COFFEE

Espresso can become like religion to some people. Obviously it is not the true religion, which is salvation through Jesus Christ. But it does demand a seriousness and dedication that approaches religion (and if one looks for a good coffee in St*rbucks, it requires a lot of Faith, if not a miracle).

smell, which is a major part of the experience. Furthermore, this olfactory impact is always, ridiculously, overlooked. Then the explosion on the tongue as the different tastebuds are stimulated. The addition of sugar is sacrilege. A good quality Arabica espresso can be identified by the pleasant acidic sharp sensation, almost a tingle, along the middle-to-front sides of the tongue; and a rewarding, bitter character dispersed over the centre-rear (this is the caffeine!). A cheap Robusta coffee, or an Arabica coffee that was ground too long before using, will give a horrible stab in the centre of the tongue (similar to over-brewed filter coffee).

Around 80% of coffees sold over the counter in the UK are cappuccini and latte, but it is questionable whether a drink which is 90% milk is even coffee. How can something be called coffee when it is 90% milk? People don’t realise that the word latte means milk in Italian! Tolerance leads to acceptance: this must stop. Stop funding these people and support the recognition of real Italian coffee.

 

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