Coffee

In my never ending search for a decent cup of coffee, I have travelled near and far. I´m fed up being served slightly warm, weak drain water from the mass outlets. Having said that one or two of the baristas take a bit of pride in their work and deliver a very decent cup.

Here, (in my opinion), is a quick guid in the production Italian coffees. All based around the espresso. The Espresso is a concentrated beverage brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans, (wiki). Espresso often has a thicker consistency than coffee brewed by other methods, a higher concentration of suspended and dissolved solids, and crema (foam). As a result of the pressurized brewing process the flavours and chemicals in a typical cup of coffee are very concentrated.

Read more about coffee beans

   
 
   

Espresso

A short strong coffee without milk. Brew into a small espresso cup. Normal extraction time is +/- 20 seconds and the volume is about 1oz. Should have a good crema on the surface, which will support sugar granules before they settle on the bottom of the cup.

 
 

Cappuccino

1/3rd espresso, 1/3rd hot/steamed milk, 1/3rd frothed milk. We have found that the best way to produce a cappuccino is to brew espresso into a normal cappuccino cup then add frothed milk on top. As you froth milk, steamed milk will automatically be formed. This will leave 1/3rd espresso and 2/3rd milk. You can then dust chocolate/cinnamon sprinkle as/if required.

   
   

Caffe Latte

Milky coffee, 1/3rd espresso, 2/3rd hot milk. Pour the espresso, then fill cup with hot milk. Stir and serve.

 
 

Latte Macchiato

Layered latte. Fill latte glass 2/3 with foamed milk. Allow to settle. 2 x espresso into a small jug. Then pour slowly downside of latte glass. Espresso should sit in between hot milk and milk foam.

   
   

Caffe Mocha

Latte and chocolate. Add a sachet of drinking chocolate to a cup. Froth milk into the cup and make a paste with the chocolate powder and fill 3/5th of full. Dispense espresso into cup. If required top of with whipped cream and garnish with chocolate dust.

 
 

Caffe Americano

A short strong coffee without milk. Make espresso and top up with hot water to taste. Do not extend the 20 second brew time, as this would burn your coffee and spoil the drink.

The name believed to be derived from its origins from WW2 when American GIs in Europe would pour hot water into an espresso to approximate the coffee to which they were accustomed. It was then adapted in the United States by large chains who sought to create a marketable fusion of drip coffee and espresso to sell to a mass market

   
   

Caffe Ristretto

A short, extra strong espresso (ristretto = restricted) Brew into a small espresso cup. Normal extraction time is +/- 20 seconds and the volume is about 1/2oz. Should have a good crema on the surface, which will support sugar granules before they settle on the bottom of the cup.

Originally risteretto meant pulling a hand press faster than usual using the same amount of water as a regular shot of espresso. Since the water came in contact with the grinds for a much shorter time the caffeine is extracted in reduced ratio to the flavorful coffee oils. The resultant shot could be described as bolder, fuller, with more body and less bitterness. All of these flavors are usually attributed to espresso in general, but are more pronounced in ristretto.

 
         

Some more suggested coffees for which I have not photos as yet.
Whilst some of these look good, I´m sure you are just making them up,
and what an active imagination you all have. Never say never though

 

Schiumato
1 shot esspresso, milk foam

 


 
 


 

Corretto
1 shot esspresso, 1 shot Grappa, Sambuca or Brandy

 
 

Lungo
1 shot esspresso, pulled, 2 x the volume of water

 


 
 


 

Cappuccino Estivo
1 shot esspresso, Ice cream

 
 

Macchiato Chiaro
1/2 shot esspresso, steamed milk

 


 
 


 

Corto
1/2 shot esspresso

 
 

Viennese
2 shots esspresso, 4 ground cloves, 1/2 teaspoon cinnamon, 1/2 teaspoon allspice, whipped cream

 


 
 


 

Moccachiano
1 shot esspresso, chocolate powder, steamed milk, milk foam

 
 

Morachino
1 shot esspresso, foamed milk, cocoa powder

 


 
 


 

Bicerin
1 shot esspresso, drinking chocolate, steamed milk

 
 

Shakerato
1 shot esspresso, shaken with ice cubes, sugar

 


 
 


 


 
 


 


 
 

So please let me know if there are any places where I can enjoy a real coffee delivered by a trained barista,
where I can sit and contemplate life of an afternoon - Thanks

Tell Me - click here

 
 
 

What is the best machine at a reasonable price to make this coffee at home?
Try this one

Rocket 3
 
   
 
 

The Howgate, Midlothian, serves a decent Latte

The Howgate Latte

http://www.howgate.com

 
The history of Blue Mountain Coffee
 
   
     
   
     
 

coffee@clanweb.org.uk ©clanweb.org.uk