Artisan coffees are a growing trend in the city – but new contender Leopold’s of London takes coffee-making to the next level. Leopold’s chief barista reveals the secrets behind their daily grind.
TOAD spoke to the barista in charge at Leopold’s of London, Sami Geda, about their different blends and brews so you can find one to suit you.
There are two types of beans that are commonly used in coffee, Sami explains ‘These are called arabica and robusta. Arabica is a quality, smooth blend, whereas Robusta is a bitter, acidic type. For our speciality coffees, we use 100 per cent arabica, but otherwise, we do an 80-20 combination – that is, 80 per cent arabica and 20 per cent robusta.
‘Coffee also changes flavour depending on its origin. We use single-origin coffee. The coffees from Kenya and Ethiopia have a fruity flavour because the coffee beans are exposed to fruit while they are growing. Columbian coffee has a chocolately flavour because it’s grown in a landscape that has cacao plants, whereas in Asian countries such as Indonesia, the coffee has an earthy flavour.’
Leopold’s is something of a coffee laboratory, with various devices and coffee machines used to enhance the beans. For example, a cold coffee distiller filters an African blend for around eight hours – called the Kyoto, which is its city of origin. Served cold and strong, this is one of Leopold’s most popular beverages.
Sami reveals a few tricks that baristas should follow – and says that you can use these tips when making coffee at home: ‘A barista can be using the same coffee and machine all day, but the taste will change. This is because the machine is being used frequently, so the barista should be taste-testing the coffee throughout the day. People can use the wrong grind too – which can really affect the coffee. I would say the most common mistake involves the milk, though – for example, in a cappuccino the idea is to free-pour both the milk and the coffee at the same time. Not all baristas do.’
It’s this attention to detail that attracts a wealth of coffee-drinkers – and even those who are anti-caffeine will find something they like here.
Boutik Mall, Reem Island, www.leopoldsoflondon.com (02 677 0071).
Coff(ee) up for the world’s most expensive cup
There’s a reason Kopi Luwak is the most expensive coffee in the world. Sami explains: ‘The Asian palm civet [a small animal] eats the coffee berries, and their digestive system strips away
the berry leaving only the bean, which passes through them. The digestive acids of the civets cause the bean to ferment while it’s in their digestive system.’
AD’s top coffee houses
TOAD took on the gruelling task of sampling the city’s best coffees.
Jones the Grocer
A strong and rich blend, the coffee at Jones’s is some of the best in the city thanks to its smooth taste and tangy aroma. The Australian blend is unique to Jones.
Al Mamoura Building, Muroor Road, (02 443 8762).
Caffè Nero
Using mainly arabica beans from South America, the coffee at Caffè Nero is slightly bitter with a velvety overtone, and it makes for a great morning wake-up call.
Abu Dhabi Mall (02 676 6427).
WhEAT
One of our favourite things about WhEAT is its coffee. It has a hearty flavour with a little tang, and it’s shipped from Italy by Illy.
Le Royal Meridien, Al Markaziyah (02 695 0450).
Gloria Jean’s
The coffee at Gloria Jean’s is strong and smooth, with depth. It’s made with the correct ratios of espresso, so you can indulge in a large one without it being weak.
Various locations including Marina Mall (02 681 4594).
Wake up and smell the coffee!
Here’s what your cup says about you…
• Americano
The americano coffee was invented during the Second World War, when American soldiers would dilute an espresso shot with water to save it from being too strong. A variation is the American red-eye – the espresso is blended with filter coffee rather than water.
What it says about you: You would like to be tough, but you can’t hack the espresso flavour. You like to savour it rather than neck it.
• Cappuccino
It’s made up of 50 per cent froth and 50 per cent a delicate blend of milk and coffee.
What it says about you: You aren’t worried about getting to the bottom of things. You are a little airy and you take your time.
• Espresso
Short, sharp and heavy-hitting. This is a dose of intense flavour and caffeine that packs a pretty mighty punch.
What it says about you: You’re simple and to the point. You don’t have time to procrastinate.
• Latte
With a milky base, this coffee is one-third foam (so not as much as a cappuccino).
What is says about you: You’re a wild card who is very popular but also a little bit weird. Maybe that’s why everybody loves you.
• Macchiato
This is an espresso with a small dollop of froth in it. It’s strong and served in an espresso cup.
What is says about you: You live in a fast-paced world, but you also appreciate the simpler things in life.
