The Perfect Cup of Coffee at Espresso Lab in New Cairo

Espresso Lab is a specialty coffee house serving a wide variety of gourmet coffee. Herbal tea, black tea, and fresh juices are also on offer. The café offers a variety of pre-packed sandwiches, salads, and sweet items: cookies, cakes, éclairs and cheesecakes. We visited Espresso Lab’s newest branch at The Waterway early on a Saturday morning.

Signature drink/dessert: Filtered coffee made using different methods and their in-house cheesecake selection.

Coffee sampled: When we arrived, a welcome scent of coffee travelled through the air. The place slowly started filling up, and a good vibe started buzzing. We sat down with Roastmaster, James Connie, a real coffee connoisseur and their in-house specialist on the art of coffee roasting. We engaged in conversation about the third wave of coffee – people who are looking for a more artisanal coffee beverage, unique, freshly roasted and crafted, and learned more about the concept of the place.

Espresso Lab grinds and serves coffee beans from a variety of countries. Latin America is represented by Brazil, Colombia, Nicaragua, El Salvador and Coast Rica, whereas the African beans come mainly from Kenya and Tanzania.

There is so much to learn about coffee: The quality of coffee is based depending on the bean type, grade and roast. At Espresso Lab there are many ways to order and enjoy your coffee. Brewing methods like the French Press, Aeropress, or Hareo V60 and cold brew. The options allow you to adjust everything from the sweetness to the acidity of your coffee and we went for brewing methods that allowed us the most flavor from the selected beans.

We started off with a single shot of Colombian Espresso – a short cup full of density, texture and aroma. These are the highest quality beans in the market with a strong and rich fragrance and low acidity.

Our second option was a filtered Kenyan bean brewed in the Hareo V60 method, which is one of the most widely spread brewing methods in specialty coffee shops. We watched while our coffee was being prepared. The Espresso Lab’s unique experience of weighing the beans and the water for the right balance and best result seemed more like a scientific procedure: coffee made to precision. The Kenyan Hareo V60 had an earthy flavor due to its medium-roast beans.

We finished off our coffee tasting morning with a Santos Brazilian bean prepared on the Aeropress. Our Santos was much lighter than the previous two cups of coffee with a more mellow taste, partly due to its light to mid-roast. For us it tasted like home. We enjoyed our last cup of coffee accompanied by a thick slice of raspberry lemon cheesecake. The sweetness of the cheesecake cut down the acidity of the coffee.

Other menu options that appealed: Cold Brew Coffee and Mosaik Cake.

Décor: Espresso Lab is entirely set up in the open air, offering a relaxing and inviting spot for a cup of coffee with some work or business meeting. Red brick walls decorated with graffiti contrast with the black marble counter. Red and black colors are predominant and the wooden stairs are topped with cushions to serve as an extra seating area.

Clientele mix: During weekdays, white collar workers and business types grab and go, with more families, group of friends, and their frequent clients over the weekend.

Price range: Moderate to splurge.

Opening hours: 24/7

Address: The Waterway – Mohammed Nagib Axis, New Cairo

Facebook and Instagram: @espressolabEG

8 Tips for Morning After Recovery

Who doesn’t love December, when party season comes into its own. Can you stand the pace, or are you feeling a little ragged around the edges? Try our favorite standbys and boogie on!

Love your liver: Soothe your liver and calm your digestive functions with a chicory and artichoke herbal tea.  It will help you get rid of any toxins built up by overindulging in food and drink, and will boost your bile production.

Sleep: Catch up on quality sleep with a spoonful of raw honey before bed. It will help to restore glycogen to your brain, as well as help release melatonin – both stress reducers.

Breakfast: Tempting as it may be, don’t rush out the door without a good breakfast. Eggs are great, along with a balanced mix of carbohydrates, other proteins and fats. Avoid orange juice if you are a bit queasy, it is quite acidic. Pear juice is a good alternative if you can get your hands on some.

Hydrate: Drink plenty of water, especially at night before you sleep and first thing in the morning. A squeeze of fresh lemon in the morning helps to clean out the system.

