Origin Coffee latte with Rodda’s milk (no sugar) please…

I’ve just moved house and I’ve been drinking a lot of coffee lately.  I’ve not cared much about how it tasted. Just that it’s hot and wet. The kind that’s endlessly offered as a cheap and routine stimulant. It has kept me going through the day’s shifting, packing, sorting, distributing of household assortments and detritus office paper work. It also seems to pass through me at a rate of knots and has made me an all too frequent traveller to the loo.

Sadly, this dismissive and disinterested attitude of mine is possibly fairly common amongst us Brits.

“With or without?” is all I’m expected to be asked. I don’t really mind how it comes.

“With milk, no sugar, please…” and “… as long as it’s hot and wet.”

“Real or instant?”

“Oh instant’s fine, I don’t want to be any trouble…”

Although, that answer isn’t strictly true.

For, from now on, I actually want high maintenance coffee. The type that seems to take ages to extract a deep, dark trickle of black coffee into tiny demitasse cups. Where the aroma of rich nutty flavours envelop my senses and is accompanied by the aggressive sound of steaming milk and metal jugs clunked on hard surfaces. Don’t give me any of that over frothy, milky stuff which is too hot to drink right away. I want a highly skilled barista to extrude handfuls of gorgeous ground Origin coffee at my bidding and to serve me a bitter-sweet shiny latte with a Rodda’s rich, creamy-sweet, milky top. Continue reading


The Flavour Weekly: Clouded Yellow and Nettle Brew

This is evidently not a commercial blog or I would not be waxing lyrical about my favourite beer as winter is almost upon us. Clouded Yellow from St. Austell Brewery is my absolute favourite beer in summer time. I love it chilled and poured into a long glass. It’s a real girl’s beer, refined, delicate, refreshing and gorgeous. I’ve still been drinking it on finer days this autumn; especially after hard graft in the garden…it touches the spot, rewarding and delicious.  I can get quite carried sometimes, waxing lyrical about the delicious flavour: a light, vanilla citrus something to this drink. It is ale but not in a man’s way, for it’s also sophisticated enough to match with food and a supper with pals kind of way. I want to drink it all year round, when only really get a craving for it on days when the sun shines.

What the experts say:

Clouded Yellow – 4.80% abv – An award winning, quite unique wheat beer, Clouded Yellow derives its name from a migrant butterfly found visiting the UK during the summer months. Pale yellow in colour and naturally (bottle) conditioned, the beer may be poured cloudy by gently swirling the last few inches to rouse the natural yeast sediment. Alternatively, clear beer can be decanted carefully leaving the yeast behind.

Serve cool in a long glass to experience the true citrus overtones that have been delicately flavoured with whole spices and vanilla. The combination of flavours is brought alive by gently sweetening with pure organic maple syrup.

In contrast, I tried a stinging nettle brew last weekend called “Cornish Stingers”, made by a forager called Miles Lavers, at £2.50 a pint. Although it comes in a beer bottle and calls itself a beer it is nothing like one. I had to caution my husband as he reached for a pint glass to pour it into.

“Best try it first, a few sips in a wine glass would be better,” I cautioned him. “It might blow your socks off if you try to quaff as per your normal tin of Boddingtons.”

It definitely, reminded us of ‘home brew’ but curiously tasted of apples and elderflowers. Odd because neither of these ingredients have touched it.