Week beginning November 24th - London Latte Art Smackdown Finals and Wrap Up

Even I was slightly nervous as I dropped off the children in Walthamstow to my wife and caught the train back in into town (East London) to get to Square Mile coffee roasters.

Not sure why. I wasn't competing as one of the top 12 latte art baristas in London for a share of £480 cash money, amazing prizes from Coffee Hit, Square Mile and Minor Figures in front of over 100 industry people fired up on free Kernel Brewery beer, tunes by Oli Bradshaw, with MC Ross 'Brockley' Brown and a giant video screen showing every move (or non move).

It is slightly possible with all this going on and at stake that one or perhaps all of the twelve competing were slightly nervous, but hey, we're not going to give that away.

The Square Mile team did an amazing job of setting up for the evening with a ping pong table and video games in the back room, Kernel bar in the side room and the main room with hanging old school microphone in the middle of the room, a 2 group Synesso set and ready with a GoPro camera set above the pouring table ready to project onto the big wall. We set off proceedings with a re-run of the rules and an explanation of the new 'pour your left over milk into a glass' rule (which was one of the best ideas ever).

There were too many amazing pours, slight dribbles, shaking hands, GoPro camera issues and wind-ups from the MC to go over in this tiny blog, but if you want to see visuals, check the links out to the photo albums below.

So the 1st Round looked like this
Ross - Browns vs Sam - Artisan
Tim - Curators vs Karolina - Nude
David - Artisan vs James - Iris and June
Adrian - LMNH vs Shaun - Noble
Gabriel - Noble vs Krystian - Dose
Paul - Alchemy vs Alfie - Flat Cap

Round two saw
Ross vs Tim
David vs Shaun
Krystian vs Paul

The final round started with an announcement - we had run out of beer - again, but in a first ever for the Latte Art, we had a three way final with
Tim vs
David vs
Paul

Judges decided at the last minute to do a one jug, one cup, one pour rule and the £480 cash was put on the table. The three competitors all put down their one cup pours and the judges deliberated for what seemed like ages. We counted down from five to decide the third place and it was Tim from Curators and then we counted down from ten for the winner between Paul and David.

Boom! David is the winner!!! As he had won throughout the heats he had celebrated like he had won the final already and to say he was excited and slightly emotional when he actually cracked the winner is an understatement. But it was a truly beautiful moment, as his girlfriend celebrated with him with kisses, hugs and very large smiles. A truly deserved and welcome winner, well done.

The fantastic Kate Beard was on hand again to take photos and to write all about the event for Barista Magazine, her blogs are available here (though at time of writing the blog for the final was not quite up yet).

http://baristamagazine.com/blog/?p=15459

Lead judge and all round superstar Glenn Watson was of course taking amazing photos while judging and mediating decisions between all the other judges and whether a two jug steam and pour was or was not allowed. Check out his photos here....

https://www.flickr.com/photos/getnoticed/sets/72157649006266665/#

Unbeknownst to me, there was another photographer in the crowd who has taken some of the best shots I have ever seen including the final 'winner' photo. Check these out by @kota_hata

https://www.flickr.com/photos/126501299@N07/sets/72157649049480650/

There was controversy, there was fun, there was spilt milk but there was no tears at least that I know of and finally it is all over. Feedback from this year is very welcome if you have any, either positive or areas to improve, but we already have people asking about next year. We may hold it in late Summer instead and we will definitely get more beer in.

Please may I say a huge thank you to all Kaffeine staff, all Square Mile Roastery and staff, Coffee Hit, Minor Figures, Kernel Brewery and to all the legend judges who contributed their time and effort to the competition, brilliant. We hope to be able to have it all again next year.

In the meantime, please enjoy this weeks menu, as we will enjoy bringing it to you.


Traditional bircher muesli with rhubarb and raspberry compote 4.00 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 4.00 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.90 (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
Cinnamon and Raisin Toast (V) 2.50
Banana bread 2.50
Porridge (V) 3.00
served with condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

Pastries by Seven Seed bakery
French butter croissant 2.00
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats

Sweet muffin: Black rice pudding and raspberry (V) 2.40

Savoury Scone: Olive, rosemary and red Leicester cheese(V) 2.40

Friand: Orange and honey (V,GF) 2.40

Super moist chocolate brownies 2.50
White chocolate blondies 2.50
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.50
Canele 2.40

Lunch
Soup 4.50
Corn chowder with Kaffeine's own sour dough (V)

French retro baguettes 5.30

Parma ham, onion chutney, parmesan, basil and rocket.

Pickled carrot, feta, Dijon, red onion and spinach (V).

Foccacias 5.50

Salmon, aioli, dill, red onion, capers and rocket.

Saute mushroom, welsh rarebit, tarragon and spinach (V).

Salads: 5.50/7.00

Honey baked ham, roasted chestnuts, carrots, parsnips, red onions and cranberry and prune dressing (DF,GF).

Poached red wine pears, walnuts, Bath blue cheese, watercress and golden saxifrage (V,GF).

Roasted swede with satay dressing (VE,GF).

Tart: 4.40 or 8.00 with salad

Slow cooked sherry beef with hen of the woods and seabeet.  

Weekend Salads
Each weekend we offer different salads to the weekdays and we run them for a three week period, allowing our second Chef Khan to showcase her own creativity.

Salads: 5.50/7.00
Grilled beef with roasted red peppers, roasted cashews, green beans, mushrooms and oyster dressing
Roasted pumpkin with cherry tomatoes, couscous,. feta, mint, basil and yoghurt dressing
Roasted vegetable salad with a reduced sticky balsamic vinegar, thyme and date dressing

Tart: 4.40 or 8.00 with salad
Pancetta and leek quiche

Week beginning November 17th - London Latte Art - The Finals

Four weeks is a long time in competition, and here we are at the end of it. Yes, on Tuesday the 18th we will have made it to the finals of the London Latte Art Smackdown which will see 12 London baristas competing in front of a packed house for glory and prizes.

