We are all very much looking forward to a bit a of a break over Christmas, yes we close from December 23rd at 4 pm until January 3rd when we re open at 7:30 am.
We are taking the chance to do some refreshing of our paintwork, as well as some work to the vaults we have downstairs, the old bomb shelters, so there will be people around, just no-one to make coffee or food I am sorry.
It really has been an amazing year though, and I sincerely am grateful to all of you who have graced our doors in 2011. We have grown to be regarded as one of the leading cafes in the UK, as well as one of the busiest, and the people I need to really thank for that are all of the Kaffeine staff who put in so much effort and commitment, passion and enthusiasm.
One of those staff is leaving us this week as well. Young Jess, who has been with us for over a year, is returning to Australia. What Jess has achieved, and the standards she has set for Kaffeine and also for all those who have worked with her or she has trained, is beyond amazing.
When I interviewed Jess she was replacing the legend that is Rhea, and she has well and truly shown herself to be another true Kaffeine legend.
We are having a party tonight to say goodbye, it might get a bit emotional and we will all miss her, but we know that whatever she does in her life, she will be an amazing success.
Jess Evans
May 2010 to December 2011
Have a fabulous Christmas everyone and an amazing New Year from all at Kaffeine.
Peter, Amy, Claire, Jess, Julia, James, Ian, Ashlea, Nick, Tim, Niall, Shannon, Matthew, Karolina, Jared, Khan, Sam, Silvio
Breakfast
Porridge - served w choices chopped dried fruit, muscovado sugar, golden syrup or honey 2.50
Traditional bircher muesli with rhubarb and raspberry compote 2.90
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 2.90
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.30
(add 30 p for granola or yoghurt)
Ciabatta Roll with omelette, pancetta, rocket and tomato salsa 4.50
Ciabatta Roll with courgette omelette, rocket and tomato salsa 4.50
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.50
Croissant with gruyere cheese and plum tomatoes 3.50
Seven seed bakery bloomer toast with homemade preserves 1.70
Cinnamon and raisin toast 2.00
Banana Bread 2.00
Pastries by Seven Seed bakery
French butter croissants 1.60
Pain au chocolat 2.20
Almond croissants 2.70
Baked Treats
Mulled cider 1.80
Parsnip, russet and herb savoury muffins 1.80
Carrot cake friands 1.90
Super moist chocolate brownies 2.20
White chocolate blondies 2.20
Portuguese tarts 1.80
ANZAC cookies 1.60
Pimped up ANZACS (oat, dried fruit and nut) biscuits 1.60
Lunch
Soup 3.50 or 4.00
Chicken and ginger soup
French retro baguettes 4.50
Pancetta with pear, gruyere, dijon, rocket and sage butter
Bufala mozzarella with plum tomatoes, aioli basil and rocket
Foccacias with sea salt and rosemary crust 4.70
Smoked salmon with aioli, red onion, dill, capers and spinach
Mushrooms with Welsh rarebit and spinach
Salads 4.50/5.50
Watercress, pancetta, ruby grapefruit, roast baby carrots and basil dressing
Crown prince squash with goats cheese, jalapeño dressing and chestnuts
Mange tout in tabasco sauce
Tart 4.00 or 6.50 with salad
Baked leek and blue cheese tart
Friday, 16 December 2011
Tuesday, 13 December 2011
Week beginning December 12th - Mince Pies and Home Brewing Christmas gifts
Every Christmas Chef Jared makes his own recipe Christmas mince pies. They are amazing. We sell them individually or as a six pack, perfect for taking home for the family.
If you wish to pre-order some, please let us know.
We think making coffee at home and enjoying a quality filter style brew over a cooked breakfast with the papers is one of the best starts to the day possible, and it is so easy. All you have to do is follow a recipe and or course, have the right equipment.
Home espresso machines can be great, especially to play around with, but if you really want to have a consistent, quality brew, then one of the methods such as aeropress, cafetiere or V60 pour overs is totally the best way to do it.
We of course have these items for sale in the shop and you also have the opportunity to talk to one of us about how to use them.
For Christmas we are doing special packages where you can but a gift set for yourself or for someone you love (or just like)with the set of beans, grinder and your preferred brew method.
Then, they can make you wonderful coffee at home, while you sit and read the papers or lie in bed. Now that's Christmas.
