What? So I can drink as much coffee as I want?

Well that depends… black Americano coffee and black Espresso… all good. Drink till your heart’s content!… But start putting milk, cream and sugar in, and you’ll be packing on the lbs!

Anything else I should know?

Coffee beans contain a funny oil that does naughty things to our insides.

“One of the oils found in coffee, cafestol, takes control of an important bile acid receptor located in the intestines that helps to regulate cholesterol in the body. In doing so, cafestol raises cholesterol.”
Read more: http://www.livestrong.com/article/278376-coffee-oils-and-cholesterol/#ixzz24IUOtQxK

So moderate how much you drink of the black stuff. The usual recommendation is to have no more than 3 cups of coffee per day  (not mugs). Alas, you won’t listen to us (Not even I listen to myself) so ENJOY

A reasonably thorough research has been conducted by the Swedish, Karolinska Institutem and Susanna Larsson.

• Swedish research showed that “drinking enough coffee lowers the risk of stroke by a quarter in women, as well as helping combat type 2 diabetes and liver cancer”.
• Karolinska Institutem discovered that after testing “35,000 women aged between 49 and 83 over a 10-year period”, those who drank one or more cups of coffee per day were up to 25 per cent less likely to have a stroke than women who drink less than a cup each day.
• Susanna Larsson says – “Although the most appropriate amount of coffee per day is still uncertain, it seems that drinking about one to five cups a day is appropriate.”

“Previous research in 2008 from the same institute has suggested that men also receive a similar benefit from coffee.”

Source: Drinking coffee every day reduces diabetes risk

So there is some interesting news to dwell upon whilst you drink your freshly ground Hawaiian Kona coffee.

… these are all names for the same sweet drink.

Café Cubano is Espresso coffee brewed over natural brown sugar called Demerara. It has been made ever since Espresso machines were brought from Italy to Latin America. Imagine a daily ritual of Cuban men playing domino or spanish guitar and smoking cigars in cafeterías. It’s not just a coffee, it’s a culture.

Popular regions that enjoy this drink nowadays are Cuba (of course) and any areas with high populations of Cuban-American people, like Florida.

In cafés, the coffee is usually served with a glass of water. Water is an excellent way to prepare your taste buds and to dilute the coffee once it’s in your digestive system. Cuban coffee usually has higher concentrations of caffeine than other coffee drinks and that’s why it is served in tacitas – small coffee cups that average on size between a thimble and demitase cup (ristreto cups).

Variations of Cubano

Café Cubano can also be referred to other coffee drinks that have a Cuban shot base.

Café con Leche, literally “coffee with milk”, is a Cubano based drink very similar to Caffè Latte. It is actually Cuban Espresso poured into steamed or hot whole milk. You get the coffee and milk in separate cups and mix it together just before you’re ready to drink. It is popular to serve this drink for breakfast and dunk toasted bread or cuban crackers with butter into it. A later variation of this is Café con Leche with a pinch of salt and a tiny bit of butter, which gives the drink a very distinctive taste.

Cortadito is similar to Spanish Cortado. The difference is that Cortadito is pre-sweetened and the ratio of milk and coffee isn’t strictly 1:1.

Colada is a way to share Cuban Coffee with family and friends. Colada is served in carafe or large cup with the lid on and empty demitase cups to drink from.

How to make Cuban Espresso

To make your Cubano at home buy Colombian-roast espresso blend. Popular brands are Pilon, Bustelo, Serrano, Turquino or La Llave. They are known for having a fine, almost powdery texture.

• Prepare a carafe.
• Add sugar to the bottom (not powdered). 1 teaspoon for a Cubano shot (or 1 tablespoon for each shot of Espresso).
• Brew the chosen Espresso selection into the carafe.
• Some baristas create a light foam – espumita by stirring the sugar and little bit of coffee brew on the bottom first, instead of brewing it all at once. But the coffee will taste just as good even if you skip this step.
• When the brewing process is finished, stir it briskly.
• Serve in several demitase cups.
• Note: Some people like to add sugar right into the filter on Espresso machine. I wouldn’t recommend this, because the sugar may cause damage to your machine.

Are you wondering why this article is in the section of Blogs instead of Coffees? Well, Caffè Sospeso is not just a usual type of Espresso. It used to be a tradition of Italian cafés/coffeehouses in Naples.

