Friday, 30 September 2016

Week beginning September 26th - #Smackdown16 - Round Four

It was a bit of a late start on Friday as either people were running late or they were all at the pub next door getting beers in. However, just on 7:30 we had a full house again with people ramming into our Eastcastle street store to watch 16 brave and fearless baristas competing in Round Three to get into the finals.

We were honoured to have another incredible trio of judges for this round as lead judge and superstar photographer Glenn Watson kept everyone in line and he was joined by the current UK Barista Champion and ranked 9th barista in the world, Dan Fellows from Origin coffee alongside one of the originators of the London Coffee scene, former owner of The Espresso room and still heavily involved in the SCAE events and a trainer at the London School of Coffee, Ben Townsend.

So we started a bit late, but we dropped the lights and kicked off once again with Underworld Live at the Roundhouse for tunes. The standard was again very, very high and even though the judges are amongst the best in the world, they still had a mammoth task deciding, especially when it came to how to hold the cup when you are pouring. Watch out for this if you are competing, watch out for it general. If you are reading this and work in coffee, it was a great reminder tat part of your training program is to discuss and teach the how's and why's of how to hold a cup - no fingers on the rim!

In the end, after two intense rounds, these guys got through to the finals.

Alex from Originb
Zain from Saint Espresso
Zoe from Prufrock
Nick form Coffee Lab

This week we are again honoured with our judges as Glenn returns to be lead judge and is joined by a former manager of Workshop espresso, a barista at Noble espresso, a writer for Sprudge and the winner of #Smackdown16, Nico Halliday. As we write we do not yet have a third judge, but will have confirmation by the time we kick off.

Competitors this week include:

Daniel from Kaffeine
Edgar fromThe Attendant
Two mystery baristas from Curators
Pariwatan from Sodexho
Matt and Dan from Artigiano
Dan from Press London
Stephane from saint
Two mystery barista from Second Shot Coffee
Two mystery baristas from Prufrock
Kat - Freelance barista
Dan form Baxter Story


Once again, we have some great photos up online for your to see all the action so please check out these ones here and do share them across all your social media channels with #smackdown16.

Round Three
https://www.flickr.com/photos/getnoticed/albums/72157670935448013

Round Two
https://www.flickr.com/photos/getnoticed/albums/72157670649014324

Round One
https://www.flickr.com/photos/getnoticed/albums/72157673553185596

It is also a great indication of the depth of talent and number of baristas in London and across the Home Counties that we filled all 64 places a week before the heats started and still have 15 people in the waiting list in case of any drop outs.

Unfortunately 64 is the maximum number we can have to make it a short, sharp competition, so look out if you missed out for next September when #smackdown17 is on.

Have a great week and if you are competing on Friday, please be sure to check in when you arrive.

Peter Dore-Smith
Director
Kaffeine






Tuesday, 20 September 2016

Week beginning September 19th - #Smackdown16 - Round Three

Well we put all the beer in the fridge this time. There was no way were were gong to be caught out again. We weren't, but we just had enough as over 60 people crammed into Eastcastle street or even stood on the benches outside and watched through our wonderful arched windows.

We were honoured to have another stellar selection of judges for this round as lead judge and superstar photographer Glenn Watson kept everyone in line and he was joined by the author of the World Coffee Atlas, Director of Square Mile Coffee and 2007 World Barista Champion James Hoffmann. Unfortunately Director of Dose espresso and coffee legend James Phillips was unable to make it on the night, but we hope he can make it for the finals, instead were were able to bring in 4 times UK Latte Art Champion and currnently ranked 4th in the world and owner of three cafes and a training academy in Winchester, Dhan Tamang to be a guest judge.

In a sure sign of the commitment of some of the UK's baristas, we also had two of them drive four hours from Sheffield to compete, as well as a competitor from Oxford and others from Winchester. This is massive, and the quality of everyone was exemplary. Each year the standard gets higher and higher.

