In my mobile coffee business I am passionate about providing a menu of authentic Italian style coffee and hot chocolate drinks on the go, prepared and served with love and attention to detail. My simple philosophy is if I won’t drink it, I won’t serve it!
I am barista trained and operate from a specialist converted, iconic Italian Piaggio Ape van that is well equipped to provide freshly ground coffee, luxury melting hot chocolate drinks and speciality teas on the go.
Based in the beautiful Vale of Belvoir in Leicestershire, from where I drive my Italian coffee van ‘carefully’ to local markets and events within a 25 mile radius. I am also available for hire – for coffee mornings, corporate events, weddings and any other events within my radius of operation, where providing great coffee and hot chocolate drinks will make people happy. I can also provide a selection of freshly baked cakes and pastries such as croissants, pain chocolate and home made orange and Cointreau polenta cake that are delicious accompaniments to my drinks menu.
Nelo’s coffee is recommended by the Great Food Club – for more information click on the GFC logo below
Pop up cafe every Friday morning
10.30 – 12.00 Upper Saxondale (by church, opposite Venezia)
Wherever possible I use ingredients with provenance including locally roasted 100% Arabica coffee from Stewarts of Trent Bridge – small batch artisan roasters started in 1984 by Stewart Falconer and continue roasting today with a similar approach to roasting great coffee in the Sneinton market area of Nottingham.
I have used this local roaster for my coffee at home for many years and my house blend is their Sunset espresso, which is a 50/50 blend of ‘fairly traded’ beans from Brazil to provide strength and body to ensure coffee flavour is maintained even through milk based drinks and from Honduras to provide refreshing citrus notes to the coffee taste. I know that you will enjoy this coffee as much as I do.
All of my coffees are served with a complimentary orange and pistachio biscotti (Cantuccini con arance e pistacchi) that I make myself and perfectly accompanies my coffees.
In the Summer I usually make available Affogato (Italian literal translation ‘drowned’), which is a scoop of my home made mascarpone ice cream with an espresso coffee poured over – fantastico!
Hot chocolate too
Coffee and chocolate are great friends and I also serve fantastic luxury hot chocolate drinks using melting chocolate flakes (absolutely not powder from a tin) supplied by the family business of Marimba.
A single bar of chocolate in every cup creates a rich, smooth and indulgent hot chocolate experience from flakes of real single origin milk chocolate, made from Criollo and Trinitario cocoa beans from Venezuela with 43% cocoa solids or punchy dark chocolate made from Nacional cocoa beans from Ecuador with 71% cocoa solids.
Although primarily a coffee bar, for those who prefer their caffeine intake by tea, I serve a very nice range of vintage teas.
A longer drink of double espresso diluted with hot water.
This drink did not originate in Italy but is popular in this country for those who prefer a longer coffee/milk drink that is a bit less intense than a cappuccino. It is generally prepared with one third espresso coffee and two thirds steamed milk, topped with milk foam.
Espresso coffee with chocolate/hazelnut cream with a splash of milk foam. (A short drink in the coffee bars of Milan and Turin – I tend to serve it a little longer or as preferred).
Espresso coffee, hot chocolate with steamed milk.
An espresso coffee with equal amounts of steamed milk and milk foam. I believe in preparing a predominantly coffee flavoured drink diluted with some steamed milk and NOT a bucket of hot milk with no discernible coffee flavour!
Originating from Spain and is an espresso coffee with an equal quantity of steamed milk.
Just a double shot of great coffee with a perfect crema on the top.
Espresso coffee with a splash of milk foam.
Probably originating from Australasia and is best described as a more intense coffee flavoured cappuccino. It is prepared with espresso coffee and just the denser micro foam of steamed milk, served in an 8oz cup.
COLD BREW COFFEE
Brewed cold for 24 hours using single origin coffee from Papua New Guinea supplied by Stewarts of Trent Bridge and served over ice with a slice of orange
Freshly brewed double shot of espresso coffee poured over ice cold milk. A dairy free version is also available called Caffe Leccese, which is drunk on warms days in the lovely Italian town of Lecce in Puglia. It is served with Almond milk and a dash of Amareto syrup
Swiss water extraction method – 100% taste, 0% caffeine.
Real single origin milk or dark chocolate flakes with steamed milk that makes a luxurious hot chocolate drink. Served with complimentary marshmallows if preferred. Also and iced version called chocolate Rocher, where the melted chocolate is poured over cold fun fat milk or coconut milk with a dash of hazelnut syrup – almost a liquid ice cold Bountry bar!
(Italian literal translation is ‘drowned’). In warmer months I have available a scoop of homemade mascarpone ice cream with hot espresso coffee poured over – indulgent!
Although primarily a coffee bar, for those who prefer their caffeine intake by tea, I serve a very nice range of vintage teas. In addition I have a very nice organic black tea with Sicilian lemon served over ice and a slice of lemon – very refreshing on warm days
I always carry dairy free alternatives such as almond, coconut and oat milk.