News

The Limoncello

by Reiss Gunson on Wednesday, 13 May 2009 00:12

1 part Londinium espresso
1 part Limoncello

Pour the Limoncello into the espresso
Garnish with a twist of lemon
Serve.

The Roaster's Reprieve

by Reiss Gunson on Wednesday, 13 May 2009 00:11

2 parts Londinium Espresso
2 parts Kahlua
A dash of Galliano (to taste)

Place ice in cocktail shaker, add all the ingredients, shake, then pour into a Martini glass.

L2 Martini

by Reiss Gunson on Wednesday, 13 May 2009 00:11

1 part Londinium Espresso
1 1/2 parts Vodka
1 1/2 parts Kahlua
1 part white creme de cacao

Pour ingredients into a shaker filled with ice.
Shake vigorously.
Strain into chilled Martini glasses.

The Londinium Martini

by Reiss Gunson on Wednesday, 13 May 2009 00:10

1 1/2 shots of Londinium Espresso No.15
1 shot of Bourbon
1 shot of De Kuyper Creme de Cacao Brown
1 shot of Amarula Cream
1/2 shot of Double Cream

Shake the first 4 ingredients together with ice and strain into a chilled glass.
Carefully float the double cream in the centre of the drink.
Garnish with a dusting of cocoa powder in the centre of the drink on top of the cream.

Enjoy!

Londinium Espresso in Russia

by Reiss Gunson on Wednesday, 13 May 2009 00:10

2 shots of Londinium Espresso No.15
1 shot of Russian Vodka
1 shot of Amarula Cream
2 teaspoons of castor sugar

Shake the Londinium Espresso No.15, Vodka, and sugar, together with cubed ice.
Strain into a tumbler style glass.
Carefully layer the Amarula on top.
Garnish with 3 Londinium Espresso beans.

Your requests

by Reiss Gunson on Wednesday, 13 May 2009 00:09

Well, here’s an opportunity for us to show you that we listen. If you would like to buy a particular freshly roasted coffee from us that you can’t see listed, just reply to this post & we’ll accommodate the most popular requests wherever possible. Let’s see what comes in!

New: The Londinium subscription

by Reiss Gunson on Wednesday, 13 May 2009 00:09

For those of you who have not had a chance to visit our website lately, today we launch The Londinium Subscription. How does it work? Well quite simple, really. We recommend you try a couple of our roasts until you find something you like. Then once you found something that appeals, sign up for The Londinium Subscription and we will post you a bag of your favourite Londinium roast every week. It really is that simple. Oh, and we’ll pay the postage for you. And, you will still receive the usual 5 bags for the price of 4 deal.

A word about value

by Reiss Gunson on Wednesday, 13 May 2009 00:08

Gosh, £5 for a bag of coffee, that’s rather a lot isn’t it? Well think of it this way, you should be able to make a cup of any kind of coffee with 20g or less of coffee, even allowing for wastage and those who ‘like it strong’. That’s at least twelve & a half cups of coffee from a 250 gram bag for £5. Less than 40p a cup. That’s before we get to talk about the gulf in quality. Now compare that with the prices charged on the high-street and I think you get a better measure of value. Londinium Espresso: luxurious. healthy. unique.

Acid test

by Reiss Gunson on Wednesday, 13 May 2009 00:08

Not sure how good the coffee in your cup really is? Well make a fresh cup & don’t add milk sugar, or indeed anything. Leave it for an hour to go stone cold, then try it.

Drinking your coffee when it is completely cold will help you to identify any undesirable tastes lurking in your cup, such as burnt or bitter notes. Try it and see what you discover.

Reiss

Xmas Update

by Reiss Gunson on Wednesday, 13 May 2009 00:08

Well we have achieved some of our objectives, but unfortunately not all, before our self imposed Christmas deadline.

You will see we have our website up, and I am pleased to tell you that we have the Swissgold (1 cup) filters in stock now, and we will also stock an entry level burr grinder before the end of January to give anyone who would like the opportunity to start buying their coffee as beans and grind as required, rather than purchasing ground coffee.

You do not need to lay out several thousand pounds on an espresso machine and grinder to expose you taste buds to first class coffee. Once you taken the first step in that direction of course, do not be surprised if you do find yourself begging for a bright & shiny espresso machine long before next Christmas!

So our first task for 2008 is to get the coffee flowing again in our enlarged premises roasts that we moved into last week.

Don’t be surprised if you see my personal favourite in the line up (I will state my bias clearly right now, it is from Papua New Guinea). While not best suited to espresso, in single origin form at least, I think our PNG coffee has an unparalleled exotic richness in the cup when paired with the Swissgold filter. I would also concede that it is not to everyone’s palate, but teamed with a fine Swiss chocolate with a high cocoa content it is undeniably a personal favourite.

On the topic of favourites, so many people have told me over the years how much they enjoy Brazilian coffees. Well I have heard it from too many for them all to be wrong, but I must concede that I have never had the opportunity to have a really satisfying coffee from Brazil. It is one of my goals for 2008 to hunt down & learn how to roast to perfection a coffee from Brazil.

In the meantime enjoy a safe & refreshing Christmas-New Year & we look forward to seeing you early in 2008.

Merry Xmas,

Reiss.