The chain had originally had its planning permission for the shop in Pinner rejected by Harrow Council, however, the company appealed against the council’s decision and won.

An investigation by a leading newspaper has added further cause for concern, after revealing that the move to open without planning permission in Pinner was not a first, and the fact that this is at least the eighth occasion on which the same company has done so in the UK shows that it is unlikely to be the last.

Similar cases in Hertford and Brighton have seen local councils refuse change-of-use applications, only for the chain to have the decision overruled on appeal. The chain has also opened new stores without permission in Cardiff, Lewisham, and Manchester, as well as two in Edinburgh.

Asked about the situation and the concern expressed by locals about the new openings, the chain’s communication manager described the planning laws for coffee houses in the UK as “complex” and indicated that local planning authorities often interpret the guidelines in different ways.

With many high streets in the UK is disarray following the recent economic downturn, it may be argued that local authorities are exercising greater discretion in granting retrospective permission for outlets that open without formal planning consent, in an effort to populate otherwise empty premises.

It can only be hoped that the same discretion will be afforded to independent operators who do not have the benefit of a substantial corporate legal team.

Inconsistency in planning permission on the high street is a post from: Caffe Society Blog This feed and all content © 2010 Caffe Society Ltd

Filter coffee machines come in all shapes and sizes and offer what is arguably the most authentic brewing experience for those who are not only fanatical about making a great cup of coffee, but also about providing a convenient solution for serving multiple customers or staff with one comprehensive machine.

Bunn is one of the biggest names in the filter coffee machine market, and its Pour and Serve product is a golden standard for filter coffee machines, with a traditional design that integrates modern features. It is only a shade over 21 centimetres wide, which means it takes up minimal space on a counter. It is also fully portable with no need to plumb it in. The brewing of coffee takes about three minutes from start-up, and you can keep two jugs full of freshly brewed coffee warm and ready to serve simultaneously. You can even choose different capacity devices within the Pour and Serve range to suit your needs.

The Bunn Infusion Coffee Brewer Tall (ICBT) is a higher capacity solution than the Pour and Serve for businesses with higher volume requirements. It can produce a maximum of 20 litres of coffee per hour, and its stainless steel design and simple controls make it a pleasure to use. It also has technology that allows it to brew the precise amount of coffee that you need, meaning that not only is it guaranteed to produce a fresh tasting beverage, but there will be minimal wastage of coffee or energy.

A small scale alternative to dedicated filter coffee machines is the Marco Flask Filtro Coffee Machine. This is a machine that is dedicated to filling portable flasks for use in businesses and conference centres to cater to the needs of the occupants. It can fill flasks with up to 2.2 litres of hot, fresh coffee.

Take a look at our range of filter coffee machines or give us a call on 0845 4500 500 for further details.

Filter Coffee Machines is a post from: Caffe Society Blog This feed and all content © 2010 Caffe Society Ltd

A campaign to save a charity coffee shop at Southend Hospital has received over a thousand signatures in its first day.

The coffee shop has been run by the WRVS for over 30 years, but was recently told that it is no longer required by the board that runs the hospital.

A private company, Gentian, has been selected to renovate the hospital’s outpatients’ department, with plans to implement improved waiting areas, additional shops and a new coffee shop design.

Hospital staff who have enjoyed the experience of the WRVS-run café for years have all put pen to paper. Patients have also voiced their support, and the petition is now some 18 pages long and will be delivered to hospital bosses in an effort to save the charity.

Barbara Pearce, 71, who has been a volunteer at the café for seven years, said: “I decided to volunteer at the hospital because I wanted to help out, and it is something interesting to do. So many people have come up to us to say how shocked they were when they heard the news. We have had so many different members of staff sign the petition to support us.”

The café, which is also connected to a bistro, has always donated all profits to the hospital, and over the years has helping considerably in buying new equipment at the hospital.

It is hoped that the size of the petition will cause hospital bosses to rethink their decision.

Over a thousand sign petition to save Hospital coffee shop is a post from: Caffe Society Blog This feed and all content © 2010 Caffe Society Ltd

Opening a cafe or coffee shop can be easier than you think. Although the type and amount of café equipment needed will vary depending on the size and type of establishment you have planned, you might be surprised at how little is needed to get a business off the ground.