Breakfast
Porridge - served w choices chopped dried fruit, muscovado sugar, golden syrup or honey 2.50
Traditional bircher muesli with rhubarb and raspberry compote 2.90
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 2.90
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.30
(add 30 p for granola or yoghurt)
Ciabatta Roll with omelette, pancetta, rocket and tomato salsa 4.50
Ciabatta Roll with courgette omelette, rocket and tomato salsa 4.50
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.50
Croissant with gruyere cheese and plum tomatoes 3.50
Seven seed bakery bloomer toast with homemade preserves 1.70
Cinnamon and raisin toast 2.00
Banana Bread 2.00
Pastries by Seven Seed bakery
French butter croissants 1.60
Pain au chocolat 2.20
Almond croissants 2.70
Baked Treats
Sticky Pecan muffins 1.80
Herb and onion savoury muffins 1.80
Carrot cake friands 1.90
Super moist chocolate brownies 2.20
White chocolate blondies 2.20
Portuguese tarts 1.80
ANZAC cookies 1.60
Pimped up ANZACS (oat, dried fruit and nut) biscuits 1.60
Lunch
Soup 3.50 or 4.00
Champagne and camembert
French retro baguettes 4.50
Roast ham with sage butter, parmesan, red onion and rocket
Williams pears with blue cheese, spinach and basil
Foccacias with sea salt and rosemary crust 4.70
Roast turkey with brie, cranberry, parsley, red onion and spinach
Bufala mozzarella with plum tomatoes, basil and rocket
Salads 4.50/5.50
Ham roasted with chestnuts, cooked onion, russet apples, watercress and spicy orange
Brussel sprouts with savoury apple, cider and hazelnuts
Chantenay carrots with honey mustard, thyme
Tart 4.00 or 6.50 with salad
Pumperknickel with smoked salmon, cucumber ribbons, lime soft cheese, watercress and red basil
If you wish to pre-order some, please let us know.
We think making coffee at home and enjoying a quality filter style brew over a cooked breakfast with the papers is one of the best starts to the day possible, and it is so easy. All you have to do is follow a recipe and or course, have the right equipment.
Home espresso machines can be great, especially to play around with, but if you really want to have a consistent, quality brew, then one of the methods such as aeropress, cafetiere or V60 pour overs is totally the best way to do it.
We of course have these items for sale in the shop and you also have the opportunity to talk to one of us about how to use them.
For Christmas we are doing special packages where you can but a gift set for yourself or for someone you love (or just like)with the set of beans, grinder and your preferred brew method.
Then, they can make you wonderful coffee at home, while you sit and read the papers or lie in bed. Now that's Christmas.
Breakfast
Porridge - served w choices chopped dried fruit, muscovado sugar, golden syrup or honey 2.50
Traditional bircher muesli with rhubarb and raspberry compote 2.90
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 2.90
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.30
(add 30 p for granola or yoghurt)
Ciabatta Roll with omelette, pancetta, rocket and tomato salsa 4.50
Ciabatta Roll with courgette omelette, rocket and tomato salsa 4.50
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.50
Croissant with gruyere cheese and plum tomatoes 3.50
Seven seed bakery bloomer toast with homemade preserves 1.70
Cinnamon and raisin toast 2.00
Banana Bread 2.00
Pastries by Seven Seed bakery
French butter croissants 1.60
Pain au chocolat 2.20
Almond croissants 2.70
Baked Treats
Sticky Pecan muffins 1.80
Herb and onion savoury muffins 1.80
Carrot cake friands 1.90
Super moist chocolate brownies 2.20
White chocolate blondies 2.20
Portuguese tarts 1.80
ANZAC cookies 1.60
Pimped up ANZACS (oat, dried fruit and nut) biscuits 1.60
Lunch
Soup 3.50 or 4.00
Champagne and camembert
French retro baguettes 4.50
Roast ham with sage butter, parmesan, red onion and rocket
Williams pears with blue cheese, spinach and basil
Foccacias with sea salt and rosemary crust 4.70
Roast turkey with brie, cranberry, parsley, red onion and spinach
Bufala mozzarella with plum tomatoes, basil and rocket
Salads 4.50/5.50
Ham roasted with chestnuts, cooked onion, russet apples, watercress and spicy orange
Brussel sprouts with savoury apple, cider and hazelnuts
Chantenay carrots with honey mustard, thyme
Tart 4.00 or 6.50 with salad
Pumperknickel with smoked salmon, cucumber ribbons, lime soft cheese, watercress and red basil
Saturday, 3 December 2011
Week beginning December 4th - How many coffees do you make in a day?
If you want to own a coffee shop you will be thinking about this all the time, or perhaps you frequent one often and find yourself asking this question because you see how 'busy' it is, or maybe you already own a cafe and you know this answer about yourself, but not about others.
When I was planning Kaffeine, it was something I always wanted to know but only had the courage to ask one person. Since opening Kaffeine, I have been asked a few times, sometimes by randoms who I have never met, who quite bluntly ask..'how many coffees do you make a day?'.
