Week beginning July 23rd - The coffee industry growth

The UK coffee market has certainly come along way in a few years. How much more can it grow?

Can you remember when Starbucks and Costa and Nero first come onto the high street and introduced us all to a different coffee culture? Was the opening of Flat White in 2005 the real kick that started the antipodean coffee wave in London and that has taken hold and influenced so many other cafes these days? Or is it also, as I believe, a shift in customers social interactions and desired meeting, eating and drinking places, driven also by the knowledge and desire for better food and service as well as the high profile media attention for all things foodie. Is it also more and more availability of great produce and the willingness to experiment and try them? Is it operators identifying this, and opening places that match these consumer desires?

Whatever it is, the UK coffee market is predicted by Allegra strategies to keep on growing to have an industry worth over £7bn by 2015, with 18,000 coffee selling outlets.  In 2011, it was worth 5bn. That is a huge growth.

And when I interview staff these days, the majority of them all want to open their own place one day. And this will not happen in less than three years, these young people with so much desire and passion may take another 10 or more years until they open their own place, so what does that mean for the market in ten years time?

It is exciting times indeed, and while we can never predict the future, I would say that if you drink coffee (or tea) and enjoy socializing, meeting and relaxing in good quality cafes with great food, coffee and service, then the future is so bright, we'll have to wear shades (sorry, had to do that).

This blog post is inspired by a company who sent me this infographic on the industry. I do not know the company, but I like the information. Thanks to them for the info.

http://www.casaespresso.co.uk/the-uk-coffee-market-infographic/

Please enjoy the menu this week, it's a good one that includes payday lamingtons.

Traditional bircher muesli with rhubarb and raspberry compote 3.30
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.30
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.50
(add 30 p for granola or yoghurt)
Ciabatta Roll with omelette, pancetta, rocket and tomato salsa 4.70
Ciabatta Roll with courgette omelette, rocket and tomato salsa 4.70
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.70
Croissant with gruyere cheese and plum tomatoes 3.90
Seven seed bakery bloomer toast with homemade preserves 1.70
Pumpkin seed toast 2.30
Banana Bread 2.20

Pastries by Seven Seed bakery
French butter croissants 1.70
Pain au chocolat 2.30
Almond croissants 2.70

Baked Treats
Passion fruit and ginger sweet muffins 2.00
Apple, celery and curry savoury muffins 2.00
Tiramisu friands 2.00
Super moist chocolate brownies 2.30
White chocolate blondies 2.30
Portuguese tarts 1.90
ANZAC cookies 1.70
Melting moment biscuits 1.70
Payday Lamingtons 2.50

Lunch

French retro baguettes 4.70
Bufala mozzarella with peri peri sauce, tomatoes and rocket
Italian roast ham with cheddar, gooseberry jam, roast onion and squash

Foccacias with sea salt and rosemary crust 4.90
Chopped prawns with avocado, jalapeno, gruyere and rocket
Pancetta with courgette, red onion, ricotta, spinach

Salads 4.90/5.90
Pineapple with radicchio, radish, brazil nuts, blue cheese, coriander
Roast chicken with yellow beans, courchamps, spelt and spinach
Roast carrots with romanesco dressing

Tart 4.00 or 6.90 with salad
Boiled onion with lancashire cheese




Weekend salad menu and guest espresso
Salads 5.50/6.50
Soft boiled egg with smoked salmon, croutons, hollandaise and baby spinach
Apricots, cherry tomatoes, bufala mozzarella, pesto and rocket
Roast aubergine with sweet chilli, goats cheese and Thai basil

Tart 5.00 or 7.50 with salad
Courgette, leeks, pancetta, free range eggs and cheese

Guest Espresso
Monks Hood

Week beginning July 16th - Recipe cards and Tim Wendleboe

Two fantastic things we are working on at the moment.

