Coffee time

Making Mocha, Not A Mockery

Every day from 9am on the dot until we close at 5:30, we make the best coffee for miles.

Americano A longer shot, in a mug and with milk if you prefer. Espresso A shot of our finest coffee. If this doesn’t wake you it’s too late. Cappuchino The original frothy coffee. Just chill. Cafe Latte The milkiest, creamiest girl-coffee around. Indulge. Mocha A dash of espresso for strength poured into a long cup of real chocolate. Don’t even think about the stuff in a jar.

We paid what we thought was a fortune for a proper espresso/cappuchino machine. The same week we bought a Dualit espresso machine for our house. We thought the Dualit was going to be really good. Compared to the one in our cafe, it’s not even close to being a real coffee machine.

Real coffee needs to be made at a certain pressure at a certain temperature. It needs freshly boiled water each time, not water that’s been heated up and left to cool, re-heated and cooled over and again. It’s got to use good coffee. We get ours blended locally. We can’t tell you what’s in it, because our blender won’t tell us. We asked for something light enough for all day, but just a little chocolatey, with enough power to make it good for the end of a meal, or with cake.

We got it.

Unlike a lot of places, we don’t ever use powdered coffee, powdered milk or powdered frothing stuff. It’s a joke.

We don’t use skimmed milk either, just local whole milk from local herds, which is why the cappucino froth has body and why the taste stays with you as more than just a happy memory. There’s a time and place to skimp the calories. A teaspoon or two of milk isn’t going to make any difference to your diet, but it’s going to make a big, big difference to the taste of your coffee.

Please don’t ask for little pre-mix sachets cooked in a blender. Or syrup to hide the taste of rubbish coffee.

If you want real coffee, come and get it. With cake if you really can’t bear to drink alone.