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)