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June 20, 2018


Last Saturday we hosted a 2-hour session dedicated to the iconic Italian espresso. 


We spoke about the origins of coffee and how it's processed. Then we talked about what makes a good espresso. Clean machinery is key. Dirty machines dirty the flavours. We showed the class what comes out of the machine if it's not flushed before pulling a shot. They didn't like what they saw.  We might have sparked a movement:


"I loved the ESPRESSO YOURSELF morning. I SO wish you were still in Chapel Street.


I haven’t been out for a coffee in Cafe X since the class.  I’ve been to coffee shops but have stuck to tea. 


Soon I am going to start my Manchester survey to see if there is anywhere else that serves a good 7g/25ml espresso from a machine that’s been properly flushed.


See you to reclaim my umbrella soon."


Don't forget people NEVER trust a human that doesn't flush their machine. It will be the tip of the iceberg. 




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