When a customer ordered a Sospeso, they would pay for two coffees but only get one… really! This gesture brought a good fortune to people who didn’t have much money or were homeless because they could get free coffee from the generosity of the previous customer that had paid for two. All they needed to do was ask if there was any coffee held in “suspense” and if so, they would receive one.

In the past, Caffè Sospeso was considered a charity for those less fortunate and was practised in Italian society for many years. I personally think that we could all learn a lesson or two from this kind of generosity. Wouldn’t it be nice to order a Sospeso and know that someone less fortunate will get the oppurtunity to enjoy what you and me take for granted.

So… When will your Sospeso day be?

Due to the blogs subject, I thought I would donate a little towards the Fairtrade Foundations charity. Please do the same by clicking on the donate button below.

Thanks for all your support.
The  Espresso Coffees team.

Caffè Cortado is generally an Espresso based drink with added milk (ratio 1:1). It is very similar to Capuccino. The difference is that Cortado has little to no foam, steamed milk creates microfoam which doesn’t separate the visible foam as it does in other “milky coffees” and its function is to reduce acidity. The milk is added always after the Espresso. In Spanish cafés (coffee houses), you get to choose from different variants of Cortado with:

1. very hot milk
2. cold milk
3. less amount of milk
4. more amount of milk (Also called ‘Galao’)
5. or condensed milk (This is referred to as ‘Bombon’ or ‘Condensada’)

Cortado has roots in Spain, and literally means “cut”. It is usually drunk in the afternoon in glasses with supporting metal handle. It has became a popular coffee drink in all Spanish and Portuguese speaking regions.

Another similar drink is Australian originated ‘Piccolo’, which is basically smaller Caffè Latte.

How to make a Caffè Cortado – Quick and easy preparation

• Make a shot of Espresso coffee and let it brew into a coffee cup twice the size of your normal one. Fill half of it.
• Steam the milk, but make sure you do not create a dry foam; foam bubbles must be tiny and kept inside the milk creating velvety light texture.
• Add the milk into the shot of Espresso and serve.

So what is Canadiano Coffee

Canadiano coffee is a strong coffee beverage that consists of Espresso and drip coffee.

There are three variants of this drink, the most common names for these are:

• Black Eye (one shot of Espresso used)
• Red Eye (two shots)
• Dead Eye (with three shots of Espresso).

Preparation is beyond easy. Just make a cup of drip and Espresso coffee. Use as many shots of Espresso as you need and add it to a large coffee mug containing the drip coffee. Done.

The awakening effect of this coffee is proporcional to the size of your mug, so make sure you require the burst of energy before starting to drink.

Like most Espresso drinks, Latte Machiato has its roots in Italy – the home of Espresso coffee, if you will.

But why is it called Latte Macchiato?  The literal translation is “stained (marked) milk”. Latte Macchiato is basically frothed milk with a tiny amount of Espresso coffee added to it. Doesn’t it sound delicious!

Note: Not to be confused with Caffè Macchiato or Caffè Latte.

Short explanation of the difference between the drinks:

• Caffè Macchiato (Espresso Macchiato) is a double or triple shot of Espresso with a dollop of milk foam on top.
• Caffè Latte is a single shot of Espresso with steamed milk that forms a froth on top (1/3 of Espresso and 2/3 of milk). Milk is added to Espresso.
• Latte Macchiato is a steamed milk with a little bit of Espresso coffee used, usually half shot. Espresso is added to milk.

Simple way to prepare your Latte Macchiato at home:

• Pour cold milk into pitcher and froth it with steam wand in your Espresso machine.
• (If your machine doesn’t contain the steam wand, simply pour the milk into a pan and steam it on the hob. Don’t forget to whisk the milk to make sure it won’t stick to the bottom.)
• When the milk is ready, pour it into a tall ‘Latte’ glass. Use a spoon to separate a little bit of the ‘dry’ foam while pouring and add it on top.
• Now it’s time to make a shot of Espresso coffee. I recommend you do not use a regular coffee cup, but something like a little milk jug that has the peak for pouring.
• Take the hot Espresso and use approximately half a shot. Pour it carefully in the middle of the cup.
• You may notice that on the top of the foam there is a hole where the milk has separated from the pouring; use the rest of the foam from the pitcher to cover it up and create a nice tip with a spoon.
• The drink will now divide into three layers of milk, coffee and foam.
• Sprinkle with grounded chocolate or cinnamon if desired.