The final will be held at Square Mile Roastery in Bethnal Green, entry time is from 7 pm and the heats should kick off from about 7:30.  There are no tickets required, but we do ask where possible that it is industry folk only, as we do have a very limited space. Mother Flipper burgers are confirmed to be cooking in the yard, and light refreshments will be provided from Kernel Brewery.

The Heats in week Four saw a very, very high standard indeed. Perhaps it was because it was the fourth week and baristas have had more practice time, or was it just the baristas on the night, or was it the pressure of competing and being judged in front of the Director of training from Prufrock Jeremy (Etchgate '13) Challender and World Barista Judge and Director of Taylor Street Coffee Andrew Tolley.

They have certainly set a standard for next week and the judges on the night will have a very hard job indeed. It is a good thing we have some of the most respected people in coffee as the judges including:

Head Judge - Glenn Watson
James Hoffman -Square Mile
Tim 'Styles' Williams - Workshop
Pete Garcia- Square Mile
Marty Latham - Square Mile
Andrew Tolley - Taylor Street
Ben Townsend - Espresso Room
Phil ' Bass Player' Wain - Coffee blogger superstar
James 'I won last year' Bailey - Workshop
Oli Bradshaw - Square Mile
Jeremy Challender - Prufrock

With £480 in cash, a Baratza Encore and 2 Rhino grinders courtesy of Coffee Hit, trophies by Irish Tamper maker Conor Regan, coffee subscriptions and other prizes by Square Mile, Minor Figures Cold Brew have donated 3 packs of their new blend, plus all the glory and  accolades that such a win will bring, the pressure will certainly be on.

Which is why we have decided to increase the pressure with a new rule.

Each barista will have to pour into a glass, in front of the judges, their remaining milk.

So here we go with the final list of 12. The structure will be the same as in the heats so that we will end up with the last three standing to compete against each other in a 3 way smackdown for 1st, 2nd and 3rd.

Krystian - Dose
Paul - Alchemy
Alfie - Flat Cap
Adrian - Look Mum No Hands
Shaun - Noble
Gabriel - Noble
Karolina - Nude
David - Artisan
James - Iris and June
Ross - Browns of Brockley
Samuel - Artisan
Tim - Curators

If you have missed any of the heats, here are two fantastic links from Glenn Watson and Kate Beard

https://www.flickr.com/photos/getnoticed/sets/72157649006266665/

http://baristamagazine.com/blog/?p=15383

If you can't make it I am sure the social media channels will be hammered on Tuesday night with photos and comments, if you do make it, please say hello.

In the meantime, please enjoy this weeks menu, as we will enjoy bringing it to you.


Traditional bircher muesli with rhubarb and raspberry compote 4.00 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 4.00 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.90 (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
Cinnamon and Raisin Toast (V) 2.50
Banana bread 2.50
Porridge (V) 3.00
served with condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

Pastries by Seven Seed bakery
French butter croissant 2.00
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Coffee and mango (V) 2.50
Savoury Scone: Cheese and onion (V) 2.50
Friand: Orange and honey (V, GF)  2.50
Super moist chocolate brownies 2.50
White chocolate blondies 2.50
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.50
Canele 2.40

Lunch
Soup 4.50
Chicken cacciatore made with parma ham bones and served with basil, olive and parmesan bread

French retro baguettes 5.30

Ham, poached pears, brie, pommary mustard and rocket.

Saute mushroom, leek, mature cheddar and spinach (V).

Foccacias 5.50

Pancetta, sweet corn cheese, roasted fennel and spinach.

Roasted red peppers and courgette, avocado, gruyere, aioli and rocket (V)

Salads: 5.50/7.00

30 month aged parma ham, slow roasted plum tomatoes, buffalo mozzarella, basil and scurvy grass (GF). 

Wild rice with feta, roasted peppers, chickweed, pumpkin seeds and three cornered garlic dressing (V, GF).

Poached leeks with pink sorrel (VE, GF)

Tart: 4.40 or 8.00 with salad

Lentil and vegetable bake with red pepper hummus

Weekend Salads
Each weekend we offer different salads to the weekdays and we run them for a three week period, allowing our second Chef Khan to showcase her own creativity.

Salads: 5.50/7.00
Grilled beef with roasted red peppers, roasted cashews, green beans, mushrooms and oyster dressing
Roasted pumpkin with cherry tomatoes, couscous,. feta, mint, basil and yoghurt dressing
Roasted vegetable salad with a reduced sticky balsamic vinegar, thyme and date dressing

Tart: 4.40 or 8.00 with salad
Pancetta and leek quiche

Week beginning November 10th - London Latte Art - Heat Four

We actually ran out of beer even faster than expected as over 30 people came to see Heat Three at Kaffeine on Tuesday night. Luckily we had loads of coffee and also milk on hand for the twelve baristas who were competing.

The standards were very, very high and the pressure was on the judges, Glenn Watson, Pete Garcia and Marty Latham to decide the winners of each round with some very, very close calls.

