Coffee
We roast our own espresso blend. Yes the little roaster is back in operation and it is good to have it roasting beans again. That familiar aroma wafting down Mill Road. We have so many customers telling us how lovely our blend is. Of course we agree.
Even now despite the rise in the cafe culture there are too many cafes/coffee shops selling over-roasted (ie. burnt) coffee. That's the one that leaves a bitter disappointing after-taste. We use a subtle blend of Nicaraguan Santa Maria De Lourdes, Rwandan Misozi and Ethiopian Sidamo beans roasted to between a mid and dark city roast.
Why not pop in for a Flat White (sorry a flat white is about the way the milk is textured and nothing to do with the fern leaf on the top) or a Long Black - not Americano! That's a Starbucks invention and we refuse to use the term. There is also a subtle difference in the way it's made which serious coffee drinkers will understand. For a Long Black the espresso is extracted on top of the water so the crema remains intact. For an Americano water is added on top of the espresso. Yes it does make a difference. As does using full-fat milk. Nothing else has the right viscosity so you can't get the right texture - that wonderful microfoam - so you end up with light bubbly froth that disappears really quickly. This is really what a Flat White is all about. And it is true, we don't always get it right ourselves but that usually happens when we are training new staff. Barista training does take time and patience but we usually get there in the end.
Even now despite the rise in the cafe culture there are too many cafes/coffee shops selling over-roasted (ie. burnt) coffee. That's the one that leaves a bitter disappointing after-taste. We use a subtle blend of Nicaraguan Santa Maria De Lourdes, Rwandan Misozi and Ethiopian Sidamo beans roasted to between a mid and dark city roast.
Why not pop in for a Flat White (sorry a flat white is about the way the milk is textured and nothing to do with the fern leaf on the top) or a Long Black - not Americano! That's a Starbucks invention and we refuse to use the term. There is also a subtle difference in the way it's made which serious coffee drinkers will understand. For a Long Black the espresso is extracted on top of the water so the crema remains intact. For an Americano water is added on top of the espresso. Yes it does make a difference. As does using full-fat milk. Nothing else has the right viscosity so you can't get the right texture - that wonderful microfoam - so you end up with light bubbly froth that disappears really quickly. This is really what a Flat White is all about. And it is true, we don't always get it right ourselves but that usually happens when we are training new staff. Barista training does take time and patience but we usually get there in the end.
Cakes
Our cakes are all handmade using real butter and organic free range eggs. For chocolate cakes, we used dark Belgium chocolate.
We DO NOT use cake mixes, pretend butter, artificial flavours or colours.
And sometimes we make what sounds like an odd combination like Rhubarb and rosemary or lemon and lavender
For recipes see our Blog but some are secret - like our Brownie recipe, which is the best in Cambridge - we know this because customers tell us and we are happy with that, and the Rhubarb and Rosemary Cake the recipe for which a well-known chef repeatedly asks: I made it for his wedding.
We DO NOT use cake mixes, pretend butter, artificial flavours or colours.
And sometimes we make what sounds like an odd combination like Rhubarb and rosemary or lemon and lavender
For recipes see our Blog but some are secret - like our Brownie recipe, which is the best in Cambridge - we know this because customers tell us and we are happy with that, and the Rhubarb and Rosemary Cake the recipe for which a well-known chef repeatedly asks: I made it for his wedding.