The answer I give is that I'm sorry, but it is really none of your business, but I suggest they sit down for a good hour or so and count all the people, then times that by 10 hours. That's what I did at Monmouth Borough market back in the early days. Or think about how many minutes there are in a day, and how many coffees you could potentially make each minute. e.g. 1 coffee a minute times 10 hours equals 600 coffees.
I am sorry if I disappoint anyone, but I am still not going to tell you how many we make a day, that is still a secret, but I will tell you percentages. Over the past month this is the results taken from our coffee and tea menu.
Tea Pot 3.35%
Tea Take Away 2.24%
Americano 8.34%
Cafe Latte 21.90%
Cappucino 20.35%
Cascara 0.09%
Double Espresso 3.56%
Double Macchiato 1.24%
Double Piccolo 0.97%
Double Ristretto 0.54%
Espresso 1.85%
Flat White 27.99%
Long Black 3.42%
Macchiato 1.13%
Mocha 1.62%
Piccolo 1.20%
Ristretto 0.21%
The interesting thing of course is that Flat White leads the way and the question we ask is this because it is a trendy drink, or is it because we make it in a 5 oz cup to drink in or a six oz volume to take away and the flavour/size is what makes people buy it? We thinks it's the flavour.
Breakfast
Porridge - served w choices chopped dried fruit, muscovado sugar, golden syrup or honey 2.50
Traditional bircher muesli with rhubarb and raspberry compote 2.90
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 2.90
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.30
(add 30 p for granola or yoghurt)
Ciabatta Roll with omelette, pancetta, rocket and tomato salsa 4.50
Ciabatta Roll with courgette omelette, rocket and tomato salsa 4.50
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.50
Croissant with gruyere cheese and plum tomatoes 3.50
Seven seed bakery bloomer toast with homemade preserves 1.70
Cinnamon and raisin toast 2.00
Banana Bread 2.00
Pastries by Seven Seed bakery
French butter croissants 1.60
Pain au chocolat 2.20
Almond croissants 2.70
Baked Treats
Cranberry and almonds muffins 1.80
Four cheese and black pepper savoury muffins 1.80
Carrot cake friands 1.90
Super moist chocolate brownies 2.20
White chocolate blondies 2.20
Portuguese tarts 1.80
ANZAC cookies 1.60
Pimped up ANZACS (oat, dried fruit and nut) biscuits 1.60
Lunch
Soup 3.50 or 4.00
Crown prince and chorizo
French retro baguettes 4.50
Roast chicken with salsa verde, brie and rocket
Aged cheddar with onion jam and spinach
Foccacias with sea salt and rosemary crust 4.70
Coppa cotta ham with gruyere, dijon, red onion, spinach and gherkin
Smoked salmon with aioli, red onion, capers and rocket
Salads 4.50/5.50
Chicken adobu with rocket, coriander and camargue red rice
Roast beetroots with goats cheese, basil and lemon dressing
Broccoli with oyster dressing
Tart 4.00 or 6.50 with salad
Fennel gratin
When I was planning Kaffeine, it was something I always wanted to know but only had the courage to ask one person. Since opening Kaffeine, I have been asked a few times, sometimes by randoms who I have never met, who quite bluntly ask..'how many coffees do you make a day?'.
The answer I give is that I'm sorry, but it is really none of your business, but I suggest they sit down for a good hour or so and count all the people, then times that by 10 hours. That's what I did at Monmouth Borough market back in the early days. Or think about how many minutes there are in a day, and how many coffees you could potentially make each minute. e.g. 1 coffee a minute times 10 hours equals 600 coffees.
I am sorry if I disappoint anyone, but I am still not going to tell you how many we make a day, that is still a secret, but I will tell you percentages. Over the past month this is the results taken from our coffee and tea menu.
Tea Pot 3.35%
Tea Take Away 2.24%
Americano 8.34%
Cafe Latte 21.90%
Cappucino 20.35%
Cascara 0.09%
Double Espresso 3.56%
Double Macchiato 1.24%
Double Piccolo 0.97%
Double Ristretto 0.54%
Espresso 1.85%
Flat White 27.99%
Long Black 3.42%
Macchiato 1.13%
Mocha 1.62%
Piccolo 1.20%
Ristretto 0.21%
The interesting thing of course is that Flat White leads the way and the question we ask is this because it is a trendy drink, or is it because we make it in a 5 oz cup to drink in or a six oz volume to take away and the flavour/size is what makes people buy it? We thinks it's the flavour.
