Kildare Coffeehouse Solutions

When I last visited my second home Kildare, there was no chance for serious coffee (I’m sorry, you are all really precise about your tea, and it’s wonderful to be served perfect tea, but coffee is also very important). I suppose you could always walk down to Kildare Village to get some Starbucks, which is reasonably ok in comparison what was around but rather expensive for what you get. There is a third wave of coffee hitting the Emerald island like it is in Austria.

 

Ubh Cafe Coffee Solutions
Find a good book, some great herbs to brew your own tea at home and drink some amazing coffee… photo: Lucia Täubler

My favorite spots in Vienna are Jonas Reindl (with many guest roasters, like 3fc from Dublin), Café le Marché and Süßmund. Another funky coffee spot in the country, comparable to Kildare Town and Newbridge would be in Krems with FelixKaffee and Kaffee Campus Krems. If you are traveling to my beautiful home county, don’t miss those spots.

 

Coffee is about the right components and their balance.

When you taste coffee it shouldn’t be bitter or sour, it should be flowery, maybe with a hint of citrus or heavy chocolaty flavor. Italian coffees tend to be very toasty. Never taste coffee with milk – if you add milk your coffee turns into dessert which is fabulous too, but you do not get the real taste of your coffee. So go in, ask for maybe two different coffee blends (usually blended, but sometimes 100% from one territory and one variety) and get yourself an espresso each.

Then: Smell. Compare. Question. Repeat, but: Taste. Compare. Question.

Your tongue, your gum and your throat, every little part of your mouth is structured to absorb taste and transfer it into „I like“ or „I dislike“ or „I’m unsure“. Also, trust in your guts (or your taste buds), if you don’t like a coffee the way it has been roasted, ask for an equivalent. Usually roasters in Third Wave shops are very happy to recommend you another type of coffee instead.

Cappuccino is dessert.

To be honest, I rarely drink espresso but in the mornings because I cannot do milk that early. For me cappuccino, latte, flat whites and any other milky coffee out there: DESSERT! You only want the best ingredients for your dessert, you want the best ingredients to top up your coffee. Why would you use skimmed milk with it? It will ruin your coffee. Remember, your coffee had a very long way to make its way into this particular cup in your hand. Many could have gone wrong already and you ruin it with this little sip of milk. So, back to thinking of milky coffee is dessert. You know it’s intriguing, it’s sweet and it’s coming with calories. But you won’t drink buckets of it (well, you shouldn’t), so it’s fine. Same as you do not eat several slices of chocolate cake (ahem…).

Kildare Square Coffee
Summer vibes! photo: Lucia Täubler

 

These two places in Kildare Town and Newbridge have opened my mind that the Third Wave has not only hit Dublin (Two Pups, Urbanity and many, many more) but also the country:

Kildare Square Coffee

At town square you find your daily coffee fix next to Macari’s and the bus stop to go into Dublin or to Portlaoise. Really handy, because I usually just get myself a coffee before I jump on the bus. I really recommend to try their two roasts and pick from one of them to go with a dessert, hence milky, version. Or just stick with an americano (without milk, just add hot water). I love their little shop with gift cards (LaneyK) and wollen blankets too. You can either sit in or take-away.

 

Kildare Square Coffee
Oh, and coffee is not everything: smoothies to make your day are served too… photo: :Lucia Täubler

 

 

Hours

Mon-Fri 7.30am – 6pm

Sat 9am – 4pm

Sun 11am – 4pm

 

Ubh Cafe Coffee Solutions
Behind the scenes coffee tasting. Take a look at the lovely machine brewing the wonderful flavoured caffeine kicks… photo: Lucia Täubler

 

Ubh Cafe

Ubh means egg in Irish and that’s the main character of most of what’s on Ubh Cafe’s menu. Which you should definitely try when you are on a visit in Newbridge or just passing by this funky little town. You are in for a treat. Coffee-wise, I have to say, that I have never had better oat milk based cappuccino. Never. Foamy, sweet and it goes well with the house roasted coffee. If you call in you will see the mini roaster in the kitchen. So usually Mondays when the cafe is closed, it smells like chocolate in Georges Street. Staff is well trained and the barista know their way around the Third Wave of coffee – looking at other European coffee houses.

