SINGLE ORIGIN SPECIALITY COFFEE FOR AVIATION ENTHUSIASTS

Concorde Cappuccino

Concorde Cappuccino

Will Concorde ever fly again? Unfortunately it's doubtful, so we created this blend to keep the legacy alive! Inspired by the elegance and speed of the Concorde, this light and vibrant roast mirrors the aircraft’s sophistication and precision. With delicate floral notes, juicy citrus acidity, and a refined honey-like sweetness, this coffee offers a smooth yet exhilarating taste experience—just like Concorde’s supersonic journey through the skies.
Regular price £15.00
Unit price per
Tax included.
The Coffee

This roast coffee has a range of fruity flavours including Blueberry, Passionfruit subtle floral hints creating a smooth and fragrant scent compared to other coffees which makes it perfect to represent the elegance and class of concorde. More than 1000 passionate farmers contribute to this regular seasonal harvest. Making this coffee with love and passion.

Flavour Profile: Blueberry Jam, Passionfruit & Floral

Origin: Rwenzori Mountains, Western Uganda

Altitude: 1500-1900m above sea level.

Variety: Bourbon-Typica Group

Bean: Arabica

Roast Level: Medium

"A stunning Natural Ugandan coffee with wonderful sweetness and complexity producing an incredibly clean cup."

The Aircraft

History: Developed as a joint project between the UK and France, the Concorde first took flight in 1969 and entered service in 1976. The world’s first supersonic passenger airliner, it could fly from London to New York in just under 3.5 hours. Only 20 were built, and it was retired in 2003.

Most Iconic Moment: In 1996, Concorde set the record for the fastest transatlantic crossing by a passenger aircraft—New York to London in just 2 hours, 52 minutes, and 59 seconds.

Max Speed (mph): 1,354
Max Height (ft): 60,000
Range (miles): 4,488
Max Take-off Weight (kg): 187,000
Wing Span (metres): 25.6

The Brew

Concorde Cappuccino is a smooth, well-balanced blend that pairs beautifully with milk, making it ideal for cappuccinos, flat whites, and lattes.

Brew Method: Espresso Machine
Dose: 18g of ground coffee
Yield: 36g of espresso
Brew Time: 27–30 seconds
Grind: Fine (like table salt)
Temperature: 93–94°C

Instructions:
Tamp evenly and pull a double shot. Aim for a consistent flow and a thick crema. Steam milk to 60–65°C and pour gently for a velvety finish.

Flavour Profile:
Balanced and creamy with notes of milk chocolate, hazelnut, and a hint of vanilla.

Enjoy as part of your morning routine or an afternoon pick-me-up.