Chef Jared and one of our favorite customers, Etienne, have been here early doors taking photos of many of our popular menu items, ready for our launch of our recipe card series. We have many requests for Jared's recipes and now as well as having access to his excellent blog @redjarcooking, we also will be able to hand out a limited supply of his recipe cards. These will be in short supply and will be numbered, so you will know if you are missing any from the collection. Hopefully within a month they will be released.

We have also had confirmation this week that we will be profiling the very respected Tim Wendleboe roastery on the weekend of August 18th. Based in Norway but known around the coffee world as one of the best roasteries and coffee knowledge centers available, we are very excited to be able to add this to our weekend guest espresso roster. An 11 hour set back to back with our resident espresso Red Brick from Square Mile, this will be a great weekend indeed. 

As we are shipping it over, if you wish to pre-order a retail bag or two (for personal use only), please get in contact. We expect that these will go out the door very quickly indeed, so a pre-order will be a great way to get a bag for yourself.

http://timwendelboe.no/

In the meantime, in store right now, we have what several of our regular customers tell us is the best friand recipe ever. Tiramisu. They will be on for another month or so. Only while stocks last each day.

Enjoy your week.

Traditional bircher muesli with rhubarb and raspberry compote 3.30
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.30
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.50
(add 30 p for granola or yoghurt)
Ciabatta Roll with omelette, pancetta, rocket and tomato salsa 4.70
Ciabatta Roll with courgette omelette, rocket and tomato salsa 4.70
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.70
Croissant with gruyere cheese and plum tomatoes 3.90
Seven seed bakery bloomer toast with homemade preserves 1.70
Pumpkin seed toast 2.30
Banana Bread 2.20

Pastries by Seven Seed bakery
French butter croissants 1.70
Pain au chocolat 2.30
Almond croissants 2.70

Baked Treats
Peach and raspberry cream sweet muffins 2.00
Courgette, chili and basil savoury muffins 2.00
Tiramisu friands 2.00
Super moist chocolate brownies 2.30
White chocolate blondies 2.30
Portuguese tarts 1.90
ANZAC cookies 1.70
Afgan biscuits 1.70

Lunch

French retro baguettes 4.70
Italian roast ham with dijon, gherkin, red onion, gruyere, spinach
Aubergine with sweet chili goats cheese, rocket

Foccacias with sea salt and rosemary crust 4.90
Brise (beef sausage), carrot pickle, tomato, brie, spinach
Smoked salmon with dill, red onion, capers, aioli and rocket

Salads 4.90/5.90
Aubergine with nectarines, little gem, coriander, brown sugar
Smoked mozarella with sharon fruit, red onion, almonds, lemon dressing
Broccoli with sauce courchamps

Tart 4.00 or 6.90 with salad
Chili bean with sour cream




Weekend salad menu and guest espresso
Salads 5.50/6.50
Soft boiled egg with smoked salmon, croutons, hollandaise and baby spinach
Apricots, cherry tomatoes, bufala mozzarella, pesto and rocket
Roast aubergine with sweet chilli, goats cheese and Thai basil

Tart 5.00 or 7.50 with salad
Courgette, leeks, pancetta, free range eggs and cheese

Guest Espresso
Nude Espresso - Peru Tunki

Week beginning July 9th - New music lists, tiramisu friands and the greatest hits

So its still about the music this week and as promised, a bit of a run down on some of the new influences we have had lately. Lead barista James has been busy making his play lists and I have mine as well.

Below is a list of some of the artists/record labels and series' we are loving at the moment, plus, at the end, the list that made it onto the Kaffeine greatest hits playlist, the albums that we have listened too constantly over the past three years and in some cases have played so much we cant play them any more, others that bring back memories of staff who used to work here and had a great influence.

