Posts Tagged ‘coffee’

Gimme Five! Travel coffee presses

Friday, May 29th, 2015

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travel coffee presses

I don’t know about you, but I can barely function without that first mug of coffee in the morning. When we wake up & set off at stupid o’clock and head off towards some car boot sale or other over yonder, I’m not always ready for that first cuppa. Plus, if we’ve a long drive ahead of us, we want to avoid having to make a pit-stop en route to use a public convenience.

With one of these travel coffee presses, we can prepare a brew just before we hit the road and pop it in our rucksack. We can then enjoy the aroma & taste of a proper cup of coffee either on the road or as we arrive.

Our favourite is the Cafflano, designed by a Korean businessman. Apparently he “loved his ‘proper’ coffee and drank several cups a day, but resented the high prices of coffee-shop coffee and didn’t want to spend a fortune on an espresso or capsule machine” – a man after my own heart!

It’s great because it incorporates a built-in ceramic grinder, hot water reservoir and drip filter. You’d be hard pressed :-) to make a fresher cup of coffee on the go!

  1. Healthy Steps coffee press: £7.40, eBay
  2. Cafflano Klassic coffee maker: £64.99, Lakeland
  3. Impress coffee brewer: £34.99, Firebox
  4. AeroPress coffee maker: £25, Whittard
  5. Aladdin Aveo flask with cafétiere: £19.05, Amazon

Cona coffee maker

Tuesday, March 17th, 2015

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Vintage Cona Rex coffee maker with vintage yellow cup & saucer


We recently acquired this gorgeous vintage coffee percolator.

detail showing Cona branding | H is for Home

It’s the Cona Model Rex – a design classic by the renowned artist Abram Games.

vintage Cona coffee maker | H is for Home

Not only is the appearance striking, but it works really well and the build quality is excellent. It’s got quite an industrial or science lab look to it.

detail showing vintage Cona coffee maker's wick | H is for Home

We love the little details like the drip catcher and this hinged wick cover.

vintage Cona coffee maker dismantled | H is for Home

A number of institutions, such as the British Museum and the Science Museum, have examples of this model of percolator in their collections. Here’s a video demonstration of how the Cona coffee maker works…

Form & function meeting perfectly!

Cakes & Bakes: Mocha fudge cake with coffee icing

Thursday, April 25th, 2013

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slice of mocha fudge cake on a plate with mug of coffee

This is the first post of a new series – Cakes & Bakes – where we’ll regularly share recipes that we’ve tried out along with photos of the results!

slice of mocha fudge cake on a plate with mug of coffee

Today’s recipe, mocha fudge cake with coffee icing, was taken from Good Food Magazine | 101 Cakes & Bakes | Tried-and-Tested Recipes

Takes 1 hour 5 minutes plus 4 hours chilling

Cakes & Bakes: Mocha fudge cake with coffee icing

Yield: serves 10

Cakes & Bakes: Mocha fudge cake with coffee icing


  • For the icing
  • 175g/6oz plain chocolate, melted50g/2oz unsalted butter, melted
  • 150ml/¼ pint double-strength espresso
  • 1 tsp vanilla extract
  • 300g/10oz icing sugar
  • For the cake
  • 300g/10oz plain flour
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 3 eggs, separated
  • 125ml/4 fl oz milk
  • 4 tbsp instant coffee granules
  • 85g/3oz unsalted butter
  • 280g/10oz caster sugar
  • 85g/3oz plain chocolate, melted
  • 125ml/4 fl oz sour cream


  1. Whisk together the cooled icing ingredients. Cover and chill for 3-4 hours.
  2. Preheat the oven to 180°C/Gas 4/fan oven 160°C. Butter & flour two 20cm/8" loose-based cake tins. Sift the flour and baking powder. Stir the vanilla into the egg yolks. Heat half the milk to boiling point, stir in the coffee to dissolve, then add the rest of the milk and cool.
  3. Cream the butter and 200g/8oz of the caster sugar. Slowly whisk in the egg yolk mixture, then the melted chocolate. Fold in the sifted dry ingredients, the cooled milk and the soured cream. Whisk the egg whites until stiff; whisk in the remaining sugar to form firm peaks. Fold the egg whites into the cake mixture and pour into the tins.
  4. Bake for 30 minutes until risen. Cool, split each cake in two, and layer with the icing.


The cake is delicious when warmed slightly - 30 seconds in a microwave will do it. Serve with crème fraîche, double cream or a scoop of vanilla ice cream. We added some mini chocolate chips for decoration - chocolate covered coffee beans would also work well!

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