coffee: how to make a pretty decent cup at home
The last time I checked, a can of Red Bull cost £1.19. A double espresso made at home from a single estate coffee processed at the Jirmiwachu mill in the small Oromian town of Tore about 30 km south of Yirga Cheffe in Ethiopia will set you back 40p. Great coffee is such an affordable item.
I am very, very far from being any kind of an expert in coffee. The coffee industry - producing, importing and roasting - is every bit as complex as that of the wine industry, perhaps more so. But I love the stuff and like to think I know a good bean when I taste it. And really, for those of us with no great knowledge or expertise, that's probably the most of it - source a good bean. We're not trying to compete with our favourite coffee shop, we're just after a decent cup at home. A french press is a cheap method of brewing your coffee, but here I'm looking more at how to approximate an espresso-type shot.
I am very, very far from being any kind of an expert in coffee. The coffee industry - producing, importing and roasting - is every bit as complex as that of the wine industry, perhaps more so. But I love the stuff and like to think I know a good bean when I taste it. And really, for those of us with no great knowledge or expertise, that's probably the most of it - source a good bean. We're not trying to compete with our favourite coffee shop, we're just after a decent cup at home. A french press is a cheap method of brewing your coffee, but here I'm looking more at how to approximate an espresso-type shot.
beans
If I had my druthers, I'd always drink Square Mile coffee. They are superb roasters, founded by James Hoffmann (World Barista Champion 2007) and Anette Moldvaer (World Coffee Cup Tasting Champion 2007). Importantly, the date of roasting is on the packet, so you can ensure you drink it within one month for optimum enjoyment. There is, of course, a load of other great, independent roasters out there, such as (to name but a few) Monmouth, Volcano, Has Bean Coffee and Nude Espresso.
As I get through about 250g of beans a week, I need a skint alternative to alternate with the really good stuff. Up until early in 2012, this was Caffè Nero's Classico beans for the really good price of £4.95 for 500g. Unfortunately they've stopped selling the 500g bag - they now now sell it in 250g bags for £3.25, still good value. I know we should support the independents rather than the chains, and I most decidedly do, but this is a halfway decent blend and cheap to boot. Fuck it, I'm potless.
Of the offers I've seen online, the most attractive cost-wise come from Has Bean. They have three espresso blends for £4.50/250g (although you have to add delivery onto that, of course).
As I get through about 250g of beans a week, I need a skint alternative to alternate with the really good stuff. Up until early in 2012, this was Caffè Nero's Classico beans for the really good price of £4.95 for 500g. Unfortunately they've stopped selling the 500g bag - they now now sell it in 250g bags for £3.25, still good value. I know we should support the independents rather than the chains, and I most decidedly do, but this is a halfway decent blend and cheap to boot. Fuck it, I'm potless.
Of the offers I've seen online, the most attractive cost-wise come from Has Bean. They have three espresso blends for £4.50/250g (although you have to add delivery onto that, of course).
grinding
Unless you've got one of these bad boys (I have), I'd get the coffee shop to grind for you. It's a burr grinder. Blade grinders don't actually grind the beans, they decimate them. These actually do grind, so you have a uniform grain with the oils and flavour intact.
Otherwise, tell the shop what machine you're using to make your coffee and they'll grind the beans accordingly.
Buy small quantities to ensure freshness and keep away from excessive air, moisture, heat, and light. In other words in an air-tight container in the cupboard. Don't refrigerate or freeze the beans.
Otherwise, tell the shop what machine you're using to make your coffee and they'll grind the beans accordingly.
Buy small quantities to ensure freshness and keep away from excessive air, moisture, heat, and light. In other words in an air-tight container in the cupboard. Don't refrigerate or freeze the beans.
what to make it with
An actual espresso machine would be great of course, but only if you're cash-rich. I actually have got one - a Dualit Espressivo - it was saved from the bailiffs along with all the rest of my kitchen equipment in a stroke of immense good fortune. You'll still never get anywhere near the results of a professional machine operated by a good barista. But I'm more than happy with my modest, homely attempts at flat whites or after dinner espressos.
