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Category Archives: Miscellaneous
Since starting the business in 2001, the main demand from coffee shops has been for white cups…
However recently, as in fashion, there has been an increase in the emergence of colour glazed crockery in the market and cropping up in restaurants and cafes.
According to suppliers, restaurants and cafes have been preferring coloured cups and plates, mainly leaning towards extremes of rustic, old fashioned crockery, such as Steelite Craft and vibrant, colourful tableware such as Steelite Carnival.
The trend of colour is not in cafes and fashion alone, interior design, graphic design and many more creative areas are all leaning towards the use of colour, as oppose to the monochrome fashions of yesteryear.
This suggests that, as a trend, people prefer some variety in their cafe, perhaps serving different drinks in different colours by mixing and matching the carnival range, or, perhaps serving a signature dish in a restaurant on a rustic, old styled plate.
We at Coffeecups stock the rustic, old styled Craft range as you see above, we also stock the Carnival range. We offer BOTH of these exciting ranges in split cases, and as with all of our cups, you can have these branded (Craft on the inside only) with no minimum order quantity!
You can find them under our Colour Glazed Cup Section
Cyclist like coffee, right? So why not serve it in your shop?
Coffeecups.co.uk will be attending NEC Cycle Show on the 26th September with the a great offer designed to enable bike shops to serve coffee to their customers.
We want to really encourage bike shops to serve coffee in their shop to get customers through their doors, and maybe after a nice refreshing cup of coffee, they will buy some supplies from the bike shop.
The idea is to provide bike shops with bean to cup machines and customized crockery that will put the shop on the cyclist’s route, turning the shop into a destination for cyclists, all the while directing customers through your doors, to your products, generating more business.
For more information on this great idea, head down to the NEC Cycle show, stand B23 on the 26th September, and have a chat with Simon or Al. Catch us there and ask us how to put your shop on their route!
Coffee growers in Peru are experiencing a fall in produce due to roya fungus infecting the plants, its government has said.
Peru, as one of the leading exporters of organic coffee will probably produce 4.2 million quintales (45 kg bag), rather than the 6 million quintales of 2012, an agriculture magazine has reported.
This doesn’t come as a huge shock as the government had predicted a 20% drop because of the fungus this year, meaning they will likely fall behind their competitors.
Roya Fungus, also known as “Coffee Rust” causes the plants to shed their leaves prematurely causing them to fail in their produce and had got so severe in Guatemala back in February that a state of emergency had been declared.
The fungus is found in Africa, South America, Asia and Australia, with the first ever report of it being in Kenya in 1861, reaching Sri Lanka by 1869. It is cited as the sole cause of Lipa’s coffee industry collapse, almost wiping out the entire Arabica coffee species. Interestingly, “coffee rust” has been found in tea and rubber plants too.
For those of us in Europe this means a potential increase in South American coffee, however this is merely speculation and the effects of this outbreak are yet to be seen.
A light-hearted look into what it is we do here at coffeecups.co.uk, have a look for yourself!
Cycle cafes have been around for years and, with the success of British cycling, are more popular than ever. However, have you ever considered getting a decent cup of coffee from your favourite bike shop?
Independent bike shops face stiff competition from national shop chains and online sellers. In order to build a loyal community of customers, shops are offering technique and maintenance classes, cycle trips and tours; anything to provide the enthusiastic cyclist with support for his or her hobby.
Hand in hand with this community approach is the supply of good quality, fresh roast coffee. Customers can get a quick espresso rush before setting off up the local peaks or enjoy a long latte over a gear set assembly demo. It all helps to build the shop’s identity as a long term partner, not just a one off retailler.
So, next time you are embarking on a long ride or merely nipping out to buy a new gear cable, make sure you get your coffee at the same time!
There are a lot of drive-through places, but not many cater to cyclists. Sure, you can still go through the drive through on your bike, but it’s not the best experience in the world to be treated to the exhaust of other vehicles waiting in line – and some places expressly disallow cyclists at their drive-through’s.
With the goal of providing cyclists with a better coffee experience when they’re on the go, urban authorities in Zurich teamed up with a team of designers to set up the Velokafi.
