Coffee Basics & Essential Tips

The Cortado vs. The Flat WhiteMany people ask me the difference between a Cortado and a Flat White. They are both well-known in different places worldwide. At first glance, they seem similar, but they are different for a few reasons. Both are great options for anyone who does not want all the milk a latte offers. This post will explore the difference between a cortado and a flat white. CortadoThe cortado is one of the most unknown espresso drinks of all time. Once people try it, the cortado gains a large following. Originally from Spain and popular globally in Brazil, the cortado is a double shot of espresso with an equal amount of milk. The word cortado means to cut, and thus the idea is that the milk cuts the acidity of the espresso. A notable difference is how the milk is steamed. There is not a lot of frothing or foam in the milk, yet warm and slightly silky for the texture. Do not think lightly of this tiny 4oz drink. It delivers a fantastic coffee experience full of flavor in a well-balanced, compact cup and brings simplicity and sophistication together for anyone willing to try it. It is perfect for traveling or a nice enjoyable cup of coffee where you don’t have to worry about the coffee changing temperature too quickly before enjoying it.   Flat WhiteThe Flat White is primarily unknown to most of the Americas yet has a name for itself in parts of Europe, the Middle East, and Australia. Although the origins of the flat white are disputed by the United Kingdom, New Zealand, and Australia, this espresso drink to some is called a mini latte. Around 6oz, the flat white features espresso with about twice as much milk as a cortado, depending on a single or double shot (you know me, life’s too short for a single shot). The key to a lovely flat white is the milk. Frothing the milk to produce an amazing micro foam that is poured gently over the espresso so that it mixes well with the espresso and helps create a nice white dot at the top, which is the signature of a flat white. Dark roast espresso pairs amazingly well with the flat white, and there is just enough milk to enjoy it. 

Summer is in full effect, and iced coffee is perfect for a hot summer day. What you want is a nice, crisp iced coffee, not a diluted cup of caffeine that isn’t enjoyable for anyone. To save your summer, let’s go over the top three tips for making better coffee.  Use Colder IngredientsOne simple trick to make better-iced coffee drinks is to use ingredients that are the same temperature. When you heat water or milk and add it to make your coffee drink, then chill it down, it adds an unnecessary step you don’t need to take. Additionally, the components of the milk start separating, and they don’t come back together in the same way. It is way easier to use colder milk or water when you make an iced coffee. Anticipate the Melt | Concentrated Coffee Some people enjoy heating milk or water when making iced coffee. No judgment here. However, if you do, anticipate the water that will melt when you pour the warmer drink over ice by making your coffee more concentrated. This can take some time to master, yet the colder ice can help you make great coffee when it melts. Additionally, if you like to let your coffee sit for a while and allow the ice to melt, you can have a more enjoyable experience.   Use a Cocktail ShakerBartenders have used these for ages, and so should the barista. Using a shaker with ice can quickly cool down your coffee. A few shakes bring your hot espresso down to a nicely chilled temperature without diluting your coffee with water. You can significantly level up your iced coffee game if you pair this with having colder milk or water.

​There has been a lot of research to prove or disprove the health benefits of coffee.  Although it has its addicting characteristics, namely caffeine, studies show that coffee has a fair amount of positive attributes too.  The key is how you drink it.  Unsweetened coffee is the best, yet if you add milk or sugar, you still get some benefits.  ​Coffee has vitamin B, potassium, and other important antioxidants that help protect against disease.  These include coronary heart disease, stroke, kidney disease, and it reduces your chance of contracting Parkinson’s disease.  Additionally, there is research that darker roasted coffee helps prevent the breakage of DNA strands.   ​So next time you order your favorite coffee drink, go light on the sugar, add less milk if you can and enjoy it guilt-free.