But we got started bang on time, so once again we killed the lights, dropped Faithless Live in Brixton for some tunes and kicked off. The standard was again very, very high and even though the judges are amongst the best in the world, they still had a difficult time and often different opinions on their choices

In the end, after two intense rounds, these guys got through to the finals.

Jack from Origin
Tom from Store Street Espresso
Csaba from Chief Coffee
Paul from Origin

This week we are again honoured with our judges as Glenn returns to be lead judge and is joined by one of the originators of the London Coffee industry when he opened The Espresso Room back in 2009, Ben Townsend alongside the head trainer of Origin Coffee and current UK Barista Champion Dan Fellows.

Competitors include:

Alex from Origin
Brenda from Department of Coffee
Shaun from Noble Espresso
Marco from The Attendant
Two mystery competitors from Curators - is Catherine competing?
Bartek from Store Street Espresso
Colina from Kaffeine
Zain from Saint Espresso
Johnathan from Terrone
Ben from Coffee Lab
Two mystery competitors from Prufrock
Nick from Coffee Lab
Joey from Upshot
Angelique from Cuisine de Poilane

Once again, we have some great photos up online for your to see all the action so please check out these ones here and do share them across all your social media channels with #smackdown16.

Round Two
https://www.flickr.com/photos/getnoticed/albums/72157670649014324

Round One
https://www.flickr.com/photos/getnoticed/albums/72157673553185596

It is also a great indication of the depth of talent and number of baristas in London and across the Home Counties that we filled all 64 places a week before the heats started and still have 15 people in the waiting list in case of any drop outs.

Unfortunately 64 is the maximum number we can have to make it a short, sharp competition, so look out if you missed out for next September when #smackdown17 is on.

Have a great week and if you are competing on Friday, please be sure to check in when you arrive.

Peter Dore-Smith
Director
Kaffeine







Saturday, 10 September 2016

Week beginning September 12th- London Latte Art #Smackdown16 - Round 2

So that was massive. The people cleared out, the room was empty and we went 'wow, so that was amazing'. The biggest crowd ever to come to a smackdown at Kaffeine rammed into our Eastcastle street store last night to cheer on their baristas as they battled for cash, prizes, an SCAE qualification course, huge trophies and never ending fame and glory.

We put 75 beers in the fridge in anticipation and after about 30 minutes we had run out and had to put more in the freezer for quick chilling. We killed the lights above the crowd, put on Underworld Live at the Roundhouse for tunes and kicked off. BOOM.

We were honoured to have lead judge and photographer Glenn Watson, World Barista Judge, Director of Taylor Street Baristas and World Tea Brewing Championship runner up Andrew Tolley and the editor of London's Best Coffee and 'superstar in his own mind' Phil 'Bassplayer' Wain as judges in what was also the highest calibre of latte art ever seen. With a superb prize pool donated form sponsors from Square Mile Coffee, Estate Dairy, Coffee Hit and Victoria Arduino it is no wonder.

Winners through to the finals from round 1 are:

Will from Origin
Sam from Kaffeine
Radu from Coopers Coffee
Joseph from Climpsons

This week we are honoured again to have Glenn back as lead judge, to be joined by Director of Square Mile Coffee, World Barista Champion and author of the World Coffee Atlas James Hoffman as well as one of the pioneers of the London coffee scene, founder and Director of Dose Espresso James Phillips.

Competitors in Round Two include:

Joao from Lab espresso
Jack from Origin
Paul from Origin
Luis from The Attendant
Sam from Upshot
Chloe from Kaffeine
Tom from Store Street
Jaspher form Oxford
Evan from Cuisine de Poilane
Chad form Chief Coffee
A mystery competitor from Notes - (might it be fabio himself?)
Tom from Overeasy
Katrina from Saint Espresso
and another mystery competitor from Climpsons

Photos from last night are already up on Flickr - check this out and remember #smackdown16 across all social media channels.

https://www.flickr.com/photos/getnoticed/albums/72157673553185596

I'm off to get more beers in. See you next Friday.

