COFFEE TALK

 

“I like my coffee black as the devil, hot as hell, pure as an angel and sweet as love!”

 

The world has known the pleasures of coffee since Arabs in the Middle East first boiled coffee berries as a hot drink, at around 1000 A.D. The Italians, first, have enjoyed coffee since the 16 th Cent. The French & English welcomed coffee in the mid-17 th Cent. Still, it was only about a decade ago that continental coffee bars began brewing wafting across the country. Suddenly, it seems, we are all drinking espresso, cappuccino and caffé latte…What began as a trend, has become a fixture!

 

Espresso ; It is the full-flavored, intensely concentrated essence that results when dark roast is brewed in an espresso machine. With half the amount of water (but the same amount of coffee) you have a ristretto. Espresso with twice as much water as coffee is a lungo. Make it with twice as much water and twice as much coffee, and you have a doppio , or double espresso. With whipped cream, you have an espresso con panna; a double espresso with whipped cream, is doppio con panna.

 

Cappuccino ; It is hot espresso with steamed milk topped with a cap of foamed milk. Make a cappuccino, add a dollop of chocolate, and the drink becomes a mocaccino.

 

CafféMocha; Begin with espresso, add a dollop of chocolate, splash in steamed milk; top with whipped cream.

 

CafféLatte; Caffe latte is one shot, or one ounce, of espresso, topped with seven ounces of steamed milk.

 

Caffé Macchiato ; the opposite of caffe latte, a caffe macchiato is an espresso with only a drop of steamed milk.

 

In Greece, the most famous choices when it comes to coffee are: Greek (or Turkish) coffee & Greek Iced Coffee (known as Frappe):

 

GreekCoffee; It can be made in four different ways: It can be sketos (without sugar), metrios (medium, with one teaspoonful of sugar), glykys or vari glykos (almost honey-sweet) and glykys vrastos – sweet but boiled more than once so it loses most of its froth. Depending on which art of Greek Coffee you like, measure and add into the briki (a tall, small container with long handle and a lip, made out of copper, aluminum or stainless steel) a teaspoonful of coffee per cup and the sugar. ‘Kaimaki’ is a thick layer of froth without bubbles formed as soon as the coffee is ready to boil. Greek coffee is never drunk to the “last drop” because of the undrinkable sludge-like sediment at the bottom of the cup (katakathi). Greek coffee is never stirred once it has been made and served and is drunk slowly.

 

Greek Iced Coffee (Frappe) ; is the most famous coffee drunk especially during the summer. It is a combination of instant coffee, sugar, water and ice cubes in a cocktail shaker or wide-mouth jar with a lid. Shake vigorously until foamy, about 30 sec. Remove top and add milk; swirl to blend. Pour into a tall glass and add a straw.

 

 
©2006 Info Editions