Drink less coffee! Eh?!

Photo by Burst on Pexels.com

I believe we are all inter-connected.

What happens to you, affects me and what happens to the earth impacts all of our wellbeing. To me this now seems undeniable.

So, in the spirit of trying to reduce the impact of my coffee habit and in the hopes that others are looking to do the same I have decided to dedicate this month’s blog post to tips I have found that help me to reduce it’s impact. If you have anything you could add I would love to hear it as this is, most certainly, a mission of discovery.

1.Cutting back. What??!! Yes! Drink less coffee but enjoy it more. Really take the time to sit and enjoy it without having to get it down as part of some unconscious habit.

2. More coffee at home. I realise that so far these tips are not very glamorous but I have found a new love of coffee with some new brewing methods I have bought for my house. As I mentioned in my September blog post, I adore my Aeropress. It makes a simple yet beautiful cup of coffee.

And who can deny the elegant beauty of a French Press? You can’t rush it. The falling grinds, the gentle pressure… wonderful.

3. Shop local and shop small. Stewarts of Trent Bridge have a new, stunning Columbian bean with rich aromas of chocolate, roasted right here in Nottingham. It is a wonderful example of a small business using micro lots with goals around traceability and transparency.

4. Bring your own reusable for takeaways.

5. Compost your used grinds.

And there we have it, my 5 simple tips to a greener coffee habit. It is also worth mentioning that at The Split Screen HQ we are doing are best to make sure the coffee you receive from us is following these same principals and we continue to look for new ways to reduce our business waste and increase the bean transparency. Our friends at Nottingham’s Zero Waste Collective are always giving us top tips in the world of packaging, we have now ditched 1 kg coffee bags and have a reusable bucket we fill at our local roasters, Stewarts of Trent Bridge. We continue to be part of the countywide Eccocuppa initiative giving you all a whopping 50p off any hot drink when you use a reusable and we keep composting our used grinds in our own allotment or with our fellow trader Primary Gardens.

But we are ALWAYS looking for more ways to educate ourselves and welcome any tips you may like to add.

Do comment or let me know via social media.


Advertisements

The Story of May and my Rhubarb loaf.

The Story of our May (our coffee camper).

Let me introduce you to May, our beautiful 1965 Volkswagen Coffee Panel Bus. A LHD, ’65 European import sliding door panel van with 1600 twin carb engine, slightly lowered, IRS rear set up & with EMPI wide 5 wheels (in the VW world this kind of detail is important).
She began life in Wolfsburg, Germany as a bread delivery vehicle for the local byckerei (German bakery). She then became a family camper in Poland, before being shipped over to England in 2005 to reside in Malvern. There she was restored by a VW enthusiast and spent several years as a show car. Her  transformation to the charming, helpful van she is today started in 2013 and included a 70 inch roof cut, full roll cage skeleton with top side hinges & gas struts to open & close the roof. Still fire engine red at this point, she was then wrapped in chocolate brown & cream vinyl and branded The Split Screen Bakery by Kate and Ash, who now run The Steamhouse Cafe (http://steamhousebagels.co.uk) in Leamington Spa.  May then came to us in Nottingham via Kate and Dan from Sleaford.   I rebranded her and started the business The Split Screen Coffee Company.  When I jump into the driver’s seat I always have a little smile; the padded bench seat, the steering wheel you can slouch over, the pinch and slide windows… all so appealing, all so tactile.  It is the most personified object I own –  May and I are a team.

However,  May’s comfortable is where the list of creature comforts ends.  No heating on cold days, no air con on hot.  She leaks on raining days, and on snowy days I discovered this winter, the seat belt has only one setting which is tight and then very tight when I’m layered up and even that lovely leather bench seat I keep banging on about has an evil side – think hot days, long drive and bare skin.

But despite all this we are so looking forward to the start of another season and can’t wait to make the trip to London this weekend for the wonderful Classic Car Boot (http://classiccarbootsale.co.uk) in King’s Cross.  One of the coolest things happening in London this weekend and one not to be missed if you are into your vintage and classic cars.
Hope to see you there.

 

11728732_10153467107914544_1162288843664084526_o

My rhubarb loaf recipe – adapted from https://www.olivemagazine.com/recipes/rhubarb-pistachio-soured-cream-cake/

‘Tis the rhubarb season.  So abundant in our allotment at the moment, there are so many ways to use rhubarb but here is the recipe I use for my hugely popular rhubarb, soured cream and pistachio loaf.

Ingredients:
150g butter (softened)
125g soured cream
3 eggs
200g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
200g caster sugar
2 tsp vanilla extract
75g of chopped pistachios
100g of thinly sliced rhubarb

Method:
1. Line a loaf tin with parchment paper and preheat oven to 180C/160C fan
2. Use a hand mixer to beat together softened butter, sourced cream, eggs, flour, baking powder, bicarb, sugar and vanilla until smooth.
3. Stir in most of the pistachios with all of the rhubarb and then pour into the lined tin.
4. Scatter over remaining pistachios and bake for 50-55mins until a skewer comes out clean.  I cover with tin foil so it doesn’t browns too quickly.
5. Cool on in tin and then wire rack.

IMG_6275