Shopping is sometimes a way to release that stress in your life. Whether online or in-store there is a lot to look at and helps as a distraction from the realm of life. Specially when you get a bargain for your hard earned money. A smile on your face.

Thank you !

Thank you to everyone who support and help us last year. To our volunteers who we worked so hard to give the best for our customers we owed our success to you all . Thank you so much and we hope you continue your support with us. We will never forget the patience and kindness you have given us. Once again, thank you so much.

Happy New Year

Happy New Year everyone from our home to yours. We are looking forward to serve you better in this year we have lots instore for our customers whom we owed our success in many ways.

Thank you very much for your continuous support with our company . We are looking forward to see you all again this year.

Espresso Coffee

Espresso Coffee is our Blog No.8 . You will be equipped with knowledge about coffee.

As I was putting my thoughts down to write my next blog, I realized that I had not written about coffee or anything associated with coffee at all in my previous blogs. We refer to ourselves as a café but I had not talk about coffee which struck me as being a bit funny. So, I have decided to take this step to create one. Here it goes… enjoy!

This blog is intent on providing a bit of education on coffee and a meaningful awareness of some the terminology that you might encounter in a coffee shop/cafe. By doing so we hope to give some helpful information so that when you come to us or any coffee shop be it a Starbucks or any independent coffee shop like us with a passion for coffee.  You will be well versed with information needed to make the correct decision when choosing the perfect brew to satisfy your taste.

Some of the terms you maybe familiar with while others you may not.  Either way this might be a refresher or just a fun read.

First, what are the famous known types of coffees. Choosing your coffee is an important key to your good morning breakfast or any day. That being said we have to look at the two most popular forms in which it is served as Espresso and Coffee.

Just from the way it is served there is a noticeable difference. If you were to order a black coffee and are handed a shot of espresso, you’d probably be pretty disappointed—and vice versa. That’s because a cup of regular coffee (also known as drip coffee) is very different than a shot of espresso. But what makes brewed coffee different from espresso, after all they’re both coffees. Technically, both coffee and espresso can be made from the same coffee beans. The difference between coffee and espresso has to do with the preparation methods starting with the coffee beans. Regardless of the country that the Coffee beans are obtained from, commercially or farm grown the big difference is that espresso beans are generally roasted for a longer period of time than beans meant for drip coffee. Espresso beans are also ground on the finer side, more like sand than gravel compared to coffee which is a little larger and coarse. Open any commercially packed bag of drip coffee and compare it to espresso coffee.

What about whole beans ground at home? While the type of beans you use is important when it comes to the taste, the main difference between espresso and coffee has again to do with the way the coffee is prepared. Technically speaking you could use espresso-roasted beans to make drip coffee and dark roasted coffee beans to make espresso if you ground the beans correctly and used the right equipment. Just a little FYI there are many types of grinders available in both residential and commercial grades which in itself is a rather daunting task to review and would be a separate blog to be discussed in the future.

So, what do you need to make espresso? It sounds rather obvious and the answer is simple, but all you need is an espresso machine. Espresso, by definition, is a very strong black coffee that is made by forcing very hot water under pressure through tightly packed grounds of coffee beans. Hence the need for finer granules. The more finely the coffee is ground, the slower the espresso takes to comes out. Generally, for the best shot of espresso, it should take about 25 seconds for the water to pass through the coffee. Sometimes, the consistency of the grind is adjusted to control the brewing time. If everything goes well, what comes out is a dark brown, slightly thick liquid. That extraction process is what gives the espresso its signature layers consisting of a portioned shot of coffee at the bottom of the cup with a small layer of foam, or crema, at the top. Espresso must have foam and to any espresso aficionados the crème without the foam is a poor cup of espresso.

Now if you’re making a basic drip coffee, there are a few options for brewing. Unlike espresso the grounds are mixing with water for a longer period of time and therefore the grinds can be coarser than that of espresso. To make the coffee, you can use either the pour-over or drip method of brewing which is typically found in your home or a regular coffee shop or a restaurant; or the immersion process like that of the French press. Which ever method you choose the coffee you brew from these methods will generally have a milder flavor than that of a shot of espresso. Also, coffee does not usually come with the foamed crème. Surprisingly, a cup of drip coffee has more caffeine than a shot of espresso.

But I digress. So lets talk about Espresso.


