The hot sun starts peeking through the trees in the early mornings of a summer July day. Listening closely, you hear the birds chirping as the leaves are swaying in the hot breeze. Taking in that breath of fresh air, the aroma of freshly brewed coffee creeps its way through the tent. Waking up after a night of camping can be rough, but at this point, you know life is good with that fresh cup of coffee waiting for you.
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| Find the light that will make your coffee shine its brightest. |
I was never really into exploring coffee as a poor student and frugal individual. I did not see the benefit of spending more than $3 for a cup of coffee, let alone an $8 coffee at Starbucks. It did not sit well with my bank account. My first choice was always a medium regular coffee. Just the right amount of caffeine intake, with the perfect splash of cream and sugar. Fast forward to my early 30s is when I discovered there was more beyond this. The biggest turn around happened when I landed a job as a café manager. Learning the ins and outs was a challenge; the precision of weight to water yield was very important for that perfect brew. The weight of the grinds to allow for the proper drip was key to the perfect crema. Yet the biggest eureka moment was when I found out the difference between the cappuccino and latte. That is when I knew I had not been drinking coffee properly.
As I fix the portafilter onto the espresso machine and begin the pour, I watch the creamy, silky stream of the espresso flow right into the mug, creating this beautiful caramel-coloured crema, sitting so smoothly on top. The espresso should never sit longer than thirty seconds after the pour is finished, so I start steaming the milk as the espresso is going. The trick is to steam with lots of foam or less foam. The cappuccino is considered a dry beverage, meaning a thick layer of foam sits on top of the steamed milk, whereas the latte is considered a wet beverage, with a thin layer of foam on top of the steamed milk. As the steaming comes to an end at a temperature of 120 degrees, we tap the pitcher of steamed milk on the counter a couple times to rid the bubbles, swirl the cup of espresso around a couple times and start pouring the milk. Watching the milk pierce the espresso is as relaxing as listening to a jazz band in a park. But finishing the pour with the perfect rosetta is as satisfying as winning first place in your eighth grade relay race. Placing the cup on top a saucer, and the drink is now ready to be served.
Coffee is a complex individual. People of all walks of life are still asking an assortment of questions. “What is the difference between the cappuccino and latte?” is the most common question asked. It is a valid question as not all coffee drinkers are familiar with the coffee world. Most first timers start off with drip coffee, adding the milks, creamers and sugars. Then you realize there is a whole different world full of lattes, cappuccinos and frappés. There comes a time to discover the true essence of coffee- black coffee and the espresso shot. Imagine, as you bring that cup of coffee to your lips, you get a whiff of the fresh aroma, you take that first sip. The warmth and the flavour takes you to the core, bold taste of the Arabica beans from around the world. But, then you wonder, what is it that you really like?
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| The first brew of the day is the kick start to something amazing. |
Regardless of the wide array of coffee available, the cappuccino and latte are the most popular drinks on the menu. It is all a matter of what flavour you are looking for. Whether it be more milk for a larger drink, or more foam with more espresso for a stronger drink. It is what your tastebuds can handle.
There are days the extra foam can hit the spot, while on a snowy winter day the large, hot milky coffee is made perfectly to warm your hands and insides. At the end of the day, the preference between the cappuccino and latte is your choice.
*Note: to discover a variety of coffee from around the world, check us out at a local café in Southern Ontario or peruse our online store at www.balzacs.com.
Linden Ngo
Café Manager
Guest Contributor| ECVOntario