Mine:

Back to Mine - Adam Freeland, Krafty Kuts, Nick Warren
Cafe del Mar - Volume Three
Late Night Tales - Groove Armada, Nouvelle Vague
Hotel Costes Series - Volume Nine, Ten Years
DJ Kicks Series - Henrik Schwarz, Victor Dupliax
Podcasts - Deep House Cat, Juno Deep House, Mark Farina
(to be updated)

James:

Spectrasoul
DJ Vadim
Daptone record label - Sharon Jones
Dynamo productions
Steve Spacek
Katalyst
Calibre
The Nextmen
Lenzman
Ninja Tunes label


Greatest Hits:

Before opening (the morning song)- Tears for Fears- Head Over Heels
Albums in order of play
Back to Mine - Carl Cox
Mark Farina - Mushroom Jazz 7
Plant Life - Time Traveller
Blue Six - Beautiful Tomorrow
Danny Rampling - Beak for Love - Balearic Soul
Rae and Christian - Northern Sulphuric Soul
J-Boogie - Dubtronic Science
Cut Copy - Bright like Neon Love
Whitest Boy Alive - Dreams
Jurassic Five - J5
Summer Six Track Sampler - not sure where this one came from, but it very Om records
Mark Farina - Podcast - Tokyo/Cinderella Story

In the meantime, we suggest you come in for one of Chef Jared's newest creations, tiramisu friands. Absolutely amazing. Enjoy.


Traditional bircher muesli with rhubarb and raspberry compote 3.30
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.30
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.50
(add 30 p for granola or yoghurt)
Ciabatta Roll with omelette, pancetta, rocket and tomato salsa 4.70
Ciabatta Roll with courgette omelette, rocket and tomato salsa 4.70
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.70
Croissant with gruyere cheese and plum tomatoes 3.90
Seven seed bakery bloomer toast with homemade preserves 1.70
Cinnamon and raisin toast 2.30
Banana Bread 2.20


Pastries by Seven Seed bakery
French butter croissants 1.70
Pain au chocolat 2.30
Almond croissants 2.70

Baked Treats
Blueberry, orange and banana sweet muffins 2.00
Spring Onion, tomato and cheese savoury muffins 2.00
Tiramisu friands 2.00
Super moist chocolate brownies 2.30
White chocolate blondies 2.30
Portuguese tarts 1.90
ANZAC cookies 1.70
Afgan biscuits 1.70

Lunch

French retro baguettes 4.70
Roast chicken with salsa verde, rocket and brie
Aubergine with onion jam, goats cheese and spinach

Foccacias with sea salt and rosemary crust 4.90
Italian roast ham with tomato and clementine salsa, rocket and cheshire appleby's cheese
Mushrooms with welsh rarebit and spinach

Salads 4.90/5.90
Rainbow swiss chard with chorizo, roast potato, onion and garlic
Pears with cheshire appleby's cheese, watercress, basil and buckthorn dressing
Broad and cannellini beans with tomato, almond and oregano dressing

Tart 4.00 or 6.90 with salad
Choux pastry with spicy tuna, red peppers and hollandaise




Weekend salad menu and guest espresso
Salads 5.50/6.50
Soft boiled egg with smoked salmon, croutons, hollandaise and baby spinach
Apricots, cherry tomatoes, bufala mozzarella, pesto and rocket
Roast aubergine with sweet chilli, goats cheese and Thai basil

Tart 5.00 or 7.50 with salad
Courgette, leeks, pancetta, free range eggs and cheese

Guest Espresso
Nude Espresso - Peru Tunki

Week beginning July 2nd - new music , new music, new music

Bit excited this week, as lead barista James has been working on new playlists for us, plus I have added my own little bit by sourcing more music that I just need to find the time to create into playlists of my own.

James is quite the perfectionist, and his love and understanding for music is perhaps greater than his love and understanding for coffee. However, these things take time to create, it's not just a matter of putting a few cd's together, it's about helping to create and add to the atmosphere of the overall cafe. It's something we take very seriously indeed.

A previous post about music went into more detail about what we do, this week I will let the music speak for itself, next week I will list some more of our influences.

For now, please enjoy the menu, and the music.


