The evening was kickstarted with a talk from Tubbs, founder of SACRED. Tubbs began the journey to extending their opening hours in 2008, realising that closing at 5pm wasn't ideal when paying for the premises 24 hours a day.
In cities where people finish work fairly late and want to find somewhere to sit and have a drink, but don't fancy a coffee, the perfect combination can be the late opening coffee shop.
Tubbs went on discuss the various challenges that an owner faces when deciding to extend their day parts. Some of the points raised included staffing, food pairings and an inventive drinks menu that seamlessly switches from day to night. A top tip from Tubbs: multi-purpose equipment, like teapots, can be used for both day and evening drinks!
The talk came to an end with a taster of the delicious Chocolate Brownie Stout, made with MONIN Brownie syrup, SACRED's own brand coffee stout and finished with a chili-chocolate cookie pairing.
Following our first treat of the evening, our next speaker was Attila from MONIN, discussing the latest trends and how they can contribute to extending your coffee shop hours.
Some of the points covered included highlights of food pairings (one word: mushrooms!) and the creation of a signature drink. Who would have thought of Pumpkin Nitro Cold Brew?
Attila's final point was particularly interesting: Will you pair your coffee with alcohol or your alcohol with coffee?
Guests were also treated to great cakes by our partners, Cakesmiths, and some refreshing lemonade, made with MONIN Cloudy Lemonade concentrate.
If you want to create your own coffee cocktails at home, you can find the recipes for each creation from the talkshop below.
Nitro Popcorn Martini
- 40ml MONIN Popcorn syrup
- 70ml vodka
-10ml Tia Maria
- 380ml Cold Brew Coffee
Add all ingredients to a 5 litre Nitro Keg and dispense straight from the tap on the coldest setting, into a chilled coupette. Garnish with popcorn.
- Single Espresso
- 20ml MONINOrange syrup spritz
- Soda water
- Dried Orange
Add ice cubes to the glass and pour in the syrup. Top it up with soda and mix with a spoon. Gently pour the espresso over and finally, garnish with dried orange.
Popcorn Espresso Martini
- 15ml MONIN Popcorn Syrup
- 10ml Tia Maria
- 40ml Vodka
- Double Espresso
Add all ingredients to a shaker with ice and shake thoroughly. Fine strain into a chilled coupette and garnish with popcorn.
Chocolate Brownie Stout
- 20ml MONIN Brownie Syrup
- Single Espresso
- 200ml SACRED Coffee Stout
Add all ingredient together into a chilled beer glass and stir gently. Finish off with whipped cream and brownie pieces.