Coffee has been a beverage that we have enjoyed in this country since the 17th century, when the first coffee houses were opened in London. They were places where the literate and upper classes met to debate matters of the day and partake of this new, revitalizing drink.
Making a good cup of coffee starts with a quality bean or a blend of beans which is what we use. Our coffee is a Supreme Crème which is smooth and creamy with notes of milk chocolate and hazelnuts; a prolonged earthy finish, balanced by soft vanilla and caramel notes. But the blend of this coffee, according to our suppliers, is a well-guarded secret!
Then we take care that the right amount of ground coffee is used to give the right strength to the drink we are making, a cappuccino being different from an Americano Our filter coffee, from the same blend is freshly made as required. We make sure that the milk is hot and frothy, but not scalded. It is then topped off with our unique chocolate powder. A classic way to present it.
We have been making coffee for the public since 1987, and although coffee machines have been updated in this time, the principle remains the same.
I think it also enhances the experience to drink it from a good china cup or mug. I am not a fan of the big cups on off set saucers which seem so popular now. They seem clumsy to me and difficult to hold.
Quote from a 17th pamphlet entitled A Character of coffee and of Coffee Houses, written by an MP.
“T’is extolled for drying up the Crudities of the Stomach, and for expelling Fumes out of the Head. Excellent Berry! which can cleanse the English-man’s Stomak of Flegm, and expel Giddinesse out of his Head.”
Well, even MP’s have to be right some of the time!