What’s the point in being able to make nice latte art if your shot of espresso is not good? Well said Ivan!

A nice clear guide on how to extract your espresso correctly. Have a read:

LATTE ART GUIDE

How To Make An Excellent Espresso Shot

 

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The Italian Aperitivo lands in Edinburgh!

Aperitivo is not just having a drink before dinner.

Actually the real Italian aperitivo includes a generous buffet table and a good amount of chatting with friends and new people.

Aperitivo is having a drink and food before having more food and maybe a glass of wine- ah, the Italians! – but in a casual way, sometimes just after work before we go home for dinner, to catch up with friends and meet new ones.

For us – coming from Lombardy, region of Italy, where aperitivo is a big thing, to end (or start, or break) the week in a relaxed hence buzzy athmosphere, with a choice of food and a good drink – this is great news!

We miss aperitivo and are excited that Ristorante Isola (check out their Facebook page) is bringing Italian Aperitivo in Scotland.

Ristorante Isola–   85-87 Newington Road, EH91QW Edinburgh

We have already been delighted by the sublime dishes served in this Edinburgh little gem, with Sardinian specialities (unique in Edinburgh) using the freshest ingredients, everything prepared fresh. We would recommend this place every day and for any occasion.

If you haven’t been yet then don’t miss this wonderful deal and have a taste and feel of Ristorante Isola tomorrow night – Sunday 1st of May 2016 –  at 6.30 pm

More details here !!!

See you there

The Vquality team – we are all about quality

 

 

 

 

 

 

 

Are you drinking coffee that is “TOO FRESH”?

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There seems to be a urge now to get the freshest coffee, and a general belief that coffee roasted in the UK is going to be fresher than coffee roasted abroad.

 

Truth is that coffee beans need to rest for a few days after being roasted. The number of days will change depending on a number of factors, but at least 2-3 days are a must.

Espresso roasts then tends to need a few more days to develop aromas at their best.

Grinding coffee beans straight after roasting is a no-no. Besides the fact that they are soft so not the best to grind, beans need to release CO2, which gives coffee a very acidic taste.

That is why coffee should be packed in bag with one-way valve, to let Carbon Dioxide escape. Exactly like the ones we supply.

 

Maybe next time you taste coffee that is rather acidic, ask yourself if you are drinking coffee that is “too fresh”.

Of course, storage is also a very important factor. If stored correctly coffee beans will retain aromas for a good amount of time.

We hear that some people in the UK store their coffee in the fridge, thinking it will maintain it fresh for longer. That is the worst place you could store your coffee in! Humidity and changes in temperature allows condensation to develop, which in turn deteriorates coffee, spoiling the taste. Not only that, coffee will absorb all the smells coming from the rest of the food in your fridge. Coffee in fact works as a deodoriser (You can have a nice wee pack of ground coffee in your car!).

Can you imagine drinking coffee that actually tastes of blue cheese or seafood???

 

These are just a couple of guidelines to ensuring you have the best cup of coffee.

If having coffee with milk, follow the milk temperature rule. Over 70 degrees centigrade milk proteins coagulate, making the milk taste sour and burnt. The ideal temperature is 55-60 degrees. The combination of acidic coffee and sour milk is tragedy. Next time you order a cappuccino (ideally 25ml of coffee, 100ml of steamed milk), remember the 60 degrees rule. Taste the difference, taste the coffee! (Hopefully one that is not too fresh).