We love coffee!A passion for exploration and a sharp eye for quality lie at the heart of Bewley’s. We’ve been making great coffee for over 100 years now and our history is just as rich and colourful asour beans.

We’ve been perfecting the craft of coffee making for generations, from humble beginnings in a little shop on Sycamore Alley in Dublin to our legendary Grafton Street café, where great aromas, great conversation and great coffee linger in the air. We love coffee! It’s a passion of ours and we want to share it with you. This little book is packed full of hints, tips and trivia… and, of course, some simple steps to help you make a great cupof coffee!

1

2 332

Real Coffee Made Easy 5

What is coffee? 6Instant versus fresh 9It’s all about the bean 10Six good reasons to love fresh coffee 14What’s in a name? 17The strength guide explained 18Buying coffee responsibly 20How coffee is packed 23

How To Make Perfect Fresh Ground Coffee 25

Getting your measurements right 26Types of machine 28Five steps to perfect coffee 35The five enemies of coffee 43How to keep your coffee fresh 44

The World of Coffee 49

Where it all began 51Bewley’s coffee culture 52Where coffee comes from 57Our coffee journey 60Bewley’s coffee range 64Coffee art 68Coffee around the globe 73Coffee culture in Ireland 76Navigating a coffee menu 78The Barista 84Latte art 86Bewley’s of Grafton Street 90

Real Coffee Made Easy

Some love it in the morning to help them seize the day; some think it’s divine with a big bar of chocolate and the Sunday papers. Whatever way you love your coffee we’re sure you’ll agree - there’s so much more to this little bean…

54

What is coffee?Coffee literally grows on trees! These evergreen trees produce delicate, highly fragrant white flowers that smell a bit like jasmine. These little blooms turn into coffee ‘cherries’, and each of these cherries contains two little coffee beans.

76

8 9

Instant versus fresh coffee –what’s the difference?

Instant

It’s not called instant for nothing! You just pop a spoonful of granules into a mug, pour in boiling water, add some milk and sugar if you like and hey presto, your coffee is ready to drink. Instant coffee has to go through all sorts of processes after it’s roasted to make it dissolve in water – extraction, freeze-drying, spray-drying. This heavy processing means that the coffee loses all of its wonderful natural flavours.

Fresh

Fresh ground coffee, also known as roast and ground, is simply coffee beans that have been roasted and ground. It doesn’t dissolve like instant coffee, that’s why you need to use a filter or cafetière. But, unlike instant it’s completely natural – nothing is added but heat. It’s a bit like putting UHT milk on your cornflakes instead of fresh milk – you wouldn’t dream of it! So if you want the real thing, fresh ground coffee is the natural choice.

98

Now that you know the difference between instant and fresh ground coffee, it’s time to get to grips withthe beans.

There are lots of different species of coffee but you only need to know about two. After all, coffee is oneof life’s simple pleasures so let’s keep it that way!

Arabica

Nearly all fresh coffee is made from this bean.Arabica is grown atvery high altitudes insemi-tropical climates near the equator. The conditions make it trickier to grow, so it’s expensive to produce but well worth the effort, as the beans are bursting with wonderful flavours.

It’s all about the bean

1110

Robusta

This bean is grown at much lower altitudes. Robusta packs a punch with twicethe caffeine content, but lacks the finesse of Arabica when it comes to flavour. When you sip an instant coffee, you’re more than likely tasting robusta beans.

The taste test

Arabica is by far thesuperior bean – there’ssimply no contest in terms of taste. At Bewley’s we never settle for secondbest. That’s why we insiston using only the finest 100% Arabica beans inour coffees.

“You can make good coffee taste bad but you can never make bad coffee taste good...”Paul O’Toole, Bewley’s Master Roaster.

1312

1.It’s natural

Fresh ground coffee is the most natural thing in the world. The beans are picked, dried and roasted, preserving all those wonderful flavours. Instant coffee goes through all sorts of processes, such as freeze-drying and spray-drying.

4.It expands your world

Let’s face it, instant is a bit boring – it looks the same, it smells the same, it tastes the same. Fresh coffee is an

experience. With so many wonderful regions and roasts to choose from it’s a fascinating journey.

