Coffee Obsession

SOUTH AND CENTRAL AMERICA 99

ECUADOR S O U T H Washed Robusta MANABÍ
AMERICA While naturally
processed beans This is the largest
Varied ecosystems result in coffees still dominate, coffee-growing area,
that range in flavor, but most display washed Robustas producing 50 percent of
classic South American qualities. are on the increase. Ecuador’s Arabica, both
washed and natural.
Coffee in this dry,
coastal area grows at
modest altitudes of
1,000–2,300ft (300–

These qualities include a medium body, ESMERALDAS CARCHI 700m) above sea level.
structured acidity, and pleasant sweetness. Esmeraldas COLOMBIA
The Ecuador coffee industry faces
challenges—the lack of credit facilities, IMBABURA

low yields, and high labor costs are A QUITO SUCUMBÍOS
detrimental to quality. The overall N PICHINCHA
area under cultivation has halved D
E
since 1985. It produces Robusta NAPO
and low-quality Arabica. Most PERU S
coffee is shade-grown and MANABÍ COTOPAXI
organic, and most smallholdings Portoviejo
have their own wet mills. Still, ECUADOR ORELLANA
the potential for quality is
LOS BOLIVAR TUNGURAHUA PASTAZA
RÍOS Riobamba

present in the highest altitudes, GUAYAS CHIMBORAZO
and in addition to Typica and

Bourbon varieties, plantings Guayaquil

of Caturra, Catuai, Pacas, CAÑAR MORONA
and Sarchimor are taking place. SANTIAGO

AZUAY

ECUADORIAN COFFEE EL ORO Washed Typica
Most coffee trees are replaced
PERCENTAGE LOJA ZAMORA after 10–15 years, but many trees in
OF WORLD CHINCHIPE Ecuador are more than 40 years old.

0.5%MARKET: Loja ZAMORA CHINCHIPE

MAIN TYPES: This southeastern region benefits from
altitudes of 3,280–6,000ft (1,000–
60% ARABICA 1,800m) above sea level, and produces
mainly washed Arabicas that can be
40% ROBUSTA bright and sweet with hints of berries.

PROCESSES: HARVEST: LOJA AND EL ORO KEY

WASHED AND MAY– Old growing regions in the NOTABLE COFFEE-
NATURAL SEPTEMBER south, ranging from 1,640– PRODUCING REGIONS
6,000ft (500–1,800m) above sea
WORLD RANKING level, produce 20 percent of AREA OF PRODUCTION
Ecuador’s Arabica. Being
19thAS A PRODUCER: a dry area, 90 percent of 0 km 100
it is naturally processed.
0 miles 100

100 DECAFFEINATED COFFEE

DECAFFEINATED COFFEE

Many myths surround caffeinated and decaffeinated coffee, their health
benefits, and health risks. For those who love and appreciate the flavor of good
coffee, but would like to reduce their caffeine intake, there are options.

IS CAFFEINE BAD FOR YOU?

Caffeine, a purine alkaloid, is an odorless, slightly your metabolism and give you a feeling of reduced
bitter compound, which in pure form is an fatigue, but it can also increase nervousness.
extremely toxic white powder. In natural, brewed- Depending on your gender, weight, genetic
coffee form, caffeine is a common stimulant that, heritage, and medical history, caffeine can be a
once ingested, rapidly affects the central nervous positive pick-me-up or cause levels of discomfort,
system and equally rapidly leaves the body. Its so it is important to have an awareness of how it
effects vary from person to person. It can increase makes you feel and the affect on your health.

HOW DO THE BEANS COMPARE?

Green decaf beans are darker green or brown in color. The darker hue is also apparent, but less
noticeable, when they have been roasted. Due to weakened cell structure, you may see a sheen of

oil on the surface of a light-roasted decaf. It may also appear smoother or more even in color.

COFFEE BEANS DECAFFEINATED COFFEE BEANS

Unroasted
Guatemala
Bourbon

Unroasted
Mountain
Water decaf,
Guatemala
Bourbon

Roasted Roasted
Guatemala Mountain Water
Bourbon decaf, Guatemala
Bourbon

DECAFFEINATED COFFEE 101

THE TRUTH ABOUT DECAF

Decaffeinated coffee is readily available in most darkly roasted to cover up the unpleasant flavors.
stores and cafes, and generally has 90–99 percent If you find a supplier that decaffeinates fresh,
of the caffeine removed, reducing the level down good-quality green coffee beans and roasts them
to well below that of a cup of black tea, and to well, the flavor will not be compromised. You
about the same as a mug of hot chocolate. may not be able to tell the difference between
a regular and a decaf and can enjoy it without
Sadly, most decaffeinated coffee is made from any ill effect.
old or poor-quality green beans, and often comes

THE SCIENCE BIT

There are different methods of decaffeination— CO2 PROCESS
some introduce solvents and others rely Liquid CO is used at low temperatures and
on more natural processes. Look out for this
information on decaf coffee bean labels. 2

SOLVENTS PROCESS pressure to extract the caffeine from the cells
The beans are steamed or soaked in hot water of the bean. This disrupts very little of the
to open up the cell structure. Ethyl acetate compounds that affect the flavor of the coffee.
and methylene chloride are then used to rinse The caffeine is filtered or evaporated from the
the caffeine out of the beans or from the water CO2, and the liquid is reused to further soak more
in which they were soaked. These solvents are caffeine out of the beans. Preserving the natural
not highly selective and can sometimes remove flavors of the beans, this process is chemical-free,
positive attributes from the coffee, and the gentle, and considered organic.
process can damage the structure of the bean
causing challenges in storing and roasting.

SWISS WATER PROCESS CO2 PROCESS
The beans are soaked in water to open up the DECAF BEANS
cell structure. A water-based green coffee extract,
or water saturated with green coffee compounds, This process leaves beans
is used to wash the caffeine out. The extract is
then filtered through carbon to remove the smooth and glossy with
caffeine and reused to extract more caffeine
until the desired level is reached. Chemical-free, a deep green color.
this process is gentle on the bean and leaves
much of its natural flavor intact.

The Mountain Water method is nearly
identical in process, but is produced in Mexico
using water from the Pico de Orizaba mountain.

102 COFFEES OF THE WORLD

GUATEMALA

Guatemalan coffees offer some exceptionally varied
regional flavor profiles—ranging from sweet with
cocoa and toffee notes, to herbal, citrus, or floral
coffees that display a crisp acidity.

There are many microclimates hectares) is dedicated to growing HILLSIDE PLANTATION
here—from the mountain ranges to coffee varieties, almost all of which The lush hillsides of high-altitude
the plains—and these, with the varied are washed Arabica, such as Bourbon Guatemalan coffee regions are
rainfall patterns and rich soils, create and Caturra. A small amount of often laced with clouds.
coffee with a huge range of flavors. Robusta grows at lower altitudes
in the southwest. There are nearly
Coffee grows in nearly all of the 100,000 producers, most of whom
departments, and the Guatemalan have small farms of 5–7 acres (2–3
National Coffee Association has hectares) each. Most farms deliver
identified eight main regions that their coffee cherries to a wet mill
offer distinct profiles. Within these for processing (see pp20–23), but
regions there are great variations it is increasingly common for
in aroma and flavor, influenced by producers to have their own small
varieties and local microclimates. beneficios (processing plants).
Around 670,000 acres (270,000

GUATEMALAN COFFEE KEY FACTS

PROCESSES:
PERCENTAGE
OF WORLD

2.5% WASHED, SMALLMARKET:
AROUND

E
MAIN TYPES: AMOUNTS OF NATURAL

98% ARABICA HARVEST:

BOURBON, CATURRA, CATUAI, LOCAL

NOVEMBER–TYPICA, MARAGOGIPE, PACHE “Injerto reina” is a technique
2% ROBUSTA APRIL
that grafts the stem of an
WORLD RANKING
Arabica tree onto the root of a
10th LARGEST COFFEEASAPRODUCER:
PRODUCER IN THE WORLD Robusta tree. This helps the Arabica

tree to become disease-resistant

without losing

TE C its flavor. U

HNI Q

SOUTH AND CENTRAL AMERICA 103

CENTRAL Washed Bourbon
AMERICA The Bourbon variety
is thought to have been
Lacandón Mountain PETÉN BELIZE the first coffee variety
produced in Guatemala.
HUEHUETENANGO s Flores
COBÁN
The non-volcanic highlands Washed Red Catuai M
of Huehue are at the highest Catuai trees are popular in aya Mountains Covered by rainforest,
altitude in Guatemala, with little Guatemala; they are compact, the altitude in Cobán is
rainfall and a late harvest season. resilient, and high yielding. 4,260–4,590ft (1,300–
The coffee has a floral and fruity 1,400m) above sea level,
flavor and is often considered but temperatures are low
the best and most complex that and rainfall and humidity
Guatemala can offer. high. The resulting coffee
is heavy and balanced,
MEXICO fruity, and sometimes spicy.

