We have purchased a stand at the 2008 British Red Cross London Christmas Fair We are advised that tickets are now available for purchase from the British Red Cross here It will be held at the same venue as last…
This is a word we have borrowed from the corporate world. Commonly used when the news is unlikely to be good but no one really wants to talk about it, as in “there is a lack of transparency over the…
New in today, as we continue our search for new & interesting espresso flavours. Hope to start test roasting today (Tues 22 July). A bourbon coffee from Rwanda – how cool is that? Very eager to taste this one!
New in today, as we continue our journey of discovery for new & interesting espresso flavours. Hope to start test roasting today (Tues 22 July).
New in today, as we continue our journey for new & interesting espresso flavours. Hope to start test roasting today (Tues 22 July). Fri 25 July: we like this for its smoothness & low acidity. if we were to offer…
Hey its late at night & we stumbled across this new coffee making contraption It appears to be the classic Italian moka pot with some added functionality which allows it to froth your milk for a cappuccino at the…
Having couriered many samples between Milan & London, and many more telephone conversations, we finally took delivery of our classic Italian ‘thick wall’ coffee cups from Ancap today. Available in espresso (60ml), cappuccino/tea (200ml) & large cappuccino (350ml) sizes. These…
Londinium Espresso are proud to announce that we have found a machine and grinder that accurately reflects the Londinium philosophy; artisan methods of manufacture coupled with an obsession for quality and that all but lost ingredient in today’s modern age;…
Cooking Time5 minutes Ingredients (serves 4) 2 tablespoons marsala (see note) 2 tablespoons caster sugar 1/2 cup strong espresso coffee, cooled slightly 4 mini jam sponge rolls, cut into 5mm-thick slices 50g good-quality dark chocolate, grated 1/2 cup thick vanilla…
Swiss water process The Swiss Water Process is a method of decaffeinating coffee beans that was developed by the Swiss Water Decaffeinated Coffee Company. To decaffeinate the coffee bean by the Swiss Water method, a batch of green (unroasted) beans…