Why not treat yourself to a flavoured syrup shot to enhance your coffee experience - 35p per shot

Hazelnut, Gingerbread, Vanilla, Caramel, Irish Cream, Amaretto to name but a few of our flavours.

A Perfect Espresso In A Cup

The final result of an excellent infusion is a compact, homogeneous reddish mixture with light creamy thickness of few millimeters, with the correct sweetness - bitterness - acidity balance with no astringency and with an enveloping aftertaste. 

Let's talk about the fundamental importance of the four M's:

1:Miscela 
2:Mano
3:Macinadosatore
4:Macchina

1:Blend         2:Ability                   3:Grinder      4:Espresso Machine

and also about the specialty of the 5th M:

5:Miscela d'Oro Caffe

Espresso or caffè espresso is a concentrated coffee beverage brewed by forcing very hot, but not boiling water under high pressure through coffee that has been ground to a consistency between extremely fine and powder.

Espresso was developed in Milan, Italy in the early 20th century, but up until the mid-1940s it was a beverage produced solely with steam pressure. The invention of the spring piston lever machine and its subsequent commercial success changed espresso into the beverage we know today. Espresso is now produced with between 8.2 and 18 atmospheres or bars (0.82 to 1.8 megapascals; 120 to 265 PSI) of pressure.

The defining characteristics of espresso include a thicker consistency than drip coffee, a higher amount of dissolved solids than drip coffee per relative volume, and a serving size that is usually measured in shots, which are between 25 and 30 ml (30ml=1 fluid ounce) in size. Espresso is chemically complex and volatile, with many of its chemical components quickly degrading from oxidation or loss of temperature. Properly brewed espresso has three major parts: the heart, body, and the most distinguishing factor, the presence of crema, a reddish-brown foam that floats on the surface of the espresso. It is composed of vegetable oils, proteins and sugars. Crema has elements of both emulsion and foam colloid.

As a result of the high-pressure brewing process, all of the flavours and chemicals in a typical cup of coffee are concentrated. Because of its intense and high concentration of ingredients (including caffeine), espresso lends itself to mixing into other coffee based drinks, such as lattes, cappuccini, macchiato and mochas, without being diluted in the resulting drink.

In Italian, latte is simply the word for milk. What in English-speaking countries is now called a latte would be referred to in Italy as "caffelatte" or   literally "coffee and milk", similar to the French café au lait and the Spanish café con leche. Caffelatte is today part of the defined international coffee menu, which also includes cappuccino and espresso.

The Italian origin is still the inspiration, but international methods of serving may differ greatly from the original (for example, by the darkness of the roast, the use of espresso, and the foaming of milk). In Europe, it is also common to use the French term café au lait, although in the United States this is defined as regular coffee with warm milk, often served in a bowl. As recently as 1980, if one ordered a "latte" in an Italian coffeehouse in North America, one would expect to get a glass of milk — and if one ordered a "caffelatte," one would get a beverage very similar to what is called a "latte" by today's standards.