Traditional bircher muesli with rhubarb and raspberry compote 3.30
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.30
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.50
(add 30 p for granola or yoghurt)
Ciabatta Roll with omelette, pancetta, rocket and tomato salsa 4.70
Ciabatta Roll with courgette omelette, rocket and tomato salsa 4.70
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.70
Croissant with gruyere cheese and plum tomatoes 3.90
Seven seed bakery bloomer toast with homemade preserves 1.70
Cinnamon and raisin toast 2.30
Banana Bread 2.20


Pastries by Seven Seed bakery
French butter croissants 1.70
Pain au chocolat 2.30
Almond croissants 2.70

Baked Treats
Peach and amaretto sweet muffins 2.00
Tomato and basil savoury muffins 2.00
Melilot friands 2.00
Super moist chocolate brownies 2.30
White chocolate blondies 2.30
Portuguese tarts 1.90
ANZAC cookies 1.70
Afgan biscuits 1.70

Lunch

French retro baguettes 4.70
Plum tomato, bufala mozzarella, rocket and peri peri sauce
Roast duck with gooseberry mayonnaise, red onion, basil and spinach

Foccacias with sea salt and rosemary crust 4.90
Italian roast ham with brie, apricots, rocket
Crushed broad beans, mature cheddar, spinach, tomato

Salads 4.90/5.90
Pancetta, banana fritters, pickled onion and chili, spinach, hazel nuts, maple syrup
Hot smoked salmon, cabbage, carrot, celery, parsley, horseradish
Fresh peas, tofu, cucumber with lemon, mint and poppy dressing

Tart 4.00 or 6.90 with salad
Courgette with olives, capers, parsley and rocket




Weekend salad menu and guest espresso
Salads 5.50/6.50
Soft boiled egg with smoked salmon, croutons, hollandaise and baby spinach
Apricots, cherry tomatoes, bufala mozzarella, pesto and rocket
Roast aubergine with sweet chilli, goats cheese and Thai basil

Tart 5.00 or 7.50 with salad
Courgette, leeks, pancetta, free range eggs and cheese

Guest Espresso - Cult of Done - Workshop

Week beginning June 25th - Amy's leaving

One of the absolute best things about living in London is the amount of people you can meet and friends you make from all parts of the world.

One of the worst things, is saying goodbye to them.

This week we say farewell to one of the true legends of Kaffeine, our manager Amy. A person who has set such a very high standards in professionalism, commitment, passion and dedication to both the business and herself, and who has helped grow the business into one of the busiest and most well respected cafes in the UK.

Amy started as a barista in September 2010 and has been the manager of Kaffeine since July 2011. It is a role that she was so excited about taking on, and one she has so well accomplished.

I normally find words easy to write in this section, but in this case I am finding it hard to put across how much I appreciate her time here.

With my hand on my heart, all I can say, is thank you.

She finishes at 4 pm on this Wednesday the 27th. If you are free at all tomorrow and can pop in to say goodbye, you will be more than welcome.

We wish Amy all the very best and am confident that she will have continued success in her career and life in Australia.

We hope she enjoys this weeks menu at Kaffeine, but that it won't be her last.

Traditional bircher muesli with rhubarb and raspberry compote 3.30
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.30
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.50
(add 30 p for granola or yoghurt)
Ciabatta Roll with omelette, pancetta, rocket and tomato salsa 4.70
Ciabatta Roll with courgette omelette, rocket and tomato salsa 4.70
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.70
Croissant with gruyere cheese and plum tomatoes 3.90
Seven seed bakery bloomer toast with homemade preserves 1.70
Cinnamon and raisin toast 2.30
Banana Bread 2.20


Pastries by Seven Seed bakery
French butter croissants 1.70
Pain au chocolat 2.30
Almond croissants 2.70

Baked Treats
Cherry and Oat sweet muffins 2.00
Spinach and Feta savoury muffins 2.00
Melilot friands 2.00
Super moist chocolate brownies 2.30
White chocolate blondies 2.30
Portuguese tarts 1.90
ANZAC cookies 1.70
Afgan biscuits 1.70

Lunch

French retro baguettes 4.70
Ham, dijon, red onion, gherkin, gruyere, spinach
Sweet corn pickle, mature cheddar, rocket, cucumber, tomato

