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Wales Online
a day ago
- Business
- Wales Online
Long-awaited retail park cafe has arrived but was it worth the wait
Our community members are treated to special offers, promotions and adverts from us and our partners. You can check out at any time. More info It's been quite a wait for coffee fans. Signs have been suggesting Black Sheep Coffee were opening a cafe at Broughton shopping centre for some two years. But on Thursday the chain - with branches around the UK - finally flung open their doors. Judging by the response so far it's clear that it's set to be a success. Franchise owners - and husband and wife team - Haris Mirza and Saba Jamshed will run the cafe - in addition to one they operate in Preston. Hari, 41, told me their Preston one took a year to be as popular as this Flintshire one is now so the future looks positive. The North Wales Live Whatsapp community for top stories and breaking news is live now - here's how to sign up (Image: David Powell) Haris said what makes Black Sheep Coffee is different is its Robusta coffee naturally contains twice as much caffeine as normal Arabica coffee beans but in a good way. It's less acidic and it's more chocolatey and nutty so it's got the right notes. "It's what drove me to open this cafe," he says. "I was literally just a customer like anyone else. I would just go and buy a regular mocha and then I just ended up taking on the franchise. (Image: David Powell) "The Robusta coffee beans come from India and the equivalent of the Arabica beans - which is the Blue Volcano which is fruitier - come from Colombia. There are other coffees as well. "There are so many options to customise - different syrups like hazelnut. caramel....., and whipped cream." Haris says it's a friendly place where staff including him and his wife chat to customers. Customers order at the front, pay at the next counter and collect at the far end. (Image: David Powell) The orders are made on one of three touch screens, much like in McDonald's or M&S cafes. There are lots of bagels, sandwiches and croissants and the like. The meal deals looked good. I went for a Chicken & chorizo farmhouse sandwich, flapjack (in a plastic wrapping) and cappuccino. The drink is from their "Blue Volcano" range and I went for added caramel. It's quite strong and rich and exactly what it's difficult to make at home. There were many Matcha drinks too. Matcha means finely-ground powder of green tea which can be added to milk, water or another drink. While here I had one with lemonade. It tastes rather like Lilt or 7UP, from back in the day, without the fizziness. And while it looks somewhat unappetising it tastes sweetish and light, and with some ice, it was a refreshing pick me up on a warm and muggy day. (Image: Reach plc) The Chicken & chorizo sandwich was on fresh bread and with a cottage cheese filling. That made it lovely and moist and it was delicious. I would have preferred the flapjack not to be in wrapping and to be a bigger square on a plate from the counter. But it was soft and fruity and a lovely snack. The decor was unpretentious, like the Black Sheep Coffee cafe I'd been to in Cardiff. This one has exposed, ventilation ducts, faux distressed plank flooring, breeze blocks and corrugated metal on one wall. They give it an industrial look. (Image: David Powell) The grey artwork personalises this branch. Striking images of two racehorses presumably hurtling around the Roodee circuit (Chester Racecourse) and Roman Chester city walls are a nice choice. It's the first Black Sheep Coffee branch in North Wales - between Clogau and Lush at Broughton retail park. And with a relatively captive audience it should do well. The facts Location: Black Sheep Coffee, Broughton retail park, Flintshire CH4 0DE. Food: Tasty and fresh with imaginative coffees, shots and Matcha teas. Service: Friendly and efficient Atmosphere: Unfussy and relaxed. The bill: Chicken & chorizo farmhouse sandwich, cappuccino with caramel shot and fruit and seed flapjack: £9.38. Verdict: A little piece of cosmopolitan life from a household chain now in North Wales too.
