Posts Tagged ‘Nottingham’

Cold misty afternoon Nottingham

March 29, 2022

Foggy before dawn. Later, Lincoln Cathedral shrouded in mist.

Nottingham, cold and damp, not a pleasant day.

Walking through Broadmarsh Tunnel, Deliveroo serf actually wheeling an electric cycle, but did get on and ride once through the tunnel, even though a pedestrianised street.

I thought I would eat at Coco Tang. It was packed, I wandered off to Kigali, retumed mid-afternoon, now empty.

I ordered Pho, a Vietnamese soup of slivers of beef and noodles, accompanied by a side dish of red hot chili peppers and bean sprouts and a couple of green leaves. Only when my empty soup bowl was taken away, did the waitress tell me that what I thought was a side dish was to be added to my bowl of soup. £10-50 for a bowl of soup, albeit a very large bowl of soup.

I ordered a cappuccino, ok but nothing to shout about or go out of my way for. And yet previous week excellent.

To add insult to injury, 10% service charge sneaked onto my bill.

Walking to the station, cloud breaking up and the sun coming out.

Coco Tang Vietnamese coffee shop

March 22, 2022

I had passed by Coco Tang many weeks ago when I took a wrong street, noticed a Japanese syphon.

Some  weeks later, after a coffee at Cartwheel, I paid a visit.

My expectations not high, I expected a Vietnamese restaurant serving bad coffee. I was pleasantly surprised by what I found.

It is always a pleasant surprise to stumble across an excellent coffee shop. In many ways a surprise no one has ever mentioned Coco Tang to me.

I stayed and had a chat, but not a coffee, as I lacked the time, not yet had lunch.

Later after lunch at Ugly Bread Bakery and a flying visit to Kigal I returned.

From the outside, tiny, inside a veritable rabbit warren.

A beautiful roof top garden. But please,No Smoking.

Down in the basement, a bar. There was also a bar behind the coffee shop.

On walking in, V60, Vietnamese pour over, EK43 grinder, an impressive custom made 3-group head Slayer espresso machine from Seattle (of which are justifiably proud). At the rear, tucked in a corner past the bar, a Giessen W6 roaster, on the floor sacks of green beans.

After a good look around I was handed a coffee menu, a little booklet with pictures of the various coffees served.

I chose a cappuccino. It was excellent.

I left with a bag of their house blend. Happy Valley Espresso Blend – Burundi -Kayanza – Ethiopia -Yirgacheffe – D.R. Congo – North Kivu, rich body, fruity, chocolate notes.

Everyone I spoke to went out of their way to be helpful.

My only criticism, in an otherwise impressive establishment, was storage and sale of the coffee beans. Stored in glass jars, exposed to light and exposed to oxygen each time the jar opened. There needs to be information on the provenance of the beans. This could be a postcard.

I can see a return visit to try the food, as unlike Pho (a corporate chain serving fake Vietnamese street food) the food authentic.

Letty Bermudez

January 27, 2022

As (when we can) we label our coffees with the names of the producer, and that Diego’s name was already taken we actually reached out to Diego again if he would like to name this after someone special to him. Letty is the name of his youngest daughter. — Manhattan coffee roastery in Rotterdam

Letty Bermudez the name of the coffee, the name of the daughter of the grower Diego Bermudez.

A Geisha from Finca El Paraiso, grower Diego Bermudez in Colombia.

There is a trend with Geisha, to process in weird and wonderful ways, to push the boundaries, Letty Bermudez no exception, double fermentation thermal shock.

Rather than try to explain I will quote the roastery Manhattan based in Rotterdam.

Around 12 months ago we reached out to Diego Bermudez about commissioning a special lot of high end coffee specifically designed for us.

The conversation between Ben and Diego went something like this.

B – “…I don’t know if the numbers reflect the method but whatever it is, well done. I’d be curious to see what your absolute limit on a coffee would be, would it be possible to commission that?”