Foccacias with sea salt and rosemary crust 4.90
Salmon, dill, red onion, capers, aioli, spinach
Ham, red pepper pesto, brie, tomato, rocket

Salads 4.90/5.90
Chicken Adobu with Camargue red rice and Cos Lettuce
Apricots, Spiced Ewes Cheese dressing, Ginger Rye Crackers, spring onion and red chillies
Pak Choi with red Gooseberries and Ketjap Manis

Tart 4.00 or 6.90 with salad
Tuna Spelt Bake with Buckthorn mousse

Weekend Brunch Menu and Guest Espresso
Salads 5.50/6.50
Soft boiled egg with smoked salmon, croutons, hollandaise and baby spinach
Apricots, cherry tomatoes, bufala mozzarella, pesto and rocket
Roast aubergine with sweet chilli, goats cheese and Thai basil

Tart 5.00 or 7.50 with salad
Courgette, leeks, pancetta, free range eggs and cheese

Guest Espresso
Monkshood

Week beginning June 18th - Proof that Ireland and the UK does make good coffee...

I admit that I am not a total expert in the are of Barista Competitions. I do remember before opening Kaffeine taking a 'sick' day off work and going to watch Gwilym Davies in the south east heats with all the Square Mile crew on a road trip down to Lewes where he went on to be the UK and then the world barista champion.

Time, business and a family does not permit me much opportunity to keep up these days, but the staff here do help me keep in contact. For those who do not know, the World Barista Championships were held last week in Vienna and a young man from Guatemala won. I have not seen any of the performances, but one of our staff members did travel over there to see it all happen, so we will wait for his report.

What I do know is that once again, Ireland and the UK have been dominant in the placings. A lot of talk goes about by certain people that you cannot get good coffee in this part of the world, that they do not know how to make coffee etc etc. But what I wish to highlight and congratulate here, is the amount of people who do make exceptional coffee and have been in the competitions to prove it.

Again, I am not an expert, but this is what I do know:

2012
Ireland - Colin Harmon - 3rd place
UK - Maxwell Colonna-Dashwood - 6th place

2011
UK - John Gordon - 6th place

2010
Ireland - Colin Harmon - 4th place

2009
UK - Gwilym Davies - 1st place
Ireland - Colin Harmon - 4th place

2008
Ireland - Stephen Morrissey- 1st place

2007
UK - James Hoffman - 1st place

How fantastic is that! I think it's brilliant. And what not many people really know is how much time and effort these guys put into their performances and how committed they are to it all. It deserves a massive congratulations, in fact anyone who competes at this level should be highly congratulated. Well done.

We hope you enjoy the menu this week.

Traditional bircher muesli with rhubarb and raspberry compote 3.30
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.30
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.50
(add 30 p for granola or yoghurt)
Ciabatta Roll with omelette, pancetta, rocket and tomato salsa 4.70
Ciabatta Roll with courgette omelette, rocket and tomato salsa 4.70
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.70
Croissant with gruyere cheese and plum tomatoes 3.90
Seven seed bakery bloomer toast with homemade preserves 1.70
Cinnamon and raisin toast 2.30
Banana Bread 2.20


Pastries by Seven Seed bakery
French butter croissants 1.70
Pain au chocolat 2.30
Almond croissants 2.70

Baked Treats
Blueberry and elderflower sweet muffins 2.00
Curried corn savoury muffins 2.00
Melilot friands 2.00
Super moist chocolate brownies 2.30
White chocolate blondies 2.30
Portuguese tarts 1.90
ANZAC cookies 1.70
Afgan biscuits 1.70

Lunch

French retro baguettes 4.70
Duck with tarragon mayo, tomato, spinach, avocado
Tuna with rouille, capers and rocket

Foccacias with sea salt and rosemary crust 4.90
Ham with blackcurrant, brie, rocket and red onion
Mushrooms and welsh rarebit with spinach