Vitamin B and Vitamin C: A tablet of Vitamin B and C or a large salad with dark green leafy vegetables will help ward off the worst effects of overindulgence.

Soothe your eyes: Banish dark circles and puffiness with cool slices of cucumber. Used tea bags work a treat as well, as they are slightly astringent and will tighten the skin.

Pamper yourself: Take time for a herbal bath or a good long shower, then be generous with the body lotion. It will perk up your mood to no end and get you back on track.

SHOP FOR SUPPLIES

Nefertari Natural Bodycare

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Imtenan Health Shop

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An Inside Look at Beit Nadia

Interiors have never been more exciting, and Cairo West Magazine loves to catch up with young designers who are making their mark with a fresh approach to design. This month we chat with Nadia Salem, the founder of Beit Nadia, about her perspective on what is happening now.

CWM: Nadia, can you tell us a little about how you started your career in this field? 

N.S. I earned a diploma in Interior Design from Florence Design Academy in Italy back in 2011 and then went on to complete my studies in Chelsea College of Art & Design in London. Upon graduating, I joined Alchemy Design Studio where I earned all my skills and know-how.

Was it difficult to break into such a competitive market when you decided to go it alone? 

Once I decided to take the leap of faith and start Beit Nadia, of course I had to consider all the existing well known and respected design houses as well as all the upcoming start-ups. However, I believe each design house has its own identity and delivers a varying scope of services.

What design services and products does Beit Nadia offer? 

Beit Nadia is a multi-disciplinary design house that offers turn-key design solutions for both commercial and residential projects. We offer design solutions for architecture, interiors, landscape, branding, and we are launching our very own complete bespoke furniture collection soon.

What do you consider to be the trademark elements in your work? 

I love mixing materials, especially the use of metals combined with softer elements and tones.

What is normally included in the briefs you get from your clients? 

It ranges from one project to another of course but a common factor is usually a pressed timeline.

What has been your most challenging project to date? 

All projects are challenging in their own way and each project comes with its very own trials and tribulations, but that’s definitely a blessing in disguise as I am constantly learning something new and gaining more experience.

Where have you covered projects?

I have handled a range of projects in Cairo, on the North Coast, and in El Gouna, with more in the pipeline.

What are you currently working on? 

At present I am busy with developing and producing my own line of furniture and lighting fixtures, along with residential and commercial projects.

It sounds as though you are being kept busy. What has been the most satisfying moment in your career to date?

Really, each completed project or product that comes to life is an accomplishment and proud moment.

Behind the Scenes with Grids Architects

Take an award-winning architect, a multi-talented team with a track record of delivering innovative and eye-catching projects and you have just what is needed to raise the bar in contemporary interior and architectural design. Grids Architects came into being in 2015 after founder and architect Laila Badawi was awarded the Hassan Fathi Award for Architecture in 2013 for her project “Sustainability and Innovation in Interior Design”. This recognition prompted her to go that extra step by creating her own brand and company. Cairo West Magazine chats with her about her work, and looks at exciting projects she has created along the way.

CWM: Why the name Grids?

N.B: A grid in design is akin to a beat in music. As a design firm, our team does not have a specific style preference. Our team values each project’s identity and individuality and studies the most suitable approach to create it. In fact, the common factors uniting all of our projects are our work ethic, which includes order, calculated process and engineering quality, and our philosophy, which can be summed up in our commitment to functionality, practicality and cost efficiency.

What range of services do you offer?

My experience ranges from urban design, architecture and interiors to product design. This variety makes Grids Architects a consultancy hub, which can relate all aspects of design and manage different projects while coordinating the overall ‘macro’ concept down to the ‘micro’ details.

It is also important to note that our services are not exclusive to Cairo; we also have projects in the North Coast and are willing to expand to other areas.

What is your edge when it comes to design and decorating?

