Looking for a date venue that doesn’t involve alcohol or a three-course meal? Ashley Gummerson explains why you’ll find love in a third-wave café
Whether you’ve been matched with a date by an app or set up in the old-fashioned friend of-a-friend manner, it’s important to find out if you and your potential partner are on the same wavelength quite quickly. You don’t want to realise they’re wrong for you in the first 10 minutes and then spend the rest of the evening – and a big wodge of cash – in an expensive restaurant, counting the minutes until you can get away. The perfect solution? A coffee shop date.
Googling “dating in coffee shops”, throws up over two million results (“4 Tips On Coffee Shop Dating”, “5 Reasons Coffee Shops Are Better Than Bars”). So if you’re considering – or even fantasising about – meeting a life partner in a cosy neighbourhood independent or taking your significant other on a romantic café date, you’re certainly not alone.
There are many reasons coffee shop dates are great. We at Caffeine find the heady aroma of brewing beans whips us into a frenzy – we have to remember not to sit right next to the grinder – but even if you’re not quite as passionate as that, speciality coffee gives you something to talk about. And beside, cafés are made for friendly conversation. There’s definitely a lot less pressure there than sitting across from someone you barely know in a fine-dining restaurant, trying to find common ground.
And don’t make the mistake of thinking that cafés are only for the start of a relationship. Couples who have been dating or married for years can enjoy romantic coffee dates. With the variety of venues and products on offer these days, it’s a great way to experience a new atmosphere or try a new brew or food.
Denne historien er fra Oct - Nov 16 (issue 29)-utgaven av Caffeine.
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Denne historien er fra Oct - Nov 16 (issue 29)-utgaven av Caffeine.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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The Future Of Decaf?
A US company claims its pouch extracts caffeine without harming flavour
Great Coffee Shouldn't Cost The Earth
Caffeine’s editor-at-large Tim Ridley explains how to lower the environmental impact of your coffee-drinking habit
What The F**k...Is Honey Processing?
Apart from natural and washed coffees sits a whole other category, as Sierra Wen Xin Yeo explains
The grind
SEASONAL COFFEE
Tea with purpose
Michelle and Rob Comins explain how tea can be a force for good
Ten years on
We celebrate the London Coffee Festival’s first decade with a look at its successes
Chocolate and espresso pavlova with fennel roasted grapes
This year I’m giving coffee centre stage on the Christmas dessert table. I firmly believe coffee shouldn’t just be an afterthought to accompany dessert, it should be the dessert – but aside from that, it just makes sense.
Bitter Barista
Latte art competitions have been milking it for too long – they used to be fun, but now their focus on the wrong things is harming barista skills, says our cantankerous columnist
What The F**k ...Is The Maillard Reaction?
It’s just one of the elements you need to know about if you’re going to roast coffee successfully, as Edgaras Juška explains
Work Wonders
Coffee gets people through the working day. So it stands to reason that better coffee produces better work – and in some places the two are in perfect harmony, says Phil Wain