Authentic espresso preparation starts by freshly grinding beans perfected for this purest of methods. The art of the barista is to calibrate the grind, expertly tamp just the right amount of coffee into the filter, then using pure filtered water keeping close watch on time, temperature and pressure. This creates a dark rich intense burst of coffee with a thick foamy Crema, this is the backbone of the art and this needs to be recreated shot after shot. Our espresso is the epitome of this.
Cappuccino is prepared with one perfect single shot of espresso, our chocolate is then dusted on the crema. The milk is then sweetened by the process of heating and texturing . The perfect temperature and aeration is needed to form the microfoam and develop a smooth creamy velvety finish. The combination of the two by the Barista create more then the sum of their parts.
Preferred by the coffee purists for a longer coffee hit, its a pure double shot of expresso added to hot water just under boiling so as not to scorch the coffee. The best Americano still has the perfect crema, ours always does!
Mocha is made with our superb chocolate whisked with a little warm milk, a pure double shot of Espresso is combined and whisked again then the milk is heated and aerated to create the smooth creamy finish. This is truly sensational, you can even choose to have it dusted with cinnamon for an extra burst of flavour.
Latte is a single shot of the perfect espresso with a lashings of steamed aerated milk at the perfect temperature to ensure it maintains its natural sweetness. The froth is held with just a light topping to create the perfect milky Latte.
This a strong double shot of pure Ristretto but less milk than the latte and Cappuccino. The milk is aerated with steam to create micro foam bubbles which gives the milk a glossy sweet finish, the heavier foam also formed by this process is held. The rest of the milk is then spun into the coffee to create short intense coffee softened by the smooth velvety milk .
Single intense shot of pure espresso with a spot of micro foam milk. This to adds to the crema and gives the coffee an extra dimension whilst maintaing the exquisite depth of flavour
This is the coffee cognoscenti’s pinnacle of coffee experiences. The Ristretto is a half shot of espresso, hard tamped and pulled short, the water is in contact with the grinds for a shorter time the caffeine is extracted in a reduced ratio to the intense coffee oils . The shot is bolder fuller with more body and less bitterness.
Antoine de Saint-Exupery said
In anything at all, perfection is finally attained not when there is no longer anything to add, but when there is no longer anything to take away.