our coffee & Barista's

See our drinks menu (pdf)

OUR BARISTAS

At the café we carefully select our barista’s. Only those who have learnt and mastered our style of coffee making, are given the responsibility and honour to prepare coffee for our customers. We like all our staff and customers to be a part of the passion and flare that makes the café an individual and special place.

• The second most widely used product in the world after oil

THE MOUNTAIN CAFES VIEW ON COFFEE CULTURE IN THE UK

Being a very tea nation the British Isles is only just starting to see the potential in coffee. What they don’t see is that there is a market not only for coffee, but for well made, delicious coffee. Anyone who’s ever been to New Zealand or Australia can see how good coffee has taken over the streets and made ‘going out for coffee’ an experience worth having. And it isn’t just the weather the punters are enjoying down under, it’s the delicious tastes and aromas they get to experience. In Britain it has become acceptable to drink bad coffee and not complain. So next time you get served a coffee that is over extracted and the milk is burnt why not say something so Scotland and Britain can start to build more of a coffee culture. Why not get in the coffee bandwagon with us?

• It was worth 6 million tonnes per year in the mid 90's

WHY BE A COFFEE SNOB?

We love good coffee here at the Mountain Café and want to introduce all our customers to a new and exciting world of coffee. We believe that every cup should be enjoyed and savoured; it shouldn’t just be gulped down to replace fatigue with energy. When you go out for coffee it should be an experience to enjoy not one where you feel sorry for the beans and milk being put through torture just to make a drink that isn’t really that brilliant. Being a coffee snob is nothing bad, you just like good coffee. Coffee is to be enjoyed. That’s why only trained barista’s make the coffee for you at the café.

WHY FAIRTRADE?

Fairtrade guarantees that coffee farmers are paid a fair price - one which covers their costs of production. Organic certification guarantees that the coffee farmers avoid unnecessary chemicals and pesticides and Rainforest Alliance certification guarantees that the coffee is grown using ecologically sustainable farming methods - good news for plant and animal life.

• It is worth €30 billion per year to the producing countries

OUR COFFEE

Our beans - Our Tiki beans are blended using beans from Honduras, Ethiopia, Indonesia, Guatemala and Peru. Tiki is available to suit all equipment types - from espresso to filter and cafetiere. Tiki is uniquely triple certified - Fairtrade, organic and Rainforest Alliance.

• It is a living to more than 100 million people

Our process – After the beans are ground to order, pressurised Water is pushed over tightly packed coffee slowly and evenly for around 25 seconds. The end result a full-bodied, desirable drink with a lingering pleasant finish.
Filter & ground coffee – Using the same beans as we do for our espresso the beans are ground more coarsely.

• It is consumed at the rate of 1400 million cups per day

Our process – Cold water is poured into a cavity, which heats the water to the correct temperature, before slowly releasing onto the fine grind collecting all the flavours & aromas. We do not use a hot plate as this burns the coffee we only use a thermal flask
Cafetiere – For the freshest cafetiere coffee, grind the beans just before serving. Beans for cafetiere service are roasted and packed within minutes, locking in the aroma and flavour.

• The world's second most popular drink after water

Our process – As if making tea the coffee is allowed soak and infuse in the hot water in the cafetiere to the desired strength, then separated from the liquid by means of the plunger that separates the liquid from the grounds.

Tiki Decaf – The beans are decaffeinated using the SWISS WATER® Process - a 100% chemical free decaffeination process. Most other processes use chemical solvents to decaffeinate coffee beans. The SWISS WATER® Process uses only water. So the full complexity of the coffee is maintained, without adding any process flavour.