Are you up for the cup?

The installation of a brand new traditional espresso machine at the Kings Arms Inn & Motel in Girtford, Bedfordshire, has given Greene King tenant Sarah Flynne an opportunity to grow coffee sales. The pub, located in a semi-rural area close to the junction of the A1, attracts passing trade as well as regulars. Chalkboards outside promote morning coffee that is available from as early as 7.30am, a huge hit with those queuing to get on the motorway. A separate coffee menu is placed on each of the tables inside detailing the coffees available - cappuccino, latte, Americano and espresso, along with several liqueur coffees.

Before the new machine was installed a bean-to-cup device did all the work from grinding the beans to foaming the milk. However, with the new machine much of the theatre is down to Sarah and her team - an aspect that has been made easier with the trial of Millac Cappuccino Milk.

Sarah says: "Getting the milk right is one of the hardest aspects of operating a traditional espresso machine, but the cappuccino milk is quick and easy to froth, giving a good head of foam. I actually found it a lot easier to achieve a layered latte, too, which is very difficult with semi-skimmed milk.

"Compared with fresh milk it foams up really well, but what's really good about it is that you can leave it to cool down, add some more milk to the jug and re-foam it. Before, I was throwing away leftover milk as it's just not possible to reheat full-fat or semi-skimmed milk."

She adds: "It's the best UHT milk I've tasted and when it's in the coffee it tastes good, too. It looks slightly whiter than milk and the bubbles are a bit bigger, but my customers like it. I actually served one of my customers a second cup of coffee using Millac Cappuccino Milk without telling her and she commented on how it was much nicer and creamier than the first."

The Kings Arms sells coffees at £1.70 for a latte, £1.60 for a cappuccino, £1.50 for an Americano and £1.40 for an espresso. Over the week-long trial Sarah sold approximately 80 coffees, compared with 50 cups previously. The pub also found the milk gave good results in hot chocolate. In total Sarah got through 11 one-litre packs of Millac Cappuccino Milk.

The fact that the milk can be stored at ambient temperatures also proved a huge advantage. "It's absolutely brilliant as there is no need to worry about running out," Sarah says. "You can just whack it on the shelf and it's there for whenever you need it."

Even the packaging was a hit. "We are really critical about anything that is on show, but the packaging looks at home on the back-bar," commetns Sarah. "The silver-grey colour is very premium and it shows clearly on the packaging what it is. It actually helps advertise the fact that we are serving coffee."

Millac Cappucino Milk

Developed by foodservice-focused dairy company Pritchitts, Millac Cappuccino Milk aims to make it easier to achieve the perfect cappuccino and latte by guaranteeing a consistent foam. Featuring the same taste and goodness of fresh milk, it is quick and easy to foam and gives a luxurious, rich and smooth result every time.

The product of 12 months' development, the secret to the new milk is the extra proteins and stabilisers. The added proteins "grab" more of the air to form bubbles in the foaming process, while the stabilisers stop the foam breaking down as quickly, allowing it longer to form a rich smooth consistency.

As a result, Millac Cappuccino Milk produces more foam than fresh milk which means operators require less volume per drink. It can even be refoamed once cooled down - something that is impossible to do with fresh milk.

Ideal for bean-to-cup and traditional barista-operated espresso machines, Millac Cappuccino Milk can be foamed from chilled or ambient, and has an ambient shelf life of six months.

Competition

We have 20 cases of 12 one-litre packs of Millac Cappuccino Milk, one each for the first 20 Pub Food readers out of the hat who correctly answer the following question:

Which of these is NOT a coffee style?

• A: Espresso
• B: Cappuccino
• C: Canaletto

Send your answer to: Millac Competition, Pub Food, The Publican, Ludgate House, 245 Blackfriars Road, London SE1 9UY, or email pubfood@thepublican.com. Closing date May 22.

Pubs interested in frothing up their cappuccino sales can contact the Pritchitts Customer Care on 0845 1300 307 or visit www.pritchitts.com.

• The Publican is looking for pubs to take part in future Pub Food Product Trials. If you're interested, please email pubfood@thepublican.com.