I was recently asked my Spiller And Tate to sample three of their coffee roasts. Of course I jumped at the chance to try them out and create a few alternative ways of using coffee.
Devon based on-line coffee business, Spiller & Tait, announced the launch of its e-commerce website with a no questions asked guarantee on the freshness of their coffee. All bags of coffee ordered via www.spillerandtait.co.uk will be received by customers within only seven days of roasting to ensure maximum freshness and flavour.
Founders Simon Spiller and David Tait launched Spiller & Tait in 2014 in response to the rise in demand for coffee on-line. They sold exclusively on Amazon UK for the first two years and rapidly became one of the best-selling coffee brands on that platform. “With well over 20 years in the coffee industry between us, we’ve used our experience to select the highest quality beans from around the world and produce skilfully roasted and award winning coffees which are balanced, rich and lacking bitterness. Qualities we know are valued by today’s coffee drinkers” said Simon.
It’s this preoccupation with delivering great tasting coffee that Simon and David believe is the source of their success on Amazon. And now they are taking this a step further by offering some of the freshest coffee available on-line via their own site. “Our partnership with Amazon has been great. But, it’s only by being in complete control of the roasting and dispatch to customers can we guarantee they receive the freshest and best tasting coffee, this is what’s different about buying coffee from our own site” explained David.
“All our coffee is roasted weekly in small batches so you receive fresh coffee, full of flavour and aroma. We aim for all coffee bought from our website to reach customers within only seven days of the roast date, which in our experience is an ideal time-frame for brewing after roasting” said David. “Like most products of living organisms, coffee beans are highly susceptible to aging. The moment a roasted coffee bean is exposed to air, it immediately begins to degrade and lose its tasty flavour as the aromatic oils released by roasting start to dissipate. This is why we recommend brewing your coffee beans as soon as possible after roasting” he added.
Now onto the recipes…
- Handful of ice
- 25ml vodka
- 35ml Tia Maria or other coffee liqueur
- 35ml fresh espresso
- Coffee beans to garnish
- Chill your glasses in the freezer for at least 20 minutes before serving.
- Put the ice in a cocktail shaker, followed by the vodka, liqueur and lastly the coffee.
- Taste and add a little more Tia Maria if you prefer it sweeter.
- Shake vigorously for about 20 seconds and then pour into your chilled glasses and top with a coffee bean or three. Absolutely wonderful!
- 568ml pot double cream
- 250g tub mascarpone
- 75ml Tia Maria (or other coffee liquor)
- 5 tbsp golden caster sugar
- 300ml strong coffee
- 175g pack sponge finger
- 25g chunk dark chocolate
- 2 tsp cocoa powder
- Put the cream, mascarpone, Tia Maria and sugar in a large bowl.
- Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
- Get your serving dish ready.
- Put the coffee into a shallow dish and dip in a few sponge fingers at a time, turning for a few secs until they are nicely soaked, but not soggy.
- Layer these into your dish until you have used half the biscuits, then spread over half of the creamy mixture.
- Using the coarse side of the grater, grate over most of the chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
- Cover and chill for a few hours or overnight. This can now be kept in the fridge for up to 2 days.
- To serve, dust with cocoa powder and grate over the remainder of the chocolate.
- 160g self raising flour
- 1 tsp baking powder
- 1 egg, separated
- 1 tbsp caster sugar
- A pinch of salt
- 3 tbsp melted butter plus extra for frying
- 150g mascarpone cheese
- Cocoa powder to decorate
- Mixed berries to serve
- * For the syrup *
- 100ml strong coffee
- 60ml coffee liqueur
- 100g sugar
- Put the flour, baking powder, sugar, egg yolk, salt and cold coffee in a large mixing bowl and whisk together. Add in the meted butter and whisk again.
- Cover with cling film and put in the fridge to rest for 30 minutes.
- When you are ready to serve take your chilled batter and stir once.
- Put a little butter in your frying pan and melt over a medium heat.
- Ladle small amounts of the batter into the pan leaving a bit of space in between.
- Cook until you see little bubbles forming on the top and then flip.
- Cook for another couple of minutes.
- Keep the pancakes warm whilst you prepare the rest.
- Put the mascarpone in a bowl. You can sweeten with a little icing sugar if you wish although personally I don't think it needs it. S
- erve the pancakes in a stack with a little of the mascarpone cream mixture on the top, a dusting of cocoa powder, a drizzle of syrup and some colourful berries. Delicious!
Well there you have it! Coffee isn’t just for drinking you know. I hope you have enjoyed looking at my classic and not so classic coffee recipes. Give them a try. You won’t be disappointed.
To order this delicious coffee from Spiller and Tait visit their website.
Disclaimer; I was sent coffee to sample by Spiller And Tait. I was not paid for this article and all views are my own as always.