Add some Spice to your Autumn
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Add some Spice to your Autumn

The summer is coming to an end but it’s not all bad news! Autumn brings with it its own charm. With the colder weather comes lots of good things like Halloween, cosy evenings in front of the fire, pumpkin spiced lattes and hot chocolate! Add some spice to your Autumn with a few of our drinks options!

Here are a few of our favourites for you to try. We’ve got the Pumpkin Spiced Latte, Salted Caramel Latte, Crème Brulée Cappuccino, Ghostly Hot Chocolate, White Hot Chocolate and Flamed Orange Hot Chocolate.

Pumpkin Spiced Latte

Our signature 1938 coffee blend and milk are highlighted by flavour notes of pumpkin, cinnamon, nutmeg and clove to create this incredible beverage that’s a firm favourite. Enjoy it topped with whipped cream and a dash of cinnamon spice

Salted Caramel Latte

Our award winning Celeste coffee blend and milk are enhanced with a dash of SHOTT salted caramel to create this incredible beverage. Enjoy it topped with whipped cream, caramel sauce and small fudge cubes

Crème Brulée Cappuccino

Our award winning Orion coffee blend and milk are enhanced with a dash of SHOTT butterscotch to create this delicious beverage. Sprinkle a spoonful of caster sugar over the top and caramelise it.

We’ve used our SHOTT syrup range to create all of these exciting and delicious drinks. All SHOTT products are natural and full of real flavour; making Mother Nature proud!

All that’s left for you to do is add some spice to your autumn months and try one for yourself!

brew coffee for a crowd
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Brew Coffee for a Crowd

Follow the below steps and you’ll brew coffee for a crowd like a pro.Hosting a brunch is a balancing act. You want guests to feel taken care of, but you also want to spend plenty of time with your guests. It seems that just when you’re ready to sit down and join the chats, it’s time to serve the coffee again. We’re all capable of making one coffee at a time however here’s a few tips for the occasions where you need to make great coffee for all the gang!

Whether you’re making an eight cup chemex or an eight cup French press, we have a few tips to ease the process.

brew coffee for a crowd

Consider Grind Size

The main worry when it comes to brewing coffee in larger quantities is that more grounds lead to over-extracted coffee. This can occur due to the fact that the larger amount of ground coffee slows the flow of water, thereby “steeping” the coffee for too long.

To avoid this concern regardless of whether you’re using a chemex or French press, make the grind just slightly coarser than you would for your smaller servings. We’re only talking about a minute adjustment, not a major adjustment on your grinder though.

Coffee-to-Water Ratio

The next phase is to adjust the water to coffee ratio based on the coffee you are using and your preferred brew strength.

For your chemex, when you’re brewing darker roasts aim for a one unit of coffee per twelve units of water ratio. To brew a single origin blend, which you will want to make slightly “lighter” in order to let the flavour profile come through, add more water, aiming for a ratio of 1:15.

For French press, the same rules apply. We suggest that you chose a ratio somewhere between 1:12 to 1:14. For a single origin, 1:15 is again the desired option.

Extraction Time

An eight-cup Chemex will take slightly longer than the typical three to four minutes, because the water has to work through more coffee grounds. Try to hit somewhere between four and five minutes, and you should be safe from over-extraction. If the process is too lengthy, try grinding your coffee a little coarser next time.

For French press, stick to a four-minute brew time!

Warm Your Vessel

Maintaining as constant a temperature as possible during the brewing process is best for optimum extraction. Pre-warm your vessel, whether it’s the chemex or French press. Don’t forget to pour out the hot water just before starting to brew.

Serve & Enjoy

Once you’ve cracked the code and can brew coffee for a crowd you’ll be able to sit back, sip and let the coffee and chats flow!

