Plough Creek
  • Plough Creek Homestead
    • About Us
    • Accommodation >
      • Bookings/enquiries
    • Venue
    • Gallery
  • PCH Blog
  • Plough Creek Cooking School
    • What's on >
      • Bookings/enquiries
    • Gallery
  • Plough Creek Garden
    • Garden events >
      • Bookings/enquiries
    • Plough Creek General Store
    • Gallery
  • Supporters Suppliers & Sponsors
  • Archives
  • Feedback
  • Contact us

Have we gotten too clever with our coffee?

18/6/2013

3 Comments

 
Picture
Need it to kick start the day.......but it sure is becoming a challenge!

I read this blog recently, and it got me thinking.

OK – I am here to confess that I am having a real problem with the current coffee culture in Australia. Have you noticed that
nearly everybody, apparently, is now a Barista? Have you noticed that nearly everyone is an expert (even those self-confessed people who don’t drink coffee seem to be an expert)? Have you noticed that nearly every one now has the “best
machine“ on the market? (Even us at PCH…..apparently!!)

Well if this is so – why am I having so much trouble getting a decent cup of coffee?

I have a theory – we have become too clever, too groovy and too bloody arrogant about it!

Café Latte
(according to the free online dictionary) is: 
 A strong espresso coffee topped with steamed frothed milk.

According to Wikipedia:
A latte (from the Italian caffè latte or caffellatte, meaning "coffee [and] milk") (/ˈlɑːteɪ/or /ˈlæteɪ/) [1][2] is a
coffee drink made with espresso and steamed milk.


Flat White
A flat white is a coffee beverage developed in Australia and New Zealand in the 1980s.[1][2] It is prepared by pouring
microfoam (steamed milk from the bottom of a pitcher) over a single or double shot of ristretto espresso. It is similar to the latte and the café au lait although smaller in volume, having a higher proportion of coffee to milk and more velvety in consistency.


The beverage is typically served in a small 150–160 millilitre ceramic cup. Microfoam is used, and loosely frothed milk from
the top of the steaming vessel is typically discarded or held back in the vessel while the creamy milk from the bottom of the vessel is folded into the coffee, resulting in a smooth and velvety texture.[4] A flat white almost always
incorporates latte art, at least if prepared by a properly trained barista.


According to purists, a flat white has several defining characteristics:[5]

1. A very thin layer of velvety micro-foam (hence the "flat" in flat white), as opposed to the high amount of foam in a
cappuccino.


2. Medium size (typically the same cup size of a cappuccino, i.e. about 150-180ml or 5–6
oz).


3. Free poured milk so that the foam is folded through the whole drink and there is no discernible layer separation between
liquid coffee and foam.


4. Not served in a glass, as the larger (and therefore weaker) cafe latte typically
is.


Making a good flat white is difficult, because a properly skilled barista is needed to prepare the espresso base correctly, to
steam the milk such that micro-foam is created and to properly fold the milk in with the espresso, thereby creating the thin velvety layer of foam with latte art.

 
Now I remember when I was in Italy staying with my Nonna, way before the advent of flat whites in the 80’s…..we would start the day with a small pot of coffee made at home – then we would pour some warm milk on top of the coffee (in a large cup/almost soup bowl vessel) and add some torn up ‘dolce’ left over from last night’s dessert. That would be our quick snack
before we would go to the local espresso bar. At the local we would have an espresso shot (notice that word does not have an “x” in it so is pronounced with a “s” not an “x”!!),a glass of water chaser and then home, or shopping or whatever!
Picture
The old Nonna machine still gives a good brew!!

Those coffee days were simple. You knew what you were getting when you asked for it and it tasted strong and comforting. Both versions tasted like coffee.

Nowadays if I ask for a strong flat white – I receive warm milk that has had a bit of dishwater squeezed into it to give it
colour and 1/3 cup of froth!!!! I ask you – what is this about????

Firstly – I don’t want to pay for froth – if I want froth I will ask for cappuccino!

Secondly – strong means I want to be able to REALLY taste the coffee flavour.

Thirdly – I don’t want to taste warm milk – usually it makes me gag – I want to have a cup of strong flavoursome coffee with
some milk and no froth on top.
 
Why is it so hard?

After years of research Tez has finally purchased our home machine (affectionately named Sophia, ‘cos she is larger than life, bold and Italian!).
Picture
“Sophia” – the Italian La Marzocca machine         

He is slowly and methodically creating the perfect flat white for me –when I am at home. But what about when I am not at home? That is when the problem arises.  
  
Yep, I have started drinking a lot more tea!
DCx

3 Comments
Phoebe
26/6/2013 04:44:49 am

Deb

I was having this same discussion with my daughter Sara only recently about this, I agree:
"Firstly – I don’t want to pay for froth – if I want froth I will ask for cappuccino!

Secondly – strong means I want to be able to REALLY taste the coffee flavour.."
If you aske for strong you get bitter and I am really frustrated with the 1/3 froth on a flat white I agree totally with your comments!!!!

Phoebe

Reply
Cindy
28/6/2013 05:34:39 am

I agree 100%.
My standard order is; a small flat white soy, EXTRA EXTRA EXTRA strong. I have to admit 1 out of 15 establishments actually provide what I ask for, and as for the remainder, hmmm.
My theory is that soy puts them off initially as they have to change jugs, then it appears as if they cannot be bothered to empty the holder then fill with new coffee to produce subsequent shots.
I expect it is just too all time consuming to create a real coffee. I rarely find places that are passionate enought about coffee, and or food to serve worthy creations for customers.

Reply
Barbara Glickstein link
28/6/2013 01:45:06 pm

Viva la cafe revolution! I also refuse to memorize what each cafe has decided to call their special blah blah, blah. Or pay $4.50 US for a drink. Thank you for sharing your rant. Love it.

Reply



Leave a Reply.

    PCH Blog

    Featuring the "PCH country cook and gardener"
    Picture
    Una goccia di Toscana...
    Une touché de Provence...
    a taste of Gippsland

    Archives

    December 2021
    September 2021
    January 2021
    December 2019
    January 2019
    August 2018
    July 2018
    April 2018
    February 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    January 2017
    December 2016
    November 2016
    August 2016
    July 2016
    June 2016
    January 2016
    December 2015
    November 2015
    October 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    July 2014
    June 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013
    May 2013
    April 2013
    March 2013
    February 2013
    January 2013
    December 2012
    November 2012
    October 2012
    September 2012
    August 2012
    July 2012

    Categories

    All

    RSS Feed

Powered by Create your own unique website with customizable templates.