Houses of Parliament Brand Standards Manual

Coffee Brand Standards Manual

Creative Coffee Experiences

For more than 30 years, we’ve been captivated by coffee.

You can see this in our love for Great Coffee, our belief in the Best Barista Equipment and Professional Coffee Machines, and the Passionate Service we provide every day.

In 1985 we started off when Bernard Devenish began selling coffee in Bristol. It was then we learned the incredible importance of quality in coffee and in customer-service. These lessons helped us grow and develop every year since then and are just as important to us now as they have ever been.

We all know that coffee is made to be shared and everything we know and do, comes from sharing our passion and knowledge and from the hard- working farmers, baristas and business who have shared their knowledge and vision with us. This 30-year partnership with our customers, suppliers and industry experts means we can give you a breadth of knowledge, experience and enthusiasm which we proudly believe is unparalleled.

We Work with Special Coffee

It’s a product of extensive care and dedication, passed down through the generations. We honour that work by interfering as little as possible, roasting carefully to bring out all the flavours. In this way, each coffee can tell its own story – coloured by its own heritage.

Every coffee has an address, we’re just the people helping to tell its story.

From single estate bourbons to commercial blended coffee.

The Roasterythe heart of what we do.

Coffee is our passion. We will help you choose the best coffee for your demographic and price point, then craft it into a beverage that will satisfy the most discerning consumer.

We have access to many of the worlds best coffees, from single estate bourbons certified as speciality coffee to commercial blended coffees that pair perfectly with milk.

A taste of your Coffee Collection

Combining the Classical flavours of chocolate and nut, this Fairtradecoffee blend has notes of dark chocolate and almonds. Oro is predominantly used in the serviced barista outlets across the estate, in all espresso based coffees.

Roast Profile

Dark

Tasting Notes

Almonds / Dark Chocolate

Amico Oro

About this coffee

Roots Blossom

About this coffee

A delicious blend of milk chocolate and caramel notes derived from beans grownby certified small holder farmers in the Minas Gerais region of Brazil, and cool climates in Peru, resulting in a complex, yet smooth cup of coffee with little acidity. This is used for all filter coffee drinks at the Houses of Parliament.

Roast Profile Medium

Tasting Notes

Caramel/ Milk Chocolate

Drinks Brand Standards

Espresso

The creation of espresso is attributed to Italy in the late 19th century.

machine in 1884 However, it was Luigi Bezzera who improved upon the design in 1901, introducing a single-shot espresso brewing process

This innovation led to the birth of espresso as we know it today, time.

This is a single shot espresso, usually served in an espresso cup that is

Double Espresso

The creation of espresso is attributed to Italy in the late 19th century.

machine in 1884 However, it was Luigi Bezzera who improved upon the design in 1901, introducing a single-shot espresso brewing process

This innovation led to the birth of espresso as we know it today, time.

This is a double shot espresso, usually served in an espresso cup that

For the double Espresso, single shot is repeated into the same cup.

Espresso Extraction Time: 23 seconds

(+/- 2 secs)

Approx Volume: 30ml

Espresso Extraction Time: 23 seconds

(+/- 2 secs)

Approx Volume: 30ml

Latte

The latte, also known as caffè latte, has its roots in Italy. It was created in the 20th century as a way to incorporate more milk into coffee. The term “latte” itself means milk in Italian. The modern latte, consisting of espresso and steamed milk, gained popularity in the United States in the 1980s and has since become a beloved coffee beverage worldwide.

This is a double shot espresso, with around 9oz of steamed milk, pouredinto the espresso base, with a latte art pattern created on the top.

Espresso Extraction Time: 23 seconds

(+/- 2 secs)

Approx Volume: 30ml

Flat White emerged in either Australia or New Zealand in the 1980s or earlier. It was created as a variation of a cappuccino or latte, with a smaller volume of steamed milk and a more velvety texture, resulting in a

This is a double shot espresso, with around 6oz of steamed milk,

Espresso Extraction Time: 23 seconds

(+/- 2 secs)

Approx Volume: 30ml

Cappuccino

Cappuccino originated in Italy, tracing its roots back to the early 20th century. It was created by combining equal parts espresso, steamed milk, and milk foam, resulting in a layered drink with a smooth and creamy texture. Its name is derived f rom the resemblance of its colour to the robes of Capuchin monks.

This is a double shot espresso, with around 9oz of steamed milk, the top with a pattern.

Espresso Extraction Time: 23 seconds

(+/- 2 secs)

Approx Volume: 30ml

Macchiato

The macchiato originated in Italy as a way to “stain” or “ mark” espresso with a small amount of milk. The addition of milk was meant to soften

variations like the latte macchiato emerged, featuring more milk and a layered presentation.

The macchiato is an espresso coffee drink, topped with a small amount of foamed or steamed milk to allow the taste of the espresso to still shine through

Espresso Extraction Time: 23 seconds

(+/- 2 secs)

Approx Volume: 30ml

Americano

The creation of the Americano can be traced back to World War II when American soldiers stationed in Italy found the local espresso too strong for their taste. To dilute the espresso, they started adding hot water, resulting in a milder and larger beverage known as the Americano.

This is a double shot espresso, with around 8 or 9oz of hot water added.(for a 12oz drink)

Espresso Extraction Time: 23 seconds

(+/- 2 secs)

Approx Volume: 30ml

Mocha

The mocha, also known as a caffe mocha, is believed to have originated in the 18th century in Yemen. It was created by combining coffee with

variations and adaptations of the mocha have emerged, but its core concept of blending coffee and chocolate remains.