Simple syrups are an easy way to enhance your drink with flavor and sweetness. Many types of flavors can be made into a simple syrup, such as herbal, floral, fruit or citrus. There are many recipes out there, and the key to making a great and flavorful simple syrup is making sure you use the right ingredients. That said, here are three tips to help you make a high-quality simple syrup.     IngredientsIf you watch any episode of Chef’s table, somewhere, in the beginning, they talk about the ingredients. Having quality ingredients can make or break your syrup, and make sure that everything from the sugar to the water is the best that you can find. You will notice a difference in how the flavor presents itself in your drink and even how long it lasts or how artificial or natural it tastes. It may cost you more to make, yet you will appreciate the quality. FlavorWhen choosing the flavor of your syrup, be aware of the strength that flavor carries and how it may interact with the coffee, tea, or even alcohol you add. Flavors like lavender and elderflower should be a gentle hint or enhancement to the beverage. In contrast, cinnamon will have much more of a presence in the drink, especially an apple cinnamon latte or cocktail. SugarUnderstanding how different sugars affect your drink can be a game-changer in how it tastes. Darker sugars add more complexity, are richer in flavor, and even darker in color. Lighter sugars tend to be sweeter, so you can use less sugar to make the syrup sweeter. Note that the more sugar you use, the longer the simple syrup will last, yet at the same time, it may be more prone to crystalizing.   Ensure that you store your simple syrup in the refrigerator. It will last longer, and at least for the simple syrups I make, they tend to be sweeter than when I store them on the counter.  

Call me crazy, but when you get the chance to drink iced coffee, especially on an abnormally warm day in the winter, it hits the spot.  The cool, refreshing temperature of the coffee paired with new and rich flavors is always welcome.  Yet, if made incorrectly, iced coffee can taste like a watery caffeinated disaster.  In this post, I will share some essential tips to make a great iced coffee.   We must first start with quality ingredients, and that means the beans.  Medium roast is the preferred style of beans for a few reasons.  First, lighter roasts tend to have more acidic qualities, and iced or cold brewing processes tend to soften this profile, allowing nuttier and sometimes chocolatey flavors to emerge.  Additionally, iced coffees are more prosperous and smooth in flavor, and the aroma is stellar.  Some roasters have specific blends that express more flavors when served at colder temperatures.  It has been said that washed beans tend to be more refreshing when served cold.   Next is the brewing method.  The three most popular ways to brew iced or cold coffee are cold brew (which can take anywhere from five to twenty-four hours), the pour over technique (think of using a V60 or Chemex), adding ice, and an espresso shot poured over with ice.  Each of these three methods brings out the coffee in different ways.  These next few weeks, we will explore how each of these is different and help you pick which one is best for you.

The pour-over surely takes place when choosing the brewing method for your favorite coffee beans. For most, the pour-over coffee is significantly better than the drip method because the flavors tend to be more vibrant, and you have more control over the brewing process. However, to truly experience all the flavors of a pour-over, you must try it hot and iced to get the full essence of the coffee. To clarify, cold-brewed coffee is served with ice, and then you can take a hot brewed coffee and cool it down by serving it over ice. This post will refer to a hot brewed coffee cooled down and served over ice When you use the iced coffee method, you should notice a difference because, technically, they are chemically different. Colder coffee drinks tend to have less acidity than hotter ones, which may account for them being smoother, and you may notice the flavors are more assertive, or you might discover new ones. On the surface, this may not seem like a big deal in the winter months, yet when the summer sun is nearing its peak in the middle of the day, you might want an iced coffee, and it is good to know what to expect.  . 

Pour over coffee is a classic favorite that has gained popularity among many in the last decade.  Pour overs uncover different flavors, and they can contain more caffeine than a shot of espresso.  Pour overs are simple to make overall, and there are various techniques depending on which style of pour over you choose.  Yet besides making sure the water temperature is correct, the coffee is ground right when you are ready to brew your coffee and selecting your preferred filter, there are three simple yet essential mistakes that most people make when brewing a pour over coffee, and we want to share them with you. First, make sure everything that you need is around you and within arms reach.  Preparation is key, and the little things can make a difference.  Remember, time is not your friend here.  Not having all you need right when you need it can damage the quality of your pour over, so make sure everything is ready.  Next, measuring everything ensures consistency, allowing you to figure out quickly where you made a mistake if you made one.  Was there an error in the amount of water, how much coffee you used, or was the grind too fine or coarse?  For the most part, you will worry if your pour over is too sour or bitter, which is easier to fix if everything else is consistent.   Lastly, make sure your grinds are even before pouring.  This seems simple and is often overlooked.  Grinds that are not level can result in an inconsistent brew, not allowing the water to extract all the flavors.  One tip, is to complete your bloom pour and taste the coffee in the pitcher or cup. This is a good indication if you are on the right track.  A quick note that for some, disregarding the bloom pour is preferred because it can be sour and influence the rest of your cup of coffee. Remember that the roast you use can and will determine the water temperature.  Darker roasted beans tend to work better with hotter water when brewing.  Compared with medium and lighter roasted beans, which are more fragile, may not fair with hotter water, yet do wonderfully at lower temperatures