Great Taste Awards 2018
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Great Taste Awards 2018


Watermark Coffee are among the winners for The Great Taste Awards 2018

Great Taste, the world’s most coveted food awards, which celebrates the very best in food and drink, has announced the Great Taste stars of 2018. Out of over 12,600 products that were judged, we are thrilled to announce that Watermark Coffee now has three award winning blends in our collection. The Celeste, Orion and Aurora blends were all awarded the prestigious gold stars.  The Orion and Aurora blends were both conferred a 1-star Great Taste award, which means judges dubbed it a coffee that delivers fantastic flavour.

The Celeste blend was awarded a 2-star Great Taste award in 2017, which means judges dubbed it above and beyond delicious and this blend was also a winner again this year.

Judged by over 500 of the most demanding palates, belonging to food critics, chefs, cooks, restaurateurs and producers, as well as a whole host of food writers and journalists, Great Taste is widely acknowledged as the most respected food accreditation scheme for artisan and speciality food producers. As well as a badge of honour, the unmistakeable black and gold Great Taste label is a signpost to a wonderful tasting product, which has been discovered through hours and hours of blind-tasting by hundreds of judges.

Kristine Byrne, Marketing Manager, explains: “We are thrilled with the Great Taste results that were released yesterday. This is only our second year to enter and the second year that Watermark coffees have been recognised by the Guild of Fine Food at the Great Taste Awards. We continuley strive to achieve the ultimate accolades and this is a testament to the outstanding quality of our products and the desire to deliver the ultimate coffee experience. It’s an honour that our coffee blends have once again been acknowledged by the Great Taste judging committee.”

The panel of judges this year included; MasterChef 2018 champion, Kenny Tutt, chef and food writer, Elly Curshen, eco chef and food writer, Tom Hunt, author and chef, Zoe Adjonyoh, baker Tom Herbert, author and blogger, Izy Hossack, and baker and recipe writer, Martha Collison, as well as food buyers from Harrods, Selfridges and Sourced Market.

Recognised as a stamp of excellence among consumers and retailers alike, Great Taste values taste above all else, with no regard for branding and packaging. Whether it is coffee, granola, bacon or cheese being judged, all products are removed from their wrapper, jar, box or bottle before being tasted. The judges then savour, confer and re-taste to decide which products are worthy of a 1-, 2- or 3-star award.

La Cimbali Q10 Self Touch
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Benefits of Bean to Cup Coffee Machines

Benefits of Bean to Cup Coffee Machines

If you’re looking for a quick, high-quality coffee made from freshly ground coffee beans, then a bean to cup coffee machine could be the perfect fit for you. We stock some of the leading brands including Gaggia, Saeco and La Cimbali . Here are four great benefits of Bean to Cup Coffee Machines.

1. Convenience

The quickest way to make a freshly ground coffee is using a bean to cup machine. With the grinding and extraction built into the one machine, you can do away with the need of having multiple units working at the same time. Fully automated, these machines are quick to heat up, grind and extract a cafe-quality coffee.

Training isn’t a concern as the machines are very easy to operate and cleaning is a breeze.

2. Efficiency

With a bean to cup coffee machine there is no need to leave the office to get your daily caffeine fix. You also get to avoid long queues and get to know people in the office while you make a quality coffee in a matter of minutes. With the ability to set the machine to your preferred drink options, it’s flexible enough to cater for everyone’s needs.

3. Quality of the Drink Options

The rich flavours that come from freshly ground beans cannot be matched by instant coffee or freeze-dried grounds. Having a bean to cup machine means you are extracting the fullest flavour possible from your beans. Your cup of coffee is ground literally seconds before it’s extracted into your cup. You’ll be surprised by how good it tastes.

4. Financial Savings

While some cafes can charge in excess of €4 for a basic coffee, bean to cup machines are much more cost effective over the long term. Although the initial investment can be significant for a high-end machine, it won’t take long for it to be a great return on investment. We also provide a number of finance options available including rental and leasing.

So whether you’re considering buying, renting or leasing a coffee machine talk to Watermark Coffee today to find out more information on all of our bean to cup machines for your location.

For more information contact us today!

Call:  01 4666304  // Email:

Summer Coolers
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Summer Coolers

Summer has arrived in Ireland at long last and that can only mean one thing…time to break out the summer coolers!