Breakfast
Porridge - served w choices chopped dried fruit, muscovado sugar, golden syrup or honey 2.50
Traditional bircher muesli with rhubarb and raspberry compote 2.90
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 2.90
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.30
(add 30 p for granola or yoghurt)
Ciabatta Roll with omelette, pancetta, rocket and tomato salsa 4.50
Ciabatta Roll with courgette omelette, rocket and tomato salsa 4.50
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.50
Croissant with gruyere cheese and plum tomatoes 3.50
Seven seed bakery bloomer toast with homemade preserves 1.70
Cinnamon and raisin toast 2.00
Banana Bread 2.00
Pastries by Seven Seed bakery
French butter croissants 1.60
Pain au chocolat 2.20
Almond croissants 2.70
Baked Treats
Cranberry and almonds muffins 1.80
Four cheese and black pepper savoury muffins 1.80
Carrot cake friands 1.90
Super moist chocolate brownies 2.20
White chocolate blondies 2.20
Portuguese tarts 1.80
ANZAC cookies 1.60
Pimped up ANZACS (oat, dried fruit and nut) biscuits 1.60
Lunch
Soup 3.50 or 4.00
Crown prince and chorizo
French retro baguettes 4.50
Roast chicken with salsa verde, brie and rocket
Aged cheddar with onion jam and spinach
Foccacias with sea salt and rosemary crust 4.70
Coppa cotta ham with gruyere, dijon, red onion, spinach and gherkin
Smoked salmon with aioli, red onion, capers and rocket
Salads 4.50/5.50
Chicken adobu with rocket, coriander and camargue red rice
Roast beetroots with goats cheese, basil and lemon dressing
Broccoli with oyster dressing
Tart 4.00 or 6.50 with salad
Fennel gratin
Monday, 28 November 2011
Week beginning November 28th - European Coffee Symposium
Well, we did not quite win best independent cafe this year, but came a very credible third place, which as I stated last week, is a great credit to all the staff who put in so much effort into their work here, long may it continue.
What was interesting about the awards and the conference the next day was meeting people from all over the industry and really seeing how big this industry is. There were speakers from Starbucks, Costa, Nespresso, McCafe, James Hoffman from Square Mile coffee and also other speakers from cafes in Berlin and also Moscow. Some of it was fascinating, some of was really not that great.
I can tell you just from their presentation alone, that Nespresso will be a very very big force in home coffee sales over the next few years and will be a very big brand. Amazing.
However, I think it is really important that if you are going to do something , you do it really well, and the Allegra team who put on the event do an amazing job and some of the speakers on the day were also fantastic, with great presentations and visuals and interesting points, but if you are going to stand up and speak in front of 400 industry peers, please make sure you know what you are doing that that you can entertain and educate people, it is not easy, but it is very very important.
Overall, an amazing experience and I am very lucky to have been able to go and we are fortunate to have been nominated in the first place.
Now, I feel like a carrot cake friand and a coffee....
Breakfast
Porridge - served w choices chopped dried fruit, muscovado sugar, golden syrup or honey 2.50
Traditional bircher muesli with rhubarb and raspberry compote 2.90
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 2.90
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.30
(add 30 p for granola or yoghurt)
Ciabatta Roll with omelette, pancetta, rocket and tomato salsa 4.50
Ciabatta Roll with courgette omelette, rocket and tomato salsa 4.50
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.50
Croissant with gruyere cheese and plum tomatoes 3.50
Seven seed bakery bloomer toast with homemade preserves 1.70
Cinnamon and raisin toast 2.00
Banana Bread 2.00
Pastries by Seven Seed bakery
French butter croissants 1.60
Pain au chocolat 2.20
Almond croissants 2.70
Baked Treats
Russet apple and pecan muffins 1.80
Red Onion and cheddar savoury muffins 1.80
Carrot cake friands 1.90
Super moist chocolate brownies 2.20
White chocolate blondies 2.20
Portuguese tarts 1.80
ANZAC cookies 1.60
Passionfruit melting moments biscuits 1.60
Lunch
Soup 3.50 or 4.00
Fabada - spicy spanish stew with chorizo, white beans and homemade buttermilk bread
French retro baguettes 4.50
Coppa cotta ham with cranberry jelly, brie, red onion, spinach
Tuna with rouille, capers and rocket
Foccacias with sea salt and rosemary crust 4.70
Gjetost, horseradish cream, roast beef, rocket and red onion
Roast squash with blue cheese, mushrooms and spinach
Salads 4.50/5.50
Roast chicken with pomegranates, salsa verde and baby spinach
Brussel sprouts with hazelnuts, rosemary and apple cider
French jerusalem artichokes roasted with sesame oil
Tart 4.00 or 6.50 with salad
Cornbread with salsa jam, carrot and parsnip crisp, sour cream and coriander
What was interesting about the awards and the conference the next day was meeting people from all over the industry and really seeing how big this industry is. There were speakers from Starbucks, Costa, Nespresso, McCafe, James Hoffman from Square Mile coffee and also other speakers from cafes in Berlin and also Moscow. Some of it was fascinating, some of was really not that great.