The simplest way to characterize this delicious drink is:

Mocha = Caffè Latte + chocolate

That means the Mocha Coffee is one third Espresso and two thirds steamed milk with a portion of sweet cocoa powder or chocolate syrup. Dark or milk chocolate is usually used but there are other known variants of Mocha including white chocolate (White Mocha) or a mix of both dark and white chocolate. Mocha with mixed chocolate syrups is referred to as a Zebra Mocha, Marble Mocha or Tuxedo Mocha.

The origin of Mocha has roots in port Mocha located on the shore of Red Sea, which is part of Yemen nowadays. Mocha port was the main exporter of coffee beans to Arabian peninsula areas. The coffee beans were smaller and rounded and made a rich, sweet and chocolaty tasting dark coffee (that’s where the bond of coffee and chocolate came from). Their demand increased after the Europeans discovered it in the 15th century where it was placed in cafès (coffeehouses) of european cities like Amsterdam or Paris.

Make Mocha at home:

• Place 80ml/3oz. of chocolate syrup onto the bottom of tall glass cup.
• Use 450ml/16oz. of ice milk and steam it.
• (Alternative: Instead of pouring the chocolate part on the bottom of the cup, pour it into the milk and steam together.)
• Make a single or double shot of Espresso in your Espresso machine.
• Now pour 3/4 of milk into the cup and stir gently. Hold the foam in the steaming pitcher while pouring and let go just before the end of pouring. That will create a nice foam on top.
• Pour in the Espresso. You can stir again with the milk and chocolate to mix the flavours but it is not necessary.
• Add the rest of the foamy milk.
• Place a generous dollop of cold cream on top.
• Sprinkle with cinnamon, grounded chocolate or grounded coffee beans, caramel syrup or even fruity pieces like raspberries and coconut for decoration and nice finish. When it comes to taste and flavour the list of additions is endless.
• Optional: Serve with biscuit or amareto cookie.

What you need

• A Cafetiere/French Press. I suggest something with measurements, the actual one I bought is from Office365.
• A Coffee Bean Grinder. I bought mine really cheap from the James Martin collection. It’s awesome, I must admit, and so portable. I always take it to the office and grind some fresh beans, I get a few odd looks but trust me, it’s worth it.
• A bag of Coffee Beans – This is the best part! Here are a list of websites I personally use for my coffee bean supplies:
  • http://www.coffeebeanshop.co.uk/ – uk
  • http://www.grumpymule.co.uk/ – uk
  • http://www.rocketfuelcoffee.com/ – Canada – probably some of the best coffee I’ve had came from here – Esmeralda Special and Jamaican Blue Mountain 100% certified. *rubs tummy*

How to make your coffee

• Smell freshly opened bag of coffee beans
• Place coffee beans into grinder until you can no longer see the blade at the bottom (usually serves about 6-8 cups). Obviously alter if you’re making for your self.
• Give it a good 10 second whizz, the beans should look like this

• Put one tea spoon per cup of ground coffee into your Cafetiere. I normally do a semi heap (if you heap each one, it will be a strong coffee.. so don’t do it.)
• Boil the water and wait 10 seconds before pouring your hot water onto the freshly ground coffee beans. Obviously this is where the measurements on your cafetiere come in handy, 8 tea spoons of ground coffee, 8 measurements of hot water… You get the idea.
• Stir and wait for 2-4 minutes (usually the amount of time it takes me to get to second floor of office)
• Enjoy your cheap but amazingly fresh coffee.

If you enjoyed this article, please leave a comment. They motivate me into blogging more.

Author: James Trusler

The Italian word Affogato stands for “drowned” or “poached”.

How to make it?

The recipe is very simple and you can make it at home anytime.

• Use your favorite coffee bean selection and make a shot of Espresso.
• Scoop up a generous amount of vanilla gelato/ice-cream into a nice bowl or an Espresso cup. That will make it cold and ready for the next step.
• Optional: To customise your drink use different flavoured ice-cream, liqueur, cocoa powder or add some foam on top.
• Pour hot Espresso coffee on top and serve immediately.
• Now it’s ready to enjoy.