Peter Dore-Smith
Director
Kaffeine












Sunday, 28 August 2016

Week beginning August 29th - London Latte Art Smackdown 2016 #smackdown16

It is back again, now for  the fourth year and as per last year, there are a massive 64 places available. The London Latte Art Smackdown, sponsored by Square Mile, Coffee Hit, Victoria Arduino, The London Coffee Festival and Kaffeine, runs over five weeks starting with four rounds of heats from Friday the 9th of September at our new store on Eastcastle street and finishing with the final on Friday the 7th October in the event space at Square Mile Coffee Roasters. Yes, it is now on a Friday, hopefully allowing for a bit more of a sleep in/recovery on the Saturday morning.

It is pretty simple. 64 spaces, £10 entry, maximum of four entries per company, 16 entrants per heat, knock out rounds to get the top 4 to go through to the final, making another 16 competitors for the finals. Kick off is from 7:30 pm sharp each Friday night and we usually finish up about 9:30 pm.

The rules: They get tighter each year, but again we keep it simple.

A Kaffeine barista will be pouring double shots for you into 2 x 5 oz 'flat white' Acme cups.
You steam your milk and split your jugs.
You pour your preferred pattern, but we only allow rosettas, tulips or hearts.
Cup handle must be presented to the right of the judges, with the base of the pattern at 6 o'clock
You choose your best looking and presented drink and put it forward for consideration
You pour your left over milk into a glass to measure your 'wastage'
You remove your second drink.

The barista you are battling against then goes through the same process and the judges will then confer.

The judges, who include some of the complete legends of the London Coffee Scene are looking for:
Consistency
Colour
Symmetry
Dribbles (or lack of)
Milk wastage
Fullness of the cup
Formation of pattern
and many other things that they make up as they go along.

The judges, of which there are three, will then make a decision and on the count of three, point to the winning cup.

The winner goes through to the next round.

The prizes? Well all entry money goes into the pot, so that's £640. The Allegra London Coffee Festival have kindly put in £250, so that is £890 all up in cash. Last year Coffee Hit donated 1 x Baratza Grinder and a Rhino Hand grinder for 2nd and 3rd and Square Mile organised trophies and even more prizes, not to mention the glory and accolades and hopefully a bonus from your employer that comes with it. Along with this, Victoria Arduino will again be helping out with prizes, last year the winner Nico Halliday walked away with a single group espresso machine. NICE!!!

The judges confirmed so far include Dan Fellows (UK Barista Champion) from Origin, James Hoffman from Square Mile, Ben Townsend formerly of Espresso room, James Phillips from Dose, Andrew Tolley (World Barista Judge) from Taylor Street Baristas, former winners James Bailey of Workshop and Nico Halliday from Noble, multiple UK Latte Art Champion Dhan Tamang and lead judge for the fourth year, Glenn Watson.

Spaces are filling fast already, with most spaces on the first three heats already gone. To get involved, the best way is to come into our Eastcastle street and say 'I'm want to compete' and we will help you out.

At the heats, we will have light snacks for free and cheap beers available to purchase if you so desire and Square Mile are already in talks with one of London's iconic beer suppliers for the finals. Guests are welcome to watch and to support you on your way.

Also, it is not just limited to London baristas, anyone can enter. And seriously, every year now someone misses out on entering. Do not be late. Enter today.

Any queries, please email me direct. It's going to be brilliant, we look forward to seeing you.