2.It’s fresh

Instant coffee may last longer in your cupboard but because it’s processed, all the wonderful natural flavours and aromas disappear. Fresh coffee is simply roasted, ground and then bagged in protective packaging.

5.It’s the perfect stress buster

We’re living life at a hectic pace these days and that’s not good for the soul. What better way to relax and unwind than making

a cup of fresh coffee – it’s as easy as making a cup of tea. Rich and aromatic it’s the ultimate sensory experience.

3.It tastes better

Why have nylon when you can have silk? Bewley’s fresh coffee is made from a far superior bean – the Arabica coffee bean to be precise. That’s why fresh coffee tastes far more delicious and aromatic than a cup of instant.

6.It’s cheaper

Fresh coffee is cheaper than instant because there is lessprocessing involved. If you don’t believe us, check out the

prices per kilo the next time you do your shopping!

Six good reasons to love fresh coffee

1514

What’s in a name?Java…Colombia…Guatemala… figuring out fresh coffeecan feel like a geography lesson sometimes, but it’s really quite simple. Coffee is grown in several different countries, right across the globe. So when you see the word ‘Colombia’ on a bag of coffee, it means that the coffee has been grownin Colombia! Now this is where it gets interesting. We’re always talking about how things taste different when we’re on holidays – the flavour of a Spanish tomato is completely different to an Irish one, isn’t it? Well, it’s the same with coffee. Each coffee-growing country is different. Climate, soil, sunlight – these all affect how the coffee tastes, that’s why a Kenyan coffee will taste different to a Java coffee.

If you want to find out more just go to www.bewleys.com. Here you can learn more about some of the main coffee regions and their own unique characteristics.

16 1716

The strength guide explainedYou might have noticed a number on your coffee bag. Simply put, this number indicates the strength of the coffee – the higher the number, the stronger tasting the coffee. It’s a bit like chocolate really, some like it white and mild, some like it dark and strong.

Have a look at our quickand easy strength guide to find out what number is best for you:

Coffee myth:

“The higher the coffee strength, the higher the caffeine content.”No, no, no, this simply isn’t true. A little cup of espresso packs a big punch but it’s got the same caffeine content as a mellow cup of freshly ground coffee.

If you can’t resist the mellow taste of white chocolate then go for...

Strength 1-2 (Mild)

If you prefer the rich, luxurious taste of milk chocolate then go for...

Strength 2-3 (Medium)

If you’re seduced by the taste of devilishly dark chocolate then go for...

Strength 4-5 (Strong)1918

Paul O’Toole, Bewley’s Master Roaster, inspecting crops at La Virgen Coffee Farm, Nicaragua20 21

Buying coffee responsiblyFairtrade, organic – it can all get a bit confusing.Here’s a quick guide to help you understand what these labels mean and why they are important when it comes to choosing what coffee to buy.

Did you know...

Bewley’s was the first company to bring Fairtrade coffee to Ireland and is still the largest importer to this day. We’re proud of the close relationships we have with our growers, ensuring they receive a decent and fair income from their trade.

Fairtrade

Fairtrade is the only certification that guarantees a minimum price for its producers. This allows small farmers to compete with the bigger players without getting squeezed out of the market. When you buy a bag of Fairtrade coffee, you can rest assured that it has been bought at a fair price, the workers are treated decently and the local community benefits as a whole.

Organic Standard

If you see this symbol on a coffee bag it means that the coffee inside is certified to high organic standards. These standards cover everything from banning the use of harmful pesticides to conserving wildlife. This symbol also guarantees traceability right back tothe source.

2120

23

How coffee is packedCoffee bags come in all sorts of shapes and sizes. Here is a quick low down on the three main types:

Valve bags

When coffee is roasted it releases gases. If it’s packed straight into a bag and simply sealed, the result could be a nasty explosion on the supermarket shelf! To avoid this, special little valves are inserted into the bags. These let out any excess gases but also stop air and moisture getting in, sealing in the lovely flavours and aromas. The result? Deliciously freshcoffee and no nasty surprises! Vacuum packs

A bag of vacuum-packed coffee looks a bit like a brick. After the bag is filled all the air is sucked out, leaving a solid pack of coffee. When it’s time to make your coffee you simply snip off the corner of the bag and, hey presto, air rushes in and the bag becomes soft enough to take out a scoop of coffee. Capsules

Capsules are the ultimate in portion control! Each little airtight capsule contains a measure of coffee – exactly the right amount for one cup. This is the perfect solution for occasional coffee drinkers. They can enjoy a fresh cup of coffee whenever they fancy, without having to open awhole bag.