Maragogype is a mutated version of the Typica plant which produces huge leaves, large berries and, of course, big coffee beans.

Due to the size of the coffee plant, the crops yield is not sufficient to create a big enough income for farmers although the bean is of a higher quality due to the concentration of nutrients it gets, so it’s quite rare to find.

The coffee bean creates a well bodied clean flavoured coffee with a slight acidic punch.

It can be purchased from:

• Coffee Bean Shop
• Has Bean Coffee
• Pennine Tea and Coffee

Yum…

• Coffee Tree Plants are Shrubs
• There are two commercially cultivated shrubs. Coffea Canephora (Robusta) and Coffea Arabica (Arabica).
• They are evergreen shrubs that can grow 5 m (15 ft) tall when unattended.
• The white flowers reveal themselves in fragrant clusters. The flower is followed by oval berries.
• The berries are green when immature, they ripen to yellow through to red, before turning black when dry.
• The seeds produced by the berry are known as the coffee bean. Usually a bean contains two seeds which grow in separate compartments within.
• Arabica shrubs generally self pollinate thus they produce uniform berries and seeds which rarely differ from their predecessors.
• Robusta shrubs require “outcrossing” which means that different aspects of different shrubs are added to the shrub.
• Robusta tends to produce a bitter but full bodied coffee which contains more caffeine than Arabica which tends to produce much sweeter beans.

How to grow your own coffee

• Coffee plants are fairly easy to grow in the home as a potted shrub, but you should move them outside when summer time comes.
• Filtered Sunlight is required for the best growth and at night time, the temperatures should be in the low to mid 15C and day temperatures of 21C or higher so you’re looking at a greenhouse in UK.
• The shrubs should be planted in good fast draining soil (that’s why Jamaican Blue Mountain coffee is so good, it’s on slopes that allows good drainage)
• The soil should be kept moist but not drenched, it’s a bit of a balance.
• Although coffee plants fertilize themselves, you can add an all purpose soluble fertilizer once every 2 weeks between March – October and then once every month between November – February.
• Feel free to prune the shrub as they can reach 10 feet and higher.
• Coffee plants can take 4 years to start producing berries that are worth picking so you’re going to need to be patient.

How to pick your coffee crop

• The coffee beans will be ripe and red in Autumn.
• Only pick the ripe berries, if they are picked when green, the berries will not ripen off of the shrub.

It’s hard to give a definite answer to this question “Why is coffee called a cup of Joe” but after thorough research, it is obvious there a few feasable and likely reasons.

• Josephus “Joe” Daniels, Secretary of the Navy during World War I banned alcohol aboard Navy ships, except on very special occasions. The crews average drink became a cup of coffee, or, as it was now referred to – A cup of Joe.
• Java and Jamoke in 1931 supplied some of the best coffee around. It is a popular opinion that the word Joe derived from the words Java and Jamoke being merged together.

Whatever the answer is to the question, it’s certainly an interesting insight in to how phrases and words become what they are.

Here are a few source links:

• World Wide Words
• Mahalo Answers
• Wiki Answers
• BBC.co.uk

The earliest notable evidence of coffee drinking is from the fifteenth century, in the Sufi monasteries of Yemen. Legend has it, that an ancient mystic observed lively birds pecking at some berries and he proceeded to try some himself! An alternative account depicts a goat-herd, who on seeing his goats energized by the coffee plant, he ate some himself and then rushed to show a holy man in the nearby monastery. However, the holy man cast them into the fire in disgust. Yet when a beautiful aroma arose from the flames, they decided to gather the embers, grind them, and dissolve them in hot water, making the world’s first cup of coffee!

In Yemen, there is evidence that coffee beans were roasted and brewed. By the following century, coffee had reached all the Middle East, after which coffee spread to Italy and into Europe, Indonesia and America.

Coffee also became available no later than the 16th century in England. The first coffeehouse in England was opened in St. Michael’s Alley in Cornhill.

What is the Nespresso Citiz good for?

This machine is just perfect for a small work place.

• Buy your coffee capsules from nespresso.com or smaller traders such as: mycoffeecapsules.co.uk
• Place the capsule into the top of the Espresso Coffee machine
• Make sure the back water panel is not empty
• Press a button

How hard it is to maintain the Nespresso Citiz?

The upkeep of these machines is next to nothing and the coffee is not bad at all!