North Wales Live
a day ago
- Business
- North Wales Live
Long-awaited retail park cafe has arrived but was it worth the wait
It's been quite a wait for coffee fans. Signs have been suggesting Black Sheep Coffee were opening a cafe at Broughton shopping centre for some two years. But on Thursday the chain - with branches around the UK - finally flung open their doors. Judging by the response so far it's clear that it's set to be a success. Franchise owners - and husband and wife team - Haris Mirza and Saba Jamshed will run the cafe - in addition to one they operate in Preston. Hari, 41, told me their Preston one took a year to be as popular as this Flintshire one is now so the future looks positive. Haris said what makes Black Sheep Coffee is different is its Robusta coffee naturally contains twice as much caffeine as normal Arabica coffee beans but in a good way. It's less acidic and it's more chocolatey and nutty so it's got the right notes. "It's what drove me to open this cafe," he says. "I was literally just a customer like anyone else. I would just go and buy a regular mocha and then I just ended up taking on the franchise. "The Robusta coffee beans come from India and the equivalent of the Arabica beans - which is the Blue Volcano which is fruitier - come from Colombia. There are other coffees as well. "There are so many options to customise - different syrups like hazelnut. caramel....., and whipped cream." Haris says it's a friendly place where staff including him and his wife chat to customers. Customers order at the front, pay at the next counter and collect at the far end. The orders are made on one of three touch screens, much like in McDonald's or M&S cafes. There are lots of bagels, sandwiches and croissants and the like. The meal deals looked good. I went for a Chicken & chorizo farmhouse sandwich, flapjack (in a plastic wrapping) and cappuccino. The drink is from their "Blue Volcano" range and I went for added caramel. It's quite strong and rich and exactly what it's difficult to make at home. There were many Matcha drinks too. Matcha means finely-ground powder of green tea which can be added to milk, water or another drink. While here I had one with lemonade. It tastes rather like Lilt or 7UP, from back in the day, without the fizziness. And while it looks somewhat unappetising it tastes sweetish and light, and with some ice, it was a refreshing pick me up on a warm and muggy day. The Chicken & chorizo sandwich was on fresh bread and with a cottage cheese filling. That made it lovely and moist and it was delicious. I would have preferred the flapjack not to be in wrapping and to be a bigger square on a plate from the counter. But it was soft and fruity and a lovely snack. The decor was unpretentious, like the Black Sheep Coffee cafe I'd been to in Cardiff. This one has exposed, ventilation ducts, faux distressed plank flooring, breeze blocks and corrugated metal on one wall. They give it an industrial look. The grey artwork personalises this branch. Striking images of two racehorses presumably hurtling around the Roodee circuit (Chester Racecourse) and Roman Chester city walls are a nice choice. It's the first Black Sheep Coffee branch in North Wales - between Clogau and Lush at Broughton retail park. And with a relatively captive audience it should do well. The facts Location: Black Sheep Coffee, Broughton retail park, Flintshire CH4 0DE. Food: Tasty and fresh with imaginative coffees, shots and Matcha teas. Atmosphere: Unfussy and relaxed.
Edinburgh Reporter
5 days ago
- Business
- Edinburgh Reporter
Scotland's Strongest Brew? Meet ‘Black Heather' – the Highland Roast with a Kick
It's bold, it's brooding, and it's brewed in the heart of Scotland – say hello to Black Heather, the new coffee turning heads and waking up sleepy mornings across the UK. Forget sugary syrups and lukewarm lattes – this is a no-nonsense roast with serious attitude. Launched this month by British coffee stalwarts Caffia Coffee Group, Black Heather is a rich, full-bodied blend designed to channel the rugged spirit of the Scottish Highlands. Think stormy skies, windswept heather, and a brew strong enough to put hairs on your chest – or at least keep you alert through a 9 am meeting. A nod to Scottish roots The name Black Heather is more than just branding. It's a proud tribute to Scotland's wild beauty and Caffia's deep roots north of the border. The company, which supplies coffee machines and beans to businesses across the UK, has long championed Scottish craftsmanship, and this new roast is no exception. 'We wanted something unapologetically Scottish,' says Andrew Hardwick, Director at Caffia. 'Black Heather is bold, earthy and complex – it's the kind of coffee that doesn't mess about. Just like the people who inspired it.' Crafted using hand-selected Arabica and Robusta beans, the result is a dark roast with hints of dark chocolate, smoky undertones, and just the right amount of bite. It's robust enough for your morning cafetière, smooth enough for espresso, and guaranteed to make instant coffee look like a bad joke. A hit with baristas (and their customers) Already, Black Heather has gained fans among baristas and hospitality pros alike. From boutique hotels in the Borders to sleek cafés in Shoreditch, it's becoming the go-to blend for those looking for something distinctive, memorable, and seriously caffeinated. And in typical Caffia fashion, the packaging doesn't disappoint either: a sleek, modern black bag adorned with a subtle Scottish thistle. Understated, elegant, and just a little bit wild – just like the coffee inside. Where to get it If you'd like to add a touch of Highland grit to your morning routine, Black Heather is now available for direct order from Whether you're a café looking to upgrade your blend or just a sleep-deprived commuter with taste, this is one brew that won't let you down. So if you like your coffee strong, Scottish, and a little bit fierce, Black Heather might just be your new best friend. Like this: Like Related
India Today
6 days ago
- Lifestyle
- India Today
Is coffee adulteration for real?
