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The Definitive Guide to
By Mark Eves

"COFFEE?" as a question has connotations in every language. It could even mean a cuddle and a cup of instant but not for Mark.  He's a bit of an 007 in how he makes his coffee.  He loves it a lot.

Espresso coffee

Espresso is not a coffee bean, a roast, or a blend of beans. Espresso is a hot beverage made fresh upon request using proper temperature and pressure to extract only the finest qualities of the coffee bean.

Espresso coffee is not new to the peoples of Southern Europe. For generations they have been enjoying the flavour and boost of the strong, sharply flavoured coffee in small 'demitasse' cups. Usually the espresso is drunk with sugar and fills only two-thirds of a little cup.

On occasion, the espresso is flavoured with a drop or two of tangerine or almond extract. Like any espresso drink, perfection begins with the espresso. The important thing is that the coffee beans are fresh ground for each cup. The espresso extraction is a precise art form. With the wide variety of coffees available today, the espresso of yesteryear has become an incredible gourmet treat rivalling the most delectable of desserts. The Key to perfect espresso is timing, as over extracting the coffee liquor causes a thin bitter drink. Better to have three ounces of fine espresso than ten ounces of watery bitter coffee. It is, after all, the richness and flowery aroma of espresso that makes it such an exciting drink.

Why half a teaspoon? Well it's a shame to ruin the flavour by making it taste like a a cross between ''railway' and 'Turkish' Also the act of dissolving sugar or honey cools the coffee and it it is not hot it's not expresso.


For one cup Heat the coffee cup or glass. 1 serving or 'shot' of coffee made with an espresso machine.
Half a teaspoon of sugar or honey. (Optional)
Caramel, tangerine or almond syrups. (Optional)
1. Pour hot coffee in the heated cup or glass.
2. Add sugar or honey and stir until it's dissolved. (Optional)
3. Add Caramel or almond syrup and stir. (Optional)

Tip* For a tasty extra add half a teaspoon of honey and spoon on two teaspoons of milk froth.


No coffee gadgets in the kitchen?? - not even a cafetiere? ...Oh well... this is how I was taught to make French coffee when I traveled the world with my family. Even when we were trekking in the bushmy mom - a bit of an Afican Queen served great coffee.

You take a jug latge enough to serve as many cups as you want,heat it as you would a teapot - and put a heaped tablespoon of well ground coffee for each person. The grind of the coffee should be coarser than Turkish and finer than the usual cafetiere. Then you pour briskly boiling water over the coffee and let it stand for about half a minute.

Take a cold serving spoon - metal and gently press the undersie of the spoon on to the grounds that will me in a thick skin on the surface of the coffee. You will see them sink to the bottom. If you want to add flavour then a shake of cinnamon, cardomom (the ginger family), vanilla or what you will is all you need.

The coffee can be strained into the cups without the grounds clogging the strainer. As the grounds sink to the bottom along with the flavours, the grounds will dissolve well and the taste of the coffee is excellent.

The coffee you use - well that's another matter. We say that Monmouth coffee is the best. I don't have to say more than - try it.


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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.

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