In the end, we had these three get through to the finals:

• Adrian from Look Mum No Hands
• Shaun from Noble Espresso
• Gabriel from Noble Espresso

They will now join

• Karolina from Nude
• David from Artisan
• James from Iris and June
• Ross from Browns of Brockley
• Samuel from Artisan 
• Tim from Curators

This week in the final heat we expect the pressure and intensity and crowd support to be even greater with competitors including:

• Leo from Terrone
• Krystian from Dose
• Adrian from Curators
• Greg from Alchemy
• Jess from Fields Beneath
• Suri from Dose
• Harry from Soho Grind
• Paul from Alchemy
• Bartosz from Dose
• Alfie from Flat Cap
• Asia from Alchemy
• Vivien from Nude

Judges will need to be on form and we expect them to be as it is Andrew Tolley from Taylor Street Baristas and Jeremy (I came second last year) Challender from Prufrock coffee joining lead judge Glenn Watson. Check these photos out from Glenn on his flickr page - London Art 2014.

https://www.flickr.com/photos/getnoticed/sets/72157649006266665/

On Monday this week at Kaffeine we had a special visitor, Boris Johnson, the London Mayor as he announced the London Living Wage Rate and he had a go at trying his hand at latte art. Just in case you were wondering what it is like to compete with all the cameras going off as you pour, this is it. Luckily there is no spaces left in the competition.

https://www.facebook.com/pages/Kaffeine/119498221434146?sk=videos

With huge thanks to Square Mile and to Coffee Hit for sponsoring the event and providing prizes, we have news this week that legendary tamper maker Conor Regan will be making the trophies. With the possibility of winning your share in £480 cash as well as just general glory and happiness this is a great competition to be involved in or just to support.

Do not forget to keep an eye on Barista Magazine for Kate Beards weekly updates and photos on the blog.

http://baristamagazine.com/blog/

As usual have a great menu from Chef Jared this week, please enjoy it as we will enjoy bringing it to you.

Traditional bircher muesli with rhubarb and raspberry compote 4.00 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 4.00 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.90 (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
Cinnamon and Raisin Toast (V) 2.50
Banana bread 2.50
Porridge (V) 3.00
served with condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

Pastries by Seven Seed bakery
French butter croissant 2.00
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Cranberry and almond (V) 2.50
Savoury Scone: Slow roasted tomatoes, cheddar and basil (V) 2.50
Friand: Passionfruit (V, GF)  2.50
Super moist chocolate brownies 2.50
White chocolate blondies 2.50
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.50
Canele 2.40

Lunch
Soup 4.50
Cannellini bean, tomato and rape greens (VE, GF)

French retro baguettes 5.30

Bresaola, roasted red peppers, creamed parsnips, basil and mozzarella and rocket. 

Roasted sweet potato, mature cheddar, red onion, aioli and spinach (V)

Foccacias 5.50

Ham, avocado, gruyere, tomatonnaise and spinach.

Veggie and nut loaf with brie, tomato and rocket (V)

Salads: 5.50/7.00

Roasted sweet potato and brussels sprouts with sea campion, pancetta, and a creamed leek dressing (GF). 

Radicchio, dates, blue vein cheese with a clementine dressing (V, GF)

Roasted beetroot with a raw kale dressing and lady smock leaf (VE, GF)

Tart: 4.40 or 8.00 with salad

Pork, pomegranate and pumpkin pie

Week beginning November 3rd - London Latte Art Heat Three

It appears we have made a fairly serious miscalculation. We did not get enough beer in.

Two heats down and we have to go off to get some more just to be sure we can get through this coming week and Heat Three.

Heat Two was another great success with coffee legends Ben Townsend from the Espresso room and Phil 'Bass Player' Wain as judges along with head judge Glenn Watson , 12 competitors and over 35 people crammed into Kaffeine to watch. Cameras ready people.

We ended up with another three through to the finals.
Karolina from Nude
David from Artisan and
James from Iris and June

This week we have another incredible line up of baristas all wanting to get their hands on priozes from Coffee Hit including a Baratza grinder for first place and a rhino hand grinder for second and third, £480 cash from the entry money and untold prizes and trophies from Square Mile.

Tullio - Artisan
Adrian - Look Mum nO Hands
Matt - Climpsons
Louis - Noble
Manuel - Climpsons
Sam - Holborn Grind
Alessandro - Artisan
Jarek - Taylor Street
Gabriel - Noble
Ben - Kaffeine
Renaud - Bristol

This week we have lead judge and superstar Glenn Watson back on decks, accompanied by Pete Garcia and Marty Latham from Square Mile as support judges. We are also very lucky as we have Kate Beard writing for Barista Magazine each week with posts to their blog. Check out a review of the first week here.

http://baristamagazine.com/blog/?p=15182

If you cannot make it along. there have been loads of photos being taken, here are a sample. Many thanks again to Kate Beard (colour) and also to Alessandro from Artisan (b and w).

We also hope you enjoy this weeks menu, as we will enjoy bringing it to you.



Traditional bircher muesli with rhubarb and raspberry compote 4.00 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 4.00 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.90 (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 2.00
Povitika bread 2.50
Banana bread 2.50
Porridge (V) 3.00
served with condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

Pastries by Seven Seed bakery
French butter croissant 2.00
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Rhubarb, pear and hazelnut (V) 2.50
Savoury Scone: Curried peas and feta (V) 2.50
Friand: Passionfruit (V, GF)  2.50
Super moist chocolate brownies 2.50
White chocolate blondies 2.50
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.50
Canele 2.40


Lunch
Soup 4.50
Curried red lentil soup with caraway bread (VE, GF)

French retro baguettes 5.30

Bresaola, slow roast tomato, gherkin, Camembert and rocket

Baked pumpkin and sauté mushrooms with tarragon mayonnaise and spinach (V)

Foccacias 5.50

Ham, cranberry jelly, roasted chestnuts, mature cheddar and spinach

Salmon, dill, red onion, capers, aioli and rocket (V)

Salads: 5.50/7.00

Chicken fried in creamed of corn with broad bean tops, mango, tomato salsa and rocket

Ribwort plantain, manchego, blackberries and polenta dumplings (V)

Chantenay carrots and fennel cooked in sambuca and caraway seeds (VE, GF)

Tart: 4.40 or 8.00 with salad

Checker berries and matured cheddar with charlock (V)

Week beginning October 27th - London Latte Art - Second Heats

There is already a waiting list. Forty- eight baristas have entered and we already have a waiting list of about five people. What are we going to do next year? Think we will worry about that when we get to it.