22

25

How To Make Perfect FreshGround Coffee

A cup of fresh coffee really does hit the spot. It’s the perfect eye-opener in the morning when you’re not quite firingon all cylinders; it’s a lifesaver in the afternoon when you hit that energy slump. So why settle for anything less?

You deserve better!

24

27

Getting your measurements right

So now you know the basics of fresh coffee, it’s time to take the next step – making the perfect cup of fresh coffee. But before you put the kettle on there’s just a few more things you need to know.

Cup versus mug - what’s the difference?

When a friend offers you a cup of coffee, chances are they mean a mug. When you ask for a cup of coffee in your local café, you’ll probably get it served in a cup. To clear up any confusion when it comes to making coffee here’s a little tipto remember:

“One spoon or scoop equals one person” When making a fresh coffee the measure is a heaped dessert-spoon per person. Whether you pour it into a cup or mug is neither here nor there!

26

29

Types of machineThere are so many different coffee machines out there that it can all seem a little bit daunting. But remember, making fresh coffee isn’t rocket science. Once you get to grips with the equipment it’s just a matter of choosing what suits your budget, your lifestyle and your kitchen!

If you want to find out which machine suits you best or you’re interested in buying one, log on towww.bewleys.com

CafetièreThis is also known as a “Plunger” or “French Press” and is probably one of the simplest pieces of equipment to use. You simply scoop the coffee into the heat resistant glass jug, pour in water (just off the boil – but more about that later), leave the coffee to brew for 3-5 minutes, give it a stir, then push down the plunger, pour and enjoy.

28

31

Filter machineThis handy machine is easy to use. You just pour cold water into one compartment, pop a paper filter into another, scoop the coffee into the filter, flick a switch and the machine does the rest! The water heats up, drips through the ground coffee in the filter and hot coffee pours into the jug below.

Espresso machineThis machine is a smaller version of what you see in cafés all over Ireland. It works by forcing pressurised hot water through coffee which has been pressed into a little filter with a handle. The result is a strong, rich shot of coffee. You can even have a go at making your own cappuccinos, as most espresso machines have a device for heating and frothing up your milk, using steam.

30

33

Moka potThis little gadget allows you to make coffee on your stove-top. It comes in three pieces and is simple to use. You just pour cold water into the base, pop the metal funnel on top, fill it with coffee, and screw the top on. Then it’s just a matter of placing the pot on a hot cooker ring. Once you hear a strange gurgling noise, you know your coffee is ready!

Capsule machineThese clever little machines have become very popular. They are neat, straightforward to use and great for occasional coffee drinkers. You simply pop in a coffee capsule and out pours a perfect measure of fresh coffee. These machines are really flexible. You can buy a variety of different types and strengths of coffee and choose whichever suits your mood! You can also make cappuccinos.

32

34 35

1, 2, 3, 4, 5... Stepsto perfect coffeeFresh coffee is simplydelicious and deliciously simple! In fact, it takes the same length of time to make a cup of fresh coffee as it does a cup of tea, so there are no excuses. Grab your cafetière and a bag ofBewley’s fresh ground coffee and follow these simple steps to reach coffee heaven!

To see fresh coffee being made in a cafetière log onto www.bewleys.com where you can see a live video demonstration.

A little hint.....

If you want to check how many cups of coffee your cafetière can serve, just note how many cups of water it takes to fill your cafetière up to the metal rim.

34

36 37

Step 1Warm your cafetière using some hot tap water, then let it sit for a minute before emptying it out. Add one heaped dessert-spoon or scoop of Bewley’s fresh ground coffee per person.

36

Step 2Pour in water, just off the boil, up to the metal rim and stir to release those fabulous flavours. Leave for 3-5 minutes to brew.

