Why is espresso served with a glass of water and a spoon, what should the first sip of cappuccino be like, can you drink black coffee 20 minutes after brewing, and what should filter coffee be like? There are many interesting, but not random, rules in the coffee world.
Coffee etiquette does exist, but because it is observed either in specialized coffee shops or in expensive restaurants, an aura of exclusivity arises around it. Although in reality there are not so many rules, they are all simple, and there is nothing invented in them for the sake of the beauty of the picture.
A spoon and water for espresso, glossy milk foam for cappuccino – all this is simply needed to make the coffee taste better.
In This Article
How to drink espresso correctly
This drink has been known since the beginning of the 20th century, since the advent of coffee machines. Initially, it was served without water, as a separate drink in a demitasse cup, which means “half a cup”.
Today, espresso is served with water almost everywhere. Since it is essentially a bright and rich coffee concentrate, a person who tries espresso, especially for the first time, may experience a taste shock, which he will want to wash down with water.
There is a theory that water should be drunk before the first sip of espresso to clear the taste buds and better feel the taste of coffee. This is true if you ate something very spicy or hot before a cup of espresso. Otherwise, it is quite difficult to clog the taste buds. Therefore, if you were just walking around the city and decided to drink a cup of coffee, then you do not need any additional preparation.
Espresso serving varies from coffee shop to coffee shop. Some serve espresso in a small ceramic cup, some in a glass shot. Today, the dishes are not so important, coffee shops adapt the serving of the drink to their vision and style.
One thing most often remains unchanged: espresso is always served with a spoon. But not for sugar, as many people think, but here’s why. Espresso is a liquid that quickly stratifies, so in order to feel the full balanced taste, when tasting the coffee, it is better to make it homogeneous, that is, stir it carefully.
In addition, coffee crema (the foam that forms on the surface) is quite bitter in itself, so it is recommended to stir it for balance. It does not matter how exactly. Of course, there are recommendations from judges of various barista championships: from the center to the edge three times, but in a coffee shop you can stir as you like, the result will be approximately the same.
In the menu of different coffee shops you can find a single and double portion of espresso, therefore opposite the position “espresso” different volumes are indicated – it can be 30 ml and 60 ml. For espresso, the volume in milliliters is basically a conditional measure, in modern coffee shops espresso is prepared by weight and measured in grams, the basic recipe is 1:2, that is, for example, 20 grams of coffee makes 40 grams of espresso.
The proportions change in one direction or another depending on the degree of roasting and variety. To generalize, it is better not to look at the volume of espresso at all. Just order a single espresso if you are not ready for a large portion of coffee, or a double if you need more. And trust the barista.
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- Espresso is served with a glass of water to wash down the concentrated taste of the coffee.
- A spoon is added to espresso not to add and stir sugar, but to stir the drink itself.
- The volume of espresso may vary.
How to drink cappuccino correctly
For us, coffee with milk is, of course, not only cappuccino; in Russia there are three clear leaders: cappuccino, latte and flat white.
Latte is milkier, with the milk flavor predominating.
Cappuccino is a drink in which espresso and milk are in equal harmony: the first sip is more coffee-like, and all subsequent ones are milkier.
A flat white is a combination of espresso and milk that leaves the first sip and subsequent sips quite coffee-like.
The main criterion for the quality of a milk drink today is a good combination of espresso and milk, whipped into a glossy and elastic foam without bubbles. Fluffy “caps” of whipped milk are a thing of the past. However, they are still found in dark-roasted drinks, as they help to hide the bitterness in the taste.
A properly prepared cappuccino is not too hot: its temperature is about 60-65 degrees (it is important not to overheat the milk in order to preserve its natural maximum sweetness), glossy foam and a coffee rim around the edges with a radius of about 1 cm. This is necessary so that the cappuccino retains its “coffee” taste.
The best time to try cappuccino is when it’s just made, when the milk and espresso are well mixed as you pour them into your cup. The first sip should be coffee-like, not milky.
And if you suddenly get distracted and more than 20 minutes have passed, then, as in the case of espresso, it is better to stir the drink, because it will stratify. This is exactly why a spoon is served with cappuccino. A well-made cappuccino already has its own sweetness from the coffee and properly whipped milk, so adding sugar to it is not recommended.
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- The main criterion is the balance of flavors of milk and espresso.
- The volume of cappuccino is not regulated.
- Glossy foam without large bubbles.
- Coffee rim around milk foam.
- The first sip is coffee, all subsequent ones are milky.
- The spoon is not for sugar, but for stirring the drink.
How to Drink Black Coffee (or Filter Coffee) Properly
Most coffee shops now offer an alternative version of Americano — filter coffee. This is black coffee prepared using a drip coffee maker. The main difference of this method of preparation is that the entire volume of water is passed through a paper filter with coffee without additional pressure — for this, a coarser grind than for espresso and beans of a lighter roast are selected.
The result is a large volume of hot drink, which is then poured into a special thermos, and from it the coffee is served in a cup or in a paper cup. Filter coffee can also be prepared manually — using special devices: for example, a Hario funnel, Aeropress, Chemex, French press, etc.
The first thing to appreciate in a hand-made drink is the aroma. The thing is that such brewing methods greatly emphasize the aroma. How exactly you taste the coffee is not very important. But in general, the approach to tasting here is more like wine tasting.
The taste of filter coffee, as in the case of wine, changes over time, and it is also recommended to try it at different temperatures: when it is hot and as it cools. At a high temperature, the palette of flavors is more pronounced, the aromatic bouquet and sweetness will be felt better, and as the coffee cools, it will become more acidic and full-bodied.
If the coffee is not tasty or is made from low-quality beans, then when the drink cools, this will be revealed. If after 20 minutes you have tried your coffee and you still like it, then this is really good coffee. So if you came to a coffee shop to chat for an hour, it is most logical to order a filter, which will change in taste over time.
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- It is important to appreciate the aroma.
- It is important to taste coffee at different temperatures.