They are two kinds of commercial coffee beans for espresso. Robusta and Arabica. Robusta beans are grown at low altitudes, they are disease resistant and economical, making a better tastier cup. Robusta coffee beans have a nuttier flavor when roasted and their taste is often compared to oatmeal. Un-roasted Robusta beans have scent reminiscent of “peanuts”. Many Italian espresso blends feature Robusta’s, primarily because they are inexpensive in Italy. Italians are well known for their love of coffee which they have mastered by incorporating these beans for maximum effect. Italian-style espresso blends have become increasingly available to consumers worldwide, we recommend that the coffee you serve be 100% Arabica. Arabica coffee are grown at dramatically higher altitudes and feature more desirable and pleasurable flavor characteristics. Depending on its variety, the Arabica bean’s flavor can range anywhere from sweet to tangy. When roasted, the Arabica beans have a sweeter and more floral flavor than Robusta that give off more fruit and sugar tones where as un-roasted, the Arabica bean has a sweet blueberry scent. My best advice would be to try various types, it doesn’t hurt. More choices make for a better understanding of flavour.

A good espresso is complex, well-balanced and typically roasted slightly darker than coffees designed for drip brewing. That said, there is a huge range of acceptable tastes, blends, roasts, etc. that constitute a good espresso. Try as many as you want but don’t necessarily base a final decision on your own preference – yours might not reflect other customers or consumers taste who you happen to share a cup of coffee or espresso with.

GENERAL TIPS: Coffee Lovers

  • Whole Bean coffee should be used within a week of its exposure to air, and never beyond 10-14 days. Depending on the type of packaging used, the “expiry date” could be one week from the day of roasting or from the day coffee is sealed in its vacuum-locked packaging. The coffee will not go bad but rather both the aromas and flavor will diminish and left long enough become stale. Be sure to check the manufactures notes on the coffee. Quality coffees often come in packaging that has a vent to breath hence the need to use it in the specified time frame. This differs from vacuum-locked packaging which lasts a bit longer.
  • Once, exposed, coffee should be protected from air, light, heat and moisture.
  • If you keep your beans in bins or drawers, clean them properly between batches. Use a clean, dry cloth (cotton bar towels are ideal) – no moisture or soap. Any dampness will sap coffee flavor and accelerate the coffee deterioration rate, while soap residue will taint it.
  • Never mix stale beans with fresh beans. It takes about 50 beans to brew a good shot of espresso, and only one bad one to ruin it.
  • Never put more beans in the cone-shaped hopper of your espresso grinder than can be used within 8 hours
  • Use ground espresso within one hour. During notably slow periods, turn off the automatic timer on your grinder (if you have one) so you can keep coffee grinding moderate.



Espresso Beverages. Listed below are some of the most common kinds of coffee you can find out there. Try each one, I’m pretty sure you’ll find what your looking for which will become your favorite go to. Sometimes its hard to spend your hard earn money on a bad cup of coffee. We suggest going to the grocery stores and independent stores that sells coffee beans, buy a few and prepare it at home. If samples are being offered try it, if you like it be sure to ask the person who served it to you how it was made. The preparation can often determine the quality of the coffee just as much as the bean.


A 1-ounce serving of straight espresso served ungarnished in a small demitasse, 4- 8-ounce cup. Made to drink immediately, straight espresso should always be fresh. You can also try espresso macchiato, with a teaspoon of steamed milk foam, or as an espresso con panna with a modest dollop of whipped cream. Solo means in Italian word as one, or a single shot of espresso, doppio means double or two shots of espresso.


A “restricted” shot of espresso – about ¾ of a full ounce, this is the first sweet burst of espresso when you are making it.


 A cappuccino is an ounce of espresso in a cup, topped with equal parts of steamed and frothed milk. Named after the fringe of hair ringing the heads of Italy’s capuchin monks. In Italy, the cappuccino is a morning drink for most Italians, they take their coffee with milk.

Caffe Latte

One of the very popular order in any café. This latte has a greater proportion of milk than a cappuccino. A 1-ounce serving of espresso, steamed milk up to the top of the cup, and a ¼” finish of steamed milk foam.

Caffe Mocha

One of the favorites as well. It consists of an 1-ounce serving of espresso poured into a cup holding 1 ounce of chocolate syrup, filled with steamed milk, and topped with a flourish of whipped cream. A very inviting introduction to the world of espresso.


As the name define itself “Americanized” espresso; 1 or more servings of espresso (the ratio for the menu should be your call, a matter of taste) diluted (hot water) to the strength of drip coffee. Dark, fresh, intense.

Caffe Breve

A latte made not with steamed milk, but instead by adding rich, steamed half and half.




Steaming Pitcher 


Every espresso machine operator needs commercial grade steaming pitchers to steam the milk. There’s different sizes to choose from 12 to 60 ounces. For better result its best to start with a one-liter or 32-ounce model. Get the high-grade stainless steel with a solid, welded on handle just like this one (add link here). Steels wears well.