Peter Dore-Smith
Director
Kaffeine

Thursday, 11 August 2016

Kaffeine - The Guest Espresso Program rides again

Quite a long time ago, we started a guest espresso program on weekends, whereby we would take off decaf on our second grinder and order in and dial in a guest espresso from various roasters across the UK and Europe on a weekly basis. To start with, it worked very, very well and we ran it for approximately two years. However, over that time, we also started to realise that we had a few problems. I have addressed most of these in previous blogs, so I will not go into them here. As I did note in them though, there were certain benefits and certain problems with the entire process.

http://kaffeinelondon.blogspot.co.uk/2015/10/week-beginning-october-19th-menu.html

I am quite open to being told that what we have done now is what we should have done originally or at least a long time ago, in fact a few people already have, but that's okay, as an old boss used to say when he stuffed things up 'well we are where we are we are'. I also admit I am not an expert specialty barista, with loads of knowledge about coffee or new equipment and I cannot keep up with all the many writings and informations on equipment or techniques, just like I am not a superstar chef with loads of knowledge about food, and I am quite comfortable with this too. What I think I do know is a little but about hospitality and a little bit about business operations and a little bit about listening to advice and acting appropriately.

Our current lead baristas Sam and Dan as well as previous baristas in Bianca, Jakub, Shaun etc have been pushing for us to invest in an EK43 for ages. I have been reluctant. The EK made a lot of news, a lot of headlines and a lot of discussions. In fact,  as an example, James Hoffman and Dale Harris wrote extensively on the issue of EK43's.

http://www.jimseven.com/2013/08/21/alright-lets-talk-about-ek43s-then/

In fact, there is lots and lots to read on it, a lot of it captured here by Sprudge.

http://sprudge.com/ek43-pin-up-girl-photospread-43323.html

One of the main points that was easily picked up on here was 'do not rush into this as a silver bullet'. But time has passed, and I feel that the purchase and the use of this grinder has finally justified itself.

Over the past six months or so, we started again at looking into it. We did quite a lot of research, made lists of negatives and positives, consulted with Square Mile coffee and eventually have now invested in an EK43 for each shop. We have taken off our Anfim grinders that we used maybe twenty times a day for decaf and installed the EK in its place. I also watched a very good Tamper Tantrum video on the benefits of the EK43 by Rob Berghmans form Caffenation. I was finally convinced.

http://www.tampertantrum.com/ek43-as-espresso-grinder/

We will now be starting our guest program again, just that this time it will be different. We will run a guest for an entire calendar month. We will have the words 'guest espresso' on our printed menu on the walls, we will be training the FOH staff to be informing the customer when they order a short drink that we have a guest on offer. We will all know the guest characteristics, so when we deliver it or get asked about it we can answer with confidence and we will have retail bags on sale for take home. It is not really designed to be on for milk based drinks, though of course you can try it if you like, but more specifically for espresso or short drinks only. Because we are running it for approximately a month, we will not have to try and 'get rid of it' over the weekend. We will be able to play with it over time, dial in and experiment the flavour profiles and extractions.

In order to get to this stage, the lead baristas will be responsible to talk amongst their staff about what great roasters we should profile, they will contact them at least a month earlier, request any samples and once received, will cup them and assess them with as many staff as possible to gain feedback and also to train palettes.

We will have decaf available as well of course, pre-portioned into those little metal jewellery containers and also very importantly we will also start to be able to grind coffee for retail sales, something we have never really done before.

In order to track how the program goes, I can look at the past 12 months of sales and be able to compare them in another six or twelve months. For example over the past year at Great Titchfield street, double espresso have made up 2.64% of our total coffee drinks whilst single espresso make up 1.68%. This is only on Square Mile Red Brick. I am looking forward to being able to look back again and see if sales of espressos have increased, decreased or remained static.

What is for certain though, is that it has created great excitement amongst all the staff who work here, which of course was the main problem when we took it off. We will now be further challenged, our palettes will be further enhanced, we will be able to show off our skills and knowledge with even more pride and enthusiasm and really get behind some of the amazing single origin espresso that are available these days.

Of course we will cost our coffees out and work how much extra a double shot of espresso may cost including postage and shipping and we will sell the espresso at 'market price', so they may be an extra 10, 20, 30, 40 or 50 pence per shot. This will allow us to bring in coffees up to £30 a kilo and have a pricing mechanism that works for the business and reflects the price of the coffee fromm the roasters.

