You may have noticed a couple of new coffees on the menu - the Skeleton and the Magic.
Although not on many people’s list of traditional coffees like the latte or the flat white the Skeleton and Magic are popular enough to warrant adding them to our hot drinks menu. In short, they are new(ish) names for espresso coffees that have become popular enough to have their own names.
The Magic is a double shot flat white served in a tulip cup, which allows the ‘magic’ formula of 1 part coffee to 4 parts milk.
The Magic is a double shot flat white in a tulip cup
The Skeleton, on the other hand, is a long black served in a tulip cup with a side of hot or cold milk.
The Skeleton is a long black served in a tulip cup with a side of hot or cold milk
Both these new coffees are worth trying. The Magic is supposedly an import from Melbourne but, like the great trans-Tasman pavlova debate, it’s exact origins are a little frothy. There seems to be even less idea about where the Skeleton originated, but whatever its origin, it’s well worth trying. It could even become your espresso of choice.
Here’s two articles that go some way to defining espresso coffee in terms of how we drink it in New Zealand and Australia.
Tania Norfolk will be reading her new children’s book – Grasshopper’s Week.
This delightful story will intrigue 4 – 7 year olds. After the reading Tania will have a few activities for the children as well.
Copies of the book will be available on the night and we will give a free fluffy (hot drink) with each purchase.
Following Tania’s reading we will have a Poetry reading around 7pm as well.
Come along on the last Thursday of each month and enjoy Late Night on Hardy.
We now have a Yirgacheffe Cold Brew Coffee on our drinks menu.
Cold brew has become a popular way to have coffee and it has also become a popular item here in the cafe. It gives a strong, smooth flavour with reduced acidity and we serve it mixed with either cold milk or water.
So how does the cold brew process differ from the usual hot coffee process? Instead of using heat to extract the flavours from the beans cold-brew coffee relies on a long soaking period in cold water to do the job. We use a concentrate made using coarsely ground Yirgacheffe beans from Ethiopia which are soaked in cold water for around 12 hours. The resulting brew is filtered through a very fine mesh or cloth and the final concentrate is then bottled.
To serve we fill a glass with ice cubes, add the milk or water to mix, then pour in the cold brew concentrate – it’s a very civilised form of iced coffee.
It’s Coeliac Week here in New Zealand, which is a great opportunity to highlight all the beautiful foods now available for people with wheat and gluten sensitivities.
Here at Morrison Street Cafe we have a big selection of wheat and gluten free food on the menu, ranging from full breakfasts and lunches to lighter snacks and baking. These items are all marked clearly on the menu and there are Allergy Sheets available so you can find out all the ingredients in a dish before you order it.
We also have our Morrison Street Cafe At Home Cookbook & Food Diary which was released in late 2012 and has been selling well ever since. Although not a dedicated ‘wheat & gluten free’ cookbook it has a number of recipes that are either wheat free, wheat and gluten free, dairy free, or all of the above. This includes a good mix of mains, salads and baking.
It is available here at the cafe, if you’re a local, or by mail if you’re not. We are also happy to mail overseas if you’re a long way away.
Price – $27 plus $5.50 (p&p within NZ)
Email us for your copy or pop in to the cafe to pick one up.