Caffè & Co.
Speciality Coffee Shop, Ice Cream Bar, Crêperie & Coffee Training School
Our Coffee
Authorised SCA Trainer   Caffe & Co. SCAE / SCAA Member Liverpool

At Caffè & Co. quite simply, we love coffee.

Telephone Orders & Takeouts Welcome

It isn’t just the uniquely wonderfully rich taste of coffee in general that we love but cafe society and particularly Specialty coffee as a whole.

Coffee and cafe society is a way of life. There is nothing better to perk you up in the morning before starting your day than a smooth and rich textured flat white at Caffè & Co. Experience how a flat white should really be.

Come mid morning, and you may be ready for a shot of espresso, finished with a wonderfully rich golden, hazelnut crema, and the ideal time to get the latest gossip with friends and colleagues at the bar.

Our espresso based coffees are created with our 100% Arabica specialty grade espresso blend, however we also have guest single origins for you to experience through filter which change monthly, some of which may be quite unusual, bringing distinctive aromas and taste sensations to your palate that you are likley to never have experienced unless of course you are already a coffee connoisseur.

For filter coffee we offer you French Press, v60, Aeropress or Chemex.

Our espresso coffee beans are available for sale in store.

Be Wary...

Buying a coffee can be a tricky business if you are visiting somewhere you don't normally frequent as you never know what to expect. The typical things that go wrong when making coffee are;

1. Under or over extraction - watch the espresso being delivered from the espresso machine, it should take around 20-30 seconds as a rough estimate, if it is a lot quicker than this, the coffee will be under extracted and thus weak and sour with probably little crema, adversely, if it takes much longer than this then it may be over extracted and thus be strong and bitter.

2. Burning the milk - in fact if you hear the espresso machine screaming when steaming the milk (a common noise heard in many cafes) this is often a bad sign and you should stay clear. Well steamed milk should be a relatively quiet process. Do not over heat milk as it burns easily and caramelises.

3. Serving a single shot of espresso in an oversized cup - many coffee shops serve their drinks in huge cups or mugs, many being made with a single (and very small dose) espresso shot weakened heavily with vast amounts of milk or water. A cappuccino should be served in a 5-6oz cup (approximately), not a 16 or 20 oz that is more akin to a soup bowl. If you prefer a large drink, we do have a large cup of 12oz for which we will proportionately increase the amount of coffee to achieve the same taste sensation of its smaller counterpart.

In comparison to the leading High St. brands, we may charge a little more for our coffee. Some of the many reasons for this are listed below;

  • We use specialty grade coffee which is more expensive
  • We use more grams of coffee per shot
  • We use more shots per cup for the equivalent cup size
  • We use more expensive, higher quality Barista milk which contributes to a better textured and sweeter drink
  • We don't just wear a t-shirt that says "Barista" on it. We actually know what we are doing, are trained, and we know how to make coffee the best way possible. Plus we actually care.

Watch this space; be sure to join our Facebook page for updates of our latest blends and news.

Mobile Specialty Coffee for Hire

Our Coffee Making Equipment

The pride and joy of Caffe & Co. is our traditional espresso machine, the gleaming stainless steel La Marzocco GB5 3 Group, the La Marzocco Linea PB and La Marzocco Linea Mini, all handmade in Florence. Our choice of the La Marzocco is based on a number of factors:

1. La Marzocco has been making espresso machines since 1927.

2. La Marzocco was the official espresso machine sponsor of the World Barista Championship (WBC) from 2000-2008.

3. La Marzocco is widely respected as one of the best espresso machines in the world.

4. La Marzocco espresso machines are used in the most fashionable and hip coffee shops across the globe.

5. Twin boilers, one for steam, one for espresso with PID ensures the perfect temperature balance even when under heavy demand.

Our GB5 is used to help us create all our espresso based drinks (i.e. espresso, latté, cappuccino, machiatto etc.).

Our Linea PB is used in our coffee training school.

Our Linea Mini is used in our coffee training school and at external events.

We use 2 x Victoria Arduino Mythos Climapro grinders together with a Mahlkonig EK43 grinder.

Along with using outstanding coffee beans from our London based supplier, with the expertise of our experienced baristas, they will prepare, grind, tamp, extract, steam and hand pour your perfect coffee…in a porcelain cup or a glass according to your choice of coffee.

Now read - How to Make Espresso

Filter Coffee

For many of us however, a filter coffee is preferred. Filter coffee is growing in prominence as new techniques and taste experiences are explored. The important thing here is that we don't brew a big jug of filter coffee and leave it on the heat all day long.

If you would like to experience one of our filter coffees, select your beans and we will deliver it to you through v60, Chemex and Aeropress with several single origins always available from which to choose.

Be aware that good filter coffee takes time and the experience should be savoured so please do not ask for filter coffee if you are running to catch a train.

Location: Caffè & Co. Limited | 8 Dane Court | Rainhill | Prescot | L35 4LU - How To Find Us

© 2011-17 Caffè & Co. Limited SCA / SCAE / SCAA Coffee Training