Another cool Yelp-event! The goal was to escape from a locked room where the captives could only…read moreget out by mastering several tasks. Soon we found ourselves handcuffed in a room and the fun started. 30 minutes was all we got in round one and the clock on the wall was counting down the seconds - merciless. Soon we got rid of the handcuffs and the team started to explore the room to find information or hints to unlock several drawers or boxes where we would find further means to open doors to other rooms and eventually to escape. A mix of teamwork, combination skills and intuition helped to solve almost all of the riddles. Although we did not succeed on the first attempt , we we're more succesful in the second round and could escape into freedom. Real escape artists we are! A big THANK YOU to Christina for organizing this!

Fantastic event, thrill & chill. What more could you ask for?…read more Thank you Christina for organising this zero calories event just at the beginning of bikini season :D Loved the spirit of the teams. Everyone was very friendly and looked forward to having a great time. It was great that we were enough people to have opposing teams. I think it added even more pressure. As if that damn countdown wasn't enough. Reenacting Jack Bower during one hour was super fun!

A group of handpicked Elite Yelpers met at the ViCAFE close to Bellevue for a coffee lovers…read moreworkshop. The ViCAFE is indeed a tiny place and consists basically of a counter and a front window, no seating whatsoever. Ramon and Simon of ViCAFE explained that the concept was coffee-to-go and nothing else, but this at the highest quality possible (ok, they sell also some soft drinks and smoothies but that's about it). Roman explained to us that the Vi in ViCAFE comes from Vita but is also a reference to Vivi Kola, the soft drink company they are a part of. It goes without saying that the ViCAFE people source their coffee beans directly from the producers. This means some travelling to remote places but also guarantees that the best qualities can be selected. The beans are shipped to Eglisau where they are roasted in their own roastery. Coffee is a very delicate and complex commodity and can even be spoiled by the barista if not treated correctly. It is very important the the water runs in the exact speed through the ground coffee. If it is too fast or too slow the taste gets either sour or bitter or both at the same time. Simon's demonstration on this was quite impressive. After all the theoretical and practical introductions to the world of coffee we could also try to be a barista ourselves and prepare our own espresso, ristretto and cappucino. Even some latte art appeared magically on the capuccino's foamy milk - with a little help from Simon. Many thanks to Christina for organizing another joyful and informative event!