We actually ran out of beer even faster than expected as over 30 people came to see Heat Three at Kaffeine on Tuesday night. Luckily we had loads of coffee and also milk on hand for the twelve baristas who were competing. The standards were very, very high and the pressure was on the judges, […]
London Latte Art Smackdown 2014 – #smackdown14 – Round Three Read More »
It appears we have made a fairly serious miscalculation. We did not get enough beer in. Two heats down and we have to go off to get some more just to be sure we can get through this coming week and Heat Three. Heat Two was another great success with coffee legends Ben Townsend from
London Latte Art Smackdown 2014 – #smackdown14 – Round Two Read More »
There is already a waiting list. Forty- eight baristas have entered and we already have a waiting list of about five people. What are we going to do next year? Think we will worry about that when we get to it. In the meantime, we had a fabulous night on Tuesday as about 35 people
London Latte Art Smackdown 2014 – #smackdown14 – Round One Read More »
So here we are, the first week is upon us already and the amazing news is that at this time (10 pm Friday night), there are only five spaces left on the final heat night, November 11th *Updated Saturday 4 pm – One Space left* . Yes, we already have 47 of London and beyond’s baristas competing
London Latte Art Smackdown 2014 – #smackdown14 – Lead Up Part Two Read More »
Last year we held the inaugural London Latte Art Challenge and it is with great excitement that we are able to say..it’s on again. We are very, very lucky because Square Mile Coffee have offered to hold the final at the roastery again, and all heats leading up to this will be held at Kaffeine.
London Latte Art Smackdown 2014 – #smackdown14 – Lead Up Part One Read More »
I feel a bit silly that we have only just started doing this. Perhaps every other cafe out there does it already and we are just a bit behind. The question was raised, how many shots do we get per kilo and how do we prove it? The fact is, that question has always been
Shots Per Kilo – SPK’s – The Value in Numbers Read More »
A very good manager I worked with a long time ago taught me this. If something is wrong or broken, fix it immediately. If something needs to happen to make the work of your staff all that easier, do it as soon as possible. If you need a new piece of equipment that will improve
Get it Fixed – Why getting things sorted quickly is so important Read More »
When I first worked in London in the mid 90’s, my main job was at a restaurant on Sloane Square, the old Oriel. We were paid £20 per 8 hour shift but we made tips (which were not included in the bill, but were discretionary) from our own sections, which we shared with the bar
London Living Wage Employer – Kaffeine is accredited Read More »
‘Oh Jerry…’ ‘Poor Jerry’, ‘Jerry behind please…’ ‘Can you wash Jerry please?’ ‘Jerry’s been left in his own mess again’. Anyone who has worked here over the years will know who he is. I’m pretty sure it was “the legend that is Rhea’ that named him back in August 2009. I had searched and searched
Kaffeine Legend – Jerry the Juicer (2009 – 2013) RIP Read More »
What is one of the most important aspects of operating a food business? To be very blunt, it is most probably making sure you do not make your customers very ill (or worse) with your food. It’s quite a responsibility. It’s also to ensure that for your staff and for your customers you are operating
Food Safety – The responsibility of not making people really ill (or worse) Read More »
