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HELLO!

I'm Abbie, a local Glasgow barista & aspiring coffee roastery owner. Follow me around Glasgow trying every coffee I can get my hands on, and giving my unsolicited opinion on them. I'll be looking at the quality of drinks, from espresso to pour-over, aswell as overall experience as a customer in a coffee shop. Join me for a cuppa.

THE GLASGOW COFFEE COMMUNITY

Glasgow is home to a thriving culture of speciality coffee & roasteries, home to so many loved names such as THOMSONS, DEAR GREEN, HINBA and more. The Briggait is home to the yearly 'Glasgow Coffee Festival' where friends travel from all distances to take in what our city has to offer.

LATEST THOUGHTS..

This year I was lucky enough to snag a Sunday ticket for the Glasgow Coffee Festival for the first time! As a coffee lover and barista of 3 years now, it was ridiculous I hadn't already attended. The festival was filled with local and surrounding coffee roasteries, bakers, milk suppliers & more! The coffee culture in Glasgow is truly amazing and I had an incredible time chatting to the people behind some of my favourite coffee shops & roasters such as...

WHAT WE'RE SIPPING ON RIGHT NOW...

Spitfire Roastery: GUNNERBEANS

Flavour Profile: Chocolatey, Lightly acidic

Orgins: Brazil & Columbia

How we brew it: Cafetiere

The classic house roast from Spitfire! I'm a big fan of Spitfire, check out my review of them from a while back. It's classic, chocolatey and smooth, our current go-to for study sessions.

TRY IT FOR YOURSELF

RECIPES - AS SEEN ON IG

Sunset Matcha Fizz

A delicious balance of sweet fruits and earthy notes. Refreshing twist on the fruity milk based matcha drinks. Ideal for those who want complex and bright flavours, without the caffeine dip or thick texture.

STEP ONE: SUNSET MIX

-40g peach puree

-45ml strawberry syrup

-150ml tonic water

Stir until combined, and add ice.

STEP TWO: MATCHA

-2.5g pure matcha

-30ml hot water (ideally 82°C)

Whisk in circles and sideways to make thick creamy matcha foam. Add to sunset fizz and voila! Stir and sip slowly.

Black Forest Mocha

A rich and deep berry mix that replicates the 'Black Forest' flavour. A slow sipping, indulgent drink.

STEP ONE: BERRIES BASE

-30ml blueberry syrup

-30g raspberry puree

Place at the base of cup, swirl and top with ice and milk, I recommend almond milk for the best flavour.

STEP TWO: MOCHA

-doubleshot espresso, i recommend medium/darker roasts

-1 tsp hot chocolate powder, I used the THOMSONS hot chocolate

Mix thoroughly and add to drink. Stir and enjoy!

Sweet Dreams Matcha

A sweet and creamy dream of a drink. My most 'viral' off-menu creation at SICK coffee in Finnieston, available to order, just ask for a strawberry and pistachio matcha. A truly delightful treat, pair with a pistachio cannoli or croissant.

-30g strawberry puree

Swirl into glass and fill with ice, then onto the milk!

STEP TWO: PISTACHIO MILK

-30g pistachio syrup

-roughly 180ml milk, go based on glass size

Stir in a container of your choice, then pour onto ice base.

STEP THREE: MATCHA

-2.5g pure matcha

-30ml hot water (ideally 82°C)

Whisk in circles and sideways to make thick creamy matcha foam. Pour onto drink and mix. Choose your favourite straw and get ready to start dreaming...

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