We are very excited and proud to have one of the first Nuova Simonelli Victoria Arduino Black Eagle Gravimetric Espresso machines in the U.K. Designed in conjunction with James Hoffman from Square Mile Coffee, the Black Eagle takes the art and science and practice of making espresso coffee to a whole new level. It has a built in gravimetric weighing system, incorporated directly into the grate above the machines drip tray. The weight of the shot is then displayed on a digital read out above the group head, allowing the barista to assess the beverage weight immediately. This is the future of espresso making, please feel free to ask us for a demonstration.
In order to get the best possible espresso, it is imperative to have the best possible grinder and so to work in harmony with the Black Eagle, we have the Nuova Simonelli Mythos One on the bar. Designed by four of the best baristas in the world, one of the Clima Pro’s main features is that it keeps a stable temperature throughout the day, between 35 and 45 degrees. Combined with other barista led features, this grinder provides the all-important consistency in the grind that all professional baristas have been asking for since the beginning of specialty coffee.
Square Mile coffee is owned by the 2007 world barista champion, James
Hoffman and the 2007 world cupping champion, Anette Moldvaer. They have
a reputation for being one of the best coffee roasting companies in the
world. We also profile a guest roaster from the UK, Europe or the Americas
every weekend as well as sell their retail beans.
We have specifically chosen these cup sizes to reflect and respect the
true flavours of the coffee. All our coffees are served as a double shot
as a standard; that is approximately 50mls of espresso in each drink.
· Flat whites and Long Blacks are served in a 5 oz cup
· Cafe Latte are served in 7.7 oz glass
· Cappuccino, Americanos and Hot Chocolates are served in an 6
Take away drinks are all served in the same above volumes but in an 8
Our Baristas have at least three continuous years experience behind a
professional espresso machine. They are continuously in pursuit of perfecting
the art of espresso making.
We only ever use absolutely fresh, organic milk. We are using Bonsoy milk
for soy drinkers.
Our machines, grinders and the surrounding work areas are always kept
We drink and check the taste of our coffee ourselves. All the time.
If you have any questions or queries on how we make our coffee, or if
you wish to watch while we do so and we are not too busy, we are more
than happy to spend time with you, just ask.
We look forward to seeing you.