The most popular coffee beverage continues to be traditional or regular brewed coffee. The following specialty coffees are growing in popularity and broaden the coffee experience
Espresso is made by forcing hot water, under pressure, through finely ground, dark roasted coffee. Espresso is naturally capped with a thin layer of dense, golden froth called cream.
Cappuccino is made of 1/3 espresso, 1/3 steamed milk and capped with 1/3 frothed milk. Cappuccino can also be made by combining espresso with a small quantity of steamed milk, then topped with foamed milk.
Cafe-au-Lait is traditionally prepared by pouring equal amounts of hot strong coffee and hot milk into a warmed cafe-au-lait bowl.
Caffe Latte is made using the same method as for cafe-au-lait, but using a ratio of 1/4 espresso to 3/4 steamed milk.
Espresso Macchiato is espresso with just a touch of foamed milk on top.
Latte Macchiato is a glass half filled with hot, frothed milk, into which demitasses of espresso is slowly dribbled.
Caffe Americano is a serving of espresso diluted with enough hot water to make it the length of American coffee.
Cafe Mocha is espresso mixed with mocha or chocolate syrup and steamed milk, then topped with whipped cream and chocolate sprinkles.
Irish Cream Flavoured lightly this Irish Cream coffee will please everyone even those who profess not to like flavoured coffees! The smooth, even body of the roast delivers full, rich coffee flavour that is just slightly accented with 100% natural flavouring.
Our Gourmet Coffee Service will provide top quality selling coffees freshly ground and brewed such as Cappuccino, Mochaccino, Cafe Latte, French Vanilla, Irish Cream, and Hazelnut Cappuccinos.
Bean Farming: The beans that we have access to are speciality blended coffee for our espresso and if desired organically grown coffee. Most importantly it is farmed ethically, and is fair traded coffee beans. It is this farming process which is critical in determining the mineral content and final quality of the raw beans. Our coffee starts with only the best available beans on the market and is roasted locally mere days before you enjoy it. Anything less would result in an inferior coffee.
Bean Roasting: This is critical in determining the overall chemical content of the final result. The roasting process helps determine the acidity, the strength of the flavour, the aftertaste and several other characteristics of the final brew.
Grind: This is finely tweaked and adjusted to get the most out of the particular bean and roast blends. Any change in the beans requires a re-adjustment of the grind to get the optimal flavour from the brewing process.
Water Temperature: Many traditional coffee machines, such as drip coffee makers, boil the water and then run it through the coffee. Even stove-top espresso makers do this. Scientific testing however has shown that the optimal temperature for the water in brewing espresso coffee is 94 to 96 degrees Celsius. This is significantly below the common boiling point of typical urban mineralized and treated water. Any coffee machine that runs boiling water through ground coffee cannot make an optimal coffee. Our machines heat the water to precisely the right temperature and keep it there with a sophisticated control system.
Pressure: What happens when you use a traditional European stove top espresso machine? The water heats to boiling and then suddenly gets forced through the coffee and filter in the machine at great uncontrolled pressure. The final result depends on the temperature of the stovetop element, the material used to make the coffee pot and even on how tightly the top was screwed to the bottom of the pot! A different result is certain almost every time due to all the variables. Research has shown that optimal water pressure for espresso coffee is 8 to 9 atmospheres. The best cup of coffee absolutely requires the use of the correct water pressure to coax the complex mix of oils and chemicals that form the cream out into your cup. And since the cream is the first thing to coat the tongue upon tasting the coffee, using the correct pressure ensures the fullest, most flavourful and most consistent cream possible from the brew.