I can tell you just from their presentation alone, that Nespresso will be a very very big force in home coffee sales over the next few years and will be a very big brand. Amazing.
However, I think it is really important that if you are going to do something , you do it really well, and the Allegra team who put on the event do an amazing job and some of the speakers on the day were also fantastic, with great presentations and visuals and interesting points, but if you are going to stand up and speak in front of 400 industry peers, please make sure you know what you are doing that that you can entertain and educate people, it is not easy, but it is very very important.
Overall, an amazing experience and I am very lucky to have been able to go and we are fortunate to have been nominated in the first place.
Now, I feel like a carrot cake friand and a coffee....
Breakfast
Porridge - served w choices chopped dried fruit, muscovado sugar, golden syrup or honey 2.50
Traditional bircher muesli with rhubarb and raspberry compote 2.90
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 2.90
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.30
(add 30 p for granola or yoghurt)
Ciabatta Roll with omelette, pancetta, rocket and tomato salsa 4.50
Ciabatta Roll with courgette omelette, rocket and tomato salsa 4.50
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.50
Croissant with gruyere cheese and plum tomatoes 3.50
Seven seed bakery bloomer toast with homemade preserves 1.70
Cinnamon and raisin toast 2.00
Banana Bread 2.00
Pastries by Seven Seed bakery
French butter croissants 1.60
Pain au chocolat 2.20
Almond croissants 2.70
Baked Treats
Russet apple and pecan muffins 1.80
Red Onion and cheddar savoury muffins 1.80
Carrot cake friands 1.90
Super moist chocolate brownies 2.20
White chocolate blondies 2.20
Portuguese tarts 1.80
ANZAC cookies 1.60
Passionfruit melting moments biscuits 1.60
Lunch
Soup 3.50 or 4.00
Fabada - spicy spanish stew with chorizo, white beans and homemade buttermilk bread
French retro baguettes 4.50
Coppa cotta ham with cranberry jelly, brie, red onion, spinach
Tuna with rouille, capers and rocket
Foccacias with sea salt and rosemary crust 4.70
Gjetost, horseradish cream, roast beef, rocket and red onion
Roast squash with blue cheese, mushrooms and spinach
Salads 4.50/5.50
Roast chicken with pomegranates, salsa verde and baby spinach
Brussel sprouts with hazelnuts, rosemary and apple cider
French jerusalem artichokes roasted with sesame oil
Tart 4.00 or 6.50 with salad
Cornbread with salsa jam, carrot and parsnip crisp, sour cream and coriander
Monday, 21 November 2011
Week beginning November 21st - European Coffee Symposium
This week is the European Coffee Symposium held by Allegra Strategies and this year it is in Berlin. We are a bit excited because we have again been nominated in the category of Best Independent cafe in Europe, an award we won last year.
This really is flattering, because it is an industry award where over 400 questionnaires were sent out and feedback gained on whole aspects of the industry including future predictions, current climate and who/what the industry thinks are the best in certain categories.
Just to be recognised in the top 3 independent cafes alongside St Ali in Clerkenwell and Monmouth is a great achievement in itself and is a real credit to all the hard work and passion that the staff of Kaffeine put into it.
I have the highest respect for them and the work that they do....
Breakfast
Porridge - served w choices chopped dried fruit, muscovado sugar, golden syrup or honey 2.50
Traditional bircher muesli with rhubarb and raspberry compote 2.90
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 2.90
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.30
(add 30 p for granola or yoghurt)
Ciabatta Roll with omelette, pancetta, rocket and tomato salsa 4.50
Ciabatta Roll with courgette omelette, rocket and tomato salsa 4.50
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.50
Croissant with gruyere cheese and plum tomatoes 3.50
Seven seed bakery bloomer toast with homemade preserves 1.70
Cinnamon and raisin toast 2.00
Banana Bread 2.00
Pastries by Seven Seed bakery
French butter croissants 1.60
Pain au chocolat 2.20
Almond croissants 2.70
Baked Treats
Blueberry muffins 1.80
Tomato, parsley, lemon and sesame savoury muffins 1.80
Black fig friands 1.90
Super moist chocolate brownies 2.20
White chocolate blondies 2.20
Portuguese tarts 1.80
ANZAC cookies 1.60
Passionfruit melting moments biscuits 1.60
Lunch
Soup 3.50 or 4.00
Lamb and new potato
French retro baguettes 4.50
Coppa cotta ham with gherkin, gruyere, red onion, rocket, dijon, tomato
Tuna with rouille, capers and rocket
Foccacias with sea salt and rosemary crust 4.70
Roast chicken with salsa verde, brie and rocket
Mushrooms with welsh rarebit and spinach
Salads 4.50/5.50
Roast parsnips with walnuts and lemon dressing
Comice pears with pancetta, pecorino, baby spinach and honey blossom
Celeriac roasted in peanut oil
Tart 4.00 or 6.50 with salad
Polenta with grilled vegetables and mustard cheese
This really is flattering, because it is an industry award where over 400 questionnaires were sent out and feedback gained on whole aspects of the industry including future predictions, current climate and who/what the industry thinks are the best in certain categories.