Is there a good variety of coffee beans for the Citiz?

There is certainly enough variety in the capsules to keep you interested too. The freshness of the coffee is good but cannot be compared to a coffee machine that grinds the beans fresh.

Nespresso Citiz reviews

Here are a few reviews that can give more information on the product:

• singleserveespresso.com
• theculinaryguide.co.uk

I hope that this article helps you in your hunt for an Espresso Coffee Machine.

A Ristretto is a short shot of Espresso coffee (also called ‘Corto’ from the Italian word that means ‘short’). Ristretto is made by forcing the water through Espresso selection beans faster and at higher pressures than Espresso coffee. Due to less dilution with water, the Ristretto yields higher concentrations of Caffeine than that of an Espresso and Americano. It also causes the ratio of coffee oils (flavour) to arise. The Ristretto flavour is more bold and less bitter to compare with Espresso. Ristretto is basically an Espresso coffee with less water.

How to make it

Coffee machines require very little manual work. Here are a few methods for how to achieve a Ristretto coffee with your Espresso machine at home:

• The easiest way to make Ristretto is to either ground the coffee beans finer or pack the coffee into the filter more than usual so that the gaps between the coffee grains are even smaller.
• The water will flow slower and fill the cup less during the same 30 seconds needed for preparing an Espresso. The cons of this modern method is that the beans may be grounded too much and get into the cup.
• Another way of making a Ristretto is to simply stop the process of the streaming water sooner.

Caffè Corretto (Espresso Corretto) is basically a shot of espresso or ristretto coffee with added liquor, usually grappa, but any other spirit as sambuca, cognac or brandy is a good alternative.

The word ‘corretto’ is italian equivalent to ‘corrected’. Serving corretto is perfect after a meal or during colder days.

Similar drink with Spanish origin is called Carajillo.

How to make Corretto

• Use medium roast bean espresso selection.
• Finely ground the beans, but avoid getting powdery texture of the bean.
• Make an espresso in your espresso machine and make sure the crema covers the top of the prepared coffee.
• Make sure the liquor you wish to use has room-temperature and add a splash into the cup.
• The liquor shouldn’t overcome the taste of coffee and contrary.

Why do darker roast beans have less caffeine in them?

Firstly, let’s get some source down:

Generally, dark-roast coffee has less caffeine than lighter roasts because the roasting process reduces the bean’s caffeine content. – Caffeine – Wiki

Drinking a darker roast will decrease your caffeine intake as the higher roasting temperatures eliminate more of the caffeine in the bean. – Sally’s Place

If you measure your coffee using a scoop you will have less caffeine per cup using dark roast coffee. CoffeeFaq.com

Now lets do some work ourselves

• When caffeine is heated (or in this case, roasted), it loses water.
• The loss of this water means the bean has less volume (The amount of space something takes up).
• When you grind the darker roast bean, you are grinding less bean than a lighter roast due to the smaller volume.
• Thus you end up with less caffeine in your cup of coffee.

Share your new found knowledge!

Next time someone asks you for a caffeine kick, why not recommend the lightest roast bean. It’ll spark conversation and you can share your new found and well researched fact. Enjoy!

The Caffè Latte is a single shot of Espresso coffee with velvety steamed milk that forms a milky froth on top (1/3 of Espresso and 2/3 of milk). Caffè Latte literally means ‘coffee (and) milk’. Another variant of Latte can be made by replacing the coffee part of Latte with a tea, such as Chai or Mate.

Latte is recommended for those who like milky drinks but also appreciate lots of coffee flavour. It became very popular in North America since 1970′s, when the Caffe Latte was first brought on to the American market. Latte, in the US, is usually blended with sweet syrups. Italians usually drink Latte in the mornings as part of their breakfast.

Tip: Always ask for ‘Caffe Latte’ if you are in an italian coffeehouse or somewhere else abroad; In Italy the word ‘Latte’ means milk, so it means the waiter would bring you only hot or cold milk… Oops.

How to make Latte

Caffe Latte can be easily prepared with an Espresso machine (also known as an Espresso pot or Mocha pot).