39

Step 3Slowly plunge your coffee by pushing down on the centre shaft until the filter gently reaches the bottom of your cafetière.

38

Step 4Pour your coffee then add milk and/or sugar to taste.

4140

Step 5Sit back, sip, enjoy!

42

There’s simply nocomparison when it comes to the taste of fresh coffee, so it’s worth giving it a little extra TLC to preserve those wonderfully rich flavours.

42 43

The five enemies of coffee! AirAir is the chief enemy of fresh coffee – it makes coffee loseits flavour very quickly.

LightCoffee is light-sensitive – it spoils very quickly whenexposed to sunlight so don’t forget to keep it in thekitchen cupboard.

HeatCoffee is also very sensitive to heat. It breaks down thenatural oils and sugars that give coffee its distinctive taste.

MoistureNext up is moisture. If your coffee gets damp it gets mouldy, simple as that.

TimeAnd finally, if that bag of coffee you bought last Christmas is still lurking in your cupboard, bin it now! Fresh coffee, even when it’s stored properly, will only last for about two weeks.

45

How to keep your coffee freshUse an air-tight container

The best home for yourcoffee is an air-tightcontainer. Try and get one with a rubber seal, thatway your coffee will stay really fresh. Use a coffee clip

Coffee clips are a simple and cheap alternative. Just fold down the top of your coffee bag and use the coffee clip to seal it. You can also use the little reseal tab that comes with most coffee bags.Zip-loc bags are perfect too.

Coffee myth...“Coffee stays fresher for longer if you keep it in the fridge”Wrong. Coffee beans grow in a very hot climate so it’s not surprising that they don’t like the cold! Never store your coffee in the fridge. The condensation will make yourcoffee mouldy.

44

You’ve arrived! So there you have it, making a cup of fresh coffee really is that easy! But there’s a whole world of coffee out there, waiting to be explored. The next part of this book digs a little deeper and it will equip you with even more coffee knowledge. Why not read on and find out more…

4746

49

The World of Coffee

The zingy smell of freshly cut grass... the irresistible aroma of baked bread... one sniff and we’re catapulted right back to that special place and time. It’s the same with coffee. Rich, sweet and aromatic it’s the ultimate sensory treat. So go on, take a sip, let your mind wander…

48

51

Where it all beganFrom Ethiopia to Yemen, to Arabia to Turkey, the world has been enjoying thisdeliciously aromatic drink since 600BC. Coffee filtered into Europe through the trade routes, where coffee houses became all the rage.

Fast-forward a few hundred years to a young Ernest Bewley. Eager to spread coffee culture in Ireland, he ran coffee-making demonstrations from the back of his shop in George’s Street, Dublin at the turn of the last century. A lot of coffee and sticky buns later and we’ve fallen truly, madly, deeply in love. Can you imagine life without coffee? We can’t!

50

52 5352

We’ve been at the heart of coffee culture in Ireland, ever since a young Ernest Bewley bravely bought his first hundredweight ofcoffee all those years ago. We’ve come a long way and what a journey it’s been!But we’ve always stuck to our philosophy…

Bewley’s Coffee Culture

Everyone deserves great coffee!

55

Ernest Bewley, on buying his first hundredweight of coffee from a wholesaler.

“I shook in my shoes in case I never sold all this coffee...”

54

57

Where coffee comes fromIt’s all about the numbers...

The best conditions for growing coffee lie between the tropics of Cancer and Capricorn, lying 25 degrees north and south of the equator. This area is known as the Coffee Belt.

At Bewley’s we’ve fine-tunedour co-ordinates even further. We never stray above latitude N 23.5 or below latitude S 23.5, and we won’t move an inch below an altitude of 1,300 metres! This guarantees that we bring you the highest quality, grade one Arabica coffee straight from cropto cup.

56

59

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Co�ee Belt

, Co�ee

Belt,

Travelling across the coffee belt, we chase the seasons, selecting only the finest grade one Arabica beans from the harvests of over 16 countries. From the lush green highlands of Nicaragua to the volcanic soils of Kenya, our coffee beans are picked at just the right time and roasted to perfection.