The café equipment you decide to purchase will depend upon the size of space you have to work with. Factors such as whether it is a simple coffee stand or a larger space with seating will obviously have an impact on your decision. Items you will need to consider include a counter system, display equipment, coffee machines and other catering equipment including refrigeration units.

One of the most important pieces of equipment to get right is the coffee machine. Good coffee will have customers returning again and again, so time spent researching the various options is time well spent. You will have to choose between a traditional espresso machine such as those produced by Brasilia, or a bean to cup coffee machine which produces coffee of a similar quality but is much simpler to use.

Enlisting the help of an expert is always a good idea when starting a new cafe or coffee shop and can save you money as well as time. Purchasing café equipment as part of a package deal from Caffé in a Box allows you to keep tight control over costs as installation, training and delivery are all included in the price.

For full details of our Caffe in a Box system take a look at the website coffee shop design (opens in a new window/tab) or give us a call on 0845 4500 500 for further details.

Cafe Equipment is a post from: Caffe Society Blog This feed and all content © 2010 Caffe Society Ltd

An Irish airport has been told to instruct bar staff to produce the perfect Irish coffee, after a number of complaints by visitors. Clare County Council wrote to The John Sheridan bar at the airport – ironically named after the drink’s founder – requesting that staff be retrained in their production of the classic beverage.

Sheridan is said to have invented the drink in 1942 and first served it at Shannon airport whilst working in the bar there. Understandably, locals and visitors alike have been justified in voicing their concerns that quality control at the airport has not been more stringent.

The traditional Irish coffee is a notable part of the national heritage and when made correctly, a most enjoyable drink. The recipe for success is as follows:-

First, place a teaspoon of sugar into a stemmed Irish coffee glass. Add a double shot (1 oz) of Irish whisky to the sugar, stir well and then top with half a cup (4 oz) of strong coffee. Then simply add whipped cream to cover the drink.

Despite its few basic ingredients, producing a good Irish coffee is surprisingly difficult to perfect. It is notoriously easy to get wrong; either tasting too sweet or simply not being strong enough. It is therefore important to use unsweetened double cream that has been hand-whipped as opposed to the canned varieties and is also essential to stick to the advised measures in a classic Irish coffee mug or glass, which should total eight ounces.

Airport Delivers The Perfect Irish Coffee is a post from: Caffe Society Blog This feed and all content © 2010 Caffe Society Ltd

Coffee drinkers in Australia can soon expect to be graced with a very different type of establishment, when legendary rock band KISS open their very own shop in Melbourne.

This will be the second store to which the rockers will put their names, having opened the original KISS CoffeeHouse at Myrtle Beach in South Carolina in 2006. The new store can expect much of the same atmosphere as its American namesake, as it is expected to be filled with memorabilia from the band’s epic 35-year career, along with plans to display KISS concerts on various TV screens throughout. Their traditional franchisesque-coffee varieties can also be expected to come in their unique Gold (12oz) or Platinum (20oz) mugs, with an ‘unplugged’ decaffeinated version.

Kiss are said to be in partnership with coffee entrepreneur Steve Agi on the project that is estimated to be costing just over £2 million. It has been reported by Yahoo! Music News that the band have already put over half a million pounds into the venture.

When the first KISS CoffeeHouse was opened in America, thousands of fans from across the world gathered to attend the opening, with Gene Simmons and Paul Stanley – the band’s founding members – also attending the event. It is unknown whether the famous duo can be expected in Melbourne when the new coffee shop opens in December, however, the opening will be sure to be a rock and roll occasion either way.

KISS to revolutionise the coffee shop scene in Australia is a post from: Caffe Society Blog This feed and all content © 2010 Caffe Society Ltd

Foaming milk

1 – Put FRESH COLD milk in a straight sided or belly jug. Use a minimum of a third and a maximum of half a jug of milk.

2 – Purge the steam wand by turning it on for 5 seconds, this also helps build pressure in the wand.

3 -Position the tip of the steam wand just under the surface of the milk and turn the steam wand on to full power.
Listen for a high pitched chirping sound. If the wand is too high you will hear a splattering sound and if the wand is too low the sound will go silent.

