The Cona

by Reiss Gunson on Wednesday, 13 May 2009 00:15

Today’s post throws the spotlight on a little known, but personal favourite of mine; the Cona coffee maker. I don’t think it is hyperbole to say it is an icon of the coffee world. The vacuum coffee maker is the purists’ way to enjoy coffee because the coffee only comes into contact with glass, and the water infuses with the coffee at the perfect temperature. OK, it isn’t espresso I hear you scream, but I like to throw light on unique products and encourage you to try something from the time of your grandparent’s youth that is still selling today. How many things can you say that about? The all glass Cona coffee maker is a work of art even when it is not in use. It is best suited to those few moments we have today when we are not under time pressure, such as serving coffee after dinner. Its detractors will say that it is fragile, slow, and the glass needs to be kept clean, all of which is true. For my money, the experience it provides outweighs the negatives. It is at the complete opposite end of the spectrum to an espresso, both in terms of the length of time it takes to make the coffee, perhaps 25 minutes, and in taste – it is a very delicate method of extraction, ideal for coffees with very subtle nuances. The legendary Cona was perfected in England way back in 1910! The Cona firm still exists in Wimbledon today. If I have whetted your appetite click on the link here: (don’t be put off by the slightly off-beat website, the product is a gem and the service is like the product – old fashioned, but first class). And to answer the cynics (I am one myself, after all), no I am not in anyway connected or affiliated to Cona, or any of its subsidiaries, employees, or officers, other than being the proud owner of the Cona Classic Table Model ‘C’. If you know someone who loves classic cars, cameras, etc, or indeed has any appreciation for old machinery, I think this would make a superb gift.

If it's freshly roasted coffee you want

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

You’ve come to the right place.

We stamp the date the coffee was roasted on our all bags, not the expiry date, so you know exactly how fresh your coffee really is.

Each bag has a one-way valve to allow the gas that freshly roasted coffee gives off escape so the bag doesn’t rupture, so dont be surprised if your coffee bag arrives ‘inflated’.

We also use a triple wall bag to protect the coffee and ensures it arrives at your door the way you like it: fresh.

We back it all up with fast, friendly service. And if you’re not completely satisfied you can return the product and receive a full refund. That’s The Londinium Guarantee.

Move up to Londinium Espresso today. We guarantee you won’t be disappointed.

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

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.


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.