D – “Yes, I’ll send you the sample in two weeks”

Three weeks after that conversation we received a sample of one of the most insane geisha’s that has ever been on our cupping table at MCR. The processing is a combination of aerobic (60 hours in a pressurised tank), anaerobic (36 hours in mucilage at 18c with the addition of Leuconostoc bacteria), thermal shock and the Enigma dryer (a circular drying system) for 29 hours reaching a final humidity of 10%.

As (when we can) we label our coffees with the names of the producer, and that Diego’s name was already taken we actually reached out to Diego again if he would like to name this after someone special to him. Letty is the name of his youngest daughter and Diego said “Our desire is that the second generation of our family of coffee growers can transcend history and can generate a new evolution and passion for coffee.” With coffee like this we don’t doubt that this truly will become a reality.

Expect the definition of yellow fruit.

Our most prominent notes were haribo peach, milky oolong and mango.

A filter coffee, brewed at Effy (thanks to barista Mitch) using an Origami with Origami filter paper.

Tasting notes strange, I found it was as though I was drinking watered down fruit juice.

I think I am going to have to buy a bag, expensive €22, and have a play. Although roasted for filter I am curious, what is it like as espresso?

variety: Geisha

single origin: Finca El Paraiso, Cauca Piendamó, Colombia

altitude: 1960masl

processing: double fermentation thermal shock

tasting notes: Haribo peach, milky oolong and mango

Effy

January 13, 2022

I had several people tell me Effy worth a visit.

Today a visit, my first visit.

My first impression stuffy, as can be from the steamed up windows. They need better ventilation, especially during coronavirus pandemic.

Awful lighting, a dull pink glow, which makes feel as though eyes are not functioning correctly.

Coffee on sale on the shelves Manhattan, a roastery in Rotterdam. Though not what I was served. Difficult to read what was written on the bag due to poor lighting.

A few cakes on display. Whether food served or not, I do not know.

I ordered a cappuccino. Bailies, a roastery in Ireland that I was familiar with. Short lived Flat Whites served Bailies as a guest coffee.

The only coffee shop I have seen an Origami in use other than in Athens, though not on sale. Using Kalita wave filter papers.

Knowledgeable and helpful barista.

Too busy to try, I left a few coffee beans of the coffee I had with me.

We now have four excellent coffee shops in Nottingham

  • Effy
  • The Specialty Coffee Shop
  • Kigali
  • Cartwheel Coffee

All within a few minutes walk of each other, a few minutes walk from Nottingham Station. 

From Kigali worth a detour to Sneinton Market to Luisa’s bean-to-bar craft chocolate and Neon Raptor craft beer brewery.

Kigali is located in Hockley, many interesting indie businesses. If looking to eat try Paste (Thai restaurant) or Ugly Bread Bakery. 

I asked did Manhattan have a coffee shop? No. It was recommended try Fuku Friedhats in Amsterdam. 

That is one of the nice things visiting coffee shops, recommendations of other coffee shops to visit. It my be a few minutes walk away, a nearby town, or even as in this case, another country. My visit to Effy was based on recommendations.  A friend had asked me, recommendations for Amsterdam?

Hotel Chocolat Nottingham

December 21, 2021

Hotel Chocolat a corporate chain, overpackaging and obscene use of plastic.

Some time in the summer Hotel Chocolat introduced Nespresso pods.

The best that can be said, better than Nespresso, marginally better than offering in supermarkets, but not worth wasting money on.

The pods are made of aluminium, can be recycled with a gadget from Hotel Chocolat or Lakeland to first extract the spent coffee grounds.

A couple of weeks ago, Hotel Chocolat introduced their version of a Nespresso machine.

I looked in Hotel Chocolat Nottingham hoping would have in stock, on display, in use, or at least could tell me something about.

Member of staff knew nothing, called over his manager who was little better.

He could tell me the price, £180, but little else, other than manufactured by Dualit, which means low quality domestic machine. Is this a Lakeland machine rebadged?

