BARISTABARBAR has been nominated for the Corporate Vision's Corporate Excellence Award.
BARistaBARBAR is proud to be part of the SCAE. We are expanding our roastery to two locations in London.


 

SOURCE TO CUP Award

BARistaBARBAR™is proud to announce the Source to Cupaward.

 

The Source to Cupaward for a barista working in the UK who has shown outstanding commitment to their craft.

Contact us for further details and an application form. Deadlines 16th Oct 2013
BARistaBARBAR in the Press
Check out the latest issue of The Lonely Planet Magazine and The Cafe Culture Magazine featuring the story of our success.
LONELY PLANET PLACES US IN THE 10 BEST FOOD COURSES IN EUROPE


"If you’ve ever wondered what a macchiato is (it’s an espresso with a dash of milk), or fancied creating cafe-style coffee at home, then try BARistaBARBAR, a London-based barista course. Run by coffee experts and commercial trainers, this one-day course teaches everything from speciality Italian gourmet coffee styles to the correct way to properly maintain your coffee machine. " (REVIEW  LONELY PLANET MAGAZINE February Issue)

NEWS
MARCH 20th
We are about to run a special session in July on how to get the most from your woodneck. Its part of our new barisa training update programme.

IN THE PRESS
GUARDIAN 20TH Feb
" An advanced course with one of the leading training providers, such as BaristaBarBar  lasts just one day....What this one word "barista" captures, in an intense shot, is a shift away from drunken revelry. In this new world, less brave but maybe more mature, the person who controls the steamer calls the tune."
PAIRINGS



Food and wine. Red wine and cheese. Coffee and cake. But does it always have to be this way? 
We decided to put cheese and coffee to the test. BARistaBARBAR asked London’s finest cheese merchant, La Fromagerie, to give their suggestions for the cheese to accompany a good espresso.
What they came up was one of the cheese world’s best kept secrets: the Sottocenere. The results are simply amazing. Sottocenere is a compact flaky textured cow's milk cheese with flakes of truffle which are mixed into the paste before it is placed into moulds. It is left to ripen a little then undergoes a brine wash and then dried a little. In a final step, the cheese is rubbed in olive oil and then rolled in an array of spices including cinnamon, and truffle essence. Fine ash cinders are then pressed onto the cheese to help retain all the aromatic characteristics. This cheese works wonderfully on the palate with a good espresso.
Another combination well worth a try is the Spanish specialty cheese Manchego which can be enjoyed with the duo of Quince Paste and black coffee.
 

La Fromagerie
Marlybone Shop
2-6 Moxon Street
Marylebone
London W1U 4EW

Follow MissBaristabar on Twitter
NEW BARISTA TO JOIN THE TEAM
We are proud to have Damien Ward joining the team to take specialised training sessions. Its great to have an award winning barista on the team.
New Barista Courses and Barista Training. Check dates for London

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