Wild & Wood Coffee

Coffee – 7.5/10

Atmosphere – 8/10

Wild and Wood wasn’t on the list of coffee shops I made to visit while I’m in London. I needed a place to study and wanted to do it somewhere that was cozy and that I could still get good coffee. I decided to give it a shot…and I’m really glad I did.

The coffee is good. Not the best that I’ve had in London, but it’s good. My cappuccino was well made, smooth and creamy. They use two shots in every drink, a good decision in my opinion because there was the prefect balance of milk and espresso. My black Americano was also good, maybe a bit bitter, but no horrible aftertaste. Their food looks pretty scrumptious, and judging from the number of people that ordered some I’d say it tastes delicious as well.

But what really won my heart is the atmosphere. Wild and Wood is a world away from the industrial, minimalist trend of its fellow London coffee shops. Terracotta floors are offset by wood paneled benches and stools, and an open kitchen space where the coffee is made. It feels like you’re stepping in to someone well-worn home, as opposed to a coffee shop. Best of all is the ‘nook’, just to the left of the entrance. It’s a tiny wood-panelled room (seriously it’s about the size of a walk-in closet). There are two small booths and a slightly larger one. It’s the quintessential ‘cozy corner’ I was looking for.

The staff could’ve been a little more amiable, but they weren’t unkind by any means. The customers Wild and Wood seem to draw in are friendly and conversational. It seems like the perfect place to bring a friend and maybe meet a new one along the way. So if you’re looking for somewhere to read or write, or perhaps somewhere to meet with a friend, this is a great place to do it. 

Me in the Nook!

Monmouth Coffee

Machine: La Spaziale, 2 groups

Grinder: Mazzer Luigi

wildandwoodcoffee.co.uk

St Ali's, London

Coffee – 8.5/10

Atmosphere – 8.5/10

I found St Ali’s while searching for somewhere to grab coffee on my way to work (London Coffee Guide pulled through again). I consider myself lucky that I get to stop in every morning for a cup before heading for the Museum of the Order of St John (another place you should visit).

I always think 'organic' when I walk in. The abundance of wood and light coupled with a surprisingly open floor plan make it seem as if the shop has always been there. You can watch them roast their own coffee in the back of the shop at the same time you’re watching them make your latte or cappuccino at the coffee bar. Chalkboards tell you where their filter coffees originate. The staff is friendly and full of personality. As you sit you get the feeling that this is a shop unto itself; they may be aware of what’s going on outside, but its irrelevant for what they’re trying to accomplish inside their walls.

While the coffee is a bit acidic for my taste, that hasn’t stopped me from dropping by almost every morning. Whether its filter coffee or an espresso drink, you can have confidence in the fact that these guys know what they’re doing. The atmosphere is great for talking or reading the paper; the openness and light of the space will allow you a few minutes to really breathe. As if that weren’t enough, they serve food in both the café and a restaurant upstairs.

Here’s the verdict: St Ali’s is worth a visit, both for the coffee and the atmosphere. If you’re looking for a place to become a regular, definitely give it a try or eight. It’s the kind of place that grows on you a little more each time you walk in.

ST. ALi coffee

Machine: Slayer, 3 groups

Grinder: Mazzer Robur E x 2

stali.co.uk

Ginger & White, London

Coffee – 9/10

Atmosphere – 9/10

I had a feeling I would love Ginger & White. Maybe it was their motto, ‘We don’t do Grande’. Maybe it was the vintage comfort vibe I got from their website. Maybe it was the fact that they had a picture of a couch on that website. Whatever it was…I was right.

The couch.

Their shop is open and filled with light; the décor reminded me something of Pottery Barn with the rustic wood tables and counters, and eclectic collection of mugs hanging on the wall. I found it all a refreshing break from the typical industrial decoration of most London coffee shops. Brittany and I plopped ourselves down at a large community-style table (the couch was, unfortunately, already taken). A barista brought us clip-boards with menus attached.

The espresso was rich and delicious, the cappuccino was creamy and well balanced and the sourdough toast was savory with either butter or jam, taken from the Lazy Susan in the middle of our table. Brittany said her latte was smooth and the best she’s had in London. Children rushed in and out on their scooters while mothers ordered coffee and, after a little cajoling, a piece of one of the delicious cakes on display. It was obvious this was a place beloved and frequented by the locals, and I could see why.

So here’s my verdict: if you’re in London, make the journey up to Hampstead Heath. The Heath is beautiful, Hampstead is lovely, but be sure to stop by Ginger & White. It’s worth you’re time, and I’ll wager will start your day off with a smile.

Square Mile Coffee

Machine: La Marzocco

Grinder: Anfim, Mazzer

gingerandwhite.com

Espresso Course, Day Two

Holy cow. If you had asked me two days ago how snobby I was about coffee, I would have responded that, while I am discerning in the coffee I drink, I’m not too picky. If you ask me how snobby I am about coffee now…

Catherine's Handiwork 

Let me start with a disclaimer: there is still SO MUCH I don’t know about coffee. I wouldn’t even begin to call myself an expert, because there’s so much more I could learn (and plan to). That being said, I have learned quite a bit in the past two days thanks to the espresso course at Kaffeine and it has forced me into what I would consider ‘coffee snob’ territory.