If you’re in need of something refreshing, fruity and full of flavour look no further than our range of Summer Coolers.  Why not try our new Strawberry Soda, Blueberry and Green Tea Fizz or Lemon, honey and ginger soda. They’re light and natural with no added sugar, artificial flavours or colours.

Other flavours include Pomegranate, Three Berry and Blackcurrant and Honey.


iced latte

Perk up your senses with one of our flavourful iced coffee drinks. Our iced latte collection is a perfect alternative if you’re looking for a refreshing drink choice on these hot summer days. Two of our favourite flavours are the Iced Orange Latte and the Hazelnut Ice Latte.

We’ve paired our award winning Celeste blend with our natural SHOTT flavoured syrups to create an refreshing iced latte.


Our White Chocolate Macadamia Frappe is a yummy and non-coffee drink that’s perfect for anyone wanting a refreshing and great tasting drink this summer.

The White Choc Macadamia frappe is made from mixing whole milk with our natural SHOTT flavoured syrups together to form a frothy, light drink. These milky and natural drinks are a real treat.

bean to cup
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The Gaggia Concetto Evo

We’re delighted to introduce into our machine range the Gaggia Concetto Evo. The new Concetto Evo is a fully automatic coffee machine: from coffee grinding to delivering water or steam, it’s all done at the touch of a button. It has a stylish aesthetic that allows it to blend easily into the most elegant of environments.

This coffee machine is suitable for locations serving an average of 200 cups a day. The fully automatic, bean-to-cup Gaggia Concetto Evo coffee machine is very easy to use and makes superb coffee, cappuccino and latte. You can make perfectly-formed layered latte macchiato, intense espresso and proper Americano coffee, with perfectly formed crema.

The Gaggia Concetto Evo can be set up in self-service mode. A steam wand is a standard feature on the machine but this can be removed if so desired. Daily maintenance on the Concetto Evo is straightforward.


  • • Wide, easy-to-clean capacitive flat keyboard, with backlit colour beverages
  • • 3.5′ HD colour display
  • • Cup warmer on the top
  • • Continuous steam production
  • • Simultaneous dispensing of coffee, hot water and steam thanks to 3 separate water circuits


  • Size (H x W x D) (2 Group): 72 cm x 41 cm x 55 cm
  • Weight:57 kg
  • Available Colours:Black & Red
  • Mains water connection: Required
  • Installed power:3300 w

For more detailed specifications about the Concetto Evo have a look here.

For the ultimate coffee experience book an appointment today to see the Gaggia Concetto Evo in action in our Showroom in Citywest.

p: 01 4666304


Homemade Coffee Ice Cream
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Homemade Coffee Ice Cream

Homemade Coffee Ice Cream recipe using milk and cream infused with whole coffee beans.

Perfect homemade coffee ice cream is a real treat on a sunny day. This recipe is really just as good as any shop bought alternative and worth the effort.

In six really easy to follow steps you will be tucking into your very own bowl of coffee ice cream. For this batch we used our award winning Celeste coffee beans. These have vanilla and milk chocolate tones and work great.

Tips and Tricks

If you make your own coffee ice cream, you can make it with decaffeinated beans also! No late night jitters and safe for the kids to try too.

Coffee Ice Cream Recipe

  • Yield: Makes 1 Litre approx


  • 1 1/2 cups whole milk
  • 3/4 cup sugar
  • 1 1/2 cups whole coffee beans (decaf unless you want the caffeine in your ice cream)
  • Pinch of salt
  • 1 1/2 cups double cream
  • 5 large egg yolks
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon finely ground coffee (press grinds through a fine mesh sieve)


1 Heat the milk, sugar, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan until it is quite warm but not boiling. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour.

2 Pour the remaining 1 cup of cream into a medium size metal bowl, set on ice over a larger bowl. Set a mesh strainer on top of the bowls. Leave to one side for now.