58

Francisco Javier Gonzalez Paiz age 7,La Virgen Coffee Estate School, Nicaragua

Our coffee journeyThis incredible journey brings us close to nature but it brings us even closer to communities. Forging direct relationships with some of the world’s best coffee producers isn’t just simply about great coffee, it’s about making life-long friendships along the way.

These friendships run deep. We pay a premium for coffee at La Virgen Estate coffee farm in Nicaragua because it helps provide accommodation, clinics and a school. We also know that the employees are treated with the dignity and respect they deserve.

60 61

6362

6564

Bewley’s coffee rangeLittle beans with big personalities

Life would be boring if we were all the same. Long before a coffee bean is roasted, it already has its own unique taste. Soil, sun, altitude and weather all have an effect. That’s why a cup of Java tastes different to a Colombian.

You can buy single origin coffee or blended coffee. With a single origin coffee, you’ll enjoy the unique characteristics and tastes of that region. A blended coffee is like a musical chord - the characteristics of several different regions are put together to create a perfectly balanced symphony of taste. Why not try a few for yourself?...

Bewley’s Café Blend

Our Master Roaster has selected the finest coffees for our Café Blend Original to bring you a rich, smooth flavour with a medium body. This medium roast coffee is a time-honored blend which you can enjoy any time of the day.

Our Café Blend French is a dark coffee, full of body and intense flavours. Its dark roast makes it the perfect after-dinner coffee.

66 6766

Bewley’s Single Origin

Fairtrade Guatemala (Strength 2, Mild): This organic coffee is grown in the Central Highlands of Guatemala, one of the best natural coffee regions in Central America. It’s well balanced, with a spicy twist.

Colombia (Strength 3, Medium): The perfect all day drinking coffee. It’s got a lively, sweet aroma and a smooth caramel finish.

Kenya (Strength 3, Medium):Located east of the Rift Valley, the temperate climate and volcanic soil combine to create a well balanced coffee with a sublime citrus taste.

Fairtrade Nicaragua (Strength 4, Medium to Strong): From Matagalpa in Nicaragua, this has an elegant, fresh and clean flavour.

Java (Strength 5, Strong):From the island of Sulawesi, Indonesia, this coffee is famous for its full body and smooth earthy richness.

69

Coffee artCoffee is an art form onso many levels. Fromgrowing the coffee cherries, to roasting the beans, to making the perfectcappuccino. But there’s one part of coffee culture that’s hardly ever seen by coffee drinkers – the sackswhich hold all those lovely coffee beans when they’re being shipped to our shores. The beautiful designs with their vibrant colours and bold patterns are a truecelebration of each region.

68

7170

72 73

Some like it devilishly strong and black, some like it light and frothy, some like it with loads of sugar, some like it with a nip of the strong stuff! That’s the beauty of coffee, you can haveit every way!

Coffee around the globe rich, strong, smooth, dark, sociable, sophisticated, aroma, seductive, gurgle, swirl, grind, buzz, divine, revitalising, energising,stimulating, revive, alive,exotic, easy, chocolaty,flavour, heavenly, warm,delicious, delectable,distinctive, exquisite, full-bodied, satisfying,luscious, awaken, creamy, roasted, comforting,pleasure, relax, meditative, delicious, mellow, time-out, invigorate, glow.

72

74 75

Africa

Coffee’s not just for drinking. In many parts of Africa, the locals like to soak raw coffee beans in water and spices and chew on them like sweets!

Brazil

Those Brazilians really do take their coffee seriously – it’s hardly surprising considering they’re the world’s biggest coffee producer! But did you know the Brazilian term for breakfast is ‘Café da Manhã’? This literally means ‘morning coffee’. They believe that breakfast just wouldn’t be breakfast without it! Thailand

If you have a really sweet tooth you’ll love coffee prepared the Thai way. They like to add sweetened condensed milk to their freshly brewed coffee. Turkey

Sweet, spicy and frothy, Turkish coffee is a real treat.Two spoons of finely ground coffee are put into a littlelong-handled copper pot along with a generous spoon ofsugar. The pot is then put on the heat, brought to the boil three times then the rich, sweet coffee is poured into little cups. Cardamon seeds are added for that extra exotic twist.

