Coffee is life!

Coffee

We drink coffee daily. It has become as much a cornerstone of our society as tea used to be. £831 million consumed in 2010 and sales continue to grow. We have even extracted the 'kick' to offer caffeine based drinks that gives us the the benefits 'without the taste'. Coffee is big business and it's getting bigger.

Some say it began In 15th century when the Capuchin monks noticed the vitality of the birds on the berries of the local trees. They decided to take some berries which on their own tasted quite bitter and by trial and error the roasted method was perfected and thus coffee came into existence.

In England change came very slowly. The traditional freeze dried coffee which had taken hold in the 70s and 80s ruled supreme. However, with the arrival of the American coffee houses the buzz words became cappuccino, latte, flat whites and skinny choco moko iced doo dahs.

Although coffee machines are becoming ever prevalent in our homes we still spend vast sums on 'coffee to go' outlets.

So how is it made?

First of all you need a rather expensive coffee machine, or espresso machine to be precise. The espresso machine was patented in 1884 by an Italian man called Angelo Moriondo of Turina. Pressurised water is forced through packed or 'tamped' ground coffee. The result is a thick almost syrup like liquid with a 'crema' on top, this is the residual oil from the bean and is a must in quality coffee. Due it's nature it delivers a stronger coffee than typically made in filter or French press. This espresso 'shot' forms the basis of most coffee bar sales.

In World War II, Americans were posted across Europe. They came across espresso shots and wanted something more reminiscent of their long coffees from home so they added hot water. The resulting and slightly derogatory slang became 'Americano'. (espresso with water).

The next and most overlooked part of a great coffee is the milk. This is where the well trained/badly under trained barista will create your masterpiece. Fresh milk must always be added to the jug and then dipped into the wand. This wand applies steam throughout the milk. This stretches the proteins in the milk and creates a velvety product. The barista will then texturise the milk by swirling it around to combine the froth with the milk. Depending on how this is poured will depend on the type of coffee required. By delivering some milk but mainly froth you will have your cappuccino. If poured quicker and higher, more milk is allowed to pour through and then slower and lower to finish off with some froth you will have your latte.

Perfezione!

Quality coffee comes with a price - not because of the ground rents the coffee bars pay. Good quality freshly roasted beans coupled with fresh local milk and a well trained barista is the simple equation but very rarely executed. Seek them out for they are out there.

And if you ever see your hot milk being poured out with a spoon... run away!

Food & Wine by Paul Sheerin
Pshearse@gmail.com