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Archive for April, 2009

Loving your cakes

 

Their boston brownies are to die for

Their boston brownies are to die for

We always talk alot about the presentation of your coffees and we are very passionate about how you serve the coffee. Of course we go through great efforts to ensure that the coffee that arrives at your doorstep is perfectly roasted. This is why it makes us so happy when you make it the right way and do it the well deserved justice. After all, it takes years to grow great coffee.

 

There is another company out there that shares the same passion. We just came across this on their website and couldn’t resist to post about it. It is not about coffee however, but about cakes. I just love the way they write about their cakes, it put a big smile on my face.

And their cakes are very nice actually, definitely worth giving them a try. I can honestly say that they have the best caramel slices I have ever tried! 

Click here to read about the love for the cakes

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A good layout

A beautiful Rancilio Epoca with a Mazzer Super Jolly

A beautiful Rancilio Epoca with a Mazzer Super Jolly

A new shop opened today with a very nice layout and we thought it might be good to mention it here. The entrance shows a really nice display with great cakes and this is then followed by the till.

The espresso machine is visible from the front and is at a 90 degrees angle with the till. The customer can see everything and the coffee is poured right in front of the customer. Pretty much a perfect setup in my eyes. 

They also have a coffee bar in the window, a comfy couch and a couple of tables and chairs. The shop has vibrant colours and nice fresh look to the place. The staff are very local and friendly. 

The cups are branded with their logo and gives a real professional look. 

A good layout for a coffee shop

A good layout for a coffee shop

Well done guys!!

 

And of course great coffee!

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The very first latte art pour

The very first latte art pour

We like technology and now use the latest Blackberry to e-mail pictures of the barista courses to our students. This gives a nice little souvenir for when they come home after the course. It is quite fun to have the very first latte art pour on a picture.

The courses in Halifax are now extremely popular and people seem to enjoy the 1-on-1 training courses that we have to offer. The relaxed environment is proving to be very successful. 

Just today we had a course with Rori who is the manager of a cafe in Cambridge. He came with Nancy to improve on the latte art and it was good to see how quickly people pick it up. Latte art is a big thing and I know we go on about it a lot but it makes such a big difference. 

 

No idea what this is, a fish?

No idea what this is, a fish?

Rori poured some very nice hearts and was really getting the hang of the rosetta as well. Time and energy is always against us though and at some point you have to call it a day. A full day of latte art training can be quite intensive and he must have steamed 50 jugs of milk.

The good thing is that he now knows how to transfer these skills to the staff and I can’t wait to pass Cambridge for a good cup of coffee. Thank you Nancy and Rori for driving up all this way!

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Wayne with his triple rosetta

Wayne with his triple rosetta

A Sunday in Newcastle with 14 people who are all interested in learning latte art. I went to see on of our customers in Newcastle to work with them on the latte art. They have the absolute right attitude towards coffee and appreciate the quality and the importance of making coffee the right way. 

This shows in their shop. The atmosphere is nice, the coffees look great and people keep coming back. The shop is in a business district and gets extremely busy so speed is an issue. Customers come back every day for the great coffee and the good service. The manager Indi is a great guy and has done a very good job. Motivating staff can be a tough job but I must congratulate him on it.

A lot of time is spend on training and I was asked to spend a full day with all the staff for latte art training. We devided the course in 1 hour intervals with 2 or 3 baristas at the same time. This gave pretty good results. Everybody improved big time on the milk steaming techniques and they all managed to pour a heart. 

A tulip

A tulip

About half of the people are now also pouring rosettas and this is a pretty good achievement I think. The importance is obviously in the milk, the patterns can then only get better.  It was obvious that the baristas with a bit more experience picked it up even quicker and Wayne even did a triple rosetta!!!

All that we need to do now is to practise!

I spoke with Indi a couple of days after the training to see how things have progressed. The staff are now more motivated on every body is competing for the best latte art. 

Some people will have more interest than others in coffee yet a bit of latte art training will surely motivate everyone.

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We have added a new section to our page for the setting up of a coffee shop. It is our way to help people out.

The last few courses I have talked a lot about the design of the bar area and I thought it might be useful to have it on the bl0g as well.

Click on the picture for more information

Click on the picture for more information

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Latte art video

Umar who came over from Saudi Arabia for a barista training course with us has been kind enough to post a video of some latte art to us. How nice of him! We really appreciate it!

This is a video of a rosetta and a heart during a barista course in London at a coffee shop on Tooting Bec.

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Iced coffee
Iced coffee

This is a coffee that was made for me by a lovely lady called Sylvia. I call it the Caffe a la Sylvia and she drinks it every morning to wake her up!

This is the way they make iced coffees in Slovakia.
 
12oz glass
2 espressos
2 scoops vanilla ice cream
Cold milk
Caramel
Whipped cream
Chocolate sauce

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