Kimbo Espresso Italiano: UK Coffee Week 2019 industry supporters

We are excited to announce that Kimbo will be partnering with UK Coffee Week for another year as an official industry supporter!

Kimbo began over 50 years ago in Naples by three brothers in their father's bakery. From there, a thriving business grew and continues today. By seeking the best coffee, roasting and blending, they have become a leader in the Italian market and export to many other countries as well.

Their support of UK Coffee Week will help Project Waterfall raise much needed funds for our latest project in the coffee growing district of Jabi Tehnan, Ethiopia, where we will be bringing clean water to over 10,000 people by 2020.

‘At Kimbo we are very proud to have signed up to our third year with UK Coffee Week. We are excited to get involved in raising awareness (and funds!) for such a good cause and to support our customers in taking part in this vibrant and important week in our industry. It’s great being part of UK Coffee Week as we continue to try and give back to coffee growing communities worldwide.’ - Damon Wilson, Commercial Manager for Kimbo UK

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Autumn Coffee and Cocktail Recipes

With Halloween just around the corner, we’re celebrating by trying out some new coffee and cocktail recipes from our partners at MONIN.

Halloween specials

Halloween is now one of the biggest retail occasions aside from Christmas.

It is a growing sector and we know this is largely driven by millennials. Retailers have to react quickly as you can’t afford to stand still.

When consumers have a pleasant shopping experience, it undoubtedly sticks in their mind. Therefore, those that can leverage Halloween may well be in a stronger position during the key Christmas trading period.

Source: Marketing Week, October 2017. Shared via a presentation by Attila Molnar at the UK Coffee Week Talkshop on seasonal innovation

Creepy Crawly Cold Brew

  • 30ml MONIN Pineapple puree

  • 80ml Alpro Coconut Milk

  • 40ml White Rum

  • 2g Blue Spirulina

Blend, shake or whisk for 2-3 seconds without ice. Pour into glass full of ice. Top with cold brew coffee, and finish with a charcoal-pumpkin cold foam.

4 parts skimmed milk to 1 part MONIN Pumpkin Spice syrup and 2g charcoal powder, whisked on a cold foam spindle mixer

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Bad Santa (Beetroot Gingerbread Latte)

  • 15ml MONIN Gingerbread syrup

  • 200ml Alpro Oat Milk

  • 5g Beetroot powder

Steam oat milk and beetroot powder together, and pour into glass. Add gingerbread syrup and stir. Top with Gingerbread beetroot meringue* and a flamed dusting of beetroot and cinnamon blend.

*7 egg whites, 100ml MONIN Gingerbread syrup, 40ml still water, 3g beetroot powder. Add to a syphon with two cream chargers and chill.

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Raf, Two Ways

Back in the mid ’90s, long before anything called Third Wave coffee had arrived in Russia, one coffee drinker’s casual whim gave birth to one of Russia’s most popular drinks.

A regular at Coffee Bean, a shop which would later expand across several regions within Russia, Rafael Timerbaev preferred his coffee with milk. So, on one of his visits—not realizing the glory this moment would portend—he simply asked for a “good cup of coffee with milk.”

The barista, rising to the occasion of this open-ended request, mixed a shot of espresso with cream and sugar, and steamed it all together. What would follow is now the stuff of Russian coffee legend.

Source: Presentation by Attila Molnar, MONIN

Maple Spiced Raf

  • 30 ml MONIN Maple Spiced

  • 1 shot(s) espresso

  • 50 ml fresh cream

  • 100 ml milk

Steam MONIN flavouring, espresso and milk together until creamy

Spiced Orange Raf

  • 15 ml MONIN Triple sec syrup

  • 15 ml MONIN Cinnamon syrup

  • 1 shot(s) espresso

  • 50 ml fresh cream

  • 100 ml milk

Steam MONIN flavouring, espresso and milk together until creamy

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Spiced Orange Espresso Spritz

  • 1 espresso

  • 15ml MONIN Orange Spritz syrup

  • 15ml MONIN Winter Spice syrup

  • 150ml Tonic Water

  • Ice

  • Dried orange and spices

  • Gin* optional

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