Why buy when can buy cheapest Nespresso machine for around £60, certainly less than £100? An Opal One at around £120. Why pay three times the price of a Nespresso machine?

He did not know, other than to tell me if I bought on-line, limited time offer, came with a bundle of their capsules.

He then fed me bullshit, Nespresso quality coffee, a matter of opinion if say otherwise. No, it is cheap vile unpleasant tasting coffee. It never helps other than to make oneself look stupid, to feed bullshit to someone who knows about coffee.

If have a Nespresso machine, buy third party capsules from reputable coffee roasteries, and if do not have a Nespresso machine, buy an Opal One.

Hotel Chocolat now all things to all men, chocolate, alcohol, ice cream and now coffee.

If wish to buy coffee, at least three excellent coffee shops in Nottingham

  • Cartwheel Coffee
  • Specialty Coffee
  • Kigali

If wish to buy chocolate, there is only one place for cholate in Nottingham, Luisa’s in Sneinton Market, bean-to-bar high quality craft chocolate.

And as for the ugly coffee cups. Look in Kigali for a choice of coffee cups, elegant design, and the correct size.

The capsules cannot be selling. Boxing Day Sale on Baristas Selection, almost half price. Does it include bars of chocolate? Or, not in the Sale, The Tasting Selection, which is cheaper. Confused? Me too.

Beginning of January, their Nespresso clone machine half price.

Afternoon in Nottingham

September 3, 2020

A lovely pleasant warm sunny afternoon in Nottingham.

Roads from Nottingham Station leading to Broadmarsh closed. Let us hope remain closed.

I look in a pop up shop making face masks. But the double-lined ones. I wish I had not lost in Lincoln a few days ago the cotton face mask  that replicated the paper masks.

I had picked up a face mask before catching the train, but again double layers (not apparent until take out of packaging) and a mix of polyester and cotton. I prefer cotton.

In the shop they showed me a pocket between the two layers. I assumed that was how it was. The one I had picked up earlier, a small cloth marked pm2.5. I now realise what it was. A filter to slip into the pocket the make 3-ply and give additional protection, but also make even more difficult to breathe.

Last week a long detour around the derelict Intu Broadmarsh shopping centre, this week could walk through.

I am seeing owls. Did not notice last week. Maybe because I took a different route.

Building work, demolition, renovation everywhere. All for student accommodation. Not good news when we have a homelessness crisis with people living on the streets.

I looked in Cartwheel Coffee. Food looked tempting and it would have been pleasant to sit outside. I was after a bag of Ethiopian coffee.

Barista kindly ground a few beans espresso and V60 pour over. This gives a reference for a grinder for calibration.

Lunch at Paste, a Thai restaurant. A mistake, as it was not very good. My fault as picked the wrong dish. Stir fried vegetables, which if fished in the bottom found a few pieces of meat.  In the past I have had deep fried chicken with a creamy sauce.

They have removed the tables in the middle, temperature scanned as enter.

There used to be a tall girl, never smiled. Maybe she has left.

Closed at 2-30. I have not noticed it closed before, but maybe I was an hour late.  I asked staff as we were leaving. They said because of coronavirus.

I also raised their failure to answer on social media, that I had visited Monday previous week to find closed.

VAT has dropped from over 20% to 5%. It is not being passed on, prices have not changed.

Outpost Coffee has changed hands, now Kigali, focus on coffee roasting, with Kigali as an independent coffee shop.

I learnt The Specialty Coffee Shop closed at three as did Kigali.

I stayed and had a cappuccino.

Too late to visit Luisa’s chocolate.

Word on the street, Wired closed due to greedy landlord doubling the rent.

Looked in Cobden Chambers. Ideas on Paper not open.

Head to station via Market Square. Not many people about.

Reluctant to leave at four thirty as a warm pleasant sunny afternoon, but if I visit Cartwheel Coffee or take a walk along the Nottingham Canal, stay another hour, I will be on a rush hour train.

Train not too busy.