Gulf of
Honduras

GUATEMALA

HUEHUETENANGO Puerto Barrios
IZABAL

QUICHÉ ALTA VERAPAZ Lake
Izabal

COBÁN

Chuacús Mountains BAJA Las Minas Mountains
VERAPAZ
TOTONICAPÁN ZACAPA
S iSAN
eMARCOS
r r a M a d r eQ
EL PROGRESO

EZALTENANAGTOI Quezaltenango

SOLOLÁ CHIMA L TENANGO GUATEMALA Washed Caturra
PÉQUEZ Local farms here take care to
U TLÁN Lake ACATENANGO CITY CHIQUIMULA separate varieties to highlight
GUATEMALA individual flavor characteristics.
Atitlán
JALAPA KEY
SACATE
ANTIGUA FRAIJUNES NUEVO
ORIENTE
RETALHULEU

Escuintla JUTIAPA NOTABLE COFFEE-
SANTA ROSA PRODUCING REGIONS
SUCHITEPÉQUEZ
ESCUINTLA AREA OF PRODUCTION

0 km 50

ATITLÁN 0 miles 50

On a level with Antigua, but with ANTIGUA ACATENANGO
a little more rain and higher
humidity, the areas around Lake The first coffee-producing region in Guatemala, At one of the highest altitudes of
Atitlán produce coffee that is often these valley coffees grow at 4,260–5,250ft 4,260–6,560ft (1,300–2,000m) above sea
thought of as classic Guatemalan: (1,300–1,600m) above sea level. The weather level, Acatenango is hot and dry with
bright and citrusy, chocolatey, full is cool and dry, and the coffee is sweet and rich volcanic soils. The coffee tends to
bodied, and fragrant. balanced with nutty, spicy, and chocolatey notes. be high in acidity and very complex.

104 COFFEES OF THE WORLD

EL SALVADOR APANECA-LLAMATEPEC Lago de
Güija

This mountain range, encompassing ALOPTEPEC-
Santa Ana, Sonsonate, and METADAN

Ahuachapan, is the largest

Producing some of the most flavorsome coffee-growing area in the
coffees in the world, El Salvador’s coffee
is sweet and creamy, with dried fruit, country and contains
citrus, chocolate, and caramel notes.
a majority of the mid-

to large-sized farms.

SANTA ANA

The very first Arabica varieties to arrive Ahuachapán Santa Ana
in El Salvador were left undisturbed on
farms while the country went through APANECA-
political and economical challenges. LLAMATEPEC
Almost two-thirds of the coffee grown
now is Bourbon, the remaining one- AHUACHAPÁN EL
third being mostly Pacas, and some
Pacamara—a popular cross created Sonsonate LA LIBERTAD
in El Salvador. Nueva

There are about 20,000 growers in San Salvador
El Salvador—95 percent of whom have
small farms of less than 50 acres SONSONATE
(20 hectares) that are about 1,640–
3,900ft (500–1,200m) above sea level. EL BALSAMO-
Nearly half of these farms can be found QUETZALTEPEC
in the Apaneca-Llamatepec region. As
coffee is grown in the shade, coffee Washed Bourbon ALOPTEPEC- EL BALSAMO-
plantations have played a vital part in (CO2 Decaf) METAPAN QUETZALTEPEC
the battle against deforestation and loss Fresh, highland grown,
of habitats for wildlife. If you removed intensely flavored This small volcanic In the southern parts
these trees, El Salvador would have beans are best suited region in the northwest of the central belt, the
virtually no natural forest left. to withstand the includes well-known Balsamo Range and San
decaffeination process. departments such Salvador volcano are
In recent years, the growers have as Santa Ana and home to nearly 4,000
focused largely on improving the Chalatenango. It has growers who produce
quality of their coffee and marketing the fewest farms, but full-bodied coffees
it to specialty buyers—creating a trade is often considered with a classic Central
that better withstands the fluctuations to produce some of American balance.
of the commodity market. the best coffees.

KEY Washed Pacamara
A cross of Pacas and
NOTABLE COFFEE- Maragogype, the
PRODUCING REGIONS Pacamara is often herbal
and savory in taste.
AREA OF PRODUCTION

0 km 30 COFFEE PLANTATION
Coffee is often intercropped with false banana, other
0 miles 30 fruit trees, or trees grown for timber production.

SOUTH AND CENTRAL AMERICA 105

CENTRAL CHICHONTEPEC CACAHUATIQUE
AMERICA

CHALATENANGO HONDURAS The departments of The second smallest region, 90
La Paz, San Vincente, percent of the farmers here have
and Cuscatlan do not less than 17 acres (7 hectares)
produce large volumes, each. The coffees are often light,
but their coffee beans sweet, and subtly floral.
are well rounded in
flavor and growing TECAPA-
in popularity. CHINAMECA

Embalse Cerrón

Grande Covering the departments of
Usulutan and San Miguel, this
CUSCATLÁN CABAÑAS eastern region is not so well
Sensuntepeque known, but can produce some
very complex, fine coffees.
SALVADO
R MORAZÁN

C o r d i l l e CACAHUATIQUE g u a t i q u e

SAN Lago de ra Caca Washed Tekisik
SALVADOR Ilopango This Salvadoran cultivar is
a compact dwarf variation
San Vicente of the Bourbon.

CHICHONTEPEC LA UNIÓN

LA PAZ TECAPA- San Miguel
Zacatecoluca CHINAMECA

USULUTÁN

Usulután La Unión

PACIFIC Gulf of Fonseca
OCEAN

SALVADORAN COFFEE KEY FACTS

PERCENTAGE PROCESSES: MAIN TYPES:
OF WORLD
WASHED, ARABICA
0.9%MARKET: SOME
NATURAL BOURBON, PACAS,
HARVEST: PACAMARA, CATURRA,
CATUAI, CATISIC
OCTOBER–
MARCH

WORLD RANKING 15th LARGEST COFFEE PRODUCER
AS A PRODUCER:

IN THE WORLD

106 COFFEES OF THE WORLD Lake
Nicaragua
COSTA RICA
CENTRAL
Costa Rican coffees are delicious and easy AMERICA
to drink. They display a complex sweetness
combined with refined acidity, mellow Gulf SPanentaínEsulelnaaGCuo r d i lle r
textures, and a range of citrus, floral flavors. a n a ca s
of

Papagayo a d
te
Liberia e

Taking great pride in the coffee through something of a revolution GUANACASTE
it grows and produces, Costa Rica in the production of quality coffee.
has banned Robusta production Numerous micro-mills have been Península
to protect its Arabica varieties, such built around growing regions, de Nicoya
as Typica, Caturra, and Villa Sarchi. allowing single producers or small
The government has also issued groups of farmers to process their Yellow Honey Villalobos
strict environmental guidelines to own beans, control and add value The natural sweetness of the
protect vulnerable ecosystems and to their crop, and trade directly Villalobos can be intensified
the future of coffee production. with buyers around the world. further by the honey process.

There are more than 50,000 coffee This development has helped
growers in Costa Rica, and around 90 younger generations to continue
percent of them are small producers family farms in spite of unstable
with less than 12 acres (5 hectares) markets—a trend that is sadly not
each. The industry has gone common everywhere in the world.

COSTA RICAN COFFEE KEY FACTS

PERCENTAGE MAIN TYPES:
OF WORLD
ARABICA
1%MARKET:
HARVEST: TYPICA, CATURRA,
CATUAI, VILLA SARCHI,
VARIES FROM BOURBON, GESHA,
REGION TO REGION
VILLALOBOS LOCAL
PROCESSESES:
WASHED, HONEY, NATURAL The term “honey process” is
used in Costa Rica to describe the
pulped natural process (see p20),

when varying degrees of pulp are

WORLD RANKING left on the parchment. Honeys areTE

14th LARGEST COFFEEASAPRODUCER: white, yellow, red,
PRODUCER IN THE WORLD
E C H N I QUblack, or gold.

SOUTH AND CENTRAL AMERICA 107

Yellow Honey Villa Sarchi CENTRAL VALLEY
The fruity and floral tones
of the Villa Sarchi make it This was the first region to grow
one of the most unique coffee in Central America, and
Costa Rican varieties. is now also the most populated.
Most coffee grows at 3,280–
4,590ft (1,000–1,400m) above
sea level, and harvest takes
place from November to March.

Arenal ALAJUELA
Laguna
Washed Catuai
COSTA HEREDIA Most Costa Rican
coffees are washed,
RICA tasting bright
and crisp even
after roasting.

C o rPUNTARENAS WEST VALLEY LIMÓN
d i l l e rPuntarenas Heredia
CENTRAL VALLEY Limón High-altitude coffee plantation
CARTAGO Due to climate change, many producers
SAN JOSÉ in Costa Rica are choosing to plant

Cartago TURRIALBA Arabica farms at higher altitudes.
TRES RIOS
Gulf SAN JOSÉ

o f OROSI

Nicoya C

TARRAZÚ e
n
t
WEST VALLEY r TRES RIOS
C o r d illeraa l
The slopes of the TARRAZÚ de PA N A M A A small region east
Cordillera Central are of San José between
perfect for growing Perhaps the best- PUNTARENAS Talaman c a Tarrazú and Central
coffee. They also have known coffee region in Valley, Tres Rios
some of the highest Costa Rica, Tarrazú grows Fila C BRUNCA grows classic, well-
altitudes of up to mainly Caturra and Catuai, balanced coffees
6,560ft (2,000m) above under shade, at altitudes o s t ña at 3,900–5,250ft
sea level. A wealthier of 3,900–6,200ft (1,200– (1,200–1,650m)
area than many others, 1,900m) above sea level. e above sea level.
75 percent of its farms The many sub-regions offer Harvest runs from
are reserved as forests. different characteristics August to February.
They harvest from
November to April. BRUNCA

and complex flavors. Península Gu Golfito This southernmost region
Harvest runs from de Osa started growing coffee
November to March. lf of Dulce only in the 1950s. The
two main areas are Coto

Brus, a cooler, wetter area,

and Perez Zeledon, at

KEY slightly higher altitudes

Yellow Honey Caturra NOTABLE COFFEE- 0 km of up to 5,580ft (1,700m)
Extensively grown in Costa PRODUCING REGIONS 0 miles 50 above sea level. Harvest
Rica, the Caturras here are
often sweet and chocolatey. AREA OF PRODUCTION runs from September
50 to February.

