Many of us need it to perk us up in the mornings or as a late-night, after dinner treat, but do you really know what’s what when it comes to coffee?
To mark International Coffee Day (there really is a day for everything), we’ve got a quick rundown of the different type of coffee available in cafes, coffee shops and fancy barista studios near you.
Cappuccino: a classic. You’ll need 150ml of steamed milk with 4 to 6cm of foam, pour this over 35ml of espresso and serve in a cup sized 200 to 250ml.
Flat white: not many cafés can nail this – they often deliver a disappointing latte. So, you should expect 10ml of steamed milk with 1 to 2cm of foam, this should be poured over 35ml of espresso and served in a cup size of 150 to 200ml.
Macchiato: if you’ve ever ordered one of these in Starbucks and then at another coffee shop, you can be forgiven for experiencing some confusion. A true macchiato should consist 100ml steamed milk, creating 1 to 2cm of foam, spooned over 35ml of espresso. It should be served in a cup size that’s 50 to 80ml.
Latte: you’ll need 250ml of steamed milk with 2 to 3cm of foam, pour this over 35ml of espresso and serve in a cup size of 300 to 350ml.
Mocha: the halfway house between coffee and hot chocolate. It’s another milky concoction with 250ml of milk steamed to create 4 to 6cm of foam. Pour this over 35ml of espresso and mix with 1tsp of drinking chocolate and serve in a cup size of 300 to 350ml.
Pour your milk/foam 1 to 2 inches above the cup and then bring the jug closer as you pour. Aim for the middle of the drink.
Buy fresh beans. Coffee’s at its best when used within a few days of being roasted. Coffee beans packaged in vacuum-sealed bags are often best.
Once you’ve bought fresh beans, don’t undo your hard work with poor storage. It’s important to keep your coffee in an airtight container that shields sunlight. Never refrigerate or freeze coffee beans. Store it at room temperature.
Time for a coffee break, me thinks.