Luisa’s bean-to-bar craft chocolate

January 18, 2020

It is not every day I visit a bean-to-bar chocolate maker, craft beer brewery and a coffee roastery all in one day.

I was on my way to Sneinton Market, an area of Nottingham I had not visited before, to find Blend, a coffee shop.

Sneinton Market fairly easy to find, head off straight down the street from Wired. The further I walked down the street the seedier it became.

Google Maps says five minutes, more like ten minutes. Though I did pop in Bookwise on the way. Never miss up the opportunity to look in a second hand bookshop.

Steinton Market something of a disappointment. I was expecting a vibrant market something like Trinity Market in Hull. I was also expecting fruit and vegetable stalls. But no, revamped units, now let to small businesses and start ups by the local council. A good idea. Though nearly everything appeared to be closed. And the area was dead, literally no one about.

And that was how I happened upon Luisa’s bean-to-bar craft chocolate, the jewel in the crown of Sneinton Market.

I popped in, but at a delicate process. I am asked can I pop back? No problem. I am off to Blend coffee shop, I will return a little later.

Sneinton Market is three rows of long low outbuildings. In the second row I find a craft brewery. I pop in. Not open to visitors, but I walk in anyway. I buy a can of expensive IPA, only a choice of two. I don’t like cans, I prefer beer in bottles.

In the third row I find Stewarts of Trent Bridge, a coffee roastery. Again I pop in. I am kindly shown around, not that there is a lot to see apart from a Probat coffee roaster.

Then to Blend, a coffee shop, the retail outlet for the coffee roastery. Something of a disappointment as a coffee shop, and an abysmal failure if to showcase the coffee roastery.

It is then back to Luisa’s. An interesting conversation on chocolate ensued.

I had tasted samples earlier. Another taste. Each one better than before. In essence it is wow. Mind blowing chocolate. I have never before tasted such exquisite chocolate, though I have yet to try Bullion or Bare Bones from The Steam Yard. One fruity, maybe cherry like, another more citrus. Mind blowing flavours. The last one I tried, as I hold it in my mouth, the flavour intensifies.

These are not added flavours, these are the intrinsic flavours of the chocolate. This is what chocolate should taste like, not like Cadbury’s.

A coffee analogy, coffee does not taste like the vile tasting undrinkable coffee served in Costa or Starbuck’s.

Specialty coffee has more flavour notes than red wine, chocolate more flavour notes than specialty coffee.

Why is the chocolate expensive? Why is red wine more expensive than plonk? Why does specialty coffee attract a higher price than catering supply commodity coffee?

We pay for quality. Wine from a vineyard, a chateau, a year, attracts a higher price than wine in a carton, the vineyard or chateau on the label.

The terroir affects what grows, what we drink, what we eat.

Commodity coffee, commodity chocolate, is quite literally that, a commodity, the price determined on commodity markets.

Fair Trade attracts a tiny premium, barely worth the effort, a marketing scam to make Middle Class shoppers feel good, but maintains farmers in poverty as there is no incentive for them to improve.

Direct trade, coffee roasteries are prepared to pay a premium for quality, they work in partnership with the growers to help improve quality.

The same is now happening in chocolate, single origin, direct trade, relationships with the farmers and growers.

After becoming an apprentice, I embarked on a journey of chocolate discovery. The whole experience of making chocolate from the raw cocoa bean to chocolate was captivating. It was fascinating to learn that each cacao bean has a completely different taste profile dependent on the terroir (soil, temperature, humidity, flora & fauna) and good farming practices. All these conditions plus the way the cacao bean is fermented plays an integral part in the end taste of the chocolate we eat and enjoy. Creating super premium chocolate is ‘all about the bean’. Without super premium beans to start, we can’t do our magic.

Bean-to bar starts at the farm.

Chocolate is rooted in the terroir, bean-to-bar chocolate makers have their fingers figuratively if not literally in the soil.

Luisa Vicinanza-Bedi has her fingers in the soil, she works in partnership with three female cacao farmers in Colombia.

