Have you ever walked into a coffee shop, stared at the seemingly endless list of coffee options, only to settle with the same coffee that you order every time? With the ever-increasing list of coffee choices and milk alternatives, it’s easy to see where the confusion can emerge. But what are you actually ordering? And how do you know that your coffee order is the best choice for you? With our straight-forward guide to understanding coffee styles, we invite you to step out of your coffee comfort zone.
Also known as a short black, or a doppio for a double shot, the espresso provides the foundation to any espresso-based drink. As the most important component of your coffee, the quality of the espresso matters. Speaking to Max, one of Stag’s trained baristas, he says that “the expresso should be complex and full-bodied, with a velvety layer of crema on top”.
Not a fan of the intensity of an espresso? No problem – simply opt for an Americano; the richness of the espresso is retained, but the intensity is mitigated by a splash of hot water.
While the espresso remains at the heart of the latte and the cappuccino, the addition of steamed milk makes these two types of coffee ideal for those with a sweeter tooth. Understanding the difference between these two popular coffee styles ultimately boils down to one key concept: ratio. The latte is dominated by steamed milk, while the cappuccino is topped with a thicker layer of textured milk foam. Typically, the foam of the cappuccino is dusted with chocolate powder to add to the creamy sweetness of the hot drink.
Why not veganise your favourite coffee order by swapping regular milk for a plant-based alternative? At Stag Digbeth, we offer plant-based milks at no extra cost, which makes trying something new even easier.
In short: no, but both coffee styles have a high espresso to milk ratio in relation to a latte or a cappuccino. While the flat white and the macchiato are both intended to display the full-bodied flavour of the espresso, a macchiato is made by simply adding a dash of textured milk onto the espresso shot. If you’re looking for an authentic taste of Italy, a macchiato is the coffee for you.
The flat white, however, is a far more recent addition to the coffee scene. Strong, short, and silky, the flat white is defined by its thin layer of steamed milk and strong taste of espresso, making it the perfect choice for your morning caffeine fix.
Why not try a different coffee as your complimentary beverage when you book your next trim?
By Beth Hutton
Digbrew Co., based on River Street less than a stones throw from the Custard Factory have been making waves in the brewing world.
Constantly keeping Digbeth’s craft beer enthusiasts on their toes with an ever changing range of brewing based innovation, including a collaboration with Brad Carter, Ollie and the team have been steadily building a solid reputation.
Based on simple concepts such as good times, great beer and great people the brand has grown exponentially over the last 3 ½ years.
The addition of Dough, a pizzeria doing things a little differently and international beer distribution, this crew are trailblazers in the independent scene. We caught up with Ollie Webb founder of Digbrew Co. to find out more.
“At the end of every university year the first and second year art students would help the third years with their final project. It was always a great atmosphere and social scene but it was a shame that it only seemed to happen right at the end of the term. I wanted to keep it going all year round so we built a really trashy tiki bar out of bamboo in my studio and started inviting people and selling drinks from there.”
“It grew into this social scene and we were quickly in need of a more sustainable supply of beer, so we started brewing our own! The brewing side of things became more and more interesting and I ended up working in other breweries to find out as much as I could about the process.”
“I graduated and went to New York with no money just like every other art student. Whilst there I visited Other Half brewery to see how they operated. At the time I was undecided whether to be a sculptor or get into brewing and seeing how they operated sealed the deal for me. Seeing them do something that brought people together from all different backgrounds was a really exciting part of brewing and I wanted to offer something similar in the U.K. Digbeth seemed like the perfect place to make it happen so we went for it.”
“We won a prize for most exciting brewery in the UK in January last year which was amazing considering we were only just really getting started. We’ve been to a lot of festivals off the back of that which was also an amazing experience.”
“The addition of Dough was also a massive step forward for us as we were able to combine great beer with great pizza and really drove the brand forward.”
“It’s been tough but it has also pushed us to do things that we were testing out anyway, like bottling the beers, starting an online shop and expanding the capacity of the brewery to brew a range different beers at the same time.”
“When we went into lockdown there were a lot of people who wanted to support us and try different things so there were a lot of people who wouldn’t usually buy beer online making orders and trying the different things we were putting out.”
“I’d say the main thing that makes us different is being multifaceted. We try to push the boundaries when making numerous different types of beer all at once instead of sticking to what’s comfortable and I think our customers enjoy that as they feel a part of the brand and the journey as they get to try different things all the time.”
“Having Dough as part of the brewery adds another string to our bow especially as they’re also doing things a little differently by recently adding Detroit ‘Grandma Style’ pizzas to the menu to give Digbeth something new. Nat describes them as being ‘like the best cheese on toast you’ll ever eat’, and she’s not wrong.”
“Our goal is to give people a unique experience both in the Digbeth taproom and when they buy beers from us online.”
