STACK #226 August 2023

FEATURE TECH

A quick guide to popular coffee types

Espresso explained The base of many popular brews, or served as a small shot in a dematisse glass to be sipped and savoured, espresso is more concentrated than ordinary coffee, with a stronger flavour. It’s the extraction process that makes all the difference – passing pressurised hot water through finely ground coffee beans that are firmly tamped makes espresso. The roast of the beans determines the flavour; Arabica and Robusta beans are the most commonly used. An espresso shot is topped with crema, a delicious and aromatic froth created when the oils from the coffee beans are combined with air bubbles.

Cappuccino An espresso base plus steamed milk, with microfoam and a light dusting of cocoa powder on top. The milk is layered, not mixed, into the coffee, resulting in a strong espresso flavour. Cold Brew Brewed using cold water to extract the full flavour from the beans for a smoother, less acidic taste (see page 54) . Espresso/Short Black A single or double shot of espresso served in a demitasse cup. Flat White Traditionally made by blending a shot of espresso and steamed milk together. Latte One or two shots of espresso combined with steamed milk and then crowned with velvety microfoam – and sometimes art. Long Black Two shots of espresso poured into hot water. Lungo A long espresso that has twice the amount of water as a regular espresso and a longer extraction time to bring out the flavours in the roast. Macchiato A variation on the cappuccino with a steamed milk base, two espresso shots, and light microfoam on top. Mocha One part espresso, two parts milk and a dash of chocolate powder or syrup creates a delicious combination of cappuccino and hot chocolate.

the day, but how do you like it – a creamy cappuccino or latte; a strong long black, double shot espresso (doppio+) or macchiato; or perhaps a cold brew? Most automatic machines have preset recipes for the more popular coffees, while a variety of different roasts and blends are packed into small pods for capsule machines. And with a manual machine you can experiment with different bean types and intensity levels in the pursuit of the perfect cuppa. Hot stuff Temperature is a crucial part of brewing quality coffee and can be preset for consistency or adjusted, depending on the machine. Heat-up time is a key factor to consider, particularly if you want your morning brew pronto. This can vary between models but most will heat up in less than 30 seconds – some within five seconds. Machines that use a ‘thermoblock’ to rapidly heat the flowing water are the go-to for instant satisfaction. Under pressure Water pressure is important for extracting espresso and creating the crema on top, and is measured in bars. Many machines generally have seven to nine bars of pressure, with nine considered optimal for espresso and creamy crema.

DYK? The slang term for coffee, “a cup of Joe” is said to have originated in 1914 when US Navy secretary Josephus Daniels banned alcohol on ships and compensated the crew with strong coffee.

sizes, so depending on whether you prefer your coffee in a cup, a mug, or a diminutive demitasse, there will be one out there that has you covered. • For more on manual, automatic and capsule machines, see pages 46–50 . Size matters Assess your kitchen bench real estate; sizes and shapes vary depending on the type of machine. Capsule coffee makers are compact and can slot into small spaces, whereas manual and automatic machines can be much larger and heavier. Those with inbuilt grinders and big water tanks also take up more bench space. What’s your preferred brew? Freshly brewed coffee is a great way to start

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