Our main goal is creating innovative solutions for the built environment; we base all our designs on research and analysis, which results in comprehensive and unique projects. As licensed architects, we can handle projects for whole buildings, both interiors and exteriors. Other related disciplines include structural and electromechanical work, and we are able to coordinate a cohesive design without any surprises. Grids Architects is also a consultancy service and can act as owner’s representative with contractors and suppliers in supervision and project management. This means we are able to offer objective advice and tailored solutions.

Can you offer turnkey solutions for your clients?

We do offer turnkey solutions for all types of projects including residential, corporate, commercial, or hospitality – we even have experience in educational and medical projects.

What is your approach to locally sourced and produced products and materials?

We love to browse around local markets for sha2 el te3ban (natural stone), Khan El Khalili bazaar for local crafts, and El Manasra for wood and furniture. We enjoy incorporating a variety of materials and products in innovative solutions.

Do you integrate environmentally friendly solutions into your work?

 Green design has become a pillar for successful design solutions, with energy costs on the rise and an increased carbon footprint of urban development. Grids Architects is on a mission to create spaces that save money, time and energy. We have experience with solar panels incorporation and we include studies to improve the quality of the built environment with the least damage to planet earth.

Have you seen an evolution in the style of interiors requested?

The evolution is not exclusive to style, rather in the clients’ expectations. Our clients have become more daring in trying new styles. Overall, individual clients are now seeking professional designers more often. I believe that social media and applications such as Pinterest and Instagram have visually educated everyone about the importance of design and planning.

We can only hope that this trend extends to architectural design and that clients refer to architects instead of structural engineers to create their buildings and enhance the quality of the urban built environment, both visually and functionally. Corporate and commercial project owners have also become more aware of the impact and importance of space design to attract customers and add value to their brands.

What are the major trends these days in terms of colors, materials, and finishes?

I believe that the major trends are a combination of integrating natural elements with a nostalgic need for classic and rich elements, without compromising the sense of order. As for colors and materials, I think people are trying to shake off the safety of earth tones and embrace more adventurous alternatives. That’s why they seek professional assistance to ensure an overall sense of harmony.

Holiday Inn Maadi’s Crusted Rack of Lamb

This recipe is perfect for entertaining guests or a cosy night at home with your loved ones. Lamb is a tricky meat to get just right, but Holiday Inn Maadi has graciously made it as easy as possible! Give it a try.

Ingredients:

320 g rack of lamb, trimmed
60 g potatoes
40 g onion
40 g tomatoes
40 g eggplant
40 g sweet peppers (red, orange and yellow)
40 g breadcrumbs
40 ml tomato juice
60 ml jus (meat juices from cooking)
20 g Dijon mustard
20 ml olive oil
20 g of garlic
5 g thyme (fresh)
20 g butter
Salt and pepper to taste

Preparation:

Brown jus

Wash and blanch lamb bones, then roast with diced carrot, onion, garlic and celery until the bones turn brown. Place the bones in the stock-pot and add water, then cook on a low flame for a couple of hours until it produces a brown stock.

Strain the stock and reduce it to half by heating in pan over medium flame until one third of the original volume remains. Now add fresh thyme and cook further to obtain the aromatic flavor and finish with 1/4 teaspoon of butter. 60 ml jus is required for one portion of lamb rack. The sauce can be prepared well in advance and can be reheated prior to serving.

Rack of lamb

 Marinate the lamb with salt, pepper, thyme and put aside for 1 hour. Sear the rack on a hot plate and coat with breadcrumbs, thyme and butter. Cook in a preheated oven for 18 minutes, at 200C for medium cooked lamb.

La Taberna’s Mango Avocado Salad

Entertaining guests? Try this zesty, fresh salad option as a starter, easy to make in large quantities and looks divine on a plate!

Ingredients:

100 gr avocado (peeled and diced)
2 pieces of shrimp
100 gr mango (peeled and diced)
Juice of one lemon
1 tablespoon olive oil
Salt and white pepper to taste

 Preparation:

Lightly coat the avocado in the lemon and oil dressing, with salt and white pepper to taste, then place in a food shaping ring. Stack the diced mango on top and allow to chill for 10 minutes in the refrigerator. Clean and boil two large shrimp and allow to cool. Gently remove food ring and place the two shrimp on top and serve.