We will start with the Koppi Bildiimoo Local Heirloom from the Gora Fone washing station in Nensebo, Ethiopia. It is a fully washed coffee, with tasting notes from Koppi of nectarines, jasmine and rhubarb. We are currently working on our guest calendar and if you are a roaster reading this, we do welcome your contact.

It is something we are all very excited about and we think is a new stage in Kaffeine. We hope you can join us.

In coffee we trust.

Peter Dore-Smith
Director
Kaffeine Ltd









Monday, 1 August 2016

Week beginning August 1st - Should all customers be treated the same, or should all different customers be treated differently?

We are very lucky in that the majority of our customers are regulars, or become regulars, but we also attract other customers, the occasional tourist who is looking for coffee, or the occasional lost tourist, or Antipodeans looking for coffee on their travels, or parents with buggies and little children etc etc. It is easy for a service person to simply to treat all customers the same, and of course it is fair and reasonable to do so, but this cannot and should not be the case.

Recognising the different types of customers and dealing with each one is such an important part of the service provided in any quality hospitality establishment. In our situation, this will most often be the person on service at the front end of the shop, the first person the customer sees in the door. It would be by using their amazing talent of peripheral vision that this person on service would recognise that a customer is approaching the shop, or walking in the door and they would do this often whilst serving other customers already in the queue. In their mind, they would already be breaking down the new customer into a certain category and preparing themselves to be able to assist them,  probably also acknowledging their entrance with a nod of the head, or a quick smile.

Once ready, they will break into the appropriate actions, words, gestures and processes that the specific category of customer requires. This is one of the true signals of a great service person or manager, it is why service people are just as valued as any other staff member in the business, it is why they are as important to your business as the chef, the kitchen hand and the barista. I often feel that a lot of talk within the specialty coffee industry just focusses on baristas. 'What is the career path for a barista' ' How do you look after your barista' What training do you offer your barista'. I get a bit fed up with this. Does any one else work in your cafe?

In Kaffeine, each person is as important as each other, so when these questions are asked, I feel they should be asked to include all the categories of employees that work in specialty cafes. 'What is the career path for a employees' ' How do you look after your employees' What training do you offer your employees'.

In some cases, a barista can go and hide behind the machine if they wish and just pull shots. A service person cannot hide. A service person is in the front line. They need to be talented, fast, clean, efficient, adaptable, empathetic, patient, understanding, helpful, sympathetic, fast, friendly, service focussed, clean, tidy, organised and hospitable. Simply being empathetic is a hard enough. Worst case is that eventually, a person's empathy can run out and it is very hard to replenish.

So treating each customer according to their demographic is another vital component of a great service person or manager, as this will greatly enhance the overall experience of the customer, which is basically what all customers are looking for, a pleasant and enjoyable experience.

We recently did a staff training session to try to focus on this and highlight it.

We broke into four groups of four. Each group was given a category of either regular customers, a family with child in buggy, tourists with limited english skills and first time customers. No-one knew what the other groups had, it was their 'secret'. They had to then talk amongst themselves about how they would deal with their secret, what might be important to think about. When ready, the leader of the group stood behind the counter and the rest of the group role played their secret category in front of everyone else. Then, the other groups had to guess what they were role playing. It was hilarious, great fun, but it also has a point where we really highlighted the differences. I know I certainly treat any customer with a buggy differently these days than I did before children of my own. Empathy big time.

Every customer that takes the time and effort to walk in the door is quiet simply there to have an overall pleasant experience, but as all people are different, they need to be treated differently too. The employees that can recognise this and act appropriately to the customers demographic are extremely valuable employees indeed.

Please enjoy the menu for this week, as we will certainly enjoy bringing it to you.

