Foreign bodies in food & drink is never pleasant, no one ever likes to find a fly in their soup or a worm in your apple. But what about some Art in your Latte? Latte Art is an ever increasing skill at many good coffee houses. Finding a pattern and that personal touch in your […]Read More Art in your Latte??
It is said that 22 seconds is the optimum time for water to be pressed, at high pressure, through a group handle and squeeze out dark full flavoured espresso topped with a head of tight foamed crema. Now, to stop there and say that 22 seconds is all that is necessary for a champion espresso […]Read More 20…21…22…STOP!
If you walk into a English cafe, tearoom or even a coffee house and you ask for a Flat White, you will be faced with a glazed look across the face of our budding baristas. Sure we can serve you an excellent cup of tea. An impressive latte and even a smooth yet strong cappuccino. […]Read More A ‘Flet Wyte’ did you say?!
If I find myself being pulled into one of the popular coffee houses, a force that seems to pervade the restrictions of time, wide diversions and cost, I will undoubtedly be ordering a grande or venti caffeine based delight, usually sweetened with a syrup of some variety, and as I walk away from the counter, […]Read More Lifting the Lid
Socialites remain connected through the many networks that spring from the operating systems that underpin our mobile devices. The app marketplaces bulge with platforms with which we can stay plugged in to the social spheres that form our world. Forming circles is so easy with apps like Google+, Facebook, LinkedIn – sharing with groups of friends […]Read More Social Networking or Social Networks?
It seems to me that the world drinks an awful lot of black gold liquid that we know of as… coffee – 6 million metric tonnes in fact. New Yorkers might say “you want some Corfee” and here in Lancashire, UK we say ‘You wanna brew?’. However you refer to this deep aromatic liquid, lets pause for […]Read More 6 million metric tonnes