She is also working in partnership with Future Food at University of Nottingham to analyse the microbes that form part of the fermentation of cacao beans to better understand how the flavours are produced.

Chocolate

  • cocoa mass – sugar – vanilla
  • cocoa mass – cocoa butter – sugar – vanilla

The purists will not allow vanilla, others say ok if enhances the quality of the chocolate. A moot point.

Always check the list of ingredients.

Quality chocolate will be bean-to-bar. Anything that is not bean-to-bar paying a lot of money for someone to buy in chocolate and turn into bars.

Always check the list of ingredients when buying what pertains to be quality chocolate. Is it bean-to-bar, direct trade?  Have cheap additives been added?

Soy destroys rain forests, likely to be gmo, most probably unless organic, sprayed with glyphosate. It could be worse. it could be palm oil. Green and Black chocolate is padded out with palm oil. Emulsifiers are used instead of cocoa butter. Why, because it is cheaper.

EU permits emulsifiers, USA does not.

Chocolate, high quality single origin bean-to bar chocolate has many subtle flavours, no quality chocolate maker would dream of adding additives. This would be akin to adding syrups to a good coffee.

And never be taken in by a black Great Taste award. It gets plastered on everything. It is absolutely no guarantee of quality. It may be on a quality product, but as likely not.

Luisa Vicinanza-Bedi has collected several awards for her chocolate, including the coveted Academy of Chocolate Gold award.

On display Cacao, a Standart clone, instead of coffee culture chocolate.

I suggested talk to Ideas on Paper to stock.

Blend

January 17, 2020

Blend coffee shop located in Steinton Market is the retail arm of coffee roastery Stewarts of Trent Bridge which is also located at Steinton Market.

And so it was to Steinton Market, an area of Nottingham I had never visited before.

Sneinton Market fairly easy to find, head off straight down the street from Wired. The further I walked down the street the seedier it became.

Google Maps says five minutes, more like ten minutes. Though I did pop in Bookwise on the way. Never miss up the opportunity to look in a second hand bookshop.

Steinton Market something of a disappointment. I was expecting a vibrant market like Trinity Market in Hull. I was also expecting fruit and vegetable stalls. But no, revamped units, now let to small businesses and start ups by the local council. A good idea. Though nearly everything appeared to be closed. And the area was dead, literally no one about.

I then happened upon Luisa’s bean-to-bar craft chocolate, the jewel in the crown of Sneinton Market.

I popped in, but at a delicate process. I am asked can I pop back? No problem. I am off to Blend coffee shop, I will return a little later.

Sneinton Market is three rows of long low outbuildings. In the second row I find a craft brewery. I pop in. Not open to visitors, but I walk in anyway. I buy a can of expensive IPA, only a choice of two. I don’t like cans, I prefer beer in bottles.

In the third row I find Stewarts of Trent Bridge, a coffee roastery. Again I pop in. I am kindly shown around, not that there is a lot to see apart from a Probat coffee roaster.

Then to Blend, a coffee shop, the retail outlet for the coffee roastery.

Open and airy, like a warehouse, but smell of frying bacon not so good, nor the loud unpleasant music, too loud. I was surprised how busy.

For an outlet for a coffee roastery not exactly showcasing their coffee, a single origin, not at all obvious, appears to be a blend that changes monthly and the house blend.

I asked for a cappuccino. As far as I could tell, no pour over on offer, or if there was not obvious as I did not see.

I was asked what size? Show me the cups. I asked for the correct size. Then a silly conservation ensues, told it is personal preference. No, there is only one size for a cappuccino, the correct size. It is always best to keep quiet than display ones ignorance. And if do not know, do not wish to know, then get out of coffee.

My coffee is brought blended with chocolate.

No, a cappuccino does not have chocolate, ether blended or dumped on top.

I take it back, ask for a cappuccino with no chocolate. I should not have to ask. I should be asked. And a good coffee shop would not ask as they would not dream of insulting clientele with chocolate.