The Aeropress coffee maker has been around since 2005. Many, many people rave about it. When I visited Workshop Coffee recently, I noticed they used it as their preferred filter method. I'm ashamed to say I've never tried using one at home, but it's my understanding that while it is the kiddy for filtered coffee, preferable to other plungers, it is perhaps less successful in producing a more concentrated espresso-type shot.
For that, you could go old-school and do what every household in Italy does - use a moka stove-top coffee maker (pictured). You'll not get a true espresso of course but it'll do, replicating some of the viscosity and intensity. Don't use cold water - add boiling water into the base and then reheat briefly on the stove. I should point out that detractors of this method argue that the boiling water scalds the coffee, giving it a bitter taste.
I can't see the attraction of the machines with the coffee pods, quite frankly, as you're stuck with the make of coffee they supply, although they have legions of supporters.
The Aeropress coffee maker has been around since 2005. Many, many people rave about it. When I visited Workshop Coffee recently, I noticed they used it as their preferred filter method. I'm ashamed to say I've never tried using one at home, but it's my understanding that while it is the kiddy for filtered coffee, preferable to other plungers, it is perhaps less successful in producing a more concentrated espresso-type shot.
For that, you could go old-school and do what every household in Italy does - use a moka stove-top coffee maker (pictured). You'll not get a true espresso of course but it'll do, replicating some of the viscosity and intensity. Don't use cold water - add boiling water into the base and then reheat briefly on the stove. I should point out that detractors of this method argue that the boiling water scalds the coffee, giving it a bitter taste.
I can't see the attraction of the machines with the coffee pods, quite frankly, as you're stuck with the make of coffee they supply, although they have legions of supporters.
milk
For espresso-based milk drinks, what you want to try and aim for is microfoam - a pourable, liquid foam with the bubbles hardly visible - as opposed to 'dry' foam which has separated from the liquid. Making a proper microfoam is a barista skill, but you can get a sort of home kitchen approximation with a milk frother. Warm your (full-fat) milk in the microwave or in a pan to no more than 70C (above that the protein curdles) and froth. Use two jugs in which to pour the milk back and forth a few times, in order to incorporate the bubbles into the liquid. Tap the jug onto your work surface a few times to pop any visible bubbles on the surface of the milk and give it a good swirl before pouring into your 'espresso' shot.
If you're making a cappuccino, what you are most definitely not after is something like those monstrosities sold by the chains - a bucket of milk with a waiter standing by the side singing the Coffee Song. Rather wonderfully, Italy now has an officially certified recipe for a cappuccino:
It should be made with 25ml espresso and 125ml frothed milk. 100ml of cold (3-5C) fresh milk with at least 3.2% protein and 3.5% fat content must be frothed to 125ml, reaching a temperature of 55C. It then needs to be poured over 25ml certified Italian espresso in a white 160ml cup.
Bless 'em.
If you're making a cappuccino, what you are most definitely not after is something like those monstrosities sold by the chains - a bucket of milk with a waiter standing by the side singing the Coffee Song. Rather wonderfully, Italy now has an officially certified recipe for a cappuccino:
It should be made with 25ml espresso and 125ml frothed milk. 100ml of cold (3-5C) fresh milk with at least 3.2% protein and 3.5% fat content must be frothed to 125ml, reaching a temperature of 55C. It then needs to be poured over 25ml certified Italian espresso in a white 160ml cup.
Bless 'em.
cocoa powder and sugar
I don't think there's any reason to get sniffy about the use of cocoa/chocolate powder in a milk-based coffee. I occasionally use it to make a marocchino. I've used this from the Spanish Chocolate Co in the past - it's quite sweet and is flavoured with vanillin and cinnamon. At the moment though, there's a tin of Green and Black's cocoa powder in the cupboard that does the job nicely.
I have (white) sugar in my espresso - a scant half a teaspoon in a single shot. To me, it enhances, not masks, the flavour of the coffee. But that's just me.
I have (white) sugar in my espresso - a scant half a teaspoon in a single shot. To me, it enhances, not masks, the flavour of the coffee. But that's just me.