Peter Dore-Smith
Director
Kaffeine

Great Titchfield Street Menu

Breakfast
Seven Seeded toast with butter and preserves 2.00
Cinnamon and Raisin Toast 2.50
Fruit salad with pineapple, mango, strawberries, grapes, passion fruit 3.90
Traditional bircher muesli with Greek yoghurt and rhubarb and raspberry compote 4.00
Granola muesli with pomegranate molasses, Greek yoghurt and rhubarb and raspberry compote 4.00
Brioche with omelette, pancetta, rocket and tomato salsa 5.00
Brioche with avocado, omelette, rocket and tomato salsa 5.00
Croissant with Italian roast ham, talleggio cheese, spinach and plum tomatoes 5.00
Breakfast Ciabatta - Cotechino sausage, fried egg and gruyere cheese 6.00 (weekends only)

Pastries by Seven Seed bakery
French butter croissant 2.00
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
ANZAC cookies 2.00
Portuguese tarts 2.00
Banana bread 2.50
Double chocolate chip and macadamia cookies 2.50
Blueberry with white chocolate muffins 2.50
Butternut squash, rosemary with feta savoury scrolls 2.50
Cherries with milk chocolate friands (gf) 2.70
Super moist chocolate brownies (gf) 2.80
White chocolate blondies 2.80
Raspberry and coconut slice (gf, df) 2.80
Polenta cake with citrus and spices 2.80
Carrot Cake 3.00

Lunch
Own made brioche 5.00
Grilled honey ham, roasted apple, red onion, sweet chilli, brie cheese, rocket 
Buffalo mozzarella, crumbed courgette, plum tomato, lime mayo, baby spinach 

French retro baguettes 5.30
Smokes chorizo, basil pesto, roasted red pepper, gherkins,  gruyere, rocket 
Smoked salmon, wasabi pesto, cucumber, avocado, watercress

Salads: 5.50/7.00
Chicken pad thai salad with cucumber, carrot, bean sprout, cabbage, mixed herb, cashew nut, lime and chilli dressing
Grilled yellow courgette, pea croquette, roasted red onion,  feta, mint and caper dressing, pine nut, rocket  
Green beans, broccoli, sesame seeds, coriander, tahini sauce

Tart: 4.40 or 8.00 with salads
Spinach, new potato, chilli, egg

Eastcastle Street Menu

Breakfast
Sourdough seeded toast with butter and preserves 2.00
Fruit Toast 2.50
Fruit salad with pineapple, mango, strawberries, grapes and passion fruit 3.90
Traditional bircher muesli with Greek yoghurt and rhubarb and raspberry compote 4.00
Paleo granola with Greek yoghurt and rhubarb and raspberry compote 4.00
Brioche with corn fritter, baked egg, chives cream cheese, onion marmalade 5.00
Brioche with treacle smoked back bacon, roasted tomatoes, smashed avocado, rocket and aioli 5.00
Croissant with Italian roast ham, talleggio cheese, spinach and plum tomatoes 5.00
Croissant with smoked salmon, scrambled eggs, tomato and rocket 5.00

Pastries by Seven Seed bakery
French butter croissant  2.00
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
ANZACS  2.00
Portuguese tarts 2.00
Lemon curd tarts  2.00
White chocolate, oats and cranberry cookies  2.50
Banana bread 2.50
Passion fruit and cream cheese muffins 2.50
Courgette and feta savoury scrolls 2.50
Strawberry and coconut friands 2.80
Raspberry and coconut slice (gf, df) 2.80
Super moist chocolate brownies (gf) 2.80
Protein bar (gf, df) 2.80
Salted peanut butter and white chocolate bar 2.80

Own made brioche buns 5.00
Meat patties with baked apple, fresh tomato salsa and rocket
Roasted aubergine and tomato with basil pesto, goat's cheese and watercress 

Baguettes 5.30
Italian ham, pear, aioli, Leicester cheese and rocket
Smoked mozzarella, spinach, plum tomato, cucumber and spicy peas pesto 

Salads 5.50 / 7.00
Stir fried pork minced meat salad with pickled cabbage, tomato, mix pepper, cucumber and lime vinaigrette.
Shred raw beetroot and carrot with feta, pomegranate, toasted walnut and molasses dressing
Steam baby potato and carrot with boiled eggs, garden peas, fresh herbs and peri peri aioli

Savoury Tart 4.40 or 8.00 with salad
Cheesy butternut, courgette and leek quiche


Monday, 25 July 2016

Week beginning July 25th - Possibly one of the hardest jobs there is....

