Natter Cafe

There used to be on the platform at Farncome Station, a little coffee shop, Coffee Charisma. I have never found it open.

In Guildford, on the market in North Street, a stall selling coffee, Coffee Charisma.

Confused? Me too. Especially as both had identical logo.

Last time I passed through Farncombe Station, I noticed no longer Coffee Charisma, now Natter Cafe. And no, not open.

Two different businesses, both with identical names. Something had to give.

Natter Cafe also comes as two. There is also outside Farncombe Station, Natter Cafe, and that was where I was headed for a  cappuccino, break my journey on the way to Godalming for lunch, only it did not quite work out that way.

I was looking at the menu, and was then given some advice on the coffee. Try our filter coffee, V60, single origin from Uganda. I do not know why Uganda was chosen, other than a single origin. Possibly because no single origin from Brazil.

I had a look around, before settling down in the garden outside.

Very pleasantly done, both inside and out, inside art on the walls, which is periodically changed.

The V60 was not poured as I would have expected, a continuous pour, not pour to wet the coffee, pause, pour again, and repeat a couple of times.

Compare for example with a V60 Japanese iced filter coffee at Coffee Island in Covent Garden.

I also noticed, did not first cleanse the filter with hot water, which is very important.

I queried this later with the barista. He said they had done that first at the espresso machine.

I found the coffee to be too strong, possibly why I was brought milk. It would also have been better served in glass.

I requested a glass of water, used the glass

Why it was too strong I do not know. Could be the beans which I suspected were over roasted, poor quality beans, maybe too much coffee. It could even be the method by which it was poured.  Also could have been the grind, which would determine how fast or slow the hot water passed through, thus the extraction time.  A courser grind maybe would improve the coffee.

I compare with a Japanese syphon. First time, awful coffee, second time excellent, third time too strong. Why,  poor quality Indonesian coffee, speciality coffee coffee from Columbia, grind too fine, filter clogged, and over-brewed. Small differences make a difference.

Also compared unfavourably with a filter Kenyan at Karuna Coffee and the V60 Japanese iced coffee. And compared unfavourable with all twelve lots from Los Nogales Project during a cupping session at Taylor St Roasted.

But to be fair, though I would have expected the V60 filter to be better much better than it was, I am drawing a comparison with very high quality coffee.

I asked of the beans.

Natter Cafe have their own blend which is roasted for them, also single origin, which is also roasted for them.

All the single origins, maybe even the blend, all roasted to the same roast profile.

Not how any competent roastery would roast beans. Roasted to bring about the best from the beans, also depends upon how the beans are to be used, espresso or filter.

I decided to stay and have lunch, having been tempted by watercress soup and fish cakes served with salad. Both were excellent.

Followed by a cappuccino and a flapjack dipped in chocolate.

The cappuccino not great, large amount of froth and foam. The flapjack excellent.

On sale bags of beans and the little V60 used to make my filter coffee.

Nothing was priced. No roast date on the beans nor could I find the weight. Best by for coffee is meaningless.  A speciality coffee shop would have more information on the beans, though more than would find in a supermarket on brand coffee.

Staff very pleasant and helpful.

I was looking forward to a coffee and was gravely disappointed. On the other hand I was not expecting to eat and found the food to be excellent.

I would highly recommend for the food and ambience, but not somewhere I would go for a  coffee.

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