What is brought is not good. OK, but not good. Lukewarm, mediocre at best. Marginally better than 200 Degrees, which is a very low bar to exceed.

It was then back to Luisa’s where an interesting conversation on chocolate ensued.

In essence Blend a greasy spoon cafe serving mediocre coffee. The food I did not try, and if I wished to eat from what I saw there are better places to eat Taste and Ugly Bread Bakery which are nearby heading back into the centre of Nottingham.

The coffee for a greasy spoon cafe better than would expect but not to the standard of a coffee shop, especially one showcasing what a roastery has to offer. Not in the same league as Outpost Coffee, Wired, Cartwheel Coffee or The Specialty Coffee Shop.

Nottingham cold mid-January afternoon

January 15, 2020

A sunny albeit cold afternoon in Nottingham.

It is not every day visit a bean-to-bar chocolate maker, craft beer brewery and a coffee roastery all in one day.

And visit a Thai restaurant and a coffee shop.

To Paste, Thai restaurant. Excellent lunch, generous portion size. As last week, empty.

Looked in Ugly Bread Bakery. Mentioned the Panorama programme on town centres broadcast on Monday, worth watching.

Invited to a meeting with retailers the following day.

Head off to Sneinton Market.

Pass Bookwise, a second hand bookshop. I briefly look in.

Sneinton Market fairly easy to find, head off straight down the street. The further I walk down the street, the seedier it becomes.

Google Maps says five minutes, more like ten minutes.

Steinton Market something of a disappointment. I was expecting something like Trinity Market in Hull. I was also expecting fruit and vegetable stalls. But no, revamped units, now let to small businesses by the local council. A good idea. Though nearly everything appeared to be closed.

I then happen upon Luisa’s bean-to-bar craft chocolate, the jewel in the crown in Sneinton Market.

I pop in, but at a delicate process. I am asked can I pop back? No problem. I am off to Blend coffee shop, I will return a little later.

Sneinton Market is three rows of long low outbuildings. In the second row I find a craft brewery. I pop in. Not open to visitors, but I walk in anyway. I buy a can of expensive IPA, only a choice of two. I don’t like cans, I prefer beer in bottles.

Then in the third row I find Stewarts of Trent Bridge, a coffee roastery. Again I pop in. I am kindly shown around, not that there is a lot to see apart from a Probat coffee roaster.

Then to Blend, a coffee shop, the retail outlet for the coffee roastery.

Open and airy, like a warehouse, but smell of frying bacon not so good, nor the loud unpleasant music, too loud. I was surprised how busy.

For an outlet for a coffee roastery not exactly showcasing their coffee, a single origin, not at all obvious, appears to be a blend that changes monthly and the house blend.

I asked for a cappuccino. As far as I could tell, no pour over on offer, or if there was not obvious as I did not see.

I was asked what size? Show me the cups. I asked for the correct size. Then a silly conservation ensues, told it is personal preference. No, there is only one size for a cappuccino, the correct size. It is always best to keep quiet than display ones ignorance. And if do not know, do not wish to know, then get out of coffee.

My coffee is brought blended with chocolate.

No, a cappuccino does not have chocolate, ether blended or dumped on top.

I take it back, ask for a cappuccino with no chocolate. I should not have to ask. I should be asked. And a good coffee shop would not ask as they would not dream of insulting clients with chocolate.

What is brought is not good. OK, but not good. Lukewarm, mediocre at best. Marginally better than 200 Degrees, which is a very low bar to exceed.

It is then back to Luisa’s. An interesting conversation on chocolate ensues.

I had tasted samples earlier. Another taste. Each one is better than before. In essence it is wow. Mind blowing chocolate. I have never before tasted such exquisite chocolate, though I have yet to try Bullion or Bare Bones from The Steam Yard. One fruity, maybe cherry like, another more citrus. Mind blowing flavours. The last one I tried, as I hold it in my mouth, the flavour intensifies.