It started with a video that went viral and grabbed a lot of attention online (including mine).In May 2025, a popular finfluencer likened the future of coffee to the infamous controversy around analogue paneer, claiming that, due to skyrocketing prices, coffee is now ripe for mass adulteration. In the reel, he pointed to chicory as the likely 'filler' that will see a rise in use, warning viewers to be cautious of what ends up in their morning is that something backed by facts or just another case of alarmist internet content? To understand what's really going on and whether your coffee is indeed being compromised, we spoke to people who live and breathe coffee: a certified Q-grader and leading roasters who are shaping India's speciality coffee scene. Their insights tell a more nuanced story, one that separates marketing myths from real quality concerns and explains why chicory isn't necessarily the villain it's being made out to define the word 'adulteration' firstAccording to industry experts, coffee adulteration is not about what's being added, but what is being kept from us or hidden as an ingredient.'If a brand promises 100% Arabica but mixes in Robusta, or claims a higher grade of beans than they actually use, that's adulteration,' says a prominent third-wave coffee roaster, Mithilesh Vazalwar. 'It may not always be harmful, but it's misleading. And that's where the issue lies, in lack of transparency.'advertisementNow, that would also include those who blend low-quality or even stale coffee into fresher batches to cut costs. Even this is adulteration because it violates consumer trust, even if it doesn't pose a direct health about chicory? Is that an adulterant?Not at all, calling it one is absolutely incorrect.'Chicory has been part of India's coffee culture for decades, especially in South Indian filter coffee,' says Pratyush Sureka, founder of Vita Nova Gourmet and Coffee Island. 'It's not an adulterant when used transparently and in moderation.'Chicory is a Mediterranean plant with edible leaves, blue flowers, and a thick taproot that. When dried, roasted, and brewed, it creates a thick, dark drink with notes of chocolate, nuts, and caramel. Which is where it gives the feel of real coffee. It gained popularity during shortages. Some even consumed it for its medicinal benefits (which it had none) but even then, it has remained a beloved part of traditional blends ever since. Chicory gained popularity during shortages. (Photo: Unsplash) 'There are even regulations in place,' adds the third-wave roaster. 'There's a cap on how much chicory can be added, around 45-50%. Anything above that must be disclosed. And most quality brands do exactly that.'advertisementIn fact, the very presence of this labelling is a sign that chicory use is regulated, not hidden. 'If it were truly an adulterant, brands wouldn't be openly printing 70:30 or 80:20 blends on their packaging,' he where does the confusion come from?'We need to stop amplifying voices that don't know what they're talking about,' says Vazalwar bluntly. 'Calling South Indian filter coffee, with its iconic 80:20 coffee-chicory blend, 'adulterated' is not just ignorant, it's disrespectful to an entire cultural tradition.'There's a growing frustration within the coffee community about how misinformation can damage consumer trust and derail conversations that should be about quality, sourcing and sustainability, not rising prices pushing bad practices?There's no denying that coffee prices have surged in recent years due to the problems with harvests, first in Vietnam and then in Brazil. There's also the climate change impacts on production, global demand shifts, and supply chain issues. But according to Sureka, this isn't necessarily a reason for quality to drop. Coffee prices have surged in recent years. (Photo: Unsplash) advertisement'Responsible brands operate with stringent quality standards that leave no room for compromise,' he says. 'At Coffee Island, we offer 100% pure Arabica with zero chicory, ethically sourced and traceable back to origin. Every batch is about consistency, not shortcuts.'Vazalwar agrees. 'Yes, margins are tight. But there's still space for doing beautiful coffee and beautiful margins, without compromising trust. The Indian coffee culture has matured. We've embraced speciality coffee, and with that comes a responsibility to stay honest.'The bottom lineIt is not that there is no scope for coffee adulteration, but it is not the same as blending. What truly matters is clarity and honesty: Are brands telling you what's in your cup? Are they sourcing ethically? Are the labels truthful?If the answer is yes, there's little to worry about. Chicory isn't the enemy — dishonesty is.- EndsMust Watch
India.com
22-06-2025
- Business
- India.com
India's Coffee Exports More Than Double In Last 11 Years
New Delhi: India's coffee exports have more than doubled to $1.8 billion in the last 11 years, with the country becoming the 5th largest exporter, according to the government data. India's coffee exports stood at $800 million in 2014-15 and have been rising steadily since then. The top export markets for Indian coffee are Italy, Germany, Russia, Belgium, the United Arab Emirates (UAE) and the US. India is the seventh largest producer and the fifth largest exporter of coffee in the world. Prices of coffee are ruling at record levels following an adverse weather-induced supply crunch in the largest producing countries of Brazil and Vietnam. India exports over two-thirds of the over 3.5 lakh tonnes produced in the country. The country's coffee exports have grown significantly due to the increasing global demand for its rich and unique flavours. Approximately three-fourths of India's coffee production consists of Arabica and Robusta beans. These are primarily exported as unroasted beans. However, there is a growing demand for value-added products like roasted and instant coffee, further fuelling the export boom. India's coffee is primarily grown in the ecologically rich Western and Eastern Ghats, areas famous for their biodiversity. Karnataka leads in production, contributing 248,020 MT in 2022-23, followed by Kerala and Tamil Nadu. These areas are home to shaded plantations that not only support the coffee industry but also play a vital role in preserving the natural environment, helping to maintain the ecological balance of these biodiversity hotspots. Meanwhile, due to the rise of the cafe culture, higher disposable incomes and a growing preference for coffee over tea, coffee consumption in India is also steadily increasing. This trend has been observed particularly in both urban and rural areas. Domestic consumption has increased from 84,000 tonnes in 2012 to 91,000 tonnes in 2023. To enhance coffee production and meet growing domestic and international demand, the Coffee Board of India has launched several important initiatives. Through the Integrated Coffee Development Project (ICDP), the focus is on improving yields, expanding cultivation in non-traditional regions and ensuring the sustainability of coffee farming. These measures are part of a comprehensive strategy to strengthen India's coffee industry, increase productivity and improve its global competitiveness.