Just to be recognised in the top 3 independent cafes alongside St Ali in Clerkenwell and Monmouth is a great achievement in itself and is a real credit to all the hard work and passion that the staff of Kaffeine put into it.
I have the highest respect for them and the work that they do....
Breakfast
Porridge - served w choices chopped dried fruit, muscovado sugar, golden syrup or honey 2.50
Traditional bircher muesli with rhubarb and raspberry compote 2.90
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 2.90
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.30
(add 30 p for granola or yoghurt)
Ciabatta Roll with omelette, pancetta, rocket and tomato salsa 4.50
Ciabatta Roll with courgette omelette, rocket and tomato salsa 4.50
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.50
Croissant with gruyere cheese and plum tomatoes 3.50
Seven seed bakery bloomer toast with homemade preserves 1.70
Cinnamon and raisin toast 2.00
Banana Bread 2.00
Pastries by Seven Seed bakery
French butter croissants 1.60
Pain au chocolat 2.20
Almond croissants 2.70
Baked Treats
Blueberry muffins 1.80
Tomato, parsley, lemon and sesame savoury muffins 1.80
Black fig friands 1.90
Super moist chocolate brownies 2.20
White chocolate blondies 2.20
Portuguese tarts 1.80
ANZAC cookies 1.60
Passionfruit melting moments biscuits 1.60
Lunch
Soup 3.50 or 4.00
Lamb and new potato
French retro baguettes 4.50
Coppa cotta ham with gherkin, gruyere, red onion, rocket, dijon, tomato
Tuna with rouille, capers and rocket
Foccacias with sea salt and rosemary crust 4.70
Roast chicken with salsa verde, brie and rocket
Mushrooms with welsh rarebit and spinach
Salads 4.50/5.50
Roast parsnips with walnuts and lemon dressing
Comice pears with pancetta, pecorino, baby spinach and honey blossom
Celeriac roasted in peanut oil
Tart 4.00 or 6.50 with salad
Polenta with grilled vegetables and mustard cheese
Tuesday, 15 November 2011
Week beginning November 14th - Land of the giants
So I am 6 feet 4 inches, or about 190 cm, and for the first two years or so, that pretty much set me apart from every other person who worked here. Some of you may also know Kaffeine has a silent business partner, Hayden, and he is 6 feet 6. We were the only tall people at Kaffeine.
Now the tables have turned. Last week we employed an Australian boy, Nick, and he is, wait for it, 6 feet 8 inches tall. We also have James and Tim who are both around 6 feet and Niall is around 6 feet tall too, but he has moved up to One Tree Coffee at Lend Lease for most of the week, but will be back for the occasional guest shift every now and then.
Finally we have Ashlea, she must be about six feet tall as well, but she tells us doesn't know how tall she is and she is also working on the espresso machine as well as on service.
A while ago I wrote how girls have been an amazing influence in the life of Kaffeine, (Catherine, Rhea, Emma, Krysty, Jess, Julia to name a few) but now, when you come in, expect to look up, because the tall people are taking over.
Breakfast
Porridge - served w chopped dried fruit, muscovado sugar, golden syrup or honey 2.50
Traditional bircher muesli with rhubarb and raspberry compote 2.90
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 2.90
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.30
(add 30 p for granola or yoghurt)
Ciabatta Roll with omelette, pancetta, rocket and tomato salsa 4.50
Ciabatta Roll with courgette omelette, rocket and tomato salsa 4.50
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.50
Croissant with gruyere cheese and plum tomatoes 3.50
Seven seed bakery bloomer toast with homemade preserves 1.70
Cinnamon and raisin toast 2.00
Banana Bread 2.00
Pastries by Seven Seed bakery
French butter croissants 1.60
Pain au chocolat 2.20
Almond croissants 2.70
Baked Treats
Cranberry and Almond muffins 1.80
Four cheese and pepper savoury muffins 1.80
Black fig friands 1.90
Super moist chocolate brownies 2.20
White chocolate blondies 2.20
Portuguese tarts 1.80
ANZAC cookies 1.60
Passionfruit melting moments biscuits 1.60
Lunch
Soup 3.30 or 3.70
Borscht
French retro baguettes 4.50
Coppa cotta ham with gruyere, red onion, rocket, dijon, tomato
Tuna with rouille, capers and rocket
Foccacias with sea salt and rosemary crust 4.70
Roast chicken with cranberry jelly, brie, red onion and rocket
Aged cheddar with onion jam, spinach and tomato
Salads 4.50/5.50
Cumin crusted crown prince squash with onion bhajis and raita
Comice pears with pancetta, pecorino, baby spinach and honey blossom
Courgettes with chilli butter
Tart 4.00 or 6.50 with salad
Parsnip and pesto
Now the tables have turned. Last week we employed an Australian boy, Nick, and he is, wait for it, 6 feet 8 inches tall. We also have James and Tim who are both around 6 feet and Niall is around 6 feet tall too, but he has moved up to One Tree Coffee at Lend Lease for most of the week, but will be back for the occasional guest shift every now and then.