Nine63’s Quinoa Arugula Salad

Need a hearty and healthy dinner option? Nine63’s fresh twist on a boring salad is sure to knock your socks off! Try this quick and easy recipe, it just needs a tiny bit of planning from the night before.

Ingredients:

For the vinaigrette:

2 tablespoons lemon juice
1 tablespoon lemon zest
3 tablespoons olive oil
3 tablespoons green onion
Salt and pepper to taste

For the salad:

1 cup quinoa
4 cups arugula
3 tablespoons pomegranate
1 tablespoon pomegranate molasses
60 g Halloumi cheese

Preparation

  • After having soaked quinoa overnight, rinse and boil, and then let it cool.
  • Whisk together all vinaigrette ingredients season with salt and pepper to taste.
  • Toss quinoa, arugula, pomegranate and dressing together, add grilled slices of Halloumi cheese and top the salad with a pomegranate molasses.

 

Bistro du Coin’s Mediterranean Fish Fillet with a Tarragon Cream Sauce

Fish lovers, this is a treat for you! Bistro du Coin at Seasons Country Club are totally spoiling us and gifted us with the recipe for their absolutely delicious Mediterranean Fish Fillet recipe. The sauce is also to die for! And who eats a fish main course with a yummy side dish? They threw in a recipe for mashed sweet potato topped with caramelized pecan. Incredible! Try it at home as soon as humanly possible.

Ingredients:

200 gm loot fish fillet
2 gm salt
2 gm black pepper
50 gm cooking cream
½ tablespoon tarragon
5 gm Dijon mustard
10 gm corn oil
20 gm Italian lemon
1 tablespoon butter
1 tablespoon flour
120 ml cream

Preparation:

Clean the fish very well, pat dry and then marinate with salt, pepper and mustard for 30-60 minutes. Fry the fish for 5 minutes on each side. Sauté the butter until it foams, add flour, seasoning and mix until it you have a light roux. Add cream and mix well until the roux dissolves. Add tarragon before serving the sauce.

Sweet Potato with Caramelized Pecans

Ingredients:

200 gm potato
50 gm cream
25 gm butter
½ vanilla packet
5 gm ginger
1 egg
30 gm pecans
1 gm nutmeg

 Preparation:

Roast the sweet potato in the oven until fork tender, peel and mash very well until it cools down. Add cream, egg, vanilla, ginger, butter and then nutmeg. Mix the pecans with sugar and toast them in a pan on medium heat until it they are caramelized. Top the mashed sweet potato with caramelized pecan.

Crave’s German Christmas Cookies

Ever heard from Zimtsterne cookies?! There’s no better way to kick off the holiday season than with a festive gathering and these delicious cinnamon based Christmas treats! Plan your holiday meal with this no-fail cookie recipe that is sure to impress.

Ingredients

3 eggs
3 cups of icing sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon
400 g ground almonds
Baking paper or parchment paper

Preparation

  1. Separate egg yolks from whites and beat whites until they become creamy and foamy.
  2. Slowly sift in the sugar and lemon juice, then beat some more for about 8 minutes.
  3. Set aside 4 tablespoons of the meringue – this will be used to top the cookies later on.
  4. Add ground almonds and cinnamon to the remaining meringue and mix well.
  5. Cover the dough and let it rest in the fridge for about an hour.
  6. After an hour, fetch the dough from the fridge and preheat the oven at 160C/320°F.
  7. Sprinkle a surface with confectioners’ or regular white sugar and roll the dough to approximately 5 mm.
  8. Cut the stars with a star-shaped cookie cutter.
  9. Put the stars on the lined baking sheet.
  10. Stir the meringue you had set aside earlier a bit so it becomes a smooth mix. You also might want to add some more lemon juice. It’s a matter of taste.
  11. Now brush the cookies with the topping and bake them for about 8 minutes.
  12. Cool on the baking sheet.

Store in an airtight tin. The cookies should keep for about two weeks.

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