No, it's not being a chef, or being a barista, or being on service, though all of these positions are responsible for this, the hardest of jobs, it is not even a kitchen porter, who has probably the hardest job of all.

It is the overall job of keeping all your cafe/restaurant/hotel/work area clean and tidy and neat and free of dust and dirt and well maintained and working and not broken.

It is absolutely endless. Whether it be changing light bulbs that have blown, re-filling the toilet rolls*, cleaning the skirting where the mop heads rub against when you mop the floor and leave smears, in behind the fridges, inside the fridges, inside the bins, outside the bins, the light fittings themselves which attract dust, the retail shelves, finger marks on walls and doors, the shelves under the counter, the storage areas, on and on and on and on and on.

*I once thought it would be a good idea to buy on of those large toilet rolls holders, about as big as a small wheel, for the toilets. It is not. Because when it runs out, someone needs to be able to change it. No-one else can, not least the person using the toilet at the time. Only that someone, who has the key. Ever been there? So now we have normal toilet rolls with three extra rolls on a purpose built shelf in each cubicle. Thanks to one of our superstar staff, we also have this little way of folding the last sheet of paper if it comes loose on the roll, to keep it neat and tidy.

For our front of house service area, we have always had a laminated weekly cleaning sheet, which is split into the seven days of the week and then each day has about 5 different tasks to be completed on that day. Once completed, the person who has completed it signs their name against the task on the sheet. It is an invaluable tool for helping to give people jobs when it might be a bit quiet and also to ensure essential tasks are done.

In the kitchen we do a weekly deep clean where everything gets taken out and scrubbed, as well as complete another weekly cleaning task sheet where we have certain jobs to be done on certain days such as cleaning the ovens. I interviewed a chef recently and showed them the kitchen and said 'so this oven (Blue Seal E31D) is at about five years old'. 'What? It looks brand new!', they said.

It's incredible how quickly things can get dirty and also dusty in a busy cafe in central London. Our Eastcastle street store is slightly easier as it is a concrete structure and is a newer building, whilst Great Titchfield street is a much older building, with wooden floor boards, so therefore requires more work. There is so much to do, especially when you get into the smaller details of cleaning tasks, the ones that not everyone sees.

It is something I always look for in any establishment that I go into, how clean it is. The old classic is to always check the toilets, which of course you always should, but there are so many other areas that can require cleaning too, or dusting. One good thing to check in the toilets is the toilet brush, yes seriously. I have seen some awful ones. Gives me the shivers..

Every day your establishment should be clean, clean, clean. Ready for use by the people who spend their time and also as a pleasant place for your employees and yourself to work in. No junk, no stuff lying around not being used. I am still guilty of some of these actions, just a little bit, but I try hard not to be. It is hard sometimes to take the plunge to 'just chuck old stuff away' or try to sell it on and make a bit of cash if you can.

Both stores have five star food hygiene reviews from Westminster Council, Great Titchfield street has had five stars since the second inspection we ever had back in 2010 and keeping things clean certainly helps with this. It is also something that we can all be very proud of.

Keep it clean, keep it real. It's real hard, but it has absolute benefits for all.

Please enjoy the menu for this week, as we will enjoy bringing it to you.