In the meantime, we had a fabulous night on Tuesday as about 35 people crowded into Kaffeine to watch the first heats. For those who know the shop, we move all our sandwich grills, cash register, retail products and decaf grinder off the bench top and move all our stools downstairs to make more room. Chef Jared had made some of his famous savoury scrolls and sweet muffins and we have some beer in the fridge that was available to calm peoples nerves if required, or make them more rowdy (as if that was needed).

The obligatory fixie wheel bikes were parked out the front and at 7:30 pm we started with the first heats. We had people standing at the bar, people standing on the benches, Kate Beard from Barista magazine taking photos, loads of other cameras and camera phones going off all over the place with judges Glenn, James and Oli behind the bar deliberating and being very, very serious.

The first round started and our own Bianca stepped up to be the first off, very much like taking the first tee in golf in the Saturday tournament in front of an expectant crowd. (I know what that's like...) and so here are the results of Round one

Bianca from Kaffeine against Ross from Browns - Winner Ross
Oscar from Artisan against Simone from HMC - Winner Oscar
Jakub from Kaffeine against Samuel from Artisan - Winner Samuel
Robin from Prufrock against Elin from Curators - Winner Robin
Tim from Curators against Marek from Taylor Street - Winner Tim
A person whose name I can't remember from Browns against Piotr from Prufrock - Winner Piotr

So in the second round we had
Ross v Oscar - Winner Ross
Samuel v Robin - Winner Samuel
Tim v Piotr - Winner Tim

So these three go through to the final on the 18th at SQM.

This week it is on again with cafes being represented:
Elliots
Nude
Artisan
Kaffeine
Taylor Street
Curators
Iris and June and
Prufrock

Judges are Ben Townsend from Espresso Room and London School of Coffee and Phil 'Bass Player' Wain.

Entry from 7 pm, heats start at 7:30 pm, all done by 9 pm.

We have some photos here from the legend that is lead judge Glenn Watson

https://www.flickr.com/photos/getnoticed/sets/72157649006266665/

In other news, it is the end of the month, so we have our own Lamingtons on this week, Thursday, Friday and Saturday only. Don't miss out.

We hope you 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
Povitika bread 2.40
Banana bread 2.40
Porridge (V) 3.00
served with condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

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)
Savoury Scone: Red onion, thyme, dijon and gruyere (V) 2.40
Friand: Passionfruit (V, GF)   2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.40
Canele 2.40
Special: Mini pumpkin curd pies with nutmeg icing (V) 2.40
Special: Lamingtons (Thurs/Fri/Sat only) 2.50

Lunch
Soup 4.50
Ratatouille with polenta bread (V)

French retro baguettes 5.00

Ham, gherkin, dijon, gruyere, red onion and rocket

Baked courgette, feta, chutney, pear and spinach (V).

Foccacias 5.30

Pancetta, creamed mushrooms, fennel and spinach 

Crumbed pumpkin, pickled cabbage, dijonnaise and rocket (V)

Salads: 5.50/6.90

Slow cooked beef shoulder with black mustard, pears, gorgonzola and walnuts (GF)

Roasted celeriac and peanuts with ox-eye daisy and salad burnet dressing (VE, GF)

Raw kale tossed in crushed slow roasted tomatoes and served with paprika pumpkin seeds (VE, GF)

Tart: 4.40 or 7.90 with salad

Cream of crown prince squash with charlock flowers and wholemeal pastry (V).

Week beginning October 20th - London Latte Art - First Heats - October 21st

So here we are, the first week is upon us already and the amazing news is that at this time (10 pm Friday night), there are only five spaces left on the final heat night, November 11th *Updated Saturday 4 pm - One Space left* . Yes, we already have 47 of London and beyond's baristas competing in the 2nd annual Latte Art Smackdown and are pretty sure we will get the full 48.

So there will be 12 per heat, with the heats to be held at Kaffeine every Tuesday night from October 21st, with the top three going into the final to be held at Square Mile Roastery on Tuesday November 18th.

We are very lucky to have had prizes donated by the amazing Coffee Hit and also Square Mile (and are also open to others donating prizes if you wish) and the full entry pool of £480 will be split amongst the top 3. That is a bit of cash for Christmas.

Cafes already competing include:
Prufrock
Kaffeine
Curators
Dose
The Fields Beneath
Artisan
Terrone
Taylor Street Baristas
Her Majesty's Coffee
Dose
(and others I cannot remember at this time but will update later)

We also have three judges per night allocated from some of the legends of the London Coffee scene including Glenn Watson as lead judge, Oli Bradshaw, James 'I won last year' Bailey, James Hoffman, Marty Latham, Pete Garcia, Andrew Tolley, Phil the Bass Player, Tim 'Styles' Williams and Jeremy 'Etchgate' Challender.

So what are the rules? A full rules sheet will be available on the night of competition, but here is a breakdown (which may be subject to slight changes).

• Double shots in a 5 oz flat white bowl cup - shots poured by a Kaffeine barista
• Competitor to steam their own milk, then split into two jugs and pour their best latte art
• Rosettas, Tulips and Hearts only
• Bottom of latte art to be at 6 o'clock on the cup with the handle to the right hand side
• Barista to present both cups and choose their best one.
• Judges to judge on symmetry, contrast, presentation, cleanliness, dribbles (or lack of) etc etc.
• Next barista goes and does the same thing.
• Judges choose best barista and that barista goes into the next round

There is to be no:

• Running
• Jumping
• Bombing
• Diving
• Etching
• Swans
• Rude Things
• Kissing

Supporters are welcome each night, we will have cheap beers available and some food. Entry is from 7 pm onwards and heats kick off from 7:30 pm with estimated finish up about 9:30 pm.

