FIVE LOCATIONS - ONE QUALITY BRAND
Welcome to the aromatic world of Bradleys Coffee, read on and share our passion
Every Bradleys Coffee has it’s own unique taste and quality. Why not come and give each variety a try, you won’t find your favourite if you don’t.
Bradleys Premium Coffee is also sold as beans or ready for filter and cafetiere at all our outlets.
A European favourite.
Freshly brewed espresso has a distinctively rich taste, a robust aroma and a golden ‘tiger-skin’ crema.
Made with an Espresso shot, which is added to hot water to make a long black coffee.
A cappuccino consists of espresso, steamed milk and milk froth and can be garnished with a light sprinkling of cocoa powder.
An espresso with steamed milk, warmed chocolate topped with foamed milk.
Espresso topped with lightly foamed milk.
A single shot of espresso topped with just a spot of frothed milk.
Why isn’t my coffee boiling hot?
Some of our customers request their coffee to be hot or hotter. Some want their coffee to be very, very hot!
The barista would like to give the customer what they want, but knows that boiling the milk will quite literally kill the milk and ruin the final coffee product.
So who is right, who is wrong and what is the best way to serve coffee?
This is an ongoing issue between some customers and baristas. We all have individual tastes, likes and dislikes.
But is there an optimum temperature to serve milk coffee at?
The answer is yes.
Milk is a food and like all foods should only be heated once. Milk should always be fresh from the fridge prior to being poured and then heated in the jug. It is a real turn off to watch already heated milk being reheated. You wouldn’t drink tea that has been reheated several times, so the same goes for reheated milk. Milk should be treated with care when being heated so that the end product has a lovely texture being velvety smooth and creamy. When mixed with a rich, well extracted coffee shot you have the perfect combination.
The reason some people like hot coffee could be because they are used to drinking instant or plunger coffee which are both made with boiling water.
Water boils in a kettle at 100 degrees celsius, but milk boils at 86 degrees. The only way to heat milk at this temperature is to boil, scald and burn it. When milk is heated beyond 70 degrees celsius the texture and taste is ruined.
In fact the natural sugars (lactose) in milk are enhanced as milk is heated, but once up to 65 degrees celsius, a severe breakdown in the milk structure occurs, resulting in a loss of sweetness. This also happens when milk is reheated.
Therefore, milk heated up to 65 degrees celsius will be sweeter and balance the acidity of the espresso coffee, plus it will have a smooth, creamy texture. Bonus, you may not need to add as much sugar, or perhaps even any!
So, the general rule a good barista will stick to when it comes to milk:
Store milk cold only heat it once and heat it no more than 65 degrees celsius.
The aim is to have a creamy, glossy end product, not a separate mass of foam and watery looking milk.
We will serve your drink in a warmed cup and we recommend you drink your coffee straight away, when it is at the perfect temperature and consistency and try your coffee before you add sugar. You may be surprised that you don’t need to add any.
We hope you enjoy your coffee!
A coffee tree has a life span of about 50 to 70 years.
The coffee cherries turn from yellow to orange and then bright red, 6 - 8 months after flowering.
When it is in bloom, the coffee tree is covered with 30,000 white flowers which begin to develop into fruit after 24 - 36 hours.
A coffee tree can flower eight times in any one year - depending on rainfall.
There are 900 different flavours of arabica. Complex and very volatile, they deteriorate if exposed to air and light.
The aromas in coffee develop at the 10th minute of roasting.
Coffee increases in volume during roasting by 18.60%.
Sprinkle spent coffee grounds around the base of your garden plants and it will stop snails and slugs from munching them!
A mixture of coffee grounds and sugar, fed to a pot plant and watered regularly, will revive houseplants that have turned yellow in winter.
Vincent Van Gogh was a big frequenter of the café society and famously said “I have tried to show the café as a place where one can go mad.”
Pope Clement VIII loved coffee and authorised its use.
Revolutions have been planned in coffee houses, namely the French and the American Revolutions.
At the end of the 16th century records show there were at least 500 cafes in Istanbul alone. The first European cafes were opened by immigrants from Asia around 1650.
The second most widely used product in the world after oil.
Worth 6 million tonnes per year in the mid 90’s.
Worth €30 billion per year to the producing countries.
Is a living to more than 100 million people.
Consumed at the rate of 1400 million cups per day.
The world’s second most popular drink after water.
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