These are not added flavours, these are the intrinsic flavours of the chocolate. This is what chocolate should taste like, not like Cadbury’s. A coffee analogy, coffee does not taste like the vile tasting undrinkable coffee served by Costa or Starbuck’s.

It is then to Outpost Coffee to enjoy a decent coffee.

Then to Ideas on Paper. Where I needed to visit, half price sale on back issues of magazine. But only time for a quick browse, no running late.

Dash Vegan zero waste shop has gone from Cobden Chambers. The restaurant had gone when I visited a few weeks ago. It was the zero waste side I excepted to go. I say gone, it has relocated to Hopkinson. But how long before it goes, as not a viable business the amateurish manner in which it is run. A pity they had not advised customers soonest, not waste a visit to find closed a notice posted on the door, especially as I had passed Hopkinson earlier, as would other customers if arrived by train.

Managed to catch train with a few minutes to spare. Have to walk to the front of the train to get on, standing room only.

Cold mid-January afternoon in Nottingham

January 10, 2020

A cold morning, very cold on arrival in Nottingham.

EMR Regional train Lincoln to Leicester via Nottingham, no wifi, no !3A or usb power, no running water in the one and only toilet.

Beginning of January, rail fares were increased by 2.7%, part of the relentless year on year increase in rail fares for piss-poor service.

Looked in 200 Degrees Nottingham Station but did not stop. Wish I had as although busy was room by the window overlooking the canal.

Looked in Cartwheel Coffee but did not stop, too busy.

To Paste a Thai restaurant for lunch. Not busy, a couple of weeks ago it was very busy.

Three course lunch, too much for lunchtime. Chicken and mushroom soup, did not skimp on the mushrooms or chicken. A crispy chicken with sauce, rice and a little salad. Nicely presented and generous portion size. A tiny scoop of ice cream with coconut.

On my way to Outpost Coffee, I passed Ugly Bread Bakery. It used to be the other side of the street, much larger, then closed. Curious, I popped in and asked.

Same old story, successful business, landlord tries it on and hikes the rent. They refused to play ball, upped sticks and crossed the street to smaller premises.

Beggars belief with the number of empty retail units greedy landlords are still trying to hike rents.

The food, as named suggests, bread based, though not as suggests a bakery. Their bread is brought in from their bakery at another site. What is on offer can be hotted up. Looked good. Maybe somewhere to try on a future visit. But not for coffee, not when nearby Wired and Outpost Coffee.

Excellent cappuccino at Outpost Coffee, but then I expect no less. They are also coffee roasters.

Conversation with a girl who had brought in a bag of coffee from Artisan Roast, a roastery in Glasgow. I had seen before, Refinery in Berlin. The coffee was from China.

Brewed as a V60, I was asked if I wished to try.

Yes please, aroma smoky.

Leave Outpost Coffee to be relieved of some money at Ideas on Paper in Cobden Chambers.

I did not realise at first, a half price sale of many of the magazines.

Ideas on Paper is ideal for finding hard to find back issues, indeed for hard to find quality magazines. The advantage of the back issues, they do not date.

I picked up Drift, Cereal and BRYGG.

BRYGG I had seen in coffee shops in Berlin. A Norwegian publication, coffee and conversation.

I then noticed current issue of Lagom, a magazine I had never seen before. I added that to my collection.

Then on to The Specialty Coffee Shop, but now running out of time.

We try La Pila honey processed from Guatemala roasted by The Underdog brewed as a cappuccino.

The classic cappuccino, smooth and creamy, though rarely achieved. Not so, but interesting fruity notes hard to identify.

It was then to the station. When I arrived, train parked way down the platform. I was forced to run, caught the train as due to leave.

Train standing room only.

Looking through Lagom, pleased with my purchase, somewhere between Cereal and Drift, quality articles, quality photography, excellent feature on coffee scene in Japan.

Looking up later on-line, very disappointed to learn that this issue was their last issue, and all back issues now being sold off, half price or less (though have to add postage).


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