108 COFFEES OF THE WORLD

NICARAGUA

The best Nicaraguan coffees show a range of flavors—
from sweet, fudge, and milk chocolate to more floral,
delicate and acidic, herbal, savory, and honeyed—and
specific flavor profiles vary from region to region.

There is no doubt that this large, There are about 40,000 growers in INCREASING YIELD
thinly populated country is capable Nicaragua, 80 percent of whom Farmers are starting to prune and
of growing excellent coffees. have farms of fewer than 7 acres fertilize more effectively to increase
However, between devastating (3 hectares) each, at altitudes of the yield of their coffee trees.
hurricanes and political and financial 2,620–6,200ft (800–1,900m) above
instability, both the production sea level. Most coffee grown here is
of coffee and its reputation have Arabica, including varieties such
suffered. Nevertheless, as coffee as Bourbon and Pacamara. They are
is the main export, producers are usually organic due to lack of funds
keen to resurrect its standing in for chemicals. The growers are hard
specialty markets and continue to trace because they sell their
to work on enhancing their coffee to large mills for processing,
agricultural practices within but single farms are beginning to
an improving infrastructure. trade directly with specialist buyers.

NICARAGUAN COFFEE KEY FACTS

PERCENTAGE HARVEST:
OF WORLD
OCTOBER–MARCH
1.2%MARKET:

MAIN TYPES: PROCESSES:

ARABICA WASHED,
SOME NATURAL,
CATURRA, BOURBON, PACAMARA, AND PULPED NATURAL
MARAGOGYPE, MARACATURRA,
CATUAI, CATIMOR

WORLD RANKING

13th LARGEST COFFEEASAPRODUCER:
PRODUCER IN THE WORLD

SOUTH AND CENTRAL AMERICA 109

NUEVA SEGOVIA JINOTEGA Washed Red Catuai CENTRAL
As in other countries, AMERICA
This region consistently Though it is the second Nicaraguan Catuai
produces some of the largest department, trees can grow either
finest coffees: high in Jinotega produces the red or yellow fruit.
acidity, well structured, most coffee. Often high
with a balanced sweetness in acidity, but with a
and a complex range of light texture, it displays
spices and dried fruits. cocoa and berry notes.

Washed Caturra HONDURAS Coast
Caturra grows in
large areas—sweet REGIÓN Puerto Cabezas
and nutty tasting. AUTÓNOMA
ATLÁNTICO Caribbean
NUEVA SEGOVIA Sea
NORTE
Ocotal JINOTEGA Washed Pacamara
Roasted Pacamaras
MADRIZ Isabella from Nicaragua are
often herbal and
ESTELÍ Lake Mosquito high in acidity.
CHINANDEGA
Apanás i l ler a ALPA MADRIZ

Jinotega MA TAG A small and
relatively unknown
Cord area that was
formerly part of
Chinandega Nueva Segovia,
Madriz grows a
LEÓN NICARAGUA modest amount
of light, elegant
León Lake BOACO REGIÓN coffees with
Managua AUTÓNOMA great potential.
PACIFIC CHONTALES ATLÁNTICO
OCEAN MANAGUA Juigalpa MATAGALPA
SUR
MANAGUA With a controlled
MASAYA Bluefields citric acidity, creamy
texture, delicate
Masaya Granada floral notes, and
pronounced sweetness,
CARAZO GRANADA Lake Matagalpa produces
Nicaragua some of the best
ESTELÍ RÍO SAN JUAN coffees in Nicaragua.
Ometepe Island
This small region
might not be well RIVAS Washed Maracaturra
known, but it 50 A cross of Maragogype and Caturra.
produces great 0 km
coffee—balanced and 0 miles These big beans can sometimes taste like
sweet with a velvety 50 Kenyan coffee, even when grown here.
texture, floral aromas,
and yellow fruit notes.

KEY

NOTABLE COFFEE-
PRODUCING REGIONS

AREA OF PRODUCTION

110 COFFEES OF THE WORLD

HONDURAS

Some of the most contrasting flavor profiles in Central
America are produced in Honduras—from soft, low-acid,
nutty, and toffee-like, to highly acidic Kenyan-style coffees.

PLANTATION IN AGALTA

Honduras is capable of growing including Pacas and Typica. Coffee Coffee trees were first planted in
Olancho, and now grow in nearly
very clean, complex coffees, but is often organic by default, and every department of Honduras.

suffers from poor infrastructure and nearly all of it is shade grown.

a lack of controlled drying facilities. To promote local specialty coffee, the CENTRAL

Over half of the coffee comes from National Coffee Institute is investing AMERICA

just three departments. Smallholdings in training and education.

mainly grow varieties of Arabica, Caribbean
Sea
Utila

Washed Pacas Gulf of Honduras

Honduran
Pacas are often
well balanced
with complex,
fruity aromas.
GUATEMALA La Ceiba COLÓN
ierra Río Tinto
CORTÉS ATLÁNTIDA S

San Pedro Sula

YORO

COPÁN REGION GRACIAS A DIOS

COPÁN SANTA H O N D U R A S AGALTA

BÁRBARA OLANCHO
Juticalpa
Santa Rosa
EL PARAÍSO
de Copán COMAYAGUA
S i e r r a MOCOTEPEQUE INTIBUCÁ KEY
Comayagua
FRANCISCO NOTABLE COFFEE-
PRODUCING REGIONS
MORAZÁN
a d rLEMPIRA AREA OF PRODUCTION
MONTECILLOS CENTRAL
DISTRICT

e 0 km 50

LA PAZ TEGUCIGALPA

MONTECILLOS 0 miles 50

This area covers the department VALLE HONDURAN COFFEE
of La Paz, parts of Comayagua,
Intibucá, and Santa Barbara. Choluteca 3%PERCENTAGE PROCESS: WASHED
It boasts some of the highest- CHOLUTECA MAIN TYPES:
altitude farms in Honduras OF WORLD
resulting in bright, citrus, and MARKET: ARABICA
well-structured coffees.
HARVEST: CATURRA, CATUAI,
COPÁN AGALTA PACAS, TYPICA
NOVEMBER–APRIL

The departments of Copán, Agalta spans the 7 LARGESTthWORLD RANKING
Ocotepeque, Cortés, Santa departments of Olancho
Barbara, and part of Lempira, and Yoro. Coffees here are AS A PRODUCER:
make up the Copán profile of sometimes tropical and
full-bodied coffees with cocoa sweet, with high acidity PRODUCER IN THE WORLD
and heavy sweetness. and chocolatey notes.

SOUTH AND CENTRAL AMERICA 111

PANAMA Washed Caturra
This variety is found
Panamanian coffees are sweet and balanced, at throughout the
times floral or citrus, well-rounded, and easy to drink. country, but is
Unusual varieties, such as Geisha, are very expensive. prevalent in Chiriqui.

Most coffee grows in the western province medium-sized and family-run,
of Chiriqui, where climate and fertile soils
are perfect conditions, and the high altitudes and the country has good CENTRAL
of the Baru volcano aid slow ripening. This processing facilities and a AMERICA
area mainly grows Arabica varieties, such well-developed infrastructure.
as Caturra and Typica. Farms are small- to
Development threatens farmland, so

the future looks treacherous for coffee here.

VOLCAN “Wine” process mixed varieties

COSTA Some of the highest located farms The local “wine” process allows cherries
are found here. Regular rainfall to overripen on the trees (see p20).

RICA BOCAS and rich soils mean the Baru Colón Gulf of
DEL TORO coffees are often particularly Darien
complex and sweet. Lake KUNA DE WARGANDÍ
Gatún
PANAMÁ Lake KUNA DE
Bayano MADUNGANDÍ

COLÓN SAN
BLAS
RENACIMIENTO PANAMA CITY San Miguelito

ral B a y of P a
Pearl
VOLCAN BOQUETE NGÖBE t COCLÉ n a m
BUGLE
C e n a

Cordillera Islands EMBERÁ-
PAN WOUNAAN
CHIRIQUÍ David AMA Washed Geisha La Palma

Gulf of Chiriquí VERAGUAS Due to its success DARIÉN
Santiago in Panama, Geishas
are now planted EMBERÁ-
Chitré around the world. WOUNAAN
HERRERA

RENACIMIENTO Azuero LOS

Panama’s most northern Coiba Peninsula SANTOS
coffee-growing region,

Renacimiento is hard PANAMANIAN COFFEE
to reach and less well

known. Right on the BOQUETE PERCENTAGE MAIN TYPES:
border with Costa Rica, 0.08%OF WORLD ARABICA
Renacimiento has farms The oldest and
up to 6,560ft (2,000m) best-known district MARKET: CATURRA, CATUAI,
above sea level with for coffee in Panama, TYPICA, GEISHA,
great potential for clean, it is cool and misty PROCESSES: MUNDO NOVO
high-acidity coffees. and home to some
of the most highly WASHED AND SOME ROBUSTA
KEY priced coffees in the NATURAL
NOTABLE COFFEE- world. Flavors range HARVEST:
PRODUCING REGIONS from cocoa to fruity DECEMBER–
AREA OF PRODUCTION with subtle acidity.
TH MARCH
0 km 50 36WORLD RANKING

0 miles 50 AS A PRODUCER:



COFFEES OF THE WORLD

CARIBBEAN AND
NORTH AMERICA

114 COFFEES OF THE WORLD Tijuana Mexicali

MEXICO Baja SC
BAJA
Coffees from Mexico are slowly CALIFORNIA r
emerging on the specialty market, r
gaining popularity for their sweet, C Golfo e
soft, mild, and balanced flavors. i
ali SONORA
Hermosillo CHIHUAHUA

de a SINALOA
Culiacán
for dre
a
About 70 percent of Mexican coffee are slowly n M
is grown 1,300–2,950ft (400–900m)
above sea level. The coffee industry discovering each i alifornia
involves more than 300,000 people,
most of whom are producers with other. Cooperatives a
small farms that are less than
60 acres (25 hectares) in size. and farms that grow
Low yields, limited financial
support, poor infrastructure, and coffee at altitudes reaching
little technical assistance make it
difficult for producers to improve 5,500ft (1,700m) above sea BAJA
quality. However, specialty coffee level are also starting to CALIFORNIA
buyers and producers with the export coffee with personality
potential to grow high-quality coffee SUR

and complexity.