Finally we have Ashlea, she must be about six feet tall as well, but she tells us doesn't know how tall she is and she is also working on the espresso machine as well as on service.
A while ago I wrote how girls have been an amazing influence in the life of Kaffeine, (Catherine, Rhea, Emma, Krysty, Jess, Julia to name a few) but now, when you come in, expect to look up, because the tall people are taking over.
Breakfast
Porridge - served w chopped dried fruit, muscovado sugar, golden syrup or honey 2.50
Traditional bircher muesli with rhubarb and raspberry compote 2.90
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 2.90
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.30
(add 30 p for granola or yoghurt)
Ciabatta Roll with omelette, pancetta, rocket and tomato salsa 4.50
Ciabatta Roll with courgette omelette, rocket and tomato salsa 4.50
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.50
Croissant with gruyere cheese and plum tomatoes 3.50
Seven seed bakery bloomer toast with homemade preserves 1.70
Cinnamon and raisin toast 2.00
Banana Bread 2.00
Pastries by Seven Seed bakery
French butter croissants 1.60
Pain au chocolat 2.20
Almond croissants 2.70
Baked Treats
Cranberry and Almond muffins 1.80
Four cheese and pepper savoury muffins 1.80
Black fig friands 1.90
Super moist chocolate brownies 2.20
White chocolate blondies 2.20
Portuguese tarts 1.80
ANZAC cookies 1.60
Passionfruit melting moments biscuits 1.60
Lunch
Soup 3.30 or 3.70
Borscht
French retro baguettes 4.50
Coppa cotta ham with gruyere, red onion, rocket, dijon, tomato
Tuna with rouille, capers and rocket
Foccacias with sea salt and rosemary crust 4.70
Roast chicken with cranberry jelly, brie, red onion and rocket
Aged cheddar with onion jam, spinach and tomato
Salads 4.50/5.50
Cumin crusted crown prince squash with onion bhajis and raita
Comice pears with pancetta, pecorino, baby spinach and honey blossom
Courgettes with chilli butter
Tart 4.00 or 6.50 with salad
Parsnip and pesto
Tuesday, 8 November 2011
Week beginning November 7th - Cathosaurus
When she applied for the position of barista in July 2009, I was struck by how professional her CV was, and I had seen a lot of CV's in my time at Marylebone Cricket Club. When she interviewed she came across as someone who had immense pride in herself and in whatever she applied herself to.
When she started work here, in August 2009, and we went to Square Mile for training, she took notes, listened, asked questions and then went back to Kaffeine and put it all into practice.
Over the first month or so, she worked six days a week, making coffee, learning and growing, and providing service and hospitality to our few customers. When we invited certain customers to get behind the machine, she was patient and explained all about the coffee process to them so that they went away amazed at the passion and detail that goes into making great coffee.
When baby Layla was born six months after we opened, and I took 8 days off, she managed the shop and we had what was at that time, a record week. When new staff stated with us, she taught them all she knew and set the highest standards possible for every coffee to be perfect.
She took care of our Synesso machine, polishing and shining her, even calling her Nessie, and she took care and pride in everything else about the shop. When we were nominated for best cafe in Europe, she went to the conference and awards dinner in Rome, and went up on stage and collected the award.
And by the end, after we had grown from one barista working per day to three, she was teaching her own classes after work on espresso as well as home brewing methods and we had gone from 2 kilo of coffee of coffee per day to over 12.
It is with sadness that Catherine leaves Kaffeine, but we are happy as well, because we want her to progress and expand her career, whether it be in coffee or in any other profession. I am sure that whatever she does, she will be extremely successful.
Catherine (Cathosaurus) Seay.