Tonight we focused on espresso drinks that incorporate milk (cappuccinos, lattes, flat whites, etc) and how to steam milk. At the very end we learned about latte art and how much practice and patience it takes. We started off trying a new coffee Catherine recently got from a customer. She brewed it using an aeropress, a handy-dandy home brewing toy that I fully intend to invest in.

We then tried cascara, the dried skin of the cherries of the coffee plant steeped in hot water. Oddly enough, it tastes like a fruity herbal tea…with even more caffeine than a regular cup on coffee. BAM. After that we tested a ristretto…a shot of espresso that’s even shorter and stronger than a regular one. A little bitter for my taste, but it was definitely a good one.

Cascara

We finally came to the part where we began learning how to steam milk for the drinks. We practiced with water that had a little bit of detergent in it; when prepared the same way detergent looks surprisingly similar to steamed milk. After quite a bit of practice with detergent we advanced to real milk. Suddenly we were learning the techniques involved in latte art and I realized how severely I had underestimated the number of things a barista has to keep track of when pouring up a drink.

My heart!

I’ll go ahead and pat myself on the back…as it turns out I’m pretty handy at latte art. Don’t get to excited, I screwed up more than I got it right…but I did get it right. I managed a heart design on my second try, so Catherine had me move up to a rosetta. I never got a perfect one, but I got pretty close! Maybe coffee really does run in my blood…

My (almost successful) rosetta!

All in all it was one of the best experiences I’ve had in London. It showed me that there are actually people out there as geeky about coffee as I am...more geeky than me in fact! I know a little bit more now and am super excited to learn even more. I’ve got new questions to ask when I visit coffee shops, and more tools to help me in judging them.

All the coffee Florence and I made for a 'fake order' Catherine gave us. Oy.

It’s like I said before…coffee is really all about community. So go, find good coffee, but more importantly find a good community. 

Catherine (right) and Florence (left)

Espresso Course, Day One

I just returned home from a fabulous evening spent in a coffee shop called Kaffeine, located near Oxford Circus in London. I was there for their ‘espresso course’; a two-part class designed to teach coffee fanatics all about espresso and the art of making espresso-based drinks.

Taking notes like a good student.

The shop itself is modern and industrial with exposed brick walls, wooden bench-style seating and metal fixtures. There is a surprising abundance of seating which, given the space, is something of a marvel. Their website anticipates this shop’s dedication to good coffee. For the curious and truly discerning they have listed their espresso machine, grinder, bean supplier, milk supplier, barista criteria…you get the picture. These people take their product seriously, and it’s all done out of love.

I was one of three people taking the course; Florence, a footwear designer and regular in the shop and Claire, a current employee looking to up her skills behind the machine, were my fellow students. Catherine was our instructor; a native Australian, her first barista job was ten years ago. Girl got some cred.

Day one was all about espresso itself…where does it come from? How do you store it? How does it get from plant to your cup? Coffee, as most people know, is a plant that sprouts cherries. The cherries each have two seeds inside, which we know as coffee beans. These cherries have to be hand picked because they ripen at different rates. After they are picked and the beans extracted, they are processed by the farmer one of three ways (washed, dried or semi-washed). The bean can taste completely different depending on what process a particular farmer uses.

They are then sent off to a roaster, where the majority of the flavor is determined. The roaster is responsible for the acidity and sweetness of the bean. The longer a bean is roasted the darker the roast it has, and the bitterer (apparently that’s a word, so Spell-check says) it becomes. If a bean is a light roast the flavors are still contained within the bean, which means it will eventually end up in your cup. I’ve always favored dark roasts, but I’m starting to reconsider my loyalties…

Examples of BAD espresso. It was pretty sick nasty.

And so the coffee makes its way to the consumer. What should you look for when buying? Get as specific as possible with origins…countries don’t tell you much, the area’s just too big a scope. Look for individual farmers; the good roasters will be able to tell you. Also look for the (apparently) all-important roast date. Catherine said she wouldn’t use coffee more than a month past its roast date, so I would follow her lead (remember the ten-years of barista work thing?)

In terms of storage, get a dry, airtight container and keep it away from direct heat and light. Don’t store it in the fridge; the condensation that appears when you take it out could affect the beans. If you can, grind the beans as you need them (that means buying whole beans at the store). Catherine compared buying pre-ground coffee to buying a bottle of wine, having it uncorked at the store and then waiting a week to drink it. I’m sure that analogy carries considerably more weight for people who drink more wine that I do.

The counter of Kaffeine.

After the ‘teach’ part of the course we got to ‘do’. After watching Catherine go through the process several times, Florence, Claire and I got to pull our own espresso shots. You’ve got to get your dose (the coffee) in your portafilter (the handle thingy you put the coffee in), tamp it (press it down firmly and evenly), flush the machine (to get rid of any excess coffee), then lock in the portafilter. Ideally, the flow will become a single line relatively quickly (the whole process takes about 30 seconds). You’ve got to cut off the flow at the right moment; overextract and you’ll end up with a bitter, oily espresso, while underextacting will leave you with a watery, sour one.