Almost all coffee produced is La Paz

washed Arabica, such as Bourbon

and Typica. Harvest starts around

November in the lowlands, finishing

around March in the higher regions.

MEXICAN COFFEE KEY FACTS

PERCENTAGE HARVEST:
OF WORLD
NOVEMBER–MARCH
3%MARKET:
PROCESSES:
MAIN TYPES:
WASHED, SOME NATURAL
90% ARABICA
CHALLENGES:
BOURBON, TYPICA, CATURRA, MUNDO NOVO, LOW YIELDS, LIMITED FINANCIAL

10% ROBUSTAMARAGOGYPE, CATIMOR, CATUAI, GARNICA AND TECHNICAL SUPPORT,

POOR INFRASTRUCTURE

WORLD RANKING 8th LARGEST COFFEE PRODUCER
AS A PRODUCER:

IN THE WORLD

CARIBBEAN AND NORTH AMERICA 115

NORTH
AMERICA

a Washed Caturra, Catuai, Bourbon Coffee seedlings in a nursery
r Mexican farmers often grow In Mexico, as in most other countries and regions,
r several varieties side by side. coffee-tree seedlings start life growing in a nursery
e (see pp16–17), protected under shade cover.
i
COAHUILAS

Monterrey PUEBLA CHIAPAS

NUEVO Puebla is the fourth Coffees from Chiapas can have
LEÓN largest coffee-producing stone-fruit flavors and cocoa notes.
region. Coffee from here On the border with Guatemala, this
TAMAULIPAS is grown up to 4,590ft tropical jungle in the southeastern
DURANGO Madre (1,400m) above sea level, corner is the largest and most popular
Durango and is generally soft and coffee-producing area in Mexico.
subtle with nutty tones.
i ZACATECAS
c
c MEXICO
O
SAN LUIS VERACRUZ C a r i b b e a n Yucatan Channel
POTOSÍ
Along the coast
NAYARIT d San Luis of the Gulf of Sea Mérida
Tepic AGUASCALIENTES Potosí Mexico, Veracruz
has both high- and
e t lowland-growing YUCATÁN
n coffees that display
n GUANAJUATO e a range of flavors Yucatan
t Léon i and qualities.
a r
O
Guadalajara QUE RÉTARO Peninsula
JALISCO
Querétaro Campeche
HIDALGO QUINTANA

l aMEXICO CITY TLAXCALA ROO

P COLIMA Morelia Toluca Puebla l B a hí a d e e CAMPECHE
A MICHOACÁN C a m p ec h CHIAPAS
C VERACRUZ
MÉXICO Cuernavaca

MORELOS PUEBLA TABASCO

IFIC Sie rr a GUERRERO l Oaxaca Istmo Tuxtla
E de
KEY OC A Madre de Sur
Tehuantepec
Acapulco
OAXACA
N
Sierra Madre
NOTABLE COFFEE- OAXACA
PRODUCING REGIONS

AREA OF PRODUCTION On the southern Mexico coast, this region

Washed Caturra,

0 km 200 produces coffee up to 5,500ft (1,700m) above Catuai, Bourbon
sea level, with medium body, chocolate and Low in acidity, Mexican Arabica

0 miles 200 almond notes, and a delicate acidity. shines when lightly roasted.

116 COFFEES OF THE WORLD

PUERTO RICO NORTH
AMERICA

One of the smallest coffee-producing nations, Puerto

Rico grows sweet, low-acidity coffees with a smooth,

rounded texture and cedar, herbal, and almond notes. JAYUYA

Coffee production in Puerto Rico ADJUNTAS Also known as the
has declined in recent years due to indigenous capital
political instability, climate change, Mediterranean immigrants brought of the country, nestled
and high production costs. It is estimated coffee to this area, which is nicknamed in the tropical cloud
that nearly half of the crop is left the “Switzerland of Puerto Rico” for forests in the Cordillera
unharvested due to a lack of pickers. its cool climate and altitudes of up Central, Jayuya has the
to 3,280ft (1,000m) above sea level. second highest altitude
Farms are located throughout the in Puerto Rico.
western central mountains from Rincon
to Orocovis, with most of the coffee SAN JUAN
grown at 2,460–2,780ft (750–850m)
above sea level. However, there is also Arecibo
potential for growing at higher altitudes,
such as in Ponce, where the highest peak Bayamón Carolina
reaches 4,390ft (1,338m) above sea level.
LAS MARIASPUERTO RICO Sierra de
Arabica varieties are mainly grown Luquillo
here, such as Bourbon, Typica, Pacas, (to US)
and Catimor. Puerto Ricans drink only
a third of the homegrown coffee—the JAYUYA Caguas
rest comes from the Dominican Republic
and Mexico. A small quantity is exported. Mayagüez ADJUNTAS Central
dSeieCrraaye y
Cordillera

Ponce

Caribbean Sea

LAS MARIAS

Known as the City of Citrus Fruit,
Las Marias’ agriculture also centers
around coffee. Many of the old coffee
haciendas are on the route of the
Puerto Rican coffee tour operators.

PUERTO RICAN COFFEE

PERCENTAGE LESS THAN MAIN TYPES: Washed Pacas
OF WORLD 0.01% ARABICA Imported from El
MARKET: Salvador, the Pacas
grows successfully
HARVEST: BOURBON, TYPICA, on Puerto Rican soil.

AUGUST–MARCH CATURRA, CATUAI, PACAS,
PROCESS: SARCHIMOR LIMANI,
WASHED KEY
CATIMOR PEDIMENT
NOTABLE COFFEE-
52ndWORLD RANKING LARGEST PRODUCING REGIONS Roasted washed Catimor
A hybrid of Robusta and
AS A PRODUCER: AREA OF PRODUCTION Arabica, Catimors grow
and yield well in most
PRODUCER IN THE WORLD 0 km 30 areas, Puerto Rico
0 miles 30 being no exception.

CARIBBEAN AND NORTH AMERICA 117

HAWAII

Hawaiian coffees are balanced, clean, delicate, and
mild with some milk chocolate, subtle fruity acidity,
and medium body. They can be aromatic and sweet.

Hawaii mainly grows varieties On the island, coffee has to have COFFEE INTERCROPPING
of Arabica, such as Typica, Catuai at least 10 percent Kona-grown Growers are increasingly planting
and Caturra. Hawaiian coffees are coffee in it to bear the name, while, other trees alongside the coffee
well-marketed and expensive, which controversially, mainland US has trees to help to provide shade.
means they are some of the most no such rules.
counterfeited coffees in the world—
especially the coffee from Kona. Production and labor cost is high;
many stages are highly mechanized.

Kauai Washed Red Catuai NORTH
Hawaiian Catuais AMERICA
KAUAI Líhu‘e can sometimes take
on a mushroomlike,
leathery taste.

Niihau

KAUAI Kaua‘i Oahu
Channel
Pearl City
The biggest of the northwestern isles, Honolulu HAWAII PACIFIC HAWAII
Kauai produces nearly half of Hawaii’s OCEAN
coffee. While it has altitudes of up to Molokai The areas of Kona,
5,250ft (1,600m) above sea level, coffee Ka’u, Hamakua, and
also grows in places as low as 492ft PACIFIC Maui North Hilo stretch
(150m) above sea level. OCEAN down the sides of the
Wailuku Mauna Loa volcano,
Lánai and the coffee trees
here thrive in the rich,
MAUI black soil. Most of the
coffees from this island
HAWAIIAN COFFEE Kahoolawe are fully washed.

PERCENTAGE LESS THAN HARVEST: MAUI Hilo
0.01%OF WORLD SEPTEMBER–JANUARY
MAIN TYPES: Maui has the second highest HAWAII
MARKET: elevation of the islands,
and harvests nearly all Hawaii
PROCESSES: ARABICA year. 60 percent of the
coffee beans are naturally
WASHED TYPICA, CATURRA, CATUAI, processed. Nearly all of the
AND NATURAL MOCHA, BLUE MOUNTAIN, coffee is sold already roasted.
MUNDO NOVO
KEY
41stWORLD RANKING LARGEST
NOTABLE COFFEE-
AS A PRODUCER: PRODUCING REGIONS

AREA OF PRODUCTION

PRODUCER IN THE WORLD 0 km 50
0 miles 50

118 FLAVOR PAIRINGS CHOC Berries
Raspberry, cherry,
FLAVOR PAIRINGS NUTTYstrawberry, and huckleberry.
For a creamy berry-flavored
You can pair coffee with complementary flavors coffee, try Strawberry
to create exciting drinks. Try sweet, rich, fresh, or
spicy pairings, for results that will surprise your palate. lace (p180).

Nuts OLATEY
Pistachio, peanut,
hazelnut, almond, cashew, RICH
chestnut, walnut, and
pecan. The Almond
affogato (p178) is topped
with chopped almonds.

Drinks
Darjeeling tea, brandy,
beer, cognac, whisky,
Cointreau, rum, gin, and

tequila. The classic
alcoholic coffee, Irish
coffee (p208) marries the
flavors of whisky and

coffee perfectly.

Herbs Dairy
Rosemary, sage, eucalyptus, Milk, milk substitutes
tarragon, basil, peppermint, such as soy, almond,
coriander, hops, chamomile,
elderflower, and bergamot. or rice milk, cream,
yogurt, and butter. For a
Breath of fresh air dairy-free option, try Rice
(p195) pairs coffee
with peppermint. milk ice latte (p192).

Exotic fruits FLAVOR PAIRINGS 119
Mango, lychee, pineapple,
Orchard fruits
and coconut. For a hot, Apple, pear, and fig. For
delicious drink, coconut a hot black coffee with
an apple–berry twist,
lovers can try Mochi try I’m your huckleberry
affogato (p177).
(p168).

FRUITYSPICY Citrus
Lemon and orange.
CARAMEL Lemon juice adds freshness
to a glass of cold-brewed
Syrups and coffee such as Caribbean
sweeteners
Honey, molasses, punch (p190).
cocoa powder, and
caramel. For a Stone fruits
naturally sweetened Apricot and nectarine.
cold coffee, try Milk For a refreshing cold
and honey (p199).
coffee, try Apricot
star (p193).

Spices
Chile, vanilla, ginger,
lemongrass, cinnamon,
licorice, nutmeg, saffron,
and cumin. Try Syphon
spice (p172) for coffee
infused with nutmeg.

120 COFFEES OF THE WORLD

JAMAICA

Some of the most well-marketed and expensive coffees
in the world grow here. Beans are sweet, soft, and
mellow, with nutty notes and medium textures.

The most famous Jamaican coffees expensive, but often counterfeit—

are those from the Blue Mountain either partially or completely—and

range. These iconic beans ship in measures are being developed

wooden barrels rather than jute to protect it. Typica also grows

or burlap bags. The variety is here in large quantities.

BLUE MOUNTAIN PLANTATION

Montego Bay A Jamaican coffee estate on the
slopes of the Blue Mountain,
TRELAWNY with mineral-rich, fertile soil.

HANOVER

The Cockpit SAINT ANN SAINT MARY
Country
Jamaic
WESTMORELAND
Port Antonio
CENTRAL J AMAICA PORTLAND Channel
& WEST a
EAST
SAINT Mandeville SAINT SAINT SAINT THOMAS
ELIZABETH CLARENDON CATHERINE ANDREW Morant Bay

MANCHESTER Spanish Town KINGSTON
May Pen
Portmore

CARIBBEAN Portland
Bight
0 km 30

0 miles 30

JAMAICAN COFFEE CENTRAL
AND WEST
PERCENTAGE LESS THAN HARVEST:
0.01%OF WORLD SEPTEMBER– While they are not named
MARCH Blue Mountain, the rest Washed Typica and Catuai
MARKET: of Jamaica grows the same Typica is widely cultivated,
variety, but in different whereas Catuai is a newer
MAIN TYPES: microclimates and at variety to Jamaica.
ARABICA PROCESS: lower altitudes, peaking at
MOSTLY TYPICA, around 3,280ft (1,000m) EAST
BLUE MOUNTAIN WASHED above sea level where the
borders of Trelawny, The Blue Mountain peaks at
44WORLD RANKING TH LARGEST Manchester, Clarendon, 7,400ft (2,256m) and borders
and Saint Ann meet. Portland and Saint Thomas.
AS A PRODUCER: The mountain range provides
COFFEE PRODUCER IN THE WORLD KEY a cool, misty climate, well-
suited to coffee growing.
NOTABLE COFFEE-
PRODUCING REGIONS

AREA OF PRODUCTION

CARIBBEAN AND NORTH AMERICA 121

DOMINICAN REPUBLIC

There are several growing regions here with varying
microclimates. They produce coffee that ranges from
chocolatey, spicy, and heavy to floral, bright, and delicate.

As many Dominicans drink local to a decline in quality. Most coffee HARVEST SEASON
coffee, only a modest amount is is Arabica—Typica, Caturra, and Harvest runs almost all year, due
exported. Combined with low prices Catuai. Measures are being taken to lack of a consistent climate or
and hurricane damage, this has led to improve the coffee grown here. defined wet season.

PUERTO PLATA

MONTE CRISTI MARÍA C A R I B B E A N

VALVERDE ESPAILLAT TRINIDAD Washed Typica and Catuai
SÁNCHEZ Coffee cherries ripen
H i s p a n i o l a Santiago
HERMANAS
DAJABÓN slowly, producing dense
SANTIAGO SANTIAGO MIRABAL CIBA0 coffee beans.

RODRÍGUEZ MI La Vega San Francisco de Macorís

D OELÍNAS NI DUARTE SAMANÁ
CAN

HAITI PIÑA LA VEGA MONSEÑOR SÁNCHEZ HATO EL SEIBO CIBAO
NOUEL RAMÍREZ MAYOR
SAN Coffees are full, sweet,
PUBLIC El Seibo and nutty in the lower
R EJUAN MONTE PLATA regions and light, fruity,
and floral at altitudes of
San Juan up to 4,900ft (1,500m)
above sea level.
NEYBA AZUA SAN JOSÉ SAN PEDRO LA ALTAGRACIA
DE OCOA SAN SANTO DOMINGO DE MACORÍS LA ROMANA
Lago
Enriquillo BAORUCO CRISTÓBAL

INDEPENDENCIA SANTO San Pedro La Romana
VALDESIA DOMINGO de Macorís

PERAVIA

Barahona NEYBA DOMINICAN COFFEE
BARAHONA

PEDERNALES The areas around the town 0.3%PERCENTAGE HARVEST:
of Neyba in Baoruco grow
Washed some of the most lemony OF WORLD SEPTEMBER–
Maragogype and light-bodied coffees. MARKET: MAY
These large Harvest is between November
beans often and February. MAIN TYPES: PROCESSES:
have herbal,
cedar, and BARAHONA ARABICA WASHED,
tobacco notes. SOME
Perhaps the best known MOSTLY TYPICA, NATURAL
province for coffee, Barahona SOME CATURRA, CATUAI,
grows full-bodied, low-acidity BOURBON, MARAGOGYPE
coffees with chocolatey notes

KEY 1,970–4,260ft (600–1,300m) 26WORLD RANKING TH LARGEST
above sea level.
NOTABLE COFFEE- AS A PRODUCER:
PRODUCING REGIONS 0 km 50 COFFEE PRODUCER IN THE WORLD
0 miles 50
AREA OF PRODUCTION

122 COFFEES OF THE WORLD

CUBA

Cuban coffees have a mixed reputation and are highly
priced. They are generally heavy-bodied, with low
acidity, balanced sweetness, and earthy tobacco notes.

Coffee was introduced to Cuba in Isla 6–14. Cubans drink more coffee CUBAN MOUNTAIN RANGES
the mid-1700s. Cuba grew to become than they grow, so only a minor Steep Cuban mountain ranges
one of the world’s largest exporters percentage is exported. Only a provide a cool climate with
before political turmoil and economic small part of the island has the good sun exposure.
restrictions saw it surpassed by South altitude to grow speciality grades,

American countries. The majority of but the mineral-rich soil and

the crop is Arabica—Villalobos and climate increases its potential. Washed Villalobos

WEST HAVANA The sweetness of this
HAVANA variety can balance the
Matanzas rustic notes that local
ARTEMISA microclimates promote.

PINAR MAYABEQUE

DEL RÍO MATANZAS VILLA CLARA
Pinar del Río Santa Clara

CIENFUEGOS CIEGO DE CARIBBEAN
Cienfuegos ÁVILA
SANCTI
Juventud ISLA DE LA JUENTUD SPÍRITUS CUBA

CENTRAL Camaguey

WEST CAMAGÜEY

The Sierra de Los Organos and CENTRAL LAS TUNAS Holguín
Sierra del Rosario mountains HOLGUÍN
of the Guaniguanico range The Escambray and Guamuaya
are home to the western-most mountain ranges are 49 miles (80km) Golfo de Bayamo SANTIAGO GUANTÁNAMO
coffee growers in Cuba. The long and lie on the southern coast in
area is also part of a biosphere central Cuba, where coffee grows up to Guacanayabo GRANMA DE CUBA Guantánamo
reserve. Coffees tend to be mild, just under 3,280ft (1,000m) above sea
solid, and sometimes spicy. level and tends to have muted acidity, Sierra Maestra Santiago
heavy textures, and cedar notes.
EAST de Cuba Bahía de
Guantánamo
(to US)

CUBAN COFFEE KEY FACTS EAST

PERCENTAGE LESS MAIN TYPE: HARVEST: The Sierra Maestra and Sierra Cristal are mountains
OF WORLD THAN ARABICA JULY– along the southern coast of the east of Cuba. This
MARKET: 0.1% FEBRUARY area has the highest altitudes, with Turquino Peak
VILLALOBOS, rising up to 6,200ft (1,974m) above sea level—the
best climate for more complex speciality coffee.

PROCESSES: ISLA 6–14 KEY Washed Bourbon
WASHED SOME ROBUSTA In local tradition, Cuban
NOTABLE COFFEE- coffees are often roasted
PRODUCING REGIONS to quite a dark level.

WORLD RANKING AREA OF PRODUCTION

40th LARGESTASAPRODUCER: 0 km 150
PRODUCER
0 miles 150

CARIBBEAN AND NORTH AMERICA 123

HAITI CARIBBEAN ARTIBONITE
AND CENTER
Most coffees from Haiti are naturally Tortue
processed and nutty with fruity While these areas do not
tones. Washed coffees with sweet Port-de-Paix grow as much as the Nord
and citrus notes are on the rise. department, the Belladere,
Savanette, and Petite
Riviere de l’Artibonite
communes have a lot of
potential for growth.

Coffee has been grown in Haiti NORD-OUEST Cap-Haïtien

since 1725. The country was once H i s p a nNORD i o l a
responsible for half of the world’s
production. Hindered by political NORD-EST
turmoil and natural disasters, there
Gonaïves

are now few coffee-growing areas

and skilled smallholders. A very ARTIBONITE DOMINICAN REPUBLIC

high internal consumption adds Hinche
to these challenges. However, with

altitudes of 6,560ft (2,000m) and HAITI
heavily shaded forest, the coffee

industry has great potential. Haiti

grows Arabica varieties, such as Gonâve PORT-AU-PRINCE CENTER
Typica, Bourbon, and Caturra.
Washed Bourbon Lake
Jérémie When lightly roasted, Azuei
Bourbon beans are sweet
with subtle stone-fruit notes.

GRAND’ANSE OUEST

Massif de la Hotte NIPPES SOUTHEAST

SOUTH

GRAND’ANSE Jacmel

Cayes

This easternmost region Vache

is home to a majority of the HAITIAN COFFEE KEY FACTS
175,000 families who grow

coffee in Haiti, most of them SOUTH AND PERCENTAGE HARVEST:
with small farms with up to

17 acres (7 hectares) each. SOUTHEAST 0.2%OF WORLD AUGUST–MARCH

Washed Villalobos Haiti’s southern coast, MARKET: MAIN TYPES:
Haitian coffees tend particularly the area PROCESSES:
to be naturals, but bordering Dominican NATURAL, ARABICA TYPICA,
varieties like the Republic, is home to SOME WASHED BOURBON, CATURRA,
Villalobos really many of the smallest CATIMOR, VILLALOBOS
shine when washed. farms with conditions

KEY suitable for growing 30th LARGESTWORLDRANKING
NOTABLE COFFEE- high-quality coffee.
AS A PRODUCER:
PRODUCING REGIONS 0 km 50 PRODUCER
AREA OF PRODUCTION 50

0 miles



EQUIPMENT

126 EQUIPMENT

ESPRESSO MACHINE Warming time
A standard machine
An espresso machine relies on pump pressure to force water takes about 20–30
through coffee to extract the desired solubles. It produces a minutes to heat up to
small and viscous drink when used correctly—an intense shot the correct temperature,
that is balanced between sweet and acidic. The technique for so keep this in mind
using the machine is shown on pages 42–47.
before you brew.
WHAT YOU NEED

• Fine ground coffee (see p39)

The tamper
Use this to compress the bed of coffee down
to expel pockets of air and create a compact,
even layer of grounds. This layer needs to
withstand the pressure of water and allow
all the coffee to extract as uniformly as
possible. A rubber tamping mat will protect
your table from getting dented by the spouts.

The filter basket
The coffee is portioned into a removable filter
basket held in place with a clip. Baskets come
in a range of sizes depending on how much
coffee you prefer to use when preparing your
espresso. The number, shape, and size of the
tiny holes at the bottom of the basket will
also impact the result you get in the cup.

Portafilter
The filter basket fits into a
portafilter, which is a handle
with one or two spouts.

The group head Pressure gauge ESPRESSO MACHINE 127
The portafilter fastens into a group Many home espresso
head where water is dispersed through machines are advertised as Water
a metal screen onto the bed of coffee, having unnecessarily high bar temperature
saturating and extracting it evenly. pressure. Professional machines Adjust this to
are normally set to brew at 195–200ºF (90–95ºC)
9 bars, with a steam pressure —this should bring out
of 1–1.5 bars. Some machines the best flavors in the
will have the option of allowing coffee. Some coffees taste
pre-infusion, an initial phase of better with hot water,
gently wetting the coffee before others better with
full pump pressure is applied. cooler water.

The boilers
The machines will generally have
one or two boilers inside, providing
and heating up the water used for
brewing, creating the steam used
to steam milk, and a separate hot
water tap for miscellaneous use.

The steam arm
The steam arm should be movable
to allow you to set it at an angle
that works for you. The steam tips
or nozzles come in various options
that allow you to choose the force
and direction of steam that you
enjoy working with. Keep this
clean at all times, as milk quickly
bakes on both the inside and
outside of the steam wand.

128 EQUIPMENT Plunger
This plunger pushes the mesh filter
FRENCH PRESS through the brew, and separates
and retains the grounds at the
The classic press, sometimes known as a bottom of the pot.
cafetière, is a great vessel for brewing good
coffee. It’s simple and quick—water and coffee Brew Time
infuse together before a mesh filter pushes Brew for 4 minutes.
through the brew, leaving oils and fine After plunging, allow
particles. This gives the coffee a great texture. the press to rest for 2
minutes more to allow
WHAT YOU NEED particles to settle

• Medium–coarse ground coffee (see p39) before you pour.
• Digital weighing scale to help
Mesh filter
get the coffee–water ratio right. Unscrew each
element of this
HOW IT WORKS after you’ve
served (see
1 Preheat the press with hot water then Cleaning, left).
discard the water. Place the press on
a scale and tare. Stir twice
Stir before brewing
2 Add the coffee to the press and tare again.
A good ratio to start with is 1oz (30g) to saturate the
coffee to 16fl oz (500ml) water. grounds, then after

3 Add the water, checking it is the right to settle them.
volume and temperature, preferably
195–200ºF (90–94ºC).

4 Stir the coffee once or twice.
5 Leave to brew for 4 minutes, then

carefully stir the surface again.
6 Skim the foam and floating particles

off the surface with a spoon.
7 Place the filter on top of the press and

gently push down until the grounds are
collected at the bottom. If you meet too
much resistance, you may have used too
much coffee, too fine a grind, or not let
the coffee steep for long enough.
8 Allow to rest in the press for a couple
of minutes, then serve.

CLEANING

• Often dishwasher safe Check your model.
• Dismantle This avoids trapped grounds and

oils that may impart a bitter or sour flavor.

FILTER BREWERS 129
POUR-OVER
Paper filter
Brewing through a paper filter is an easy These hold back
way to make coffee straight into a mug or fine particles and
serving vessel. As the grounds are easily oil. While they can
disposed of with the paper filter, the impart some flavor to
method is also clean and stress-free. the brew, choosing
bleached filters and
WHAT YOU NEED Filter holder rinsing them well
This sits on top helps to reduce the
• Medium ground coffee (see p39) of your jug or paperlike taste.
• Digital weighing scale to help you serving vessel.
Pouring
get the coffee–water ratio right. water

HOW IT WORKS Filter grid Keep the coffee
Supports the submerged when you
1 Rinse the paper filter well. Preheat filter in the holder. pour over the water, or
the filter holder and pitcher or mug with let it build up along the
warm water. Discard the water. Brew time sides of the filter as the
It should take 3–4 water flows through
2 Place the pitcher or mug onto a scale. minutes for the water to the center—see what
Place the filter on top, and tare. filter through. Play with
grind and dose until you works for you.
3 Add the coffee to the filter and tare again. get a time and flavor
A good ratio to start with is 2oz (60g) Serving jug
coffee to 13⁄4 pints (1 liter) water. that you like. Brew into a
pitcher or directly
4 Saturate the grounds with a little water into a cup.
at preferably 195–200ºF (90–94ºC),
and leave them to swell for about 30
seconds to allow the “bloom” to settle.

5 Keep pouring water over in a slow,
continuous stream or in portions until
you have poured over the right volume
of water. Serve when the water has
filtered through.

CLEANING

• Dishwasher safe Most filter holders are
machine washable.

• Sponge wash Use a soft sponge and some
lightly soapy water to rinse off any oils
and particles.

130 EQUIPMENT

CLOTH BREWER Pouring
water
A traditional way of filtering through the grounds,
cloth-brewing is also known as “sock” or “nel” Try not to overfill
brewing. Fans prefer it to paper-filter brewing the filter when you
because the process doesn’t impart a papery pour the water over the
flavor. The coffee also gains a richer texture coffee grounds. Instead,
due to the oils that pass through the cloth. pour it at a gentle speed
so that the filter is never
WHAT YOU NEED more than three-

• Medium ground coffee (see p39) quarters full.
• Digital weighing scale to help you
Cloth filter
get the coffee–water ratio right.
Filter function
HOW IT WORKS Brew time As the water is
The water should take poured over the
1 Rinse the cloth filter thoroughly in hot 3–4 minutes to filter coffee, the cloth
water before the first use to clean and through. Play with the holds back the fine
preheat the filter. If you have frozen grind and dose until coffee particles.
your filter (see below), this process will you get the right time
defrost it at the same time. Serving pitcher
and flavor.
2 Place the filter on top of the brewing
vessel and pour hot water through
to preheat it. Discard the water.

3 Tare the brewer by placing it on
a digital scale.

4 Add the coffee, working on a base
recipe of 1⁄2oz (15g) coffee to 9oz
(250ml) water.

5 Wet the grounds with a little water at
approximately 195–200ºF (90–94ºC).
Let them swell for 30–45 seconds to
allow the “bloom” to settle down.

6 Continue pouring water over the coffee
in a gentle, continuous stream or in
stages. When all the water has filtered
through, serve the coffee.

CLEANING

• Reusable Discard the grounds and rinse
filters in hot water. Do not use soap.

• Keep moist Either freeze filters when wet
or keep in a sealed container in the fridge.

AEROPRESS BREWERS 131

A quick and clean brewer, an AeroPress Plunger
can brew a full filter-style cup, or a strong, This sits inside
more concentrated coffee that can be the brew chamber
diluted with hot water. It is easy to play and is used to
with grind, dose of coffee, and pressure, push the coffee
making it a wonderfully flexible choice. through the
filter cap.

WHAT YOU NEED ALTERNATIVE METHOD

• Fine–medium ground coffee (see p39) Rather than flipping the
• Digital weighing scale to help AeroPress over the cup at step
6, place the empty AeroPress
you get the coffee–water ratio right. (with filter paper in the cap)
over the vessel. Add coffee and
HOW IT WORKS water. As soon as the coffee
and water are poured in, the
1 Insert the plunger about 3⁄4in (2cm) plunger needs to be quickly
into the brew chamber. placed on top to keep the coffee
from dripping into the cup.
2 Tare the AeroPress by placing it on a scale,
inverted, plunger down and brew chamber Brew chamber
up. Ensure the seal is tight and stable The coffee and water
and that the AeroPress will not fall over. in the brew chamber
is compressed through
3 Add 1⁄4oz (12g) coffee to the brew a filter by the plunger.
chamber and tare the brewer again.
Filter cap
4 Add 7fl oz (200ml) hot water and The paper filter sits
stir carefully to avoid knocking the in the filter cap and
AeroPress over. Let sit for 30–60 is screwed to the
seconds and stir again. brew chamber.

5 Place a filter paper in the cap and
rinse it well, then screw it onto the
brew chamber.

6 Quickly but gently flip the AeroPress
over to sit filter cap down on top of
a sturdy cup or serving vessel.

7 Press the plunger down gently to
brew the coffee into your cup. Serve.

CLEANING

• Taking apart Twist off the filter cap and
push the plunger all the way through to pop
out the spent grounds in the filter. Discard.

• Wash Rinse well and use soapy water, or
wash in the dishwasher.

132 EQUIPMENT

SYPHON

One of the most visually interesting
methods of brewing coffee, syphons
are particularly popular in Japan.
Brewing takes time in a syphon, but
this is part of its ceremonial appeal.

WHAT YOU NEED Brew chamber Ground coffee
Add the coffee only
• Medium ground coffee (see p39) Filter after the water has
The filter—paper
HOW IT WORKS or cloth—sits at traveled into the
the bottom of the brew chamber.
1 Fill the bottom bowl of the syphon with brew chamber.
near-boiling water, up to the desired
number of cups. Water
Use near boiling
2 Position the filter in the brew chamber water to speed up
by dropping it in and pulling the beaded the percolation
string through the funnel until the little
hook can fasten to the opening. The process.
string should touch the glass of the bowl.
Bottom bowl
3 Place the funnel gently into the bowl of This holds the
water. Rest the chamber on a slight slant water into which
without sealing the bowl off. the funnel is placed.

4 Light the flame, and as the water starts
to boil, secure the brew chamber onto the
bowl. Don’t tighten it, just ensure it is
sealed. The brew chamber will begin to
fill. Some water remains in the bowl
below the funnel.

5 When the brew chamber has filled, add
the coffee—1⁄2oz (15g) coffee to 9fl oz
(250ml) water—and stir for a few seconds.

6 Allow to brew for one minute.
7 Stir the coffee again and remove the

flame to begin the draw down process.
8 When the coffee has drained into the

bottom bowl, gently remove the brew
chamber and serve.

CLEANING Hot glass
Always take great
• Paper filter Discard this and rinse the filter care when working
holder in soapy water. with the flame and the
hot glass, as both the
• Cloth filter Use the technique on p130. syphon and coffee

will be hot.

STOVE-TOP Open lid BREWERS 133
POT Leave the lid
open when brewing, Heating
The stove-top, or moka pot, brews so you can watch the coffee
a strong cup of coffee using steam the process. The pot will get
pressure, which imparts a silky very hot, so be careful
texture. Contrary to popular belief, to protect your hands
it is not designed to make espresso, from the heat with
but its use of high temperatures oven gloves.
gives the coffee an intense flavor.
Filter plate
WHAT YOU NEED Filter

• Medium ground coffee (see p39) Bottom pot

HOW IT WORKS Top section

1 Pour hot water into the bottom part of the Ground coffee
pot until it is just under the inside valve. There is no need
to compact the
2 Fill the filter with coffee loosely, using grounds, only to
a ratio of a scant 1oz (25g) coffee to
16fl oz (500ml) water. Level it off. level them.

3 Place the filter in the bottom pot and Boiling water
screw on the top section. Avoid a burnt
flavor in the coffee by
4 Place the stove-top pot over medium using near boiling water.
heat, leaving the lid open. This will help regulate
the temperature of the
5 Monitor the brew as the water boils liquid and prevent the
and coffee begins to appear. whole pot from
overheating.
6 Remove the pot from the heat when
the coffee goes pale in color and
starts to bubble.

7 Wait until the bubbling stops, then serve.

CLEANING

• Allow to cool Let the pot sit for 30 minutes
before dismantling it, or run it under cold
water to cool it down.

• Sponge in hot water Do not clean the parts
with soap. Using a nonabrasive sponge or
brush and hot water will be sufficient.

134 EQUIPMENT

COLD DRIPPER Cold water
The cold water
Use cold water to brew low-acidity coffee
that can be served cold or hot. It is not as slowly drips
easy to extract with cold water, so it requires through during the
more time and a cold dripper tower. If you
don’t have one, you can also add the coffee brew process.
and water to a French press, leave it overnight
in the fridge, then strain it through a filter.

WHAT YOU NEED Top chamber

• Medium ground coffee (see p39)

HOW IT WORKS Brew time
It should take
1 Close the drip valve on the top around 5–6 hours for
chamber and fill it with cold water. 16fl oz (500ml) of
brewed coffee to filter
2 Rinse the middle chamber filter through the cold
thoroughly, and add the coffee. Use dripper tower.
a ratio of 2oz (60g) coffee to 16fl oz
(500ml) water. Middle chamber

3 Shake gently to distribute evenly, Filter
and cover with another rinsed filter.
BREWING DOUBLE-STRENGTH
4 Open the valve and allow a small
amount of water to run into the coffee Another way to produce cold-brewed
to wet it and start the extraction. coffee is to brew it double-strength over
ice using a filter pour-over, cloth brewer,
5 Adjust the valve to drip about once or AeroPress. Use 2oz (60g) coffee and
every two seconds, or 30–40 drops 16fl oz (500ml) hot water. Fill a serving
per minute. vessel with ice cubes; while brewing,
the ice will chill and dilute the coffee
6 When all the water has dripped to the right temperature and strength.
through, you will have cold coffee Note that this method will bring out
you can enjoy neat, diluted with hot acids and compounds from the coffee
or cold water, or served over ice. not extracted with a cold dripper.

CLEANING

• Hand wash Follow the manufacturer’s
instructions. If in doubt, wash gently with
hot water and a soft cloth, without soap.
Rinse the cloth filter in water and store
it in the fridge or freezer between uses.

BREWERS 135

ELECTRIC Brew time
FILTER-BREW It should take about
4–5 minutes. If you
This humble coffee maker may not seem like have brewed too much
an exciting way to brew, but it can produce coffee, decant the
great coffee if you use quality beans and
fresh water. It is easy to clean, as the grounds leftover into a
are easily removed and composted. preheated thermos.

WHAT YOU NEED Filter

• Medium ground coffee (see p39)
• Preheated thermos to store

leftover coffee.

HOW IT WORKS Serving pitcher

1 Fill the reservoir of the machine Fresh water
with fresh, cold water. Filtered or bottled

2 Rinse the paper filter thoroughly water prevents
and place it in its holder. scaling and imparts

3 Add coffee measuring about 2oz a fresh flavor.
(60g) coffee to 1¾ pints (1 liter)
water and shake the filter holder
gently to distribute.

4 Place the filter back in the
machine and start the brew cycle.
When the machine has finished
brewing, serve.

CLEANING

• Use filtered water This reduces
limescale build-up and helps to
keep the heating element and
water lines clear.

• Descaling A descaling solution can
be a good preventative measure
against limescale build-up.

136 EQUIPMENT

PHIN Brew time
The water should
Easy to use, the Vietnamese phin drip through in about
uses a gravity-based filter insert to 4–5 minutes. If it takes
compress the coffee. In Chinese phins, less or more time,
the filter is screwed on, allowing more adjust the grind or
extraction control. All phins are very
user-friendly, enabling you to change dose to suit.
grind and dose to your preference.
Lid
WHAT YOU NEED Filter The lid helps
retain heat
• Fine–medium ground coffee (see p39) during brewing
and is used
HOW IT WORKS Cup as a saucer to
catch any drips
1 Preheat the phin by placing the phin after brewing.
saucer and the phin cup on top of a mug,
and pouring hot water through. Discard Saucer
the water from the mug.

2 Place the coffee in the bottom of the phin
cup—use a ratio of a heaped teaspoon
(7g) coffee to 31⁄2fl oz (100ml) water—
and shake gently to distribute the
coffee grounds evenly.

3 Place the filter on top, twisting it a little
to even out the grounds.

4 Pour about one-third of the hot water
over the filter. Allow the coffee to swell
for 1 minute.

5 Continue to pour the rest of the water
over the filter. Place the lid on the phin
to retain the heat, and watch as the water
slowly drips through to brew the coffee.
After 4–5 minutes, serve your drink.

CLEANING Mug

• Dishwasher Most can be washed in the
dishwasher, but check your instructions.

• Easy cleaning Hot water and soap are
also fine for removing coffee oils from
the metal cup and filter.

IBRIK BREWERS 137

Popular in Eastern Europe and the Middle Repeated
East, the ibrik, also known as cezve, briki, heating
rakwa, finjan, and kanaka, is a tin-lined You can heat the
copper pot with a long handle. It brews coffee once, if you
coffee with a distinct, thick texture. The prefer, but reheating it
superfine grind, amount of heat, and grind- several times creates
water ratio produces a full-flavored coffee. the distinctive thick
texture.
WHAT YOU NEED
Handle
• Very fine, powder-like coffee (see p39) The long handle
requires some
HOW IT WORKS precision. When
pouring the coffee
1 Pour cold water into the ibrik, and bring into the cup, pour
it to a boil over medium heat. slowly so that
the foam does
2 Remove from the heat. not collapse.
3 Add coffee to the ibrik—1 teaspoon per
Brew chamber
cup—and any additional ingredients, It is traditional to mix
if desired. sugar and spices in
4 Stir to dissolve and infuse the ingredients. with the ground coffee.
5 Return the ibrik to the stove and heat the See recipe, p169.
coffee while stirring gently until it starts
foaming. Do not allow to boil.
6 Remove from the heat and allow to cool
for 1 minute.
7 Return to the heat and warm back
up while stirring gently until it starts
foaming. Again do not allow to boil.
Repeat this.
8 Spoon a little foam into the serving cups
and carefully pour the coffee in.
9 Let it settle for a couple of minutes, and
serve. Take care to stop sipping when you
reach the grounds in the bottom of the cup.

CLEANING

• Sponging Use a nonabrasive sponge or
soft brush with some hot soapy water
to hand wash the ibrik.

• Care The tin lining might darken over time.
This is normal so do not attempt to remove it.

138 SERVING VESSELS

SERVING VESSELS

The texture, shape, size, and design of the vessel you serve coffee in can affect
your drinking experience. Many argue that certain cups, glasses, and mugs must
be used for certain recipes—but it often comes down to personal preference.

While some cups were designed to enhance would not slide around on the table, and
the presentation of the beverage, such as the nearly indestructible, making them perfect
espresso cup, others were designed with a more for use in the military during World War II.
practical purpose in mind. For instance, the first
American diner mugs were thick enough to retain Design aside, it is fun to try out different
heat for a long time, rough at the bottom so they drinking vessels from time to time, to enhance
both the presentation and experience.

Small porcelain tumbler Espresso glass
Cups without handles have The visual appeal of
a modern appeal. Some espresso—with its dark
prefer the comfort of a liquid and golden brown
thicker rim when drinking crema—presents itself
espresso. It is also perfect beautifully in a glass. It
for many small-volume also retains heat well, but
coffee beverages. take care, as it may become
quite hot to touch.

Demitasse espresso cup Large cup
A soft, rounded interior allows the Sometimes it is okay to want a big cup of
crema to land gently and retain its coffee—just choose a ceramic one that is
texture, heat, and visual appeal. insulating enough to keep your beverage warm.

Earthenware cup SERVING VESSELS 139
Many like the sensory
experience of earthenware Large mug
on their lips. The material The good
also retains heat well. old-fashioned
diner mug feels
heavy and
comforting in
the hand. A thick
edge feels softer
on the lips than
a thin one.

Medium glass Brandy snifter
Perfect for a cold coffee, this is great The shape of the brandy snifter helps
for serving a small latte too. Beware concentrate the aromas and entice your
senses. Enjoy the aromas of a fruity
as the glass can get quite hot. Kenyan syphon in a brandy snifter.

Coupette
Serve iced coffee in a frosted
coupette to add an elegant
twist to a coffee cocktail.
Decorate the rim for added
presentation value.

Small bowl
Around the world, many
communities traditionally
drink coffee served in small
bowls at social gatherings.

Large glass Latte glass Large bowl
When you want a cold drink on Synonymous with caffè lattes, this Traditionally used
a hot day, a large glass will hold as tall glass can showcase the pretty for café au lait,
much ice as you need to keep it cool. beware that a large
layers of any large coffee. surface area will cool
your coffee quickly.
Choose a thick, ceramic
bowl to retain heat for
as long as possible.



THE RECIPES

142 THE RECIPES

CAPPUCCINO

GEAR ESPRESSO DAIRY MILK TEMP HOT SERVES 2

Most Italians drink their cappuccino in the mornings, but this classic breakfast
coffee has now been adopted as an all-day drink worldwide. For many fans,
the cappuccino represents the most harmonious ratio of coffee to milk.

WHAT DO I NEED?

Equipment
2 medium cups
espresso machine
milk pitcher

Ingredients
1/2–3/4oz (16–20g) fine

ground coffee
about 4–5fl oz (130–150ml) milk
chocolate or cinnamon

powder, optional

1 Warm your cups on top 2 Steam the milk to about TIP
of your machine or by 140–150°F (60–65°C).
heating them with hot water. Avoid scalding it. When the This recipe shows you how
Using the technique on bottom of the pitcher is just to make two cups, but it is
pp44–45, brew one shot/ too hot to touch, the milk is easy enough to make one—you
1fl oz (25ml) of espresso at a comfortable drinking can use a single basket and/or
into each cup. temperature (see pp48–51). single spout portafilter. If all
else fails, you could always

treat a friend to the
spare espresso!

THE CLASSICS 143

HAVING OUTGROWN ITS ORIGINS
AS AN ITALIAN BREAKFAST DRINK,
THE CAPPUCCINO IS NOW POPULAR
ALL OVER THE WORLD

3 Pour the milk over each
espresso, maintaining an area
of crema around the rim of the
cup so that the first sip will have
a strong coffee flavor. Aim for
a 1/2in (1cm) layer of foam.

4 Using a shaker or a mini sieve,
sprinkle over some chocolate or
cinnamon powder, if desired.

144 THE RECIPES

CAFFÈ LATTE

GEAR ESPRESSO DAIRY MILK TEMP HOT SERVES 1

The caffè latte is another classic Italian breakfast beverage. It is milder
in taste and heavier on the milk than all the other espresso-based recipes.
It is now popular all over the world and is enjoyed throughout the day.

milk 1 Warm the glass on top of your machine or by heating it with
espresso hot water. Using the technique on pp44–45, brew one shot/1 fl oz
(25ml) of espresso into your glass. If your glass does not fit under the
medium glass spouts, brew your shots into a small pitcher instead.

2 Steam about 7fl oz (210 ml) milk (see pp48–51) to about 140–150°F
(60–65°C), or until the pitcher is just too hot to touch.

3 If your espresso has been poured into a small pitcher, pour it into the
glass. Pour the milk over the coffee, holding the pitcher close to the cup
and pouring with a gentle side-to-side rocking motion. If desired, create a
tulip latte art design, as shown on p54. Aim for a 1⁄4in (5mm) layer of foam.

SERVE IT UP Serve immediately, with a spoon to stir. If you prefer
a latte to have a crisp white layer of foam on top, simply brew your
espresso into a small pitcher, then pour your milk into the glass first,
followed by the espresso.

CHOOSE A COFFEE THAT ENDEDRECOMM
HAS RICH COCOA OR NUTTY
TONES TO COMPLEMENT THE COFFEE
SWEETNESS OF STEAMED MILK BEANS



146 THE RECIPES

FLAT WHITE

GEAR ESPRESSO DAIRY MILK TEMP HOT SERVES 1

Originally from Australia and New Zealand, this recipe varies from region
to region. The flat white is similar to a cappuccino, but has a stronger coffee
flavor, less foam, and is usually served with elaborate latte art on top.

milk 1 Warm the cup on top of your machine or by heating it with hot water.
Using the technique on pp44–45, brew two shots/11⁄2fl oz (50ml)
espresso of espresso into the cup.

medium cup 2 Steam about 4fl oz (130ml) milk (see pp48–51) to about 140–150°F
(60–65°C), or until the pitcher is just too hot to touch.

3 Pour the milk over the coffee, holding the pitcher close to the
cup and pouring with a gentle side-to-side rocking motion, using
the techniques on pp52–55. Aim for a 1⁄4in (5mm) layer of foam.

SERVE IT UP Serve immediately—the longer the drink is sat waiting,
the more likely it is that the milk will lose its glossy shine.

TRY FRUITY OR NATURALLY ENDEDRECOMM
PROCESSED COFFEES. COMBINED
WITH MILK THEY BRING OUT COFFEE
A FLAVOR REMINISCENT OF BEANS
STRAWBERRY MILKSHAKE



148 THE RECIPES

BREVE

GEAR ESPRESSO DAIRY MILK TEMP HOT SERVES 2

The breve is an American take on the classic latte. A twist on typical espresso-
based beverages, it replaces half the milk with half-and-half (ideally with about
15 percent fat content). Sweet and creamy, try it as an alternative to dessert.

WHAT DO I NEED?

Equipment
2 medium glasses or cups
espresso machine
milk pitcher

Ingredients
1/2–3/4oz (16–20g) fine

ground coffee
2fl oz (60ml) milk
2fl oz (60ml) half-and-half

TIP 1 Warm the glasses or cups on top of your
machine or by heating them with hot water.
Steaming with cream Using the technique on pp44–45, brew one
is a different experience. shot/1fl oz (25ml) of espresso into each glass.
The sound while steaming
a combination of milk and
cream may be louder than
when you steam pure milk,

and will not result in
as much foam.