August 2009 to November 2011
Breakfast
Porridge - served w chopped dried fruit, muscovado sugar, golden syrup or honey 2.50
Traditional bircher muesli with rhubarb and raspberry compote 2.90
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 2.90
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.30
(add 30 p for granola or yoghurt)
Ciabatta Roll with omelette, pancetta, rocket and tomato salsa 4.50
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.50
Croissant with gruyere cheese and plum tomatoes 3.50
Seven seed bakery bloomer toast with homemade preserves 1.70
Cinnamon and raisin toast 2.00
Banana Bread 2.00
Pastries by Seven Seed bakery
French butter croissants 1.60
Pain au chocolat 2.20
Almond croissants 2.70
Baked Treats
Carrot and pineapple muffins 1.80
Courgette and cheese savoury muffins 1.80
Pear friands 1.90
Super moist chocolate brownies 2.20
White chocolate blondies 2.20
Portuguese tarts 1.80
ANZAC cookies 1.60
Passionfruit melting moments biscuits 1.60
Lunch
Soup 3.30 or 3.70
Celeriac and Fennel
French retro baguettes 4.50
Coppa cotta ham with gruyere, red onion, rocket, dijon, tomato
Bufala mozzarella with tomato, aioli, basil and spinach
Foccacias with sea salt and rosemary crust 4.70
Smoked salmon with lemon butter, spinach, dill, capers
Roast chicken with salsa verde, brie, tomato and rocket
Salads 4.50/5.50
Crown Prince Squash with goats cheese, wet walnuts
Vietnamese chicken noodle salad with sweet chili, mint, coriander, peanuts, cucumber and carrot
Broccoli with oyster and chili sauce
Tart 4.00 or 6.50 with salad
Cauliflower Polonnaise
When she started work here, in August 2009, and we went to Square Mile for training, she took notes, listened, asked questions and then went back to Kaffeine and put it all into practice.
Over the first month or so, she worked six days a week, making coffee, learning and growing, and providing service and hospitality to our few customers. When we invited certain customers to get behind the machine, she was patient and explained all about the coffee process to them so that they went away amazed at the passion and detail that goes into making great coffee.
When baby Layla was born six months after we opened, and I took 8 days off, she managed the shop and we had what was at that time, a record week. When new staff stated with us, she taught them all she knew and set the highest standards possible for every coffee to be perfect.
She took care of our Synesso machine, polishing and shining her, even calling her Nessie, and she took care and pride in everything else about the shop. When we were nominated for best cafe in Europe, she went to the conference and awards dinner in Rome, and went up on stage and collected the award.
And by the end, after we had grown from one barista working per day to three, she was teaching her own classes after work on espresso as well as home brewing methods and we had gone from 2 kilo of coffee of coffee per day to over 12.
It is with sadness that Catherine leaves Kaffeine, but we are happy as well, because we want her to progress and expand her career, whether it be in coffee or in any other profession. I am sure that whatever she does, she will be extremely successful.
Catherine (Cathosaurus) Seay.
August 2009 to November 2011
Breakfast
Porridge - served w chopped dried fruit, muscovado sugar, golden syrup or honey 2.50
Traditional bircher muesli with rhubarb and raspberry compote 2.90
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 2.90
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.30
(add 30 p for granola or yoghurt)
Ciabatta Roll with omelette, pancetta, rocket and tomato salsa 4.50
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.50
Croissant with gruyere cheese and plum tomatoes 3.50
Seven seed bakery bloomer toast with homemade preserves 1.70
Cinnamon and raisin toast 2.00
Banana Bread 2.00
Pastries by Seven Seed bakery
French butter croissants 1.60
Pain au chocolat 2.20
Almond croissants 2.70
Baked Treats
Carrot and pineapple muffins 1.80
Courgette and cheese savoury muffins 1.80
Pear friands 1.90
Super moist chocolate brownies 2.20
White chocolate blondies 2.20
Portuguese tarts 1.80
ANZAC cookies 1.60
Passionfruit melting moments biscuits 1.60
Lunch
Soup 3.30 or 3.70
Celeriac and Fennel
French retro baguettes 4.50
Coppa cotta ham with gruyere, red onion, rocket, dijon, tomato
Bufala mozzarella with tomato, aioli, basil and spinach
Foccacias with sea salt and rosemary crust 4.70
Smoked salmon with lemon butter, spinach, dill, capers
Roast chicken with salsa verde, brie, tomato and rocket
Salads 4.50/5.50
Crown Prince Squash with goats cheese, wet walnuts
Vietnamese chicken noodle salad with sweet chili, mint, coriander, peanuts, cucumber and carrot
Broccoli with oyster and chili sauce
Tart 4.00 or 6.50 with salad
Cauliflower Polonnaise
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