France
French Coffee and Culture
French coffee has its own reputation. Whilst not as infamous as Italian coffee, drinking coffee in France is still very much an important part of the daily routine. French coffee is a culture in its own right, and as such there are certain etiquettes and traditions that should be followed.
From its beginnings in Paris to the common coffee drinking etiquette in present day France, there’s much to discover about the French coffee culture. Keep reading to find out all you need to know and satisfy the French coffee connoisseur in you.
The history of the French café
French coffee culture actually dates back centuries, primarily in Paris, where cafés would be a place of gathering for men to discuss news, gossip and business. Then, they would later become a place for revolutionists to discuss politics, to the Restoration period, which brought the more relaxed coffee drinking experience that we see today, meeting friends and leisurely catching up.
Sit back and enjoy the coffee
Cafés in France are places to indulge and enjoy coffee. Sitting in the main dining area or outside on the terrace on a hot summers’ day means that you plan on staying for a while and will be waited on. It is all about the coffee experience in France, where you can relax and watch passers-by. Whereas the bar area is for quick stops and no waiting service.
French coffee roast
French roast coffee is a regional coffee roasting style. In the 19th century, dark roast coffee was exceptionally popular. French coffee was one of the darkest roasts, and still remains so. For French coffee, the coffee beans do not need to be from any specific place, as it’s all in the process of roasting.
French roast coffee is intense, smoky and bold in flavour. During the roasting process, the internal temperature of the coffee beans reaches a very high temperature of 240 degrees Celsius. As the colour of the coffee beans begins to darken, more coffee oils appear on the surface. That is why French roast coffee beans are a darker brown and covered with oil.
During the roasting process, French roast coffee beans reach a "second crack". This means the beans