Peter Dore-Smith
Director
Kaffeine


Great Titchfield Street Menu

Breakfast
Seven Seeded toast with butter and preserves 2.00
Cinnamon and Raisin Toast 2.50
Fruit salad with pineapple, mango, strawberries, grapes, passion fruit 3.90
Traditional bircher muesli with Greek yoghurt and rhubarb and raspberry compote 4.00
Granola muesli with pomegranate molasses, Greek yoghurt and rhubarb and raspberry compote 4.00
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 5.00
Ciabatta roll with avocado, omelette, rocket and tomato salsa 5.00
Croissant with Italian roast ham, talleggio cheese, spinach and plum tomatoes 5.00
Breakfast Foccacia - Cotechino sausage, fried egg and gruyere cheese 6.50 (weekends only)

Pastries by Seven Seed bakery
French butter croissant 2.00
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
ANZAC cookies 2.00
Portuguese tarts 2.00
Banana bread 2.50
Double chocolate chip and macadamia cookies 2.50
Peach and  apricot muffins 2.50
Ricotta pesto and spinach savoury scrolls 2.50
Mixed berry with white chocolate friands (gf) 2.70
Super moist chocolate brownies (gf) 2.80
White chocolate blondies 2.80
Raspberry and coconut slice (gf, df) 2.80
Polenta cake with citrus and spices 2.80
Carrot Cake 3.00

Lunch
Own made brioche 5.00
Salami,  roasted red pepper, avocado, gruyere, aioli, rocket 
Grilled halloumi, aubergine, tomato ketchup, fried onion, baby spinach 

French retro baguettes 5.30
Ham, sauté mushroom, leek, cheese sauce, baby spinach
Grilled courgette, spicy pea, feta, lemon capers sauce, rocket 

Salads: 5.50/7.00
Grilled salmon salad with blanch broccoli, edamame, fried hash brown, sesame seeds, watercress and chilli bean sauce
Buffalo mozzarella salad with plum tomato, avocado, roasted yellow pepper, green olive pesto and mixed leaves
Red cabbage, cucumber, carrot, tomato pesto, parsley 

Tart: 4.40 or 8.00 with salads
Tenderstem broccoli, bacon, chilli, manchego quiche

Eastcastle Street Menu

Breakfast
Sourdough seeded toast with butter and preserves 2.00
Gluten free bagel with butter and preserves 2.00
Fruit salad with pineapple, mango, strawberries, grapes and passion fruit 3.90
Traditional bircher muesli with Greek yoghurt and rhubarb and raspberry compote 4.00
Paleo granola with Greek yoghurt and rhubarb and raspberry compote 4.00
Brioche with corn fritter, baked egg, chives cream cheese, onion marmalade 5.00
Brioche with treacle smoked back bacon, roasted tomatoes, smashed avocado, rocket and aioli 5.00
Croissant with Italian roast ham, talleggio cheese, spinach and plum tomatoes 5.00
Croissant with smoked salmon, scrambled eggs, tomato and rocket 5.00

Pastries by Seven Seed bakery
French butter croissant  2.00
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
ANZACS  2.00
Portuguese tarts 2.00
Lemon curd tarts  2.00
White chocolate, oats and cranberry cookies  2.50
Banana bread 2.50
Strawberry and coconut friands 2.80
Strawberry & white chocolate muffins 2.50
Spinach, ricotta, pine-nut savoury scrolls 2.50
Raspberry and coconut slice (gf, df) 2.80
Super moist chocolate brownies (gf) 2.80
Protein bar (gf, df) 2.80
Salted peanut butter and white chocolate bar 2.80

Own made brioche buns 5.00
Treacle smoked bacon, slow roast tomato, red onion chutney, cream cheese, baby spinach.
Roasted butternut squash, grilled courgette, red leicester, hummus, rocket.

Baguettes 5.30
Smashed avocado, caramelised onion, brie cheese, roasted red pepper, baby spinach.
Shaved ham, plum tomato, grilled halloumi, pommery aioli, rocket .

Salads 5.50 / 7.00
Turkey meat ball salad, roasted red onion, roasted peppers, cranberries, apple chutney, blue cheese, walnuts, raddichio.
Quinoa salad with halloumi, pearl barley, spring onion, parsley, mint, lemon, courgette, cherry tomatoes and green pesto.
Green fine beans, mixed sprouts, edamame, peas, shallot, chilli and ginger pickle.

Savoury Tart 4.40 or 8.00 with salad
Broccoli and spinach quiche with chive cream cheese.