Gone are the days when making coffee meant simply throwing a few spoonfuls of coffee grounds into a pot. The rise in popularity of coffeehouses such as Costa and Starbucks has expanded our knowledge of coffee types and variations. Now we appreciate the skills of the barista and the subtleties of the various coffee types available. You can order a decaf latte with goat’s milk as easily as a plain filter one. So now we want to find the same menu at home. Let’s look at the variety of coffee types that you can make with your own coffee machine in your own kitchen.
Espresso
Espresso, sometimes called a short black, is a 30ml. shot of coffee made with 7g to 8g of finely ground coffee. It’s not only drunk as it is but acts as the base for several other varieties of coffee drink. Beans should be finely ground and poured into the filter basket of the espresso machine without at first being pressed down.
Use a tamper to first press down lightly, then more firmly making sure the tamper is horizontal, then twist it as it’s released to polish the surface of the tamped coffee. Place your cup – a 25 to 30 ml one – under the filter and turn on the coffee maker. Water is forced through the coffee to make a rich, creamy drink with a layer of crema, the coffee extract, on top. It should take around 20 – 25 seconds for the coffee to draw – any longer and your coffee may be too fine.
Espresso Lungo
This is a milder version of the traditional espresso. It’s made by mixing more hot water with a standard espresso and is served in a larger cup.
Doppio
Taken from the Italian word for double, it is what it says it is, an espresso made with two shots of coffee and served in cups of about 50ml.
Mocha
Mocha gets its name from a port on the coast of Yemen from which a small, round coffee bean was exported. It had a slightly chocolaty flavour. Today it means an espresso topped with two thirds steamed milk and a portion of chocolate – which sounds a bit like a late topped with chocolate – usually sweet cocoa powder or chocolate syrup. There is no froth on top but you can add a dollop of whipped cream. White coffee mocha is made using white chocolate.
Cafecito
A Cuban variation made from espresso and caramelized sugar.
Americano
An Americano is prepared by adding a shot of espresso to a cup of hot water. This ensures that the crema stays on top. It’s served in a large cup, either black or with milk. It shouldn’t be just a cup of black coffee made with a filter machine.
Ristretto
This is for the die-hard coffee lover. It’s drunk in a smaller cup than a standard espresso and is prepared using the same amount of finely ground coffee in a lesser amount of water. It’s strong!
Cappuccino
The Italian coffee drink, cappuccino is probably the best known of the ‘exotic’ coffees. It became popular even before the invasion of the top coffeehouses. The name comes from the Catholic Capuchin monks who wear a headdress that resembles the milk and coffee arrangement of the drink.
You prepare a standard cappuccino by pouring steamed milk and froth onto a base layer of espresso then, as an option, sprinkling chocolate flakes over the top. Alternatively, you can use cinnamon instead of chocolate. The correct ratio is 1/3 espresso, 1/3 hot milk and 1/3 froth. Cappuccino should be served in a porcelain cup as it holds the heat well.
Use the steam arm of your coffee maker to heat the milk. It should be fresh, remember. When the bottom of the jug is too hot to hold your hand against the milk is ready. Use a knife to hold back the froth and pour the hot milk into the espresso. When the cup is two thirds full shake the froth onto the top of the drink. The froth will float on the top and push out the crema to the rim of the cup.
Latte
Another popular drink at the coffeehouse, latte gets its name from the Italian word for milk. It’s prepared by adding steamed milk to a base espresso with just a small cap of froth on top to keep in the heat. Normally the ratio is one part espresso to five parts steamed milk and a little froth. It’s usually served in a tall glass – with a long spoon.
Macchiato
Macchiato is gaining in popularity. Again it starts with an espresso, but with either steamed milk or froth added at one part milk to four parts espresso. It’s served in a smaller cup than latte.
Some Lesser-Known Variations
Try these variations, some of which are cold.
Café Latte Fredo
Mix espresso with cold milk. Shake in a cocktail shaker with crushed ice.
Espresso Con Panna
This is a simple variation on the espresso theme. It’s just a shot of espresso topped with a dollop of whipped cream.
Espresso Granita
Mix one shot of espresso with a teaspoon of brown sugar and a dash of brandy. Freeze the mixture then crush it and serve in a parfait glass with whipped cream.
Corretto
This means correct or proper – perhaps because that’s how it ought to be served… Mix a shot of espresso with a dash of grappa.
Romano
Another simple variation… It’s a shot of espresso with a twist of lemon.
Finally
Most speciality coffees start with the preparation of an espresso. And for that you need a coffee maker. Today espresso machines are more and more popular and are seen in cafes and in homes everywhere. You can now make your speciality coffee in a traditional machine, an automatic or use one of the new-fangled pod or capsule models. Whichever you choose, there is the prospect of creating not just one type of coffee but a variety of types. And honing your skills at making them is part of the fun of coffee.