I can now appreciate the time, practice and patience that goes in to becoming a highly skilled barista. You think you can do what they do? Let me assure you that you are utterly and completely mistaken. All in all the evening was spectacular. Subtle and not-so-subtle jabs at Starbucks abounded, I learned a ton and got to laugh with people who love coffee as much as I do. To top it all off, I realized how much I don’t know about coffee…and how much I want to learn all I can.

I encourage you to look up coffee shops in your area, and ask if they ever hold espresso courses. You’ll learn a slew of things you never knew and meet people who have similar interests to you. There are worse ways to spend an evening.

I made two of those :)

Check out Kaffeine’s website here: http://www.kaffeine.co.uk/

My Story

I am currently sitting in Kensington Square Kitchen in London. It’s a lovely little café located marvelously close to where I’m currently residing in South Kensington. Today, with the help of  my roommate Brittany and a fabulous website called ‘The London Coffee Guide’ my passion for this quest to find coffee hot-spots in London (and any other city I may find myself in) grew even larger.

I actually have another blog (you can check it out if you like: sarahcook2.blogspot.com) devoted to the ins and outs of my daily life and travels. I realized, though, that the subject of coffee was taking up a large amount of space in my posts. As I have no intention of putting the breaks on my coffee obsession, it made the most sense to create a different blog devoted entirely to this marvelous drink. I thought I would start out with the story of how that obsession started…

It all began my freshman year of college. Before I met my roommate Tilden, a closet caffeine addict, I had no love for coffee. Papers, projects and finals drove me to the sewage-disguised-as-coffee of the campus Commons out of necessity. At Tilden’s insistence I hesitantly stepped into a world of delicious variety fueled entirely by affection.

I have heard coffee compared to wine, in that it takes time to develop your taste buds before they’re able to recognize the subtleties of the drink. To a ‘newbie’ light roasts taste just like dark roasts and, usually, they all taste bitter and horrid. My advice to them: give it time. I was lucky that the cheap Commons coffee was complete crap, because when I tasted good coffee I assumed it to be great coffee. So maybe that’s the key; start with garbage, and everything else will automatically taste like heaven.

Time wore on and I sipped and savored my way through the long line of coffee beverages, from old fashioned drip coffee to lattes, cappuccinos to café au lait (I advise only getting it in France, they know how to do it right). I learned I like my coffee strong, dark and bold; light roasts need not apply. I’ll take a flavored coffee, but only as long as the flavor doesn’t clumsily obliterate the integrity of the coffee itself. I enjoy lattes but prefer cappuccinos, because I think the flavor of the espresso stands out more. I appreciate latte art, more because it means the barista knows what they’re doing than for any aesthetic appeal. In short, or not so short, I’ve come to that point in the relationship where you accept the things you don’t like and savor the things your do.

I now go to school at Baylor University, and one of the major reasons I so enjoy being there is Common Grounds. If you’re ever in Waco, Texas, even if you are only driving through, please oh please stop at Common Grounds. There’s so much to tell, but they play a very specific role in my story. They gave me a place that felt like home before I ever thought of Waco that way. They nurtured my caffeine addiction and made me feel part of a community. There is magic to be found there, trust me on this.

Fast-forward to present day. Here I am in London, an international big city. While the English are famous for their tea, I knew there had to be a presence for coffee; I had only to find it. Well find it I did. If you want good coffee in London you’ll have to look for it, it certainly isn’t waiting on every corner. Oh sure, there’s a Starbucks on every corner, and their coffee will certainly get the job done without poisoning you, but I’m talking about the kind of coffee that makes you close your eyes and really savor the moment. My roommate Brittany and I are willing to go any distance to find good coffee, and it has turned out pretty well so far.

So why coffee? What’s the big deal? Sure, you say it tastes good but is that really enough to incite this kind of obsession? In a word…yes. Here’s what you don’t understand until you really start seeking it out: coffee creates community. Every coffee house has its regulars, its own version of a family. Each has its own set of quirks and secrets. There’s a courtship process to infiltrating a true coffee shop; learning its menu, reading between the lines, getting to know the baristas and they getting to know you, staking out your favorite spot…and the glorious day will come when you’ll be sitting there, smiling to yourself as you watch the newbie ordering off the menu, attempting to figure out what it all means.

Those that love coffee really love it, and it manifests itself in both knowledge and affection. There’s a beauty and tenderness in the creation of a perfect cappuccino, and a kind of emotional transaction in knowing that someone made it for you, even if they don’t know your name. If you want to find a community, find a favorite spot for coffee. Find lots of favorite spots, ask the baristas their favorite spots, ask them their favorite drinks, what roaster supplies their beans, what machine they’re using…in my opinion, any barista who treats your inquiries as an annoyance doesn’t deserve the title.

So you see, coffee is more than a drink. It’s love, care, patience, passion and community all swirling around in a mug. I’m still sitting in Kensington Square Kitchen, my cappuccino drained beside me. It was well made and quite delicious. And I get that feeling from this one…the feeling that maybe, just maybe, I could find a place here. And so the courtship begins.