If you still wish to compete and have not yet entered, you can either come into store or call us up and pay over the phone. This is going to be a great event and a great opportunity on so many levels, we hope to see you there.

In the meantime, please enjoy this weeks menu, as we will enjoy bringing it to you.

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
Povitika Bread 2.40
Banana bread 2.40
Porridge (V) 3.00
served condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

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

Baked Treats
Sweet muffin: Pluot and almond (V)2.40
Savoury Scone: Pumpkin seeds, ginger, chilli and wensleydale cheese (V) 2.40
Friand: Passionfruit (V, GF)   2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.40
Canele 2.40

Lunch
Soup: Szechuan beef, spelt grain and wild cabbage with soda bread

French retro baguettes 5.00

Pancetta, mozzarella, tomato, basil and rocket

Aubergine, goats cheese, sweet chilli, thai basil and spinach (V)

Foccacias 5.30

Ham with grilled pineapple, blue cheese sauce and spinach 

Roast pumpkin, saute mushroom, brie and rocket  (V)

Salads: 5.50/6.90

Salmon cooked in bubbleberry jelly, castelfranco, fresh black pepper curd, cucumber and wild sorrel (GF).

Camargue red rice, pickled damsons, candied saffron cashew nuts, baked green olives and coriander (VE, GF). 

Blanced cima di rapa with chilli, lemon, rosemary and pine nuts (VE, GF).

Tart: 4.40 or 7.90 with salad

Turnip greens, mushroom, potato and sherry pie (V)

Week beginning October 13th - London Latte Art Smackdown

The London Latte Art Smackdown is nearing the starting line and we only 20 spaces left out of the total of 48. Judges have been almost confirmed for every night so far and include some of the top legends of coffee in London with names like Glenn Watson, Oli Bradshaw, James 'I won last year' Bailey, Jeremy Challender, Andrew Tolley, Marty Latham, James Hoffman and Phil the Bass Player.

As you may already know, we have all the heats going on at Kaffeine over the following dates with arrival around 7:15 and start time of 7:30 pm on October 21 and 28, November 4 and 11.

The final will be held at Square Mile Roastery on November 18th.

We have 12 spaces available each night in the heats, the top 3 will go through to the final at SQM. With up to £480 cash entry fees going back to the prize pool, and prizes doinated by SQM and Coffee Hit with perhaps more sponsors prizes to come, this is a great opportunity for baristas of London and beyond to get involved, have some comp practice, have some fun and win some prizes.

Competing cafes so far include
Climpsons
Nude
Curators
Prufrock
Kaffeine
Artisan
Elliots
Terrone
Holborn Grind
His Majesty The Coffee
Look Mum No Hands

If you or your baristas wish to compete, the best way is to pop into Kaffeine and pick your night and pay your £10 entry.

In the meantime, here is the menu this week by Chef Jared Bryant with a welcome return for porridge and our very favourite soup, we hope you enjoy.



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
Porridge (V) 3.00
served condiments muscavodo sugar, dried fruit, chopped nuts, golden syrup or honey

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

Baked Treats
Sweet muffin: Carrot cake (V) 2.40
Savoury Scone: Courgette and feta (V) 2.40
Friand: Passionfruit (V, GF)   2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.40
Canele 2.40

Lunch

French retro baguettes 5.00

Ham, gherkin, gruyere, Dijon, red onion and rocket.

Sauté mushrooms, cheese fondue, tarragon, roasted chestnuts and spinach (V).

Foccacias 5.30

HG Walters organic chicken, Brie, puttanesca pesto and rocket 

Crumbed aubergine, tomato, mozzarella, spinach(V)

Salads: 5.50/6.90

Chorizo, manchago, grilled Laeticia plums and green olives

Frisee lettuce, pickled carrots and red onion with a buckthorn mayonnaise and roasted peanuts

Roasted curried parsnips (VE, GF)

Tart: 4.40 or 7.90 with salad

Two whole baked Munchkin squashes filled with Dijon, thyme, gruyere and crème fraîche (V)

Weekend Menu 

On the weekend we change the salads and the tart offer and also put on one of the best weekend foccacia sandwiches ever invented.

Breakfast Foccacias 6.50

Cotechino Sausage with fried egg, gruyere cheese and aioli 

Salads 5.50 or 6.90

Grilled HG Walters Organic chicken with bulgur wheat, red onion, red pepper, cherry tomatoes, parsley, mint and cashew nuts

Poached pears with Turkish black figs, walnuts, goats cheese, watercress and honey

Roasted parsnip strips fried with a coating of parmesan cheese crumbs and a romesco sauce

Tart 4.50 or 7.90 with salad

HG Walters Bacon with new potatoes, spinach, eggs and cheese

Week beginning October 6th - London Latte Art Smackdown

In case you were not aware, last year in conjunction with Square Mile, Union Coffee and Coffee Hit we held the first ever London Latte Art Smackdown and this year it is on again.

We have had an amazing uptake already after just one small announcement last week and have 12 entries including people from Climpsons, Elliotts, Look Mum No hands, Nude and Artisan.

Last year we had 8 baristas per heat, the heats were held over four weeks and the top 2 went to the final at Square Mile. This year we have already increased the number of competitors per heat to 12, meaning that the top 3 of each heat will go through to the final.

