The perfect cup of coffee?

So is there such a thing as the perfect cup of coffee? I personally don't believe there is. If there was wouldn't life be boring! We'd all be drinking one type of wine, cooking our vegetables in one type of way, there'd be no variety. After all the human experience is all about expressing our differences and then enjoying them.

Now I know you're all wondering where this is leading to. Well I had a chat with some of the individuals that I know who make great coffees, two of them work here at Coopers of Jersey, the third works for the Jersey Pottery out of their Bond street coffee shop.

First of all Pedro - He enjoys a long white coffee, I guess technically it is an Americano with a twist.

Pedro reckons that our Old Brown Java is the best coffee. He used to prefer the Monsooned Malabar, but finds that the Jave has more punch.

Pedro fills his cup with a double shot of espresso coffee, about 1/3rd of the total volume.

Then he add a further 1/3rd of hot water.

Finally he pours in cold milk (semi skimmed), to fill the cup.

He then places the steam wand of the espresso machine into the drink and heats the whole drink. No attempt is made to create any foam.

Pedro says that it's important not to heat the drink too much. "You should be able to drink it as soon as you've made it".

I've tasted this drink on many occasions and I have to say I'm mighty impressed.

Now it's Ania's turn -

I reckon that Ania makes one of the best Latte's I've ever tasted. She achieves great balance in the drink.

At the moment the Costa Rica Tarazzu is Ania's favourite however she has a sneeking regard for Monsooned Malabar, interestingly she finds the Old Brown Java a little too strong for her taste (vive la difference!)

First of all Ania half fills the latte glass with warm water. This stays there right up until the moment she's ready to pour in the milk.

She makes a double shot espresso, however only uses one shot.

She then heats the milk carefully, stretching it slightly, working on the texture, rather than creating huge bubbles. She places her hand on the side of the milk pitcher whilst she heats it so that she can monitor the temperature.

Next she empties the water from the glass and fills the glass with a combination of foam and milk (this she "free pours").

Then over the back of a spoon she pours the shot of espresso slowly into the milk to create a dark layer of coffee halfway down the glass.

Finally she dusts the drink with cocoa powder.

A brilliant concoction!

Finally Chris at the Jersey Pottery coffee shop on Bond street comes highly recommenced from a customer of mine. She tells me he makes the best cappuccinos she's ever tasted.

Into a large warm cappuccino cup Chris pours a double shot of espresso coffee.

Next he sprinkles on a combination of cinnamon and cocoa powder on to the crema of the espresso.

He now foams the milk carefully to ensure that he gets a velvety texture.

He then free pours the milk / foam combination onto the espresso, moving the pitcher so that the shape of a leaf appears on the top of the drink. A little latte art for good measure.

That's it! If you have an absolute favourite formula let me know. The more great cups of coffee sold, the better for the industry, and the better the rewards for those who grow it.

I'm hoping to be able to add Stefan's latte to this blog tomorrow.