Salads 4.90/5.90
Prawns with crunched peas, black currants, sea arrow grass and fennel
Ginger curried chick peas with water mint, cucumber, goats cheese, bourbon and rose dressing
Wild watercress with beetroot, walnut, apple and cinnamon dressing

Tart 4.00 or 6.90 with salad
Artichoke and parmesan

Weekend Brunch Menu and Guest Espresso
Salads 5.50/6.50
Soft boiled egg with smoked salmon, croutons, hollandaise and baby spinach
Apricots, cherry tomatoes, bufala mozzarella, pesto and rocket
Roast aubergine with sweet chilli, goats cheese and Thai basil

Tart 5.00 or 7.50 with salad
Courgette, leeks, pancetta, free range eggs and cheese

Guest Espresso
Monkshood

The menu for 11th June and why I love London

I have been living in the UK now for 10 years altogether, and it was just the other morning, as I came up from Oxford street early in the morning and looked at all the British flags they have up and down Regent/Oxford streets at the moment, that I realised again how much I enjoy living here. It gave me a real sense of pride.

I then thought about the Diamond Jubilee, of course the Olympics, then thought about Euro 2012, Wimbledon, the summer (I know) and how fabulous it is to be in the UK at this time. But then I thought even more and remembered back to a speech I made at the Cafe Society awards two weeks ago about how proud I am to be the owner of a hospitality business, in a city that is now known as one of the great food capitals of the world.

I also thought about our daughter Layla, and all the opportunities that she is already having by living here, and all the opportunities she will have in her future. She has already been to Spain, France and Italy on holidays and she is only just two!

Then I thought about a show we watched the other night. A three part documentary, it showed life in the three main markets of London, fish at Billingsgate, meat at Smithfields and vegetables at New Spitalfields. A kurdish man at Spitalfields spoke about how he came to London and was able to build himself up to be a very successful operator, because of the opportunities London provided and because he has worked hard to take advantage of those opportunities.

London is a truly wonderful place, my wife and I really love living here. I truly hope that the UK this summer will show the world how great it is, through its tourism, its hospitality, it sporting events and its sporting success, and that people will continue to see the UK as a great land of opportunity where almost anything is possible if you work hard and have passion.

I'm really proud to live here, even though my parents and some life long friends are back in Australia. I think it's a fabulous place, a real land of opportunity and I hope that with all the hard work that a lot of people are doing, it will continue to be so.

We also hope you enjoy this weeks menu, thank you.


Traditional bircher muesli with rhubarb and raspberry compote 3.30
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.30
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.50
(add 30 p for granola or yoghurt)
Ciabatta Roll with omelette, pancetta, rocket and tomato salsa 4.70
Ciabatta Roll with courgette omelette, rocket and tomato salsa 4.70
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.70
Croissant with gruyere cheese and plum tomatoes 3.90
Seven seed bakery bloomer toast with homemade preserves 1.70
Cinnamon and raisin toast 2.30
Banana Bread 2.20


Pastries by Seven Seed bakery
French butter croissants 1.70
Pain au chocolat 2.30
Almond croissants 2.70

Baked Treats
Apricot and Almond sweet muffins 2.00
Coriander, chilli and goats cheese savoury muffins 2.00
Melilot friands 2.00
Super moist chocolate brownies 2.30
White chocolate blondies 2.30
Portuguese tarts 1.90
ANZAC cookies 1.70
Afgan biscuits 1.70

Lunch

French retro baguettes 4.70
Ham, apple butter, gruyere, gherkin, spinach
Aubergine, sweet chilli, goats cheese, rocket

Foccacias with sea salt and rosemary crust 4.90
Roast courgette, pesto, tomato, mozarella, rocket
Pancetta, avocado, tomato, spinach, aioli, and onion jam

Salads 4.90/5.90
Lamb, cherry, mint, swollen spelt and coffee jus
Broccoli, slow roasted tomatoes and mixed foraged herbs i.e. sea fennel, sea rosemary, oyster leaf.
Edamame with buckthorn dressing


Tart 4.00 or 6.90 with salad
Apricot, brie, rocket and sea aster