Mix 1 scoop of chocolate powder with a splash of hot water to make apaste. Add the expresso to this paste, and top with steamed milk, just like how you would pour a latte.

Espresso Extraction Time: 23 seconds

(+/- 2 secs)

Approx Volume: 30ml

Hot Chocolate

Hot chocolate was created by the ancient Mayans and Aztecs, who made a bitter drink f rom roasted cacao beans. After the arrival of the Spanish, it was introduced to Europe, where it evolved into a sweet beverage with the addition of milk and sugar, becoming the hot chocolate we know today.

Mix 1 scoop of chocolate powder with a splash of hot water to make apaste, and top with steamed milk, just like how you would pour a latte.

(+/- 2 secs)

Approx Volume: 30ml

Filter Coffee

Filter coffee has a long history that dates back to the 19th century. The brewing process. It involved pouring hot water over coffee grounds

capturing the sediments and oils. This method produced a cleaner, smoother cup of coffee, giving birth to the popular and widely used

Filter coffee refers to the brewing method where hot water passes

character of the coffee beans to shine through, providing a satisfying and enjoyable experience.

(+/- 2 secs)

Approx Volume: 30ml

Your Seasonal Drinks

Find the perfect drink for any season with our refreshing collection of drinks recipes inspired by in season flavours.Featuring springtime fruity refresjments and healthly, whipped-to-perfection smoothies. They will be sure to capture your customers attention and keep them coming back for more.

Iced Salted Caramel Latte

Berry Beats Smoothie

Rhubarb Crumble Hot Chocolate

Watermelon and Strawberry Iced Tea

Red Velvet Hot Chocolate

Cinnamon Roll Latte

Pink Lemonade

Your Equipment

You have Sanremo traditional machines in some outlets across the estate, we work closely with Sanremo as a global leading equipment supplier.

Meticulously assembled and hand finished, Sanremocommercial espresso machines are loved by roasters,baristas and coffee connoisseurs worldwide. From top of their class entry-level ranges to some of the mosthighly considered champion-grade machines in theworld, we really can provide an espresso machine tosuit every environment. Created to inspire, built to last.

Sanremo coffee machines provide easy control overyour espresso extraction. Get vital performance & speedto avoid long queues and unhappy customers. Mosttraditional espresso machines use up to 50% moreenergy than Sanremo Energy Efficient Machines(SEEM)

Traditional Espresso Machines

These machines are sighted at each outlet across the hop site, barista led offering serving speciality coffee to your customers.

Grinders

Bean to Cup : Schaerer Soul 10

The Schaerer Coffee Soul 10 with the 10’4″ display has a fresh stylecombined with a linear, functional design. It is a real workhorseand can be used either in a bustling self service model or behindthe bar.

In staff mode, the machine is a breeze to operate and ensuresthe highest level of process reliability as well as quick preparationof high-quality coffee specialities. For the user, the highlydetailed UI makes choosing and customising a drink fast and easy, reducing queues. These are situated around the estate where fast and self service is needed.

The highlydetailed UI makes choosing and customising a drink fast and easy, reducing queues.

Bean to Cup : Eversys

Cameo

A game-changer in the world of coffee machines, the Cameo is a fully automatic barista coffee machine which takes coffee creation to the next level by crafting outstanding drinks that put barista quality to the test!

The mission with Eversys is to create ‘true espresso with a touch’. We do this through the optimisation of technology and blend itwith traditional barista customs. We believe that Espresso is thetrue essence of the bean, and our mission is to reveal it, drinkafter drink. Currently located in one of your outlets serving speciality coffee

fully automatic barista coffee machine which takes coffee creation to the next level

Filter Coffee

You have various filter coffee machines across the estate , all situated for their volume and functionality requirements.

Marco Maxi Brew

Bravilor B10

Qwik Brew Twin

Bunn ICBA

Marco Qwik Brew

Bravilor Pour Over

Coffee Farm : Brazil Santos

Brand Champion Program

A comprehensive manual of the whole concept , tailored to your operation, including; coffee overviews, drinks descriptions and standards, planograms, seasonal drinks overview, details of machinery across the estate, and the servicing process.

We are as passionate about consistency of offering and quality as we are about providing innovative coffee concepts and we will help you to grow a loyal customer base by helping you producethe best product, to the best standards, time after time.

Brand Manual

A comprehensive manual of the whole concept, tailored to your operation, Including; best practice guides, planograms, ordering and stocking protocol as well as all drinks recipes and ‘how too’ guides and cleaning regimens.

Brand Standards

The first job of our brand champion team is to work with you to produce your very own brand standard. This gets documented and forms a key part in the brand manual and becomes the back bone of the whole operation.

Brand Monitoring

Through monthly barista skill and cleanliness audits, the standard of the whole coffee shop will be monitored and assessed in-line with the documented brand standards and reported back to your senior management team.

Service

As a customer service lead company, we pride ourselves in our ability look after ourfleet of equipment with class leading capability. We provide a highly responsiveservice contract that utilises the below technology to log call outs quickly, efficientlyand accurately with our service team.

If there is a problem with this machine, scan the QR code or contact us at:

service@bridgecoffeeroasters.co.uk

Phone 0800 0928992

Serial No:

Account ID:

Every machine that is installed from now on will have a label applied to the machine, as per the below, with the serial number and account ID sections completed.

• To log a request for a field service engineer visit, the customer will just need to scan the QR code, complete the form and this will email the service@ inbox with the details.

• The Service Help Desk will then log the call on SAP, followed by an email to the customer, with the callout reference, followed by an engineer ETA.