Square Mile, Coffee Hit and Kaffeine will all donate prizes and we are open to any others wishing to be involved to add to the prize pool. Entry per barista is £10 and the entire entry pool will go to the prizes as well. So that is a possible £480 to be split between the top 3 in London as well as the prizes and trophies donated by the sponsors.

The superstar that is Glenn Watson will be lead judge each week and we will be asking some of the top London Coffee legends to assist in judging the heats and finals. Already confirmed is Jeremy Challender from Prufrock and James Hoffman and Oli Bradshaw from Square Mile.

Entry is by coming into Kaffeine and paying your fees and picking which night you wish to enter. The heats start at 7:30 pm and you are welcome to bring supporters along to help encourage you. We will have beers and food available on the night too.

Dates are Tuesday nights
October 21st
October 28th
November 4th
November 11th and the final
November 18th

This is a great opportunity to compete, practice your skills, possibly win, have some fun and get the London and wider coffee scene together for beers and conversation.

We hope to see you and if you do come in, here is our menu for next week as well.

We hope you will enjoy it as much 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: St Edmond's pippin and raspberry 2.40
Savoury Scone: Pickle and mature cheddar (V)2.40
Friand: Passionfruit (V, GF)   2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.40
Canele 2.40

Lunch

French retro baguettes 5.00

Ham, apple butter, gherkin, red onion and rocket.

Roasted sweet potato and red peppers with dill mayonnaise and spinach (V).

Foccacias 5.30

Pancetta, tomato, taleggio and spinach. 

Sauté mushrooms, tarragon pesto, mozzarella and rocket (V)

Salads: 5.50/6.90

Baked ham, raspberry vinegar cured rainbow chard, feta and guelder rose berry jelly (GF).

Raw kale, soaked in lemon and earl grey tea, served with baby capers, parmesan and basil.

Roasted root parsley with a buckthorn curd and lady smock leaf (V,GF)

Tart: 4.50 or 7.90 with salad

Kaffeine made ricotta tart with foraged sea radish and smoked salmon 

Weekend Menu 

On the weekend we change the salads and the tart offer and also put on one of the best weekend foccacia sandwiches ever invented.

Breakfast Foccacias 6.50

Cotechino Sausage with fried egg, gruyere cheese and aioli 

Salads 5.50 or 6.90

Grilled HG Walters Organic chicken with bulger wheat, red onion, red pepper, cherry tomatoes, parsley, mint and cashew nuts

Poached pears with Turkish black figs, walnuts, goats cheese, watercress and honey

Roasted parsnip strips fried with a coating of parmesan cheese crumbs and a romesco sauce

Tart 4.50 or 7.90 with salad

HG Walters Bacon with new potatoes, spinach, eggs and cheese

Week beginning September 29th - London Latte Art Challenge - On again

Last year we held the inaugural London Latte Art Challenge and it is with great excitement that we are able to say..it's on again.

We are very, very lucky because Square Mile Coffee have offered to hold the final at the roastery again, and all heats leading up to this will be held at Kaffeine. Not only that, but Kaffeine, Square Mile and Coffee Hit (with hopefully others to follow), have agreed to donate prizes for the finalists as well as all entry money (£10 per entry or £320), going into the prize pool to be split amongst the finalists.

Heats will comprise of up to 8 baristas, so there is spaces for 32 altogether and the top 2 from each heat will go into the final.

Dates for the heats are:
Tuesday October 21st
Tuesday October 28th
Tuesday November 4th
Tuesday November 11th
and the final is on
Tuesday November 18th

Here is a link to a blog post on last years final and you will also see links to some of the most amazing photos taken by lead judge, Glenn Watson.

http://kaffeinelondon.blogspot.co.uk/2013/11/week-beginning-november-4th-london.html

If you are interested in taking part, here are the details.

Entry is by paying your £10 and putting your name down on the entry forms at Kaffeine, the sooner you put your entry in, the sooner you can choose the date you wish to enter on. You have to come see us to put your name down. You can put others names down too if you wish.

Entry is from 7:15 pm each evening and the competition starts at 7:30 pm sharp, guests/supporters are welcome to come along too and Kaffeine will have beers for sale and some food available if your peckish/thirsty.

There will be three judges on each evening and we will design and put out a rules sheet so everyone knows what they are aiming for (rosettas/tulips/hearts) and not allowed to do (animals/etching/rude things).

This is a fantastic opportunity to get to meet and have a few drinks with others from the industry, to have a go at being the best in London at Latte Art, to winning some amazing prizes and cash and to bringing together the London cafe scene and having some fun at the same time.

In other news, this is our first Autumnal menu this season. Love this season.

We hope you 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: Red plum and carrot (V) 2.40
Savoury Scone:  Curried peas and feta (V) 2.40
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
Almond and custard slice 2.00
Canele 2.40

Lunch

French retro baguettes 5.00
Bacon, date brie, red onion and rocket.

Marinated mushrooms, fried egg, Gruyère, mushroom mayonnaise, kale (V)

Foccacias 5.30

Spiced meatloaf with green olive tapenade, onion jam and spinach
Tomato, mozzarella, basil, aioli and rocket (V)

Salads: 5.50/6.90

Pancetta, figs, pickled oranges, basil, Bath blue and raw beetroot (GF)
Purple cauliflower with water celery, wet walnuts and pear vinegar (VE, GF).
Roasted crown prince squash and russet apples with a fresh chilli and coriander curd dressing (V, GF).