4 – As the milk froths lower the jug to keep the tip of the wand just under the surface and maintain the chirping sound.

5 – When the temperature reaches 40-45°c switch to texturing the milk. When you first start learning to froth milk you should use a milk thermometer to measure the temperature. With practice you should be able to judge the temperature by touch alone.



Texturing milk

6 – Lower the steam wand a couple of centimeters under the surface of the milk, position it onto the side of the jug and angle the jug slightly. This will cause a whirlpool effect in the jug, which will break down and bubbles and create a dense smooth foam.

7 – When the temperature reaches 60°c fully turn the steam wand off. The thermometer will have a slight delay in registering the heat so the final temperature will be around 65-70°c.

8 – Give the base of the jug a firm tap on your counter top to break any surface bubbles. At this point make sure you clean the steam wand with a damp cloth to stop the milk drying on the wand. Don’t touch the wand with your hand as it will be very hot!

9 – Now go and make your espresso, the base of all Italian specialty coffee drinks, which will give your milk a minute to settle.

10 – Once your ready to add the milk to the espresso, start by swirling the milk in the jug. The foamed milk should have formed a ‘dry’ lump in the middle of the jug, keep swirling until this is all mixed back in and the milk flows like thick shiny cream.

11 – Before pouring, give the milk a final swirl to stop any foam from sticking to the jug.

12 – Get the jug close to the cup with your espresso in, pour with a slight wiggle side to side to help the foam pour from the jug. Pour off centre to retain a clean white foam centre with a halo of crema. When the cup is a third full of foam, stop the wiggle, lift the jug slightly higher and pour through the liquid milk.


Still need a little more help or would just like to see milk frothing in action? Check out our how to froth milk video with Head Judge for the World Latte Art Championship, Paul Meikle-Janney.


We can supply all the barista tools needed to froth milk, or if you would like expert help we can provide barista training.

How to froth milk – Barista Tips is a post from: Caffe Society Blog This feed and all content © 2010 Caffe Society Ltd

Caffe Latte had initially approached us just for a coffee machine, but once they had seen the Caffe in a Box system the decision to take a full package was an easy choice.

The coffee shop was fitted with Brasilia’s superb Opus 2 group coffee machine, to guarantee they will be serving the best coffees in the area.

They also included the new Brasilia On Demand Coffee Grinder to make sure the coffee are a fresh as possible.

For the full details and to see a photo of the coffee shop follow this link Caffe Latte – Caffe in a Box

Caffe Latte Caffe in a Box Install is a post from: Caffe Society Blog This feed and all content © 2010 Caffe Society Ltd

An on demand coffee grinder allows you to grind the coffee beans just when you need them, instead of keeping the ground coffee in a hopper.

Once the coffee bean has been ground, its starts losing its oils and goes stale very quickly, usually with noticeable deterioration after 20 minutes.

The on demand grinder allows you to have fresh ground coffee every time, making sure your espresso, lattes, cappuccinos and other espresso based drinks are at their best.

The machine is incredible easy to use, there are 2 buttons on the right hand side, one for a single shot and the other for a double.

Simply press the shot size you need and a perfectly measured, fresh, dose is produced ready to be used.

For further details either follow this link on demand coffee grinder or call our friendly sales team on 0845 4500 500 quoting the Brasilia RR55OD

On Demand Coffee Grinder is a post from: Caffe Society Blog This feed and all content © 2010 Caffe Society Ltd

The state Fire Chief, Eric Rowe said that the fire was arson adding that the building was a ‘total loss’ but no one was injured in the fire.

About 50 firefighters from eight communities battled the fire, which was reported just before 1 a.m.

The Grand View topless coffee shop had opened 4 months earlier at a cost of $277,000 (approx £170,000) to a lot of local disapproval and was not insured.

Owner Donald Crabtree stated that he intended to reopen as soon as possible and that before the fire, Grand View had been doing  brisk business .

The Grand View fire in full blaze

Topless coffee shop a little too hot is a post from: Caffe Society Blog This feed and all content © 2010 Caffe Society Ltd