The Velokafi is essentially a bike-through coffee drive-in that is dedicated to serving cyclists. The highlight is perhaps the wooden tables with slits for the bike wheel that lets people have their coffee without getting off of their bike. To compensate cyclists for getting the word out about the coffee shop, baristas hand out free cups of coffee to cyclists who check in to Velokafi on sites like Facebook and Twitter.
The Velokafi is part of Zurich’s strategy to improve their transportation infrastructure by 2025. Looks like things are going pretty well so far.
Perhaps this idea will catch on elsewhere and David Cameron will introduce this system in London?
We look with interest to see what else Zurich will come up with to reduce car use in the city.
Dragons’ Den star Theo Paphitis has given a small business a boost by tweeting that it is one of his six favourite businesses.
Windsor-based coffee business Roasterb Coffee Company was one of six who featured on the guru’s Small Business Sunday initiative.
Each week thousands of hopefuls describe their small business in a tweet to him from 5-7.30pm on social media site Twitter with the hashtag #SBS.
The 53-year-old entrepreneur, who has 357,000 followers on Twitter, then personally reviews and selects his favourite six small businesses.
After choosing he re-tweets the businesses message, which gained the Windsor start-up company 200 more followers and an increase in orders.
A Roasterb spokesman said: “It is great to have support from Theo because it’s been challenging trying to raise our profile.
“To personally get recognised for our hard work and good coffee helped spread the word about our signature coffee blends. It shows hard work, ethical business and good coffee always pays off.”
Here at coffeecups.co.uk we also love to dabble in twitter marketing.
Why not add us as a friend – @coffeecupstweet and look out for great discounts and give a ways.
Are you looking for something new to pair with your coffee? Or maybe you just like baked goodies. Both apply to me, actually. While I am not particularly skilled at baking, I am lucky enough to have friends who can’t seem to stop themselves from whipping up baked goodies.
This cherry-streusel coffee cake is a sweet addition to any breakfast or brunch menu, heres how to make it.
- 1/2 cup unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- 1 cup frozen sour cherries, thawed and drained well
- 1 cup Streusel
- Milk Glaze
- Preheat oven to 350 degrees. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, eggs, and vanilla on medium speed until light and fluffy, 2 to 3 minutes. Add the flour mixture in three parts, alternating with the sour cream and beginning and ending with the flour. Beat until just combined, scraping down the sides of the bowl as needed.
- Spoon about half the batter into the prepared pan. Arrange the cherries in a single layer on top of the batter; avoid placing any cherries against the pan’s edge, as they may stick or burn if not fully encased in batter. Top with the remaining batter, making sure it is evenly distributed, and smooth with an offset spatula. Sprinkle streusel evenly over the top of the batter.
- Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Transfer pan to a wire rack set over a rimmed baking sheet lined with parchment paper, and let cake cool 10 to 15 minutes. Invert cake onto rack, then re-invert (so streusel side is up), and let cool completely. Spoon glaze over the cake, letting it drip down sides. Let cake sit until glaze is set, about 5 minutes, before serving. Cake can be kept at room temperature, wrapped well in plastic, for up to 4 days
It’s not something we think about on a day to day basis, drinking coffee in outer space.
However, there has been an interesting little article in Geek recently on that very issue.
It seems that students have been pondering this thought.
After all, if you did happen to find yourself on an unexpected space mission, wouldn’t it be lovely to sip on a cup of coffee out there amongst the stars?
So what sort of things do coffee-in-space preparers need to think about?
First, the coffee needs to have a super-long life, as it has to last a long time in space.
There’s no option of popping off to the local shop to pick up another packet of coffee if you run out.
Also, the coffee needs to be lightweight too.
However, within all these limitations, the astronauts have often complained that they don’t get to customise their coffee the way they have it at home.
And lack of good coffee is not a good thing.
How have the students created coffee which tastes okay, given the restrictions of space travel?
The biggest innovation is that the students have made coffee which can be mixed with creamer and sugar, according to the astronauts’ preference.
This project was enabled by the Texas Space Grant Consortium.