74

77

Coffee culture in IrelandWe’re Americans when we’reon the go and Europeans when we relax.

Sounds a bit strange but it’s true. When we’re rushing into work we love nothing more than grabbing a large coffee to go! That’s a whopping 12 ounces of coffee to get through. But when it comes to coffee with friends we like to sip a petite 6-ounce cup, just like our Italian cousins. At Bewley’s we believe that coffee is something to savour slowly – what’s the rush? But if you do find yourself short of time don’t feel too guilty, when coffee starts cooling down, the flavours continue to develop – it just keeps getting better and better!

76

79

Navigating a coffee menuDecisions, decisions…navigating a coffee menu can be a bit confusing. By the time you get your tongue around a ‘skinny-decaff-choca-mocha-chino’ it might be just easier to have a cup of tea! So to keep things simple we’ve picked the five classic types of coffee you’re likely to find at your local café.

Espresso

An espresso is made by forcing hot water quickly through finely ground coffee, at very high pressure. The result is a rich, dark coffee, bursting with flavour. A shot of espresso is the main ingredient for all the following coffee-based drinks.

“As soon as you sit down to a cup of hot coffee, your boss will ask you to do something which will last until the coffee is cold.”Author Unknown

78

81

Cappuccino

By far one of the most popular drinks in Irish café culture, a cappuccino is a double espresso topped up with milk which has been steamed to a silky smooth texture (similar to marshmallows). Some like to add a sprinkle of cocoa powder or cinnamon on top.

Americano

An Americano is made by taking a shot of espresso and adding hot water – in other words it’s a black coffee! It got its name back in World War Two when the American soldiers found the taste of espresso too strong and asked the Italians to top it up with hot water.

80

83

Mocha

At Bewley’s we makethis divine drink withtwo shots of espresso, our own delicious chocolait powder and a generous helping of velvety smooth steamed milk.

Latte

A latte is perfect if you like the kick of coffee without the strong taste. It’s a lot milkier than a cappuccino –usually one part espresso to three parts milk. A latte is normally served in a tall glass mug.

82

85

The Barista It takes a lot of skill tomake great coffee. That’s why the Barista is the mostimportant person behind the counter of your coffee shop.

A Barista is a true expert in the art of making espresso and espresso-based drinks. Just like a good bartender they are there to help you find your perfect coffee.

84

86 87

Latte artNext time you order a cappuccino, take a closer look. One of the talents of a skilled Barista is the ability to create intricate designs and patterns on the top of your coffee. This is known as latte art and is the mark of a true Barista. With a deft flick of the wrist anything - from a heart to a flower to a leaf - can be created before your very eyes. Latte art is a serious business and Baristas compete worldwide to come up with the most innovative new designs. Some of the more unusual designs include monkeys, pigs and even stallions!

Drop into our Grafton Street café and watch our top class Baristas in action.

86

88 89

Did you know...?

Bewley’s was the first company to introduce latte art to Ireland.

We also opened the first Barista training academy. Thousands of people have gone through our academy and have come out trained to international standard. Many of these skilled Baristas have participated inprestigious international Barista and latteart competitions.

88

91

Bewley’s of Grafton Street Some people think that café culture’s a new thing. Well, Bewley’s has been doing it for over 80 years now! You only need to pop into our café on Grafton Street tosee what we mean… theclatter of cups, theirresistible aroma of freshly ground coffee, the buzz ofconversation, people lovedit back then and they still love it now.

90

92

Did you know...?One of every two cups of fresh coffeeconsumed in Ireland is Bewley’s coffee.

92

Mothers, brothers, friends and lovers…Let’s face it, coffee tastes much better when you share the experience! We’ve taught you how to make great coffee at home, but we think it’s time we did some of the hard work too. So lift up the phone, call someone you love and bring them down to our café on Grafton Street. We’ll make you a great cup of coffee and that’s a promise!

93

95

It might be the end ofthis book but it’s onlyjust the beginning foryou. There’s a world ofcoffee out there to explore, a lifetime of coffeemoments to experience.

So go on, pick up a bag of single origin coffee next time you’re shopping and give it a go - we know you’ll learn to love coffee just as much as we do.

94

96