3 Reheat the milk and coffee mixture, on medium heat, again until warm (not boiling!). In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Scrape the warmed egg yolks mixture back into the saucepan

4 Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run. This usually takes about 10 minutes.

5 Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavour as possible. Then discard the beans. Mix in the vanilla and finely ground coffee, and stir until cool.

6 Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Summer Time is Approaching Fast
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Summer Time is Approaching Fast

Summer time is approaching fast and it’s about time too! It’s the perfect season for you to try something new and add a dash of adventure to your drinks menu!
We have a few drinks to try to celebrate new beginnings; Tahitian Long Black, Caramel Espresso Milkshake and a Coconut Mochaccino.
We’ve used our SHOTT syrup range to create these exciting and refreshing drinks. All SHOTT products are natural and full of real flavour; making Mother Nature proud!

All that’s left for you to do is add a dash of adventure to your summer months and try one for yourself! Summer time is approaching fast and we can’t wait!

Happy Easter
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Happy Easter

Wishing everyone a Happy Easter. As you sit down to have a coffee and open a chocolate egg, or two,  here are some amazing and amusing facts about Easter you almost certainly didn’t know!

1.Irish children will eat their way through at least five million Easter eggs over the forthcoming holiday – lumping an extra 460 tonnes of sugar into their systems over a period of a few days, a survey for the Irish Heart Foundation has found.

2. The largest ever Easter egg hunt was in Florida, where 9,753 children searched for 501,000 eggs.

3. In 2007, an Easter egg covered in diamonds sold for almost £9 million. Every hour, a cockerel made of jewels pops up from the top of the Faberge egg, flaps its wings four times, nods its head three times and makes a crowing noise. The gold-and-pink enamel egg was made by the Russian royal family as an engagement gift for French aristocrat Baron Edouard de Rothschild.

4. When people gorge on a chocolate Easter bunny, 76 per cent bite off the ears first, 5 per cent go for the feet and 4 per cent opt for the tail.

5. The poll of parents carried out by Empathy Research for the Irish Heart Foundation found that children in Ireland will polish off an average of four eggs each over the Easter period, with almost one in five receiving six eggs or more in 2018.

6. In the USA, 90 million chocolate bunnies and 91.4 billion eggs are produced each year. At Easter, Americans also consume more than 16 million jellybeans used to fill the hollow centre of Easter eggs, and that’s enough to circle the globe three times over!!!

7. The White House hosts an Easter Egg Roll on the front lawn each year. This tradition was started by President Rutherford B. Hayes in 1878.

8. Sales at Easter time make up 10 per cent of UK chocolate spending for the entire year.

9. The UK’s first chocolate egg was produced in 1873 by Fry’s of Bristol.

10. The tallest chocolate Easter egg was made in Italy in 2011. Standing 10.39 metres tall and weighing 7,200 kg, it was taller than a giraffe and heavier than an elephant. However Portugal is the home of the largest decorated Easter egg, which reached almost 15m in height and 8m in diameter when it was made in 2008.

Happy Easter everyone. Enjoy the long weekend and don’t eat too much chocolate!

Egg- cellent new drink options for Easter
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Egg- cellent new drink options for Easter

Egg-cellent new drink options for Easter is causing quite a stir in the office this week!

There are certain things that mark the start of the Easter season, the daffodils come out, the evenings get longer and of course the Cadbury Creme Eggs hit the shelves and our lives improve significantly.

We’re big fans of creme eggs in the Watermark Coffee HQ, all the chocolatey goodness sure what’s not to love. However this year we’re taking it to a whole new level and adding some egg-cellent Easter treat options with the Creme Egg Hot Chocolate and the Creme Egg Latte.

These decadant, creamy chocolatey drinks options have gone down a real treat and will be a firm favourite with everyone this Easter! What’s even better again is the fact that we use the completely natural SHOTT product range to create these Easter treats which contain no artificial colours, flavours or sweetners. In our eyes that means they’re practically good for you!

All that’s left for you to do is to try one of the egg-cellent new drink options for Easter!