THE PERFECT CUP OF COFFEE
He calls himself a barista
but he really hasn’t a clue.
There’s only one way to make coffee
if you want the perfect brew.
No quirky machines are required
forcing water through the grounds
losing out on the subtle flavours
to unwarranted gurgling sounds.
The only way worth considering
is in a cafetiere
where the flavours are slowly imparted
and aromas invade the air.
60gms of freshly ground coffee
to a litre of water boiled
allow to stand for 4 minutes
for the perfect flavour unspoiled.
When it comes to serving your coffee
forget silly pictures in froth,
they’re an insult to the discerning
they kindle the purists wrath.
If you query the type of coffee
Robusta or Arabica?
you’ll be lucky to get an answer
so much for the know-all barista
Colombia, Brazil
Or the land of blue gum
Ethiopia Honduras
Where does it come from?
Origin unknown.
an amorphous blend
‘Do you want any flavours?’
Yuk! Heaven forfend!
-
Author:
Michael Edwards (
Offline) - Published: December 6th, 2018 01:40
- Category: Unclassified
- Views: 118
Offline)
Comments7
A fine write and pic M. I have tea 99% of the time. The other day I had to have coffee it seemed. But 'bleurrrghh', quite strong, and couldn't drink it. Oops, sounds like 'begorrah' which is OMG - mustn't blaspheme.
The coffee bar we frequent are very good, they know their coffees, the 'house' coffee is Arabica but they have a guest coffee as well which changes every few months, at the moment it is Ethiopian coffee and the one before was Honduras, I always try the guest coffees but to be honest although they are very good the Arabica takes a lot of beating.
At home we have Columbian and Brazilian Santos.
The chances are that they are all Arabica but they may vary in the variety grown and the terrain can make a difference as it does with grapes and tea. Also' of course, the roasting time makes a difference and can vary from processor to processor. The trouble is with most coffee houses the staff have no idea of all this - they only know how to spoil the coffee by additive flavours and other gunk and by playing around with the milk all of which destroys the coffee itself.
I only ever drink black coffee (americano) without sugar.
I’m glad I’m a tea drinker. They don’t try to mess with tea!
No they offer you different types unlike the likes of Costa et al - Thanks Sylva.
🙂 This made me smile. I prefer a White Mocha , but honestly im not too picky
Mocha's great - from the Arabica species and grown in the Yeman. Cheers N
How's that evening M? Half-gone by now! lol.
Half gone - half to come - not sure which half though.
Michael - Flavours are nonsense when serving good coffee - I love the lament when your verse describes murder by "quirky machines" - - - - - simply water -immersed for me - with a little cream sometimes but never sugar.......... gorgeous picture again - clever you.
Sitting peacefully looking at the beautiful little cottage in the English field with a cup of coffee to elevate endorphins even higher than the picture can take us........ rapture.
And how about a fresh scone with clotted cream and strawberry jam to go with it - Jeanne's scones are to die for.
Wicked man! Yum.............I buy for special occasions Tiptree Little Scarlet and croissants but scones are yummy too right out of the oven.....
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