• Prepare a single shot of Espresso and pour the Espresso into the cup.
• Steam 300ml/10 oz. of milk.
• Use approximately 360ml/12 oz. glass and fill in with the steamed milk (140°C/284°F).
• To create the foam, rotate the pitcher while pumping the steamed milk into the bottom raising and lowering the pitcher to control the amount of air getting into it.
• Serve in heatproof and tall glasses with grounded chocolate or cinnamon on top.
• Enjoy the flavour.

Chai Latte (Tea Latte)

Chai Latte is a spiced tea mixed with steamed milk. Chai Latte is made by simply replacing the coffee in Caffe Latte with tea. The drink has a soft creamy texture and a mild taste.

Perfect for those who like English tea with milk.

How to make it:

• The easiest way to build your Chai addiction is buying ‘ready to brew’ Chai.
• But if u want you can make your own Chai at home:

Bundle up in a bouquet garni (put the ingredients into a cloth and tie it up with a string): 2 teaspoons of fresh grated ginger root, 1 teaspoon of orange peel, 1 anise (whole star broken up), 1 teaspoon cardamon seeds, 5 whole peppercorns, 10 whole cloves and 4 pieces of cinnamon bark (4cm).

Place the bouquet garni into a pot of water (5 cups).


Bring the water to a low boil.

Add 1/4 cup of black tea leaves and simmer.

After 15 minutes remove the bouquet garni and pour the water through a sieve.

• After you have prepared the tea, add the steamed milk into the pot right from the Espresso machine.
• The steaming should double or triple the volume of milk and bring the velvety texture into your drink.
• Serve in a tall glass (as Caffe Latte).
• You can either serve it cold by pouring the final drink through crushed ice or/and add vanilla, honey or sugar to bring more sweetness.

Latte Art

If you are feeling creative and want to show off to your family or friends, here are some pictures of latte art that may inspire you.

In Italian, Macchiato literally means ‘marked’ or ‘stained (with)’. This coffee is ‘marked’ by a drop of milk, which differentiates Caffè Macchiato from dark Caffè Espresso.

Caffè Machiato has two variants: Caffè Macchiato Freddo (with cold milk) and Caffè Macchiato Caldo (with hot milk). Freddo is good if you are in hurry or can’t wait until your coffee gets to a drinkable temperature.

Note: Not to be confused with Latte Macchiato which is prepared by adding an Espresso to frothed and steamed milk. The milk and coffee parts make layers and smaller amounts of Espresso are used (compared to the Caffe Macchiato or Caffe Latte).

Note: Starbucks’ Macchiato, has become very popular around the world. It was often referred to incorrectly, with real Italian Caffè Macchiato. Caramel Macchiato presented by Starbucks is a caramel form of Latte (not Macchiato).

How to make a Macchiato

Firstly, decide which variant you prefer: Freddo or Caldo.

• Use finely ground beans and make a double shot of Espresso in your Espresso machine. If you haven’t prepared any Espresso yet, follow these instructions on how to make Espresso coffee and double the amount of each ingredient.
• Steam/whip a small amount of milk until it becomes foamy on top. Take care not to over steam the milk to avoid bubbles, steaming the milk for Macchiato is the same as for Cappuccino. If you’ve decided for Freddo remember: the colder milk the better. Milk and foam should not separate until it’s poured into the mug.
• Pour the brewed coffee into a warmed 100 ml/3.5 oz. ceramic mug.
• (If you wish, add a teaspoon of sugar before adding the foam.)
• Pour the steamed (or cold) foamy milk into the centre of the mug. To create a nice milky heart shape on top just lightly twist the wrist to the front (away from your body) and raise the pitcher.
• The ratio of Espresso and foam should be 4:1. By pouring more milk, you would make a Cappuccino.

Cappuccino is an Espresso based coffee drink prepared with exactly the same amount of Espresso, steamed milk and milk foam (1/3 of each).

The origin of the word is said to be from the Capuchin friars (Order of Friars Minor Capuchin). Why? The Capuchin Friars wore brown habits (distinctive attire worn by a member of a religious order) and shaved the top part of their head leaving a surrounding ring of brown hair.

Another origin of the word Cappuccino may be from the Italian equivalent for hood ‘Cappuccio’.