Many of us uses thermometers to monitor proper milk temperature. Its very possible to achieve a desirable effect without this technology, everything takes practice to be an expert. The same is to said about preparing coffee. Use of milk thermometers will ensure consistency and quality, especially among newcomers to the art of brewing. A good thermometer comes with a clip attachment to be mounted on the side of the pitcher.  A thermometer should fit pitchers well, have a large and visible dial that does not get in your way. The most popular and practical range is 0”-220’F.

Spoon and Spatula


Any spoon and spatula will do. But as a good barista they don’t use one of these to spoon foam onto a latte, but to hold it back while pouring and then allow the foam into the drink as appropriate. The most common utensils are the large stainless serving spoons and plastic or rubber baker’s spatula.




Hand Tamper


A tamper is a small tool shaped somewhat like a mushroom that is used for packing espresso grounds into the portafilter to prepare them for brewing.

A proper tamp is applied from above, leveraging weight equal to about 50 pounds per square inch.  When you purchase your own machine, sometimes it maybe included as a free addition to the machine. However not all manufactures include this. Be sure to confirm that it has one. If it does not be sure to purchase it as well. Plastic tampers tend to break easily and it may affect the taste of your coffee. We suggest to purchase easy to hold anodized aluminum or ultra hard wooden versions of tamper for durability and ease of use.

Shot/Glasses/brew pitchers


This is a great debate which one is best to use for your liking.  Shot glasses vs. stainless steel. Brew pitches are also called “bell Cleaners”.

Shot glasses holds heat well. Using shot glasses allows you to monitor the quality of drinks visually, which should be done every hour or so whether you’re brewing in glass or not. Look for the variety with a visible one-ounce mark.

Shot timers


Have you heard the saying “time is an essence” Same thing when preparing your favorite coffee, that why shot timers are very important tool to remember if you go beyond what is required time you get an odd taste or bitterness to it. The purpose of the timers is timed the extraction of the pour, or pull of each espresso shot. Periodic use of timers, however is a good way to monitor extraction time and make sure the grind is appropriate. Buy a timer that counts up not down. The shot timers need to count up, starting when water first hits the grounds and ending when the pour of a full shot is complete. If you serve drip coffee and you want to keep tab of the age of the coffee on the pot the timer is good tool to use.




The knock box in other words is garbage container. Once you are done tampering your espresso coffee it goes here. It’s a stainless Steele box with a rubber cover bar across the middle, either sits on the top of the counter by the espresso machine. Good knock boxes use the same reinforced rubber that found in the auto industry to cover knocking bar, cheap hose gives long before the box’s life should end.


Condiment Shakers


Condiments are standard in all coffee shop. The most common is powdered cocoa , who doesn’t like cocoa? Cinnamon, nutmeg and vanilla. Try not to buy to small and too big condiment shakers not only can get messy when pouring if big and also customers might throw so much of what needed because anything too much it cant change the taste of the coffee. Just use some common sense when buying one too small might clog when in use too big it might pour a lot and just get some waste in the process.



Whipped cream dispensers


We recommend that you invest in a high-quality whip cream dispensers. There are some cheap ones you can buy in use but remember with coffee its all about timing and good quality materials when making it. If you are going to use it a lot a better dispensers like stainless steels is the way to go. A good dispensers yields superior whipped crea,, wont end up in a landfill. And is ultimately less expensive because it will last for years. Look for commercial grade dispenser.


Mocha Pump


To avoid spill and help controls sticky syrups and avoid insect to get attracted to buy about 25 of them to start.






Cleaning brushes


Brushes is a way to keep your machinery clean and when you make your coffee guaranteed to be fresh. Lots of cleaning brushes is good way to start a coffee in the morning.


Pour Spouts for syrups



Serving cups  


I’m pretty sure you see some of these in store but these are other tools to make your favorite espresso. Not every one can afford to buy expensive espresso machine. Here are some tools you can try if you are starting to discover coffee and espresso. When I tried making my own espresso, I can’t compare the quality of the coffee and espresso. The manual way, is way better use to prepare coffee. Well it really depends with you. If you have time and money please try the traditional way to prepare but if time is constraint and have a busy life then they are some coffee that you can try too.


Other ways to prepare your favorite coffee using the following tools.


French Press







StoveTop Espresso







Manual Drip Coffee








Commercial Espresso Machine








Residential Espresso Machine







I hope we have given enough information to somehow have some knowledge on what the coffee world has in store. Now that familiar items you see on any decent coffee shop you will recognized it and will be able to say a-ha  moment and say I know that one, from hillsviewcafe blog… ok thank you for reading . I hope I able to give some insight and help with this blog.,


Breakfast is the most important meal of the day. With our busy schedule we tend to forget that we need this time and energy to make it to our day. Please take care of your health and eat a proper breakfast everyday. If no time to cook allow us to serve you. Thank you.

farm fresh is the best .