 

Ubh Cafe Coffee Solutions
This is not coffee at all, but it goes well with an americano. Look at these tasty slices of French toast. photo: Lucia Täubler

 

Hours

Tue-Fri 9am – 4.30pm

Sat-Sun 10.30am – 4pm

 

This article has not been sponsored by any of the corporates written about. 

Advertisements

Carina

Your skin is your soul *sponsored post*

Carina Scheibenpflug invited me to visit her after I first met her and her boyfriend Martin at Reisesalon. She wanted to show me something. You know, I am always curious to learn something new and be brave in getting out of my comfort zone.

Traveling and your daily routine

Carina like me, is a curious young lady who has traveled the world. She has wanderlust. You feel the symptoms when the sun tickles your nose to go further South, to explore the next mountain or to go on the next adventure. But I appreciate that I got it. And I figured, that Carina also loves to feel these symptoms.

While traveling so much a daily routine for skincare is almost impossible. You pack and unpack, you go out, you get so many impressions per day, you sleep and you go further. Even though your well-being is on a high, my skin (and also Carina’s) has always been suffering from dusty roads, crappy food on the road, sweat and tears (yes, this also means roving around). Carina went to New Zealand, Australia, Chile and so many other parts of the world already and is greedy to get more.

Ringana

So fresh with Ringana

Eventually, five years ago she found a way to put her daily routine in a bag and take it with her wandering. Working for Ringana, a company working with fresh ingredients, fruit, vegetable, extracts from blossoms and plants, Carina even started to enjoy her daily routine. Ringana’s products are developed, produced and packed in Styria, Austria and shipped to international markets. Its CEO and founder Andreas Wilfinger wants to reduce waste and keep CO2 emission to a minimum. How cool is that?

5 facts how Ringana accomplishes this almost impossible mission for an international market

  • Consciously packed (towels instead of packing material; and play-corn)
  • Vegan production without animal testing
  • Research center for eco friendly production
  • 100% freshness meaning natural ingredients = no preservatives or artificial color
  • Innovation in shipping = no company owned trucks

After a short wellness trip at Carina’s oasis I learned so much about the products, their ingredients and how every aroma is natural (and organic). Carina seems to be more like a patron than a sales woman. She is convinced about the natural flows back to nature.

My skin is my soul

Skincare is relevant to me since I had a major breakout last year in autumn. I could not track it back to particular circumstances or food. It was due to a stressed out situation at work and probably personal disadvantages. After all, I tried so many different products – from traditional to organic ones. And there it is now…  I will definitely look closer into their energizing nutritions.

And there is more: I tried CHI! Which contains of ginger, pineapple and acerola cherry. Yummy, and so helpful to be brainy again after a day of work.

Ringana

Find out more about Ringana directly on their website www.ringana.com.

Five years ago: A History of Decisions

Five years ago, I addressed the wish to myself to live abroad for a while. I knew it would be Ireland, somehow.

Landing in Ireland
Landing in Ireland © Lucie
A few days back, I was asked if Ireland was a particular choice. Yes. I am interested in its richness. The growing awareness of how food should be processed is equally important in Austria. But, I appreciate the Irish way of patience, lust of life and immorality to deal with topics like sustainability and green living.
When I listened JP McMahon, Chef, Writer, and Founder of Food On The Edge, and Dr. Máirtín Mac Con Iomaire, Chef, Lecturer and Ireland’s leading food historian, on With Relish, an Irish food podcast, I was struck; this is what I wanted to write about, this is what I wanted to dig in deep, to know more of.
Ireland 2014
How do we eat? What do we eat? And where does it come from? © Lucie

What are we coming from? What have we eaten historically? How did it shape us?

I like Máirtín’s description of the summation of food that we have eaten on this island historically until now. It is like digging deep in archaeological findings. He asks us to use our imagination and experience finding oyster shells out there at the coast. In ancient times, there was an engagement with food. With actions taken like JP’s festival Food On The Edge at least chefs and their acquaintances are drawn to a culinary focus again.

So, what will you be reading of in the next weeks and months while I am traveling

  • Traveling and eating locally
  • History of food culture
  • Producing food myself (sorry, no recipes)
  • Interviews with active people around a sustainable mind
  • Stories of traveling slowly
  • Tips to plan trips
Five years ago, I shaped a dream which I follow now. It is never too late. And there is always a dream to find yourself to wake up with. I am right in the middle. Come join me. 

 

This year, in 2018, Food On The Edge will take place on October 22 and 23, in Galway.