Taking a portion of rich cream (whipping cream will do) and whipping it to a substantial consistency, then carefully floating it on top at the centre of my cup of hot black coffee which I have prepared slightly stronger than usual. Visually it excites me even before I have taken a sip because the portion of rich whipped cream is turned to a lovely brown at the edges. I find the effect rich and indulgent especially when accompanied by a piece of dark chocolate cake. Guilty? Well, my waistband may make me feel that, but after all Christmas only comes once a year, doesn’t it? And it can’t be the fault of the coffee.
My guilty pleasure is my favourite cafe where I live in Germany. The coffee isn’t all that special, but it is run by and frequented by a community of local characters, everyone sits and chats to one another, or reads the newspapers. During lockdown when they could only sell takeaway coffees all the regulars decided to pay double every time because no-one wanted to see it close down. I often find the cafes with the best coffees aren’t places I want to sit in.
Nick Hartley – Managing Director
My guilty pleasure , is brewing up on a river bank in the far north of Scotland, very early when no one else is awake, lighting the stove and hand grinding my beans to fill my old Moka pot, getting the water out of the river or a burn, let it bubble through and pour.
Accompanied with a nip of an 18year old Spring bank from my hip flask. Now that’s living.
Ann Louise – Creative Director
My guilty pleasure is chocolate for breakfast with my morning coffee. At Christmas a dark roast filter coffee with a splash of cream hits the spot brings back memories of childhood.
David Atkinson - Roaster
My guilty pleasure has become something of a Sunday morning ritual, I brew a chemex of my favourite coffee, Galapagos San Cristobal, without milk, before getting out the custard creams and giving them a right good dunk. Four times is the sweet spot - no more, no less.