Everything you need to know about coffee at the Winking Prawn Group

Posted by thewinkingprawn on June 13, 2019



Coffee is very much a staple at The Winking Prawn, the Cracking Crab and Island Street Bar & Grill. That’s why we were super careful about choosing a local supplier when it came to finding just the right brand. As all ardent coffee lovers will know however, the devil’s in the detail… so we thought we would take a moment to tell you…


The coffee

We use Voyager Coffee, a local brand from Buckfastleigh with an Italian twist. 

We chose to use their Voyager Road Trip coffee, which comprises three Latin American beans. They’re from the award-winning Daterra Estate in Brazil, Café Granja la Esperanza in Colombia and cooperatives from the Café Femenino Foundation in Northern Peru.

For coffee aficionados, you may like to know it’s a full bodied, complex espresso that has berry acidity with milk chocolate notes. When combined with milk, the Roadtrip blend becomes a sweet, rich caramel and hazelnut-like beverage. We look forward to getting your tasting notes next time you’re in.

Mindful of sustainability, Daterra was one of Brazil’s first sustainable coffee farms to gain Rainforest Alliance Certification. It has made a name for itself as one of the best coffee producers in the world. Meanwhile, Sol y Café co-operative in Northern Peru is dedicated to supporting its communities and the surrounding environment.

Voyager is also careful to make sure their supply chain is ethical, sourcing from sustainable farms rather than using mass production with lots of sprayed chemicals, doing lots of internal recycling and upcycling the coffee sacks that the beans are delivered in.


The milk

Milk can be a divisive part of the coffee process. If coffee isn’t made just the way you like it, then the rest of the day can be ruined. So we’ve got pretty much all bases covered on the milk front.

Soya milk: perhaps the best-known plant milk, it’s great for avoiding dairy and for anyone with nut allergies.

Almond milk: lots of people prefer it to soya for both taste and ethical reasons. It tastes great and it’s good for lighter roasts. However it can separate in the cup. That doesn’t change the flavour, but it doesn’t look as pretty.

Oat milk: it’s the most neutral flavour of all alternatives to dairy and it doesn’t overpower the coffee.

Red milk: it’s low in fat, and as a result it’s great for creating a dry and dense head of foam. So it’s super for a really frothy latte.

Blue milk: whole milk is obviously higher in fat and makes for a really nice rich and creamy coffee.

Green milk: a favourite for the every day coffee, you can’t really go wrong with semi skimmed milk.


The options

Espresso: the purist’s coffee and the perfect short and speedy pick me up.

Cappuccino: a shot of espresso, steamed milk, microfilm and a sprinkle of chocolate. No, we don’t mind if you eat the chocolate off first with a spoon, and yes, we enjoy the foam moustaches.

Americano: an espresso with extra hot water over the top to make it last longer.

Macchiato: similar to an espresso but with a dollop of steamed milk and foam

Latte: an espresso based drink with lots of steamed milk and micro-foam added to it.

Ristretto: an espresso shot with the same amount of coffee but half the amount of water.

Flat white: a ristretto shot with steamed milk and a small amount of micro foam.

Mocha: essentially hot chocolate with a shot of coffee.


“Thank you for having staff who know what to serve when asked for an americano” - TripAdvisor