Tart: 4.50 or 7.90 with salad
Chicken and orange cauliflower pie

Week beginning September 22nd - Just the menu

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: Açaí and tapioca (V) 2.40
Savoury Scone:  Cheddar and olive filled cheese bread (V) 2.40
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
Almond and custard slice 2.00
Canele 2.40

Lunch

French retro baguettes 5.00
Ham, dijon, gherkin, red onion, gruyere and rocketse

Slow roasted tomatoes with mozzarella, oregano and spinach  (V)

Foccacias 5.30

Pancetta, glazed plums, brie and spinach
Tuna melt with avocado and rocket

Salads: 5.50/6.90

Cheese filled lamb kibe with tomato, parsley, chickweed, lime and batata frita (GF)
Black beans cooked in coconut milk, with pimenta dressing (VE)
Roasted cassava with a cashew fruit sauce (VE)

Tart: 4.50 or 7.90 with salad
Tuna tart with fried plantain and buffalo cheese

Week beginning September 15th - Just the menu

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:  Pear and blackberry (V) 2.40
Savoury Scone: Pumpkin, mustard and gruyere (V) 2.40
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
Almond and custard slice 2.00
Canele 2.40

Lunch

French retro baguettes 5.00
Pancetta, spinach, roasted fennel and courgette with fennel seed mayonnaise

Roasted crown prince squash, saute mushrooms, red onion, brie and rocket (V)

Foccacias 5.30

Roast chicken, brie, salsa verde, rocket
Smoked salmon, aioli, red onion, capers, dill and spinach

Salads: 5.50/6.90

Chicken caesar salad, with pancetta and parsley
Roasted aubergine, cobnuts, manchego cheese, tarragon with damson and brandy dressing (V, GF)
Pickled savoy cabbage with saute wild mushrooms and garlic confit (VE,GF)

Tart: 4.50 or 7.90 with salad
Fig and honey with thyme, walnuts and a pommery curd (V)

Week beginning September 1st - Been away so just the menu this week

The last week of August is always our quietest week of the year, so the family and I took the opportunity to go away for three days and then have three days at home here in London., so there is not much news to tell.

We hope you enjoy the menu this week, we highly recommend the vegemite and mature cheddar scrolls, and that if you have also been away, that the week is kind to you.

Welcome back.

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: Golden delicious apple and blackberries (V) 2.40
Savoury Scone: Vegemite and mature cheddar (V) 2.40
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
Almond and custard slice 2.00
Canele 2.40

Lunch

French retro baguettes 5.00
Italian roast ham with grilled peach, aioli, mature cheddar and spinach

Bufala mozzarella, red pepper pesto, plum tomato and rocket (V)

Foccacias 5.30

Pancetta with roasted courgettes, red onion, ricotta cheese and spinach
Mushroom pate with crushed mint peas, red onion and rocket (V)

Salads: 5.50/6.90

Prawns with brown rice, avocado, cucumber, pickle ginger and wasabi dressing

Lentils with cherry tomatoes, roasted red peppers, shallots, goats cheese, rocket and herbs (V)

Chantenay carrots with olives and walnuts cooked in coconut milk

Tart: 4.50 or 7.90 with salad
Salmon with capers, dill and watercress

Week beginning August 26th - The legend that is Grace

Grace had just returned from an extended holiday back home in NZ to the UK when she approached us for work. This was back in February 2013. With a great background in hospitality and experience at a busy cafe in Westfield as a key holder, barista and supervisor, we were very glad to have Grace join the team.

She started on the floor, but it was not long until a position as a barista became available and Grace moved up to work on the Synesso. She reminded me of Kimsy bro, who also had an effortless grace (ha ha) about her in service and efficiency. Polite, smiling, always punctual, very, very calm under pressure and a delight to work with.

It is a true reflection of how much you value an employee when you see that they are on the roster and it is going to be really busy and you know that you can really rely on that employee to deliver above and beyond the expectations of all parties, our customers, her workmates, her manager and to myself.

Grace has returned back to New Zealand to follow a dream and study jewellery making. We wish her all the very, very best and truly hope she achieves all that she desires, because she deserves it.

We will miss you Grace. All the best. True Kaffeine legend.

We hope you enjoy our post holiday menu for this week, 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: Peach and Almond (V) 2.40
Savoury Scone: Samphire pesto and mozzarella (V) 2.40
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
Almond and custard slice 2.00
Canele 2.40

Lunch

French retro baguettes 5.00
Ham, dijon, gruyere, red onion, gherkin, and rocket

Peri peri sauce, hummus, cucumber, tomato, red onion and watercress (V)

Foccacias 5.30

Halloumi, roasted courgette, red peppers, pesto, spinach (V)
Roasted chicken, brie, salsa verde, rocket

Salads: 5.50/6.90

Vermicelli noodles with HG Walters organic chicken, carrots, coriander, peanuts, chilli dressing

Quinoa, roasted olives, cherry tomatoes, cashew nuts, basil and rocket (VE)

Broccoli with oyster sauce

Tart: 4.50 or 7.90 with salad
Brown rice tuna bake with rouille

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

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

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

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

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

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

Week beginning June 23rd - The Roux at Landau experience

We could not be more lucky really, or fortunate. What an opportunity.  One of our customers is the Head Chef at the Michel and Albert Roux restaurant at the 5 star Langham Hotel on Portland Place, just around the corner from Kaffeine, called Roux at Landau.

http://rouxatthelandau.com/

Chris often comes in on his split shifts, drinks long blacks and is usually seen reading over a new recipe book. He also sometimes comes in the head barman Alex from the Artesian bar at the Langham, which has now been named Best Bar in the World two years in a row.

http://www.artesian-bar.co.uk/

They are both true gentlemen and I personally very much enjoy talking to them and looking after them.

When I was teaching and training hospitality students in Australia, we often used to take the students to five star hotels to show them around on a tour, often back of house. Sometimes we were able to arrange work experience for them. We wanted to inspire them, to show them a different world and to be able to put into understanding what they were learning in the class room. You never knew, one of those students may end up one day running that hotel.