How to make Cappuccino

• Make a shot of Espresso coffee. (See how to make an Espresso in related post.)
• Steam the milk in your Espresso machine.
• Create a foam in a stainless-steel carafe using 90 ml/3 oz. of milk and steam nozzle.
• Put the nozzle into the milk for 45 to 60 seconds. Milk should be hot and frothy enough to create a rich foam.
• Use, at least, a 250 ml/8 oz. cup and pour the brewed Espresso until it reaches 1/3.
• Then add the steamed milk into the Espresso.
• Use a spoon to top up with foam. Optional: Make some art on top of the foam.
• If you prefer the beverage to be sweeter, sprinkle your Cappuccino with nutmeg, cinnamon, cocoa powder or ground chocolate.

An Americano coffee is a shot of Espresso coffee infused with hot water. The ratio of water to Espresso is 1:1 (equal amounts).  An Americano coffee is as intensive as drip coffee, but has a different flavour.

Another coffee similar to the Americano is the ‘Long Black’ prepared by adding Espresso into hot water (instead of adding hot water into Espresso), which infracts (breaks up) the crema.

How to make an Americano coffee:

• Make a shot of Espresso coffee and pour it into 180 ml/6 oz. cup.
• Add boiling water into the cup of Espresso until the coffee reaches  the top of the cup.

To achieve a Double Americano, use a double-shot of Espresso. You can also prepare the Americano by adding as much water as you like, which will create different strengths and, in turn, tastes (less water = more intensive; and visa versa).

History

The first Americano coffee is known to have come from the battlefield of World War II. American GIs in Europe tried to make a coffee similar to the one they were accustomed to by diluting it with hot water. Later on the coffee became popular in the US.

The origin of the word (and the Espresso beverage itself) is from Italy.

The word Espresso literally describes the feelings you experience after one sip: expression of flavour and aroma, pressed through the ground beans, expressly and freshly made just for you.

Espresso coffee is usually very dark roasted coffee with a strong bitter-sweet taste, mild hazel-brown crema on top and distinctive aroma. The beans are roasted until they are dark and oily in appearance.

For preparing Espressos, it is recommended that you choose from a selection of Arabica beans with intensive sourness. However, there is not one specific and strict rule to making a great tasting and aromatic Espresso coffee. There are other known variants like the light roasted Espressos appreciated in North Italy. Espresso is a base for other coffees, such as Macchiatto, Latte, Cappuccino, Americano and Mocha.

Some Espresso based coffees are made with ‘Doppio’ = double shot or ‘Triplo’ = triple shot of Espresso.

How to make an Espresso coffee:

The brewing time for an Espresso is quite short to compare with other kinds of coffee. A cup of Espresso coffee is made by pushing hot water through ground coffee beans at high pressures. The quality of taste in an Espresso coffee is influenced by the temperature and the pressure of the water, the fineness of the ground coffee and how tightly the coffee is packed.

Espresso coffee should be drunk immediately after being prepared because the foam (crema) shrivels and the drinks structure breaks down. Even if u do not mind or even prefer colder coffee, it is not recommended because the aroma substances that coffee contains can dry out, which means that after a while, you are only drinking coloured water.

The 3 factors of making good Espresso coffee:

For making a shot of good Espresso coffee, it is important to adhere to these basic facts:

• 90-96°C /195-205°F water (water shouldnt be boiling during any of the preparation time)
• The water must pass through the ground coffee beans at a minimum of 9 bars of pressure.
• The process should only take 20-30 seconds.

Result is a small cup (30 mililitres/1 oz) of Espresso. Tip: For nice Espresso warm up the cup before pouring in.

What is a Barista?

A Barista is a name given to an Espresso based Coffee beverage expert. It is very common to find a Barista as an employee of cafés (coffee houses). The word ‘barista’ has italian origins and means ‘bartender’. A Barista’s work comprises of the whole process of making coffee i.e. roasting and blending, serving the coffee drinks, using the machines and cleaning the equipment.

History

As mentioned above, the origin of Espresso coffee comes from Italy. The urbanization has popularized and rised the comsumption of coffee in general. The Espresso writes its history since the beginning of the twentieth century. Modern people’s life-styles have grown ever faster and the demand requires quicker and easier solutions to everything and anything, alas, coffee is not an exception. The first step was inventing coffee machines – 1901 Luigi Bezzera, which were manufactured at the very beginning of their existance – 1905 Desiderio Pavoni.

Espresso has became one of the most popular coffee types in the last decade, A favourite among many.

I want to buy an espresso machine!

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