Week beginning August 6th - Aspirations and Inspirations

Oh how I wish I could eat out all the time. Mrs K treated me last week to three fabulous meals, in order to celebrate one's birthday you see. We went to St John Hotel in the morning for breakfast where I had grilled kippers and a pot of Rare Tea Company Earl Grey, then off to Barrafina for tapas at the bar over lunch where we had such delights as grilled mackerel, razor clams, croquetas and a lovely sherry with the chocolate dessert, then the next day we went to Hawksmoor Seven Dials for dinner where I shared with two others the 1.2 kg rib eye steak with a wonderfully recommended malbec, beef and also fat dripping chips and a heritage tomato salad.

For me it's not just the food that is wonderful, but the spaces that we dine(d) in, the decor and the attention to details, as well as the operational excellence and the service that is provided. Then of course, we cannot but mention the Olympics, the excellence and desire for greatness that the athletes show. If this does not inspire a generation, then nothing will.

One of the biggest compliments I think you can receive is for someone to say, 'you have inspired me'. It means you have made them feel special in some way. So, if you are at all interested in hospitality, in opening a venue, or operating one, or need inspiration or aspiration in whatever form, then London is the first place I would start. Get out and about and go to all the great places that this town has to offer and be inspired. It's brilliant.

Please enjoy our menu this week. Next week, starting the 13th, is our third birthday and we have some special treats in store. Looking forward to it.


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
Mirabelle plum, almond and brandy sweet muffins 2.00
Tomato, mustard and thyme 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

Lunch

French retro baguettes 4.70
Coppa cotta ham with clementine mayonnaise, basil, red onion marmalade, rocket
Mushroom pate with spinach, tomato, crushed peas, oregano

Foccacias with sea salt and rosemary crust 4.90
Italian roast ham with cherry pickle, brie, roasted red peppers, rocket
Smoke salmon with capers, dill, red onion, aioli, spinach

Salads 4.90/5.90
Bufala mozzarella with nectarines, roasted cherry tomatoes, croutons, rocket and water pepper pesto
Cauliflower with a beetroot, caper and parsley dressing
Slow roasted beef shoulder with roasted courgettes and smoked wild horseradish dressing

Tart 4.00 or 6.90 with salad
Butternut, lime cheese and rosemary

Week beginning July 30th - 3 years ago

Three years ago I turned 40, perhaps for some people a cause for celebration and a huge party with all your friends, perhaps one last rave up before you retire? I didn't, no, instead I finished at my full time, comfortable salaried position at the greatest cricket ground in the world and became self employed.

Even when I handed in my resignation I was okay, it was not until the Saturday night of my first week that it began to hit me. We were half way through renovations, my wife was 4 months pregnant, we lived in a one bedroom flat in Hackney and I did not have a job. I seriously only slept a few hours a night for almost a week.

On the Wednesday night (my birthday), Mrs K took me to the Ritz for late afternoon tea, she treated me so well and wanted to look after me, it was incredible, and I was so tired. During that day, I was using her Apple mac laptop to do all my planning, went into a nearby cafe with wifi and somehow locked all the computer. Massively stressed, I went to Apple store and basically begged them to help me fix it, jumping the queue who were waiting. I don't know how, but they did. 'Please, it's my 40th birthday, you have to help me' while sweating and wild eyed/dark circles may have helped.

However, now, our business is three years old on August 14th, we employ 13 people, we have a two and half year old who is just amazing, and Mrs K is the most beautiful and supportive friend that I have. I have met as customers some totally wonderful people and employed some absolutely incredible ones who have made Kaffeine their life in London  too.

(Forty) Three years old. This birthday, I took the day off with my wife and went out for a lovely breakfast at St John Hotel, followed by some shopping and then lunch at Barrafina, then on Saturday we went for dinner at Hawksmoor Seven Dials with business partner Hayden.

I still don't sleep well, but hey, that's the life, and I wouldn't change it for anything. 


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
Flat nectarine and rose sweet muffins 2.00
Carrot, coriander and satay 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

Lunch

French retro baguettes 4.70
Tuna, rouille, capers, rocket
Italian roast ham with gherkin, dijon, red onion, spinach, gruyere

Foccacias with sea salt and rosemary crust 4.90
Ham, red onion jam, mature cheddar, rocket and aioli
Mushrooms with Welsh rarebit and spinach

Salads 4.90/5.90
Charentais melon with toasted fennel seeds, sambuca, pancetta
White peaches with toasted almonds, lemon marscapone, baby spinach and water pepper
Roasted bintje potato with fresh peas and olive tapenade

Tart 4.00 or 6.90 with salad
Creamed salmon tart with wild horesradish green




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 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