I asked Chris one day if this may be possible, to be able to take our staff on a tour of one of London's greatest and grandest Hotels, to be able to inspire them further, to show them a different world.

He instead offered something different, and even better. This was for each of our four chefs to be able to do a one day work experience within his kitchen alongside his chefs. We have four chefs working for us here, Jared, Khan, Silvio and Win and while Chef Jared has worked in a la carte high end places before, the others have not. Importantly, they all work very, very hard for us and are committed and dedicated employees. I am very proud of them and very appreciative. It was also very important to me to be able to try to say a little thank you to our kitchen brigade, for the early hours and dedication they show to the business and to allow them some time outside of our kitchen, a different experience.

So one day per week, over the past four weeks, each of our chefs has had the opportunity to work in not just one of London's most famous and high end kitchens, but one of the world's, under the tutelage of one of the worlds best chefs.

To have this opportunity and to learn and see how such a kitchen operates is a very, very fortunate experience indeed, and I am very thankful to Chris for organising it all and for making our chefs feel so welcome within his brigade.

We hope you enjoy this weeks menu, as we will enjoy bringing it to you. It may not be high end fine dining, but we still put in a great amount of effort to make it the best cafe food in the U.K.


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: Strawberries, melilot and cream (V) 2.40
Savoury Scone:  Cheddar and pickle  (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
Melting moments biscuits 2.00
Canele 2.40

Lunch

French retro baguettes 5.00
Cured beef, hot English mustard, caramelised red onion, mature cheddar and spinach

Asparagus with crushed minted peas, feta, gin mayonnaise and spinach (V)

Foccacias 5.30

Ham, pickled cherries, soft bath blue cheese and rocket
Crumbed aubergine, spicy tomato dressing, mozzarella and spinach (V)

Salads: 5.50/6.90

Pimm's gravlax, cucumber, mint, British strawberries, lime, watercress and sea kale peas (F, R)

Raw garden peas, spring onion, radish, parsley with pineapple weed mayonnaise (V, R)

New potatoes, capers and sea rocket (VE)

Tart: 5.50 or 7.90 with salad
Giant scotched gooseberries with ground lamb

Week beginning June 16th - Tamper Tantrum Birmingham - Peter Dore-Smith Live Speech

In case you were not aware, Tamper Tantrum is probably best described as a forum for selected coffee professionals to be able to put across a viewpoint in front of an audience, which is then allowed to go live on the internet via iTunes and the Tamper Tantrum podcast.

What makes this even more amazing is that it was set up about three years ago by two of coffeelands most respected and knowledgeable (and funny) people, Steve Leighton of Hasbean and Colin Harmon of 3FE in Dublin.

Apparently over 400,000 views of the 50 or so podcasts over three years have since occurred and if you look at the iTunes podcast menu and see the list of names who have been invited to talk about their most passionate feelings and thoughts on the coffee industry, it is no wonder.

I was invited to speak myself back in February at the UK Barista Championships held in Birmingham. What we were not told was that it was to be held in an IMAX theatre, where our visuals would be on the giant screen behind us, with up to about 50 people in the dark of the theatre were in the audience.

On the day James Hoffman, Maxwell Colonna-Dashwood, Cory Bush and Steve himself all presented a speech and I highly recommend you watch all of them. Last on was me, and if you can spare an hour, perhaps you may wish to watch it to. It was not easy, and I wish the visuals I presented were able to be seen as well (I understand why they were not, it is an IMAX screen!), but just to be able to say I am on this level of podcast, with this level of world respected speakers, is a very, very proud and humbling moment indeed. I hope you enjoy it, I would be glad to hear any of your feedback.

Contractual arrangements meant that Steve was committed to putting the final speeches on the SCAE website first, where members were allowed to see them before anyone else. However, that period has now finished and the speeches are now all on iTunes for the world to see.

https://itunes.apple.com/gb/podcast/tamper-tantrums-podcast/id317635118?mt=2

NB: Please may I make a very special thank you to Steve, for all the hard work he has put in for the UKBC, as well as all the work he has done and is doing for the coffee industry in general and to both Steve and Colin for allowing/inviting me to speak and to them both for all the hard work they put into Tamper Tantrum. I am truly honoured.

Chef Jared has created a bit of a Brazilian inspired menu this week, for obvious reasons. We hope you will enjoy it as much 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: Mango and cashew  (V) 2.40
Savoury Scone: Courgette and feta (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
Melting moments biscuits 2.00
Canele 2.40

Lunch

French retro baguettes 5.00
Blue bath cheese, amarillo nectarines, red onion, mayonnaise and rocket (V)

Smoked salmon, lime cream cheese, thai basil, cucumber and spinach

Foccacias 5.30

Ham, saute mushroom, mozzarella, basil and spinach
Roasted red peppers, courgette, and red onion with olive and feta paste and rocket (V)

Salads: 5.50/6.90

Crab, lime, chilli, cucumber, coriander, sea arrow grass and passion fruit dressing 

Sweet potato and beans with slow roasted peppers, broccoli, sea radish pods, coffee dressing and garri (VG, GF)

Brazilian slaw with wild water cress stems, sweet cicely seeds and caipirinha dressing (VG, GF)

Tart: 5.50 or 7.90 with salad
Coxinha - Chicken and pineapple weed (Brazilian crumbed pear shaped dumplings)

Weekend Menu:

Salads: 5.50/6.90

Tuna steak with green beans, boiled eggs, new potatoes, red onion, olives, parmesan and baby spinach

Roasted squash with hazelnuts and watercress (V)

Mixed watermelon with almond, red onion, basil, smoked mozzarella, pommery mustard dressing (V) (VG)

Tart: 5.50 or 7.90 with salad
Spinach with eggs, new potatoes and hollandaise sauce