That's slightly unfair. Let me expand a bit. I would distinguish between the following types, at a minimum and then move on to different grinds/roasts:
Stovetop espresso coffee French press/cafetiere coffee Percolator coffee Filter coffee made with a cone filter and paper Cowboy coffee (grounds poured into a saucepan of boiling water then filtered out with a tea strainer/handkerchief/bandanna or left to gather at the bottom of the cup)
Then obviously you have to determine whether you want a dark roast (I favour this, along with many Americans), an Italian roast which is good for cafetiere and espresso coffee, a French roast which is good for percolators, filters and French press or a light roast which is good for elderly maiden aunts with trembly nerve conditions. You have to consider the grind, too: espresso is much more finely ground than filter or French press, which is in turn finer than percolator. But you shouldn't grind the coffee and then leave it before using it, because with the increased surface area the oils go rancid quite quickly. You can keep it in the freezer but that does funny things to the oils, too cos of breaking down the cell walls, I expect.
Finally: cold milk, cream, steamed milk, heated milk and foam are all different things. Then you have to consider whether or not you want the cream to float on top as with fancy liquer coffee, in which case you pour it off the back of a spoon (were you around when I learned this? I am pretty sure it was in the company of robert_jones) and obviously you may want to add flavoured syrups, liquers or chocolate. I think the best way to make coffee into a mocha is to add fine chocolate powder to the milk, but some people like Hershey chocolate syrup instead.
Wait: a french press is something different from a cafetiere?
You've omitted the Aeropress method for making coffee, although since the only time I made you coffee this way you mistook it for instant, perhaps this merely represents your comtempt for it.
No, the fact that they are separated only by / indicates that French presses and cafetieres are the same thing called different names. Also known as a press pot.
Also, domestic espresso machines should be seperated into boiler pressure vs pump pressure, as they make very different quality brews. A domestic eectric espresso machine with at least 15 bar pump pressure is the closest you'll get to cafe espresso. Mind you, I didn't have a single decent espresso coffee in England, and the only good stuff I did get was plunger coffee in Ambleside.
Come visit, and I will introduce you to goooood coffee. We have a city that's famous for it, for Melbourne is full of Italians and poseurs. ;-)
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Stovetop espresso coffee
French press/cafetiere coffee
Percolator coffee
Filter coffee made with a cone filter and paper
Cowboy coffee (grounds poured into a saucepan of boiling water then filtered out with a tea strainer/handkerchief/bandanna or left to gather at the bottom of the cup)
Then obviously you have to determine whether you want a dark roast (I favour this, along with many Americans), an Italian roast which is good for cafetiere and espresso coffee, a French roast which is good for percolators, filters and French press or a light roast which is good for elderly maiden aunts with trembly nerve conditions. You have to consider the grind, too: espresso is much more finely ground than filter or French press, which is in turn finer than percolator. But you shouldn't grind the coffee and then leave it before using it, because with the increased surface area the oils go rancid quite quickly. You can keep it in the freezer but that does funny things to the oils, too cos of breaking down the cell walls, I expect.
Finally: cold milk, cream, steamed milk, heated milk and foam are all different things. Then you have to consider whether or not you want the cream to float on top as with fancy liquer coffee, in which case you pour it off the back of a spoon (were you around when I learned this? I am pretty sure it was in the company of
Of the instant, we do not speak.
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You've omitted the Aeropress method for making coffee, although since the only time I made you coffee this way you mistook it for instant, perhaps this merely represents your comtempt for it.
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Also, domestic espresso machines should be seperated into boiler pressure vs pump pressure, as they make very different quality brews. A domestic eectric espresso machine with at least 15 bar pump pressure is the closest you'll get to cafe espresso. Mind you, I didn't have a single decent espresso coffee in England, and the only good stuff I did get was plunger coffee in Ambleside.
Come visit, and I will introduce you to goooood coffee. We have a city that's famous for it, for Melbourne is full of Italians and poseurs. ;-)
And FWIW, yes I did once work as a barista.