/6.50
Roasted lamb and red peppers with runner beans, broad beans, spring greens and green elderberry wild marjoram flower dressing

Flat nectarines and red chillies poached in melilot syrup, single Gloucester with baby spinach

Tagliatelle with sautéed morels, garlic and sea blite

Tart: 4.40 or 7.50 with salad
Fat hen and fresh cheese

Week beginning August 5th - The Great Kaffeine Bake Off - Try this at home

Back in February, we had what we called the great Kaffeine sticker off. Those who know us may know our stickers and how iconic they have become in the area of Fitzrovia.

We have to do quite a few per day, so we had a competition to see who could go the fastest. We love a competition here.

http://kaffeinelondon.blogspot.co.uk/2013/03/week-beginning-february-25th-great.html

Not ones to be outdone, the kitchen staff decided to get in on the act and have recently held what they have called the great Kaffeine Bake Off. Understandably, they are very proud of what they do, and I am proud of them, so when  Chef Rory started timing how long it takes to bake his ANZACS, we though it best to record it for posterity.

Our baked goods such as our brownies, ANZACS, banana bread and portuguese tarts are also iconic in the area, and we also go through quite a few per day.

The rules were that you got all your ingredients and equipment ready and the timer went off when you got the goods in the oven and of course, the taste test at the end.

We must remember that Chef Jared has not really baked anything in his section for over three years, and he properly smashed out the chocolate brownies, as a true legend should. No, there is no prize for overall, just the kudos that comes with being the fastest baker in the West.

	Absolute ‘Khan’ Carnage	Silvios ‘The Boss’	Don’t Measure ‘Rory’	Cut- Throat Jared
Banana Bread 5 loaves	11 min 53 sec		11 min 45 sec	14 min 55 sec
Portuguese Tarts 24 tarts		11 min 52	8 min 43 sec	11 min 22 sec
ANZACS 24 biscuits		12 min 12 sec		13 min 29 sec
Brownies  1 tray	8 min 49 sec		11 min 44 sec	8 min 41 sec

We hope you enjoy this week menu, as we have enjoyed bringing it to you as quickly as possible.



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, passion fruit) 3.70
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 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

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 2.40
Savoury Scone: Ricotta and herb 2.40
Chocolate and passion fruit friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80

French retro baguettes 4.90
Prawn and mango salsa with avocado and rocket
Roasted peppers, courgette, red onion, spicy pesto, gruyere, spinach

Foccacias 5.00

Ham, roasted greengage, mature cheddar, spinach
Heritage tomato, talleggio, oregano, rocket and red onion

Salads: 5.50/6.50
Chorizo, fresh tomatoes, rainbow chard with dittander blossom and pickles ramson dressing
Golden kiwi, toasted hogweed seeds, castelmagno cheese, pickled red cabbage, wild honey and orange dressin
Shredded fennel with lemon, basil and baby capers

Tart: 4.40 or 7.50 with salad
Venison infused with juniper branches and wild cherry