Cappuccino Served in a coffee cup Extract 28ml (single shot) in 28 seconds The cappuccino displays cream enriched by a dense foam cap Chocolate sprinkled generously on top Milk like silk Keep the milk pour slow, to ensure the cream cuts through the foam   As always, the five key point

We love when Mahalia comes up with her new, limited-edition roasts! It’s time to get on board for the latest Yirgacheffe. FTO Ethiopia Yirgacheffe Natural Gr3 An outstanding Fair Trade Organic single origin from the birthplace of coffee, this Yirgacheffe is a lighter roast to highligh

Long Macchiato Served in a coffee cup Fill the cup to 3/4 full with water from the boiler, not the group head Place the filled cup under the porta filter Extract 56ml (double shot) in 28 seconds Stain with three tablespoons of textured milk   As always, the five key points to the perf

Thanks to L’Artiste de MONIN, transform an everyday drink into a wonderful creation! Creating latte art has never been so simple! Cafe Contact supplies the full range of Monin syrups.

Cafe Latte Served in a 220ml (8oz) latte glass Extract 28ml (single shot) in 28 seconds Fill the balance of the glass with textured milk Ensure a 15mm band of creamy dense foam at the top of the glass Crema cuts nicely through the foam   As always, the five key points to the perfect c

Long Black The long black brings out the best flavours of good coffee, offering drinkers a way to enjoy the qualities of coffee in a similar fashion to espresso without any masking by milk. Served in a coffee cup Fill the cup 3/4 with water from the boiler (not the group head) Place t

Cafe Contact and Mahalia Coffee – Profile Coffee Roasting Mahalia is adamant that quality comes first in the Mahalia Coffee range. At the core of this philosophy is profile roasting; a technique that requires personal attention and is time-intensive, but the results are well worth it.

Flat White Served in a coffee cup Single shot, 28ml in 28 seconds Pour hot milk (always steamed to 66 degrees C) into the centre of the coffee slowly Allow the crema to rise to the top Pouring the milk too fast will break up the crema and results in a weak and milky coffee   As always