The Definitive Guide to
By Mark Eves
"Coffee?" is one of the
most common expressions all
over the world. From waking up (and smelling the coffee) to rounding
off a date, one word says it all. Every week Mark writes about a
diferent aspect. We don't know how many weeks it will take - because he
knows a great deal and loves it a lot.
There are three primary coffee growing regions - the
Pacific, the Americas, and Africa and Arabia--each with its own unique
techniques and history. This diversity makes tasting coffee a uniquely
rewarding experience in that often the coffee beans seem to adopt the
very character of the place that created them.
Pacific coffees - New Guinea
Earth's second-largest island, New Guinea lies just
north of Australia and is divided down the centre between the country
of Papua New Guinea on the east and Indonesia's Irian Jaya province on
the west. The best New Guinea coffee comes from Papua New Guinea, where
cultivation started in 1937 with seeds imported from Jamaica's Blue
Mountain region. It's grown in the rugged valleys of the western
highlands in the area around Mt. Hagen. Rich, volcanic soil and some of
the most ideal climatic conditions combine to produce a mild and mellow
yet aromatically complex coffee which many consider one of the world's
best. Its completeness - good body, moderate acidity and broad flavour
- suggest old-style Jamaica Blue Mountain before the huge expansion of
planting with the high-yield, relatively tasteless varieties. New
Guinea coffee is enjoyable on its own as well as in blends that take
advantage of its interesting flavour characteristics and good body.
Style of the week
The word evokes visions of this delicious frothy
espresso and milk confection topped with whipped cream and delicately
sprinkled with fine chocolate. The true cappuccino is one third each of
espresso, steamed milk, and frothy foam.
What is the history of Cappuccino?
Although nobody knows for sure, common belief is that it is named after
the robes and cowl of the Capuchin monk's habit. Whether the Capuchin
monks were the originators of this exquisite hot beverage is unknown
and tradition tells us that a properly prepared cappuccino of espresso
and steamed milk leaves a brown ring along the rim of the cup much like
the edge of the monk's cowl.
Serves 1 (one shot from an expresso machine)
One-third espresso, one-third steamed milk, one-third frothy foam. and
a sprinkle of cocoa powder or finely grated dark chocolate.
1. Pour hot
espresso into the cup. 2. Add
the milk. 3. Then spoon on the
frothy foam. 4. Finally, top with the chocolate powder
Tip* Swirl on some chocolate
sauce for an extra visual effect.
NEXT - ESPRESSO
This FAQ (frequently asked questions) is also
a running Q&A (questions & Answers) so you can ask and we will answer or find out for you.
Index of things
NEXT - ESPRESSO