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.
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.
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!
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.
Gosh, Â£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 Â£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.
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.
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.
Christmas is just around the corner, and so is our shiny new website. When we pull the covers off you will have the finest coffee money can buy, delivered right to your door. You will also be able to post us questions about how you get the best out of your coffee equipment, whether it be a Â£5,000 state of the art espresso machine or the humble filter cup. Your satisfaction is our primary concern. Anyway, come back soon & we look forward to serving you with your favourite coffee in December.
Thanks for stopping by,
The picture on the right was captured surreptitiously late last night at great risk to the camera man as he caught world exclusive footage of a tornado noisely slurping a freshly drawn Londinium Espresso before hissing off into the night. (p.s. we know this one is over-extracted!)
Here at Londinium Espresso we have a rather egalitarian view of life. One of our founding principles is that great coffee should be available to everyone. However we recognise that not everyone is in a position to make a not inconsiderable investment in a grinder and espresso machine. And even those that are will often find themselves at a distance from their espresso machine and in desperate need of a great coffee.
So, what to do we thought to ourselves? Not ones to give up on a challenge easily we went out and tried all kinds of coffee making contraptions over the last 3 years, of vary cost and complexity. And guess what? We have clear winner!
The Swissgold filter.
In our opinion it knocks spots off anything else we tried on taste alone. Its closest rival in terms of affordability and ease of use, the paper filter cup, was let down in our long term test on taste and finding ourselves short on paper filters when we needed one most! A paper filter absorbs many of the oils in the coffee (which transport many of the complex flavours in the coffee) and prevents them from making their way down into your cup, and our taste tests confirmed this.
The Swissgold filter is well made, incredibly simple to use, affordable, and can be cleaned in seconds with a quick rinse under the tap. But most importantly they make fantastic coffee.
It really is this simple:
The 22K gold plated filter in all its glory
1. Ensure you centre the filter on top of your cup so it won’t topple off and burn anyone
2. Add coffee to taste – say a rounded table spoon for starters (we have found it is remarkably tolerant of different grind sizes & can’t really explain why, other than to say that this certainly isn’t the case for the paper filter systems)
3. Place the insert in after you have added the coffee
4. Carefully add the water
5. Yes, it does take a while to filter through, but trust us – it is well worth the wait!
Watch this space for more exciting news on this product in the next few weeks