One of the most common questions we get is, what is a Macchiato? or What is a Cortado?  Some who have heard of them before ask, what is the difference? These two espresso drinks are friendly neighbors in the coffee world, yet the ever so slight difference between the two can make a significant difference in what you get, depending on what you desire. ​So let’s explore the difference between the two, so you can make an informed decision.   Macchiato | Mah-key-AH-toeSingle espresso served with 1-2 tsp of foamed milk (normally warm) Two drinks define Italian Caffe, espresso, and Macchiato. Unlike the well-known Starbucks version, an authentic Macchiato has a touch of foamed milk on the top. That touch of milk gives this drink its name, essentially meaning the espresso is “marked” with milk. Perfect for those who like espresso and want a touch of milk to soften the taste of the crema. Macchiatos are typically enjoyed in the afternoons or after your meal. Caution, there is this Italian cultural rule that milk shouldn’t be consumed after breakfast or brunch, yet this allows you to get by with a respectable warning.    Cortado | Core – taa – doeSingle or double espresso served with equal amounts of milk. Originally from Spain, the Cortado is known as the best well-balanced espresso drink. Great for those who want the flavor of espresso and not an abundance of milk that might overwhelm your beverage as a latte would. We pause a moment to bring you up to speed, as there is a debate if a cortado should have one or two shots. We just believe that life is too short for a single shot. An interesting touch from Spain is that the Cortado uses steamed milk and not frothy like other espresso drinks, allowing the texture and viscosity to be much more rich and smooth.    Now you know, and the next time you go to our local caffe, you can try both, then make the decision on which one you like better.  

One of the most asked questions we receive about coffee is the difference between coffee and espresso beans?  A valid question for sure, yet the answer may not be as exciting as much as you think.  Let’s start with the beans.  Commonly, coffee roasters will use specific beans for espresso and others for drip, pour-over, or pods.  This is partly because roasters can consistently extract the flavors and the characteristics they want for their blend.  This makes sense, especially if that cafe or coffee roaster has a signature blend they are best known for.  That said, they technically are the same beans.  The difference is in the roasting process.  Espresso beans tend to be a medium or darker roast because the beans become more porous during the roasting process, allowing flavors to be more easily extracted during the quick process of an espresso pull.   The darker roasts allow for the formation of what we all know and love: crema.      ​So being the coffee lovers or caffiends you are, you now know the difference between the two, or more how similar they are. 

Enjoying coffee every morning at home should be simple.  Drip and pour-over coffee are a lot easier to make than espresso on a daily basis. The key when making espresso is consistency and a few tips here and there to elevate your espresso. Grind when ready.  Starting with the basics, make sure you only use fresh coffee grounds.  The flavor is much better, and your shot is going to turn out much nicer.  Remember, as soon as you grind your beans, the quality, especially the flavor, diminishes.  This may be why your espresso comes out flat. Upgrade your water.  One thing we tend to forget when making coffee is the water.  We focus on the beans, how to grind properly, temperatures, and forget about the water.   Filtered or treated water makes a huge difference when it comes to taste.  Having good quality water, using a filtration system or a free-standing water filter will bring out a crispness in your espresso and unlock the flavor. Heat You Cups.  Cooling coffee down after you just brewed it can change its flavor.  Remember the last time you had coffee that was sitting for a while.  Do you like the taste? Remember how it changed?  You can expect that the flavor will change with colder cups.  It may not be as drastic, yet those who are particular will see the change.  What you can do is pour some hot water in your cup to warm it up or do what they do at coffee shops, put it up on top of your espresso machine. 

With so many people being lactose intolerant, plant-based or alternative milk has been rising for years. Initially, Soy milk was the superstar, yet others have arrived to share the spotlight in the past few years. Almond, Oat, and Ripple, the newcomer, are great options, and each offers its own benefits. Grocery stores have kept up with these options and have made them available to their customers. To help you figure out what you should be looking for in the right brand of alternative milk, here are a few things to remember: It matters to take the time to review the label on the milk you select, so you get what you are looking for and receive the nutrients that you need.