Farm Vegetables

Farm vegetables is fresh and it goods and healthy for you. The colors of each vegetable you see in the farm are just so wonderful to look at and have it for dinner or anytime. Being conscious with your health it takes a lot of research and hard-work.

Mother Nature

Mother Nature

What a timing, Mother’s Day has recently passed and I am writing this blog to celebrate the other important Mother in all our lives that is Mother Nature. Our lives are evolving so fast and our technology has come a long way. Day by day we hear a lot about calamities near and far, thanks to our ability to communicate around the world in minutes. Shocked and surprised, yes indeed, but the question is what are we doing to solve or even try to understand what’s going on with the world that Mother Nature has given us to live. I feel as if there is a tantrum from above that is saying ‘Enough is Enough”. “I have given you this place, a beautiful place for you and your families to live, to enjoy and to grow but why are you destroying it. I have created a place that will allow for lasting memories that you won’t forget”.  Yet, what I see is all hurt that we inflict upon the land given to us by Mother Nature. Continue Reading Mother Nature


How do you deal with Change?

Change is like the winds of circumstances, blowing on us all in an unending flow that touches each of our lives. It’s one thing to create change. It’s another thing and often unavoidable, for change to occur you when you least expected it.

We all have experienced the different faces of change. Yet some of us reach to the end while others don’t. What guides us to different destinations is determined by the way we choose our path. Everyone thinks differently. What we choose and act on determines where each of us arrives.


Unexpected events happen to all of us.

We have frustrations and challenges. We all have reversals and those moments when, despite our best plans and efforts, things fall apart. Challenging circumstances are not events reserved for the less fortunate, the uneducated or the extremely poor. The rich and the poor have marital problems. The rich and the poor have the same challenges that can lead to financial ruin and personal despair.
In the end, it is not what happens that determines the quality of our lives, it is what we choose to do when we discover that the wind has changed directions.

When things change, we must change. We must struggle to our feet again and reset the boat to steer us forward to the destination of our own deliberate choosing. The set of the boat-how we think and how we respond – has a far greater capacity to alter our lives than any challenges we face. How quickly and responsibly we react to adversity is far more important than the adversity itself. Once we discipline ourselves to understand this, we will finally and willingly conclude that the great challenge of life is to control the process of our thinking.

Learning to reset the boat with changing winds rather than permitting ourselves to be blown in a direction you did not purposely choose requires the development of a whole new discipline. It involves going to work on establishing a powerful, personal philosophy that will help to influence in a positive way all that you do, think and decide.

If you can succeed, the result will be a positive change in your income, lifestyle, and relationships.








Health is Wealth

When a new year arrives, what thoughts come to our minds? Is it a new beginning, a new perspective, a renewed energy, a new direction possibly a new dream to achieve or a goal to reach? Lately I have been writing about life in general. Today I have decided that I am going to write about health. It sad to hear that people you know are suffering from various sickness, illness, diseases or have passed away. You cannot help not but to feel sad because this is a fact of life that occurs to all of us. Continue Reading Health is Wealth


Happy Valentine’s Day

LOVE , who are you?

LOVE, who are you?How do you define LOVE? Do you see or have you met LOVE? Have you seen LOVE? I paused and realized the word itself is so broad and bold as it is. I have seen different forms of it, but nothing comes close to defining it in one word. Maybe, at the end of this article I will finally come close to describing who is LOVE. Regardless of whether you believe it or not, LOVE does exist! LOVE should be celebrated. We’re lucky that every year we are reminded of this little four-letter word that has encompassed us so much.L-O-V-E, Feb 14.  I know LOVE is important.

Continue Reading Happy Valentine’s Day


Karma’s A Bitch.

It’s my day off, it doesn’t happen a lot especially when you’re in business. I’m trying to wind down while looking at the backyard, thinking what’s next? Just the thought of it makes me tired so I decided to sit down on the couch, grab the remote control to search for a distraction. As I’m flipping the channels something intrigues me. This actor said something like “karma’s a bitch” …. Continue Reading Karma’s A Bitch.


How to Catch a Monkey

It is not what you think, Read on…..

It was Sunday again and there were a lot of people inside and the service was starting. The service continued at the same pace and in the same style as before.  I felt as though the service would be the same as last week. I tried to keep awake but the fact I had slept around 2 am wasn’t helping. Then my ears suddenly caught the Deacon referencing in his sermon “The story of How to catch a Monkey”. My curiosity arose, my attention was fixed on the Deacons words. My desire to nod off faded as I started to listen, I was awake, I wanted to hear the story. Continue Reading How to Catch a Monkey