“We want to get the taproom back to the social place that it was before and also improve the overall customer experience when people come down.”
“We also want to push the brewing side of things by increasing capacity and increasing our customer base in the UK and internationally.”
Digbrew Co.’s taproom is now back open so you can sample their new range of beers for yourself and get your hands on Dough’s latest pizza offering. You can book a table via email, Instagram but be quick, space is limited and you definitely don't want to miss out. You can also order the latest beers delivered straight to your door here. You can also try out one of Digbrew's latest beers as your complimentary drink when you book your next haircut at Stag Digbeth, just ask one of our team about the latest offering.
By Ethan Webb
Meet Frankie and Becky – the engineers of the humane street-food company, BA-HA. The business owners met seven years ago in a whiskey bar, and established their plant-based food company four years later. The creation of ‘BA-HA’ – meaning ‘life and feed’ in Gaelic – fused Frankie’s Irish roots with their aspiration to address the gap in the market for vibrant, vegan food.
What’s the Story?
With a vision of bringing plant-based goodness to Birmingham, Frankie and Becky began by selling freshly baked pastries and cakes to the employees at their local pub and surrounding office block. These beginnings soon evolved further, as the pair started making waves within the food festival scene. As word of the ambitious duo spread, BA-HA began operating within seasonal markets and as a pop-up in 1000 Trades in the Jewellery Quarter.
Speaking to the street-food duo, their passion and unparalleled work ethic is unmistakable; Becky recalls how “on one occasion, the BA-HA team were at three venues in the same day, meaning that we did a 23-hour stretch”.
The pair’s commitment to supplying the city with hearty vegan dishes did not stop there. Upon being approached about a residency opportunity at The Mailbox, Frankie and Becky made it their personal mission to tackle the scepticism surrounding plant-based food. The BA-HA team veganised the Mailbox operation manager’s favourite dish, and before they knew it, they had secured a three-year residency at the iconic retail development.
BA-HA and Stag Collaboration
Four years after the BA-HA team embarked on their vegan food odyssey, the journey has now led them to a collaboration with Stag Digbeth. As Frankie and Becky are both existing customers of Stag, the joining of forces seemed as though it was meant to be.
“After seeing Ben’s dog, Knoxley, in Stag’s old shop, I knew that I had to pop in to say hello” says Frankie recalling her first encounter with Stag, “I had my undercut done and enjoyed a beer whilst waiting, and the rest is history”.
By uniting BA-HA and Stag’s mutually forward-thinking approach to business, the collaboration brings together the quirky combo of a barbershop and bar with the soulful flavours of BA-HA. Whether you’re in need of a high-quality trim, a carefully crafted cocktail, or a street-food fix – Stag Digbeth ft. BA-HA has got you covered.
It’s easy to see how BA-HA has been acclaimed as the highest-rated plant-based restaurant in Birmingham’s city centre with Becky and Frankie’s customer-focused approach and their cutting-edge attitude towards the food industry. We managed to sit down and gain an insight into the couples’ journey and goals after a busy first day serving plant based goodness to Digbeth’s locals.
“Seeing the customers’ positive reaction is a daily highlight for us” says Becky, “but meeting Kevin Smith from ‘Jay and Silent Bob’ when he was performing at The Hollywood Babble was also pretty cool”.
Kevin Smith isn’t the only famous face that Becky and Frankie have crossed paths with since owning BA-HA. Frankie tells us about her meetings with American singer and actress, Mya: “It’s a funny story, actually” reveals Frankie, “we watched Mya at Pride, and later on we bumped into Pritt Kalsi who invited us for drinks with them in the Radison. Mya asked about places to eat nearby, and I mentioned that there is a place in the Mailbox that might serve some vegan food”. Frankie laughs, “As we walked into BA-HA, Mya asked if I was a regular there because all of the staff said “hello” as I came in”.
Becky explains how great it was to see Mya’s positive reaction. “As we were tucking into the food, Mya asked if any of it was vegan, not knowing that all of it was!”
“She’s stayed in touch, been to BA-HA again since and we also catered for her whole entourage when she performed at the NIA. We got invited to see her perform as well which was awesome”.
There’s no room for debate when it comes to Irish-born owner, Frankie’s, menu recommendation: “The loaded poms. Always loaded, never plain. We didn’t go through the potato famine for nothing!”
As a born-and-bred brummy, Becky explains that at the moment BA-HA are focusing on solidifying their ties with fellow independents in Birmingham. “We love working with other business owners who share our passion and love of the city” says Becky, “each new collaboration brings a new dynamic to the BA-HA brand, and keeps things fresh and exciting”.
“In the more distant future, we aim to expand the BA-HA brand further. We’re in the process of discovering new ways to make our food more widely accessible without compromising on our prevailing high-quality.”
“The pop-up is permanent at Stag Digbeth so don’t worry, we’ll be around for a while, but don’t forget Stag + BAHA are part of the Eat Out To Help Out Scheme which finishes at the end of August!”
“We are also doing a two-week pop-up at Little Black Wood in Moseley from Wednesday to Sunday from 23rdSeptember.”
Make sure you follow us and BA-HA on Instagram @stagdigbeth and @bahaveganuk to keep up-to-date on the latest updates!
By Beth Hutton
Stag Digbeth’s coffee is supplied by Quarter Horse Coffee Roasters, located on Bristol Street, Birmingham, just over a mile from Stag Digbeth. Our house blend ‘Dark Horse’ combines a mixture of Brazilian and Colombian beans offering a unique flavour profile that is comparable to Cadbury’s Fruit and Nut bar.
Rumours of coffee’s origins stem from a 9th century Ethiopian goat herder named Kaldi. His goats ate berries from certain trees and became so energetic that they didn’t want to sleep at night. Kaldi told the abbot of the local monastery about the trees and he decided to roast and boil the berries to make a beverage. The aroma from the coffee beans over the fire created a delightful smell and also meant that the monks could stay awake for hours of prayer.– The History of Coffee, National Coffee Association
Since then coffee has become the second most sought after commodity after crude oil.
Our house blend contains a Brazilian bean grown at the Fazenda Zaroca farm in Tres Pontas, Sul De Minas (Farm Owner Gilberto Basilio and a member of his team are pictured on the left). These are what give the blend its body of flavour.
The Colombian beans are picked by AMACA, a group of all female coffee producers which began in 1999 and has since grown to over 140 members. The members are all women farm owners and heads of household. (Some members of AMACA pictured on the right).
The beans from AMACA cost a little more in order to support their goals as a group. Their main aim is to improve the quality of life for them and their member’s families. Currently one of their most pressing needs is a warehouse to properly receive, cup, store and manage their coffees.
The beans are picked, de-pulped, washed and have their parchment removed.
The beans are then transported from their farms to the UK to be roasted.
When the beans reach Birmingham, Nathan Retzer from Quarter Horse picks the different blends and also selects the specific roasting method to suit the flavour profile of the beans.
The beans get tipped in to the roaster and they slowly begin to change colour. The machine spins a drum over a gas flame to create an even roast. The roast is monitored using visual checks through a small window and temperature probes.
Next, the beans get released from the roaster and drop into a cooling tray.
A large rudder circulates the beans to cool them down.
The beans will then be weighed, bagged and sealed, then sorted for delivery or collection.
We collect our beans weekly, sometimes right after the roasting process. This means the beans are sometimes still warm as we start making coffee first thing in the morning.
If you haven’t already, why not come down and try a cup, or claim your complimentary drink with your haircut?
For what’s on at Stag Digbeth in the coming months, visit our Event Page.
Photography by Joe Matten.
Ever wondered how are windows stay so clean? It’s down to Mark Smith owner of Shiners Cleaning Services.
Occupation? Visual Technician or in layman terms, (Professional Window Cleaner!)
How did you get into it?
I started it part time with a friend cleaning bars and restaurants in Tenerife and then went from there, long story!
What’s been the highlight?
Being a free spirit and meeting genuine people!
How long have you been coming to Stag?
Been coming to Stag for 4 years
What’s your favourite part?
The ease of booking as there is no waiting, your time slot is yours! and the whole team are so welcoming from the moment you arrive to the moment you leave!!..Bravo Stag!!
Shoutout to everyone who donated to our Movember efforts! We raised a total of £185 which will go towards helping change the face of men’s health. Big up @joemattenphotography for the video ?? @movember @asahisuperdry @custardfactory @indigbeth
Tom Kilby – Occupation? I am an artist under the name Dinosaur Kilby.
How did you get into it?
I studied Fine Art at University and continued doing my own work after graduation.
What’s been the highlight?
The highlight has to be being able to work with some amazing people.
How long have you been coming to Stag?
I’ve been visiting Stag for around 3 years.
What’s your favourite part?
Easy to book and the great friendly atmosphere.
You can find Tom’s work here: @dinosaurkilby and at www.thomas-kilby.co.uk
Photo and edit by @joemattenphotography
Trim by @ethanmichaelwebb
If you haven’t noticed already some of the lads from Stag are sporting some facial fluff to raise some money for Movember.
We are also donating 50% of the profits from one of our most popular cocktails ‘The Flat Topper’ (with added moustache) throughout the month of November! So enjoy a fruity beverage whilst also helping change the face of men’s health. The charity tackles issues such as prostate and testicular cancer as well as suicide prevention and mental health, issues that we are incredibly passionate about at Stag.
We also took some pictures of some of the Midland Mo’s at the start of the month who came in for a shave down to kick start their mo journey!