​If you ever wanted an espresso shot that was bitter than your standard, then the Lungo is what you are looking for.  Also known as Cafe Alonge in France, the Lungo is a unique adaptation to an espresso shot because of how it is pulled.  Meaning long, Lungo refers to a longer pull than usual, resulting in a larger shot using a single size shot  (2 oz.) of coffee grinds.   An extended pull pushes more water through the grounds resulting in a more bitter shot because of the lengthened exposure to the shot. Remember, longer pulls result in bitter tasting espresso while under-extracted pull results in a sour-tasting shot.  This said the flavor is also lighter because there is more water added.  Some people relate this to an Americano, yet the flavor is less than an Americano, and the bitterness and strength of caffeine is more robust. 

At some coffee shops, you will notice that baristas use tampers.  Tampers are used to pack espresso grounds into the portafilter before extraction by an espresso machine. The idea is when you pack the grounds evenly every time, you can produce a quality espresso shot.  This makes it harder for the water to go through the coffee grounds, allowing for a more even extraction.  Tampers are easy to use, and when used the right way, helps produce amazing shots. There are four types of tampers: Handle, puck, dual-head, and weight-calibrated. The handle tampers are the most common style of tamper. Think of an ink stamp that you have used before.  Nice wooden, rubber, or metal handle with a flat base allowing you to apply more pressure when tamping.  This one is great for home use.  The puck tamper looks like, you guessed it, a hockey puck, and somewhat similar to an espresso distribution tool.  This tamper is flat on the top, and you can apply pressure with the palm of your hand or twist and apply pressure downward.  The dual-head or double-sided tamper looks similar to the handle tamper, yet has a smaller and larger flat base.  This is nice if you have portafilters that are of different sizes.  The fancies of the tampers are the weight-calibrated tampers.  These tampers are specifically made to apply a consistent amount of pressure to ensure every time. Some espresso machines and grinders come with tampers, and they are useful if you are making your casual coffee cup at home.  Expect to pay above $35 for a high-level tamper, yet note that one may not be necessary in the beginning.  I suggest a handle tamper to start.

The thick golden foam that sits on top of an espresso shot after a fresh pull.  Crema is a bubbly bouquet of aroma that enhances the flavor of your espresso.  The quality of the shot is often associated with the crema.  A nice, thick, and colorful crema means the shot was pulled correctly and the beans were excellent.  If the crema is thin or dissolves quickly, then there is an issue with the quality of the shot.  Not all great espresso shots have an amazing layer of crema.   Here’s why, if you have darker or lighter roasted beans, crema is harder to create because the oil levels are too high or low.  Additionally, if the beans have been sitting for a while, they will have “gassed” much longer than freshly roasted beans.  In the end, it is nice to see crema resting peacefully on your espresso, and if you don’t and still enjoy the flavor of your beverage, it’s not a big deal.  Remember that crema is a great indicator and not the confirmation of a great shot.

Popular in Australia and New Zealand, the Long  Black is often associated with the Americano because the ingredients are the same.  So why do they have different names? It’s to indicate the order in which we put the ingredients together.  Simply put, a Long Black is a shot of espresso with water, when the water is placed inside the cup first and then the espresso is added. There are a few key differences when making the drink this way.  The first is in the crema.  Americano’s don’t have much of a crema because when the espresso is placed in the cup before the water is added, the crema tends to dissolve, while a Long Black retains its crema because espresso was added later.  Then there is the flavor.  A Long Black will have more flavor since the espresso was allowed to slowly blend with the water instead of having the water poured on top of it.  For some, this doesn’t seem like a major difference, yet when you try it, especially an iced Long Black vs Americano, it can be noticeable.  Next time you are at the cafe, try one and see how you like it.

