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About Our Coffee Drinks
Our range of hot drinks and espresso based coffee drinks, at Warwick, is more extensive than listed here and can vary occasionally but the key stalwarts always include:
Espresso & Espresso Macchiato
Made with care using our Miscela 1882 blend, we serve our espressos accompanied with a small glass of sparkling San Pellegrino mineral water; allowing you to clean your palette first, to ensure nothing taints and interrupts the taste sensation of a quality espresso. The Macchiato option, simply adds a dash of warm creamy milk (almost creating a miniature cappuccino).
Contrary to how many interpret the provision of water, it's not for washing away the taste of coffee! After sipping a hot shot quickly, the taste of a good espresso should stay with you for up to 15 or 20 minutes afterwards.
Cappuccino
Steamed milk is added to an espresso shot using a cup which provides a wider rim allowing more of the creamy milk foam to cover the surface. When sipping cappuccino the espresso should slide underneath the cappuccino foam and provide an equal taste of both.
The ever–popular morning Cappuccino, is now increasingly enjoyed in the afternoons throughout Italy.
“Cappuccino foam should be thick, rich, soupy, and have an almost silky texture to it. It shouldn't be dry or overly airy, nor should it have any large bubbles. The surface of the milk should almost seem to shine.”
The great Coffee book.
With a Flat White, the milk must have a creamy silky smooth surface and texture. ‘Flat Whites’ also allow for Latté (milk) Art, which creates pleasing patterns on the surface of your cappuccino. Latté Art is difficult with reheated, or burnt, milk and demonstrates that the milk consistency has been prepared perfectly; something which ‘ice cream type’ cappuccinos can't, as they can accommodate and hide a large margin of error/incompetence.
Our ‘classic’ cappuccino cup is — as the name points out — the definitive and classic size and shape for a cappuccino cup. The cup itself is strictly and technically as much a part of what a cappuccino is, as the ingredients inside it. We always recommend you enjoy our ‘classic’ size cappuccino.
Latté Macchiato
Latté is Italian for milk and the Macchiato details that you can add an espresso shot. This Italian drink traditionally describes a glass of hot milk with a little espresso dribbled into it, but the preferred and popular method — shared with many cities and countries across Europe — serves an entire espresso shot separately, allowing you to ‘dribble the espresso’ yourself and to add ‘to taste’. (Some prefer their drink stronger or weaker).
Ed: For many, this affords the opportunity to create a conventional and classic Caffé Latté, simply by adding the entire shot, while we ensure that the milk is served correctly steamed, not overly hot/burnt and with more body and taste. Caffé Lattés are traditionally served in glasses from 8 to 12 ounces. Our glasses are 12 ounces as standard. Note: A Caffé/Macchiato Latté is hot milk with the taste of coffee and not an enormous cappuccino.
Philibert Routin 1883 Coffee Syrups
We have a range of popular syrups to add alternative and additional flavours to your Latté. As the finest of coffee syrups, the celebrated Philibert Routin 1883 products are fat free, natural (with no artificial preservatives) and offer sugar free options.
(We serve our take–away Lattés as Caffé Lattés).
Americano
An espresso shot which is thinned by adding hot water. (Occasionally mistaken as, or requested as, a Filter coffee, this is how most "Filter Coffees" in modern coffee bars/shops are created, and ensures that your coffee is fresh).
Ed: We take the extra initiative and effort to serve our Americano as an espresso shot (in a large cup) with hot water (and milk if required) separately, so that you can add ‘to taste’ and create your own preferred balance of flavour.
The name derives from American soldiers, during the 1st World War, thinning strong Italian coffee with hot water to emulate their coffee from home with which they were accustomed.
Cioccolata
A continental authentically thick, dark and rich hot chocolate drink.
Ed: We prepare our hot chocolate loyally to the Italian and continental tradition; thick, strong and bursting with flavour. This is precisely how hot chocolate should be and how it has been served for centuries across Europe.
As like our coffees, we serve our hot chocolate in the traditional and purposely designed cups.
Did you know:
Caffé Vergnano 1882 knows about good hot chocolate…
In 1678 Madama Reale granted Turin (Italy) — the home of Caffé Vergnano 1882 — the privilege to sell chocolate as a drink. Its popularity helped it to become known as "the food of gods" and Turin became the spiritual home of good hot chocolate. From this original recipe, it became famous throughout Europe.
Welcome
We welcome you to enjoy quality. Thank you.