Delighted to take delivery of our first Wally milk assistant.

meet wally milk – a simple way to steam perfect milk with no training no waste

First unveiled on the occasion of HOST 2019 and then exhibited at this year’s show in Milan (22-26 October), today we are excited to officially present WALLY MILK !

Wally Milk streamlines and simplifies the milk steaming process, offering the flexibility to manage multiple milk types (non-dairy alternatives, too), temperatures, and foam levels with the press of a button – so that everyone can create perfect steamed milk with minimal training and attention.

For professional baristas, focus shifts to efficiency behind the bar, the pour itself, and the craft that goes into Latte Art, as well as to more interaction with customers.

Amongst the many innovative features, the users can enjoy multi-level consistency (Wally is equipped with sensors monitoring milk temperature and milk level which provide perfect results time after time), a preventive alert system, La Marzocco proprietary software, and steam wand, 24v electronics, an exclusive vortex steam tip, automatic jug recognition, up-to-20 different recipes (combinations of milk types, temperatures, and frothing levels) and easy- access to the working parts of the machine thus providing easy access for technicians and minimizing downtimes.

Last but not least, Wally Milk is compatible with all La Marzocco and Modbar models – as well as most espresso machines – and comes with fun swag and accessory kit, including 3 pitchers.


You asked and we listened! We now have 100g bags available for our experimental/top lots.

This option will allow you to sample, mix and match from our unique range.

On selected coffees you can select “100g” from our drop down menu and enjoy,


The first offering we have is Gatomboya AA+ Kenya.


This coffee is perfect for filter and is proving hugely popular.


You can order on site now.

285 bags of Finca Palmichal have arrived. Amazing effort from the team with our first direct from farm delivery.

This is not our first year buying from Palmichal though as it’s a staple coffee on our seasonal menu.

Palmichal is so versatile, its beautiful tropical notes and citric acidity lend it to filter roasts. When developed further for espresso the sweetness shines through.

We developed it a little further still for a specialty filter coffee bag from Meg & Jake.


We have continuously supported Atilano Giraldo owner of Finca Palmichal.
We are proud to support the Colombian coffee industry & indeed the Colombian people after what’s been a truly horrendous year for them.
The finca curls along lush hills next to yucca and green plantain trees. Having worked alongside his father for years, Atilano is now the third generation to cultivate coffee in this area. Over the years he has perfected the processes and his knowledge about coffee to create an Arabica full of abundant aromas. Luckily, two rain seasons enable Atilano to harvest his coffee twice a year, which means a steady supply of this splendid yet rare coffee for you.


Cup Profile: Very sweet, very complex, velvet body, citric acidity, passion fruit, and grapefruit

Porterhouse Collaboration Beer Release 2


Last Wednesday I had the pleasure of visiting our friends in the Porterhouse.

Dave, Sean, Franz, Martin & Peter have been top class with us since we first met October 2018.

Our first collaboration Up & At’ em a breakfast stout, was a huge success winning the Silver Medal in the Dublin Craft Beer Cup.

We used a very special coffee which was unique to us as part of the process.

A “tablon” we created with Jasal from El Salvador. It was a natural processed Bourbon coffee grown exclusively for Silverskin.

Honestly it was so satisfying to put together the expertise of a pioneering brewing company and a producer of quality coffee.


At the time we discussed collaborating again and that time is now! Last week on my visit we added 10kg of Finca Palmichal by Atilano Giraldo to a 24-hour boil. 

A new beer (yet to be named) is being brewed up while you read this. Genuinely cannot wait to see what Peter & Martin produce this time around.

Release date around November 2021.


209 Whiskey Aged Batch 3 Sherry Cask


In 2018 the guys kindly donated a whiskey cask to us and we set about creating 209 whisky aged coffee .

This was hugely exciting for us, as my wife had previously bought me a bottle of Dingle Single Malt Batch release 1 and I was obsessed with the whiskey.

The chance to meet and collaborate with Peter Mosley and then to use the distilleries whiskey and casks to age our coffee was an absolute pleasure.

For those of you not familiar with what we created read below.

“What grew from this collaboration was a friendship and a desire to explore flavours in whiskey, beer and coffee. Imagine, this is my actual job! A founding fathers cask was kindly donated to us and 209 was born.

Process; We washed the barrel, and then added two litres of Dingle Cask Strength batch 3 edition. This soaked into the cask in a temperature, moisture controlled environment. We used humidifiers to keep the temperature and humidity stable. We added 5 kilos of Finca Argentina Colombia and aged the coffee for 209 days. Ageing coffee is a throw back to the early days of the coffee trade, when beans shipped in whatever barrels were on hand. The practice is most prominent in Indonesia.

Roast: Roasted using our Swiss Water Decaf profile. Based on the hunch that this treated coffee would behave similar to the soaked decaf. The roast produced a bean which was colour 67 (although it looks much brighter). Results The ageing resulted in a noticeable moisture increase caused by the alcohol, and a structural change to the bean.

The beans swelled and a noticeable colour change occurred. On the nose; Sweet, sherry, liquorish and spices. Taste; Rum, raisin and butterscotch. Peppery mouthfeel initially which subsides to a sweet, bright caramel. Incredibly lush, toffee and vanilla notes with a bright clean and structured acidity. A Werther’s Original mouthfeel and finish. “


What we managed to create was truly mind blowing, the coffee sold out immediately as did the second edition in December 2020.

We have secured a 500 litre sherry cask and have washed and primed it for BATCH 3. It will be different than the first two batches of course but we’ve a few tricks up our sleeve for this release. Huge thanks to all @ Dingle Distillery and Doug especially.


A new sherry/whiskey has just been added.  Now we wait.