People are always looking to improve the quality of the espresso shots they pull.  Everything from adjusting the grinder to ensuring the extraction time is just right, we try to control as many of the variables as possible.  One of these techniques that is up for debate is the espresso distribution tool.   An espresso distribution tool (EDT) evens out espresso grinds, preventing different levels of compression and reducing channeling when extracting a shot.  When you place espresso in the portafilter, espresso grinds tend to fall randomly in place.  When you tamp these grinds incorrectly channeling is more likely to occur.  Channeling is when water meanders through cracks and small gaps in your portafilter after you tamp them down causing an uneven extraction.  The EDT helps prevent that by evening out the grinds before tamping, allowing for a more consistent pull of espresso. The debate arises when coffee lovers ask if this tool helps pull a better espresso shot.  I don’t have any scientific evidence and I am sure it’s out there somewhere, so if you have it please share.  My experience is that the EDT helps preserve consistency in the shots I pull, especially when I am using a new blend I haven’t tasted or worked with before.  ​For beginners, this is a great tool and you should use it.  This will make it easier for you to learn while gaining skills and urge you to practice more, perfecting your craft.  The EDT isn’t the magical tool to add in your toolbox to get you barista superstar status only time and experience can help you get there.  When you are ready try pulling shots without using the EDT.  The best espresso I have ever had in the world by far was in Italy, made by a barista who didn’t use anything other than a tamper and since that day I have been pursuing the perfect shot ever since. 

Simply put, an Americano is a shot of espresso with water, hot or cold your choice.  This is traditionally served hot.  How it got its name seems to be connected to the US.  When American soldiers were in Italy during the second world war, they would order coffee and when they received espresso, it was too strong and would dilute it with water.  This “dirty water” (any diluted espresso according to Italians) became the Americano as we know it.     The key to making an Americano is the amount of water added to your drink and how you put it together.  About 3 to 4 oz of water is added per shot. For an iced Americano, use ice-cold water with ice before you pull and pour the shot.  Using a whisk or handheld frother will slightly cool down and smooth out the espresso, yet is not necessary.  If you like your shot to maintain its strong character, then pour it directly into the cup.  Some will consider a long black (popular in Australia and New Zealand) the same as an Americano and others believe they are different.  We will cover that at another time. 

​Rarely on the menu, the ristretto will become more popular in the next five years as we search for ways to customize our coffee experience.  A more balanced and flavorful option, the ristretto, known as a cafe serre in French, is a shorter shot that uses about half the water that a regular espresso shot does.  Ristrettos are stronger in flavor, tend to be sweeter and have less caffeine.   These are amazing with flat white or a flavored latte. Next time you are at your favorite cafe, ask for one, and taste the difference. 

The Spanish word for “cut”, the Cortado is one of the most exclusive espresso drinks you can order.  Why a majority of coffee shops don’t have it on the menu is a mystery.  Simply put, a Cortado is an espresso that has been “cut” by an equal amount of steamed milk. It is true, that a cortado can be 1 oz of milk with a single shot of espresso, yet life is too short for a single shot of espresso.  Two ounces of espresso topped with two ounces of warm milk served in a glass or metal cup with no sugar or flavors.  Coming to the United States from Spain, via Portugal, it arrived in San Francisco and quickly spread throughout the country.  You may have heard of its cousin, the Gibraltar, which got its name because it is served in a Gibraltar glass mug, which is 1/2 of an ounce more milk.   The Cortado’s is for those who enjoy an espresso forward taste and like to enjoy sipping on their coffee.  It’s a perfect balance between espresso and milk that has a silky texture and flavorful finish. If it’s not on the menu, you should be able to order one and don’t expect latte art.  Next time you visit your local coffee house, ask for one and enjoy the morning differently.

French press coffee is in a league of its own. The perfect cup t like no other and those who drink it daily love it. The french press method has been used for centuries and is one of the simplest ways of brewing coffee. How can you experience this yourself? The right method and 4 minutes of brewing time. Here is how.   Bring the water to a boil and then let it sit for about 30 seconds so the water can be at the right temperature, which is 200 degrees. While the water is heating up, grind your coffee using a coarse setting. You want the consistency to be similar to sea salt. If it’s a bit coarser, that’s okay. We won’t tell. Then preheat your french press by pouring hot water so that it touches the sides and use the plunger to push the water down, and then discard the water.  Next, pour your coffee into the press and shake the grounds so that they are as even as possible. Set your timer to 4 minutes (remember you can use your phone because I know you have one). Then using a circular motion, pour twice as much water as you have coffee grounds in the press and slowly stir with a wooden spoon or using the handle, letting the coffee bloom and wait for 30 seconds.  After 30 seconds, pour the remainder of the water until it reaches the bottom of the metal bar of the press and start the 4-minute timer. When the timer goes off, slowly press the plunger to the bottom and your coffee is ready to be served. You’ve survived the most intense 4 minutes of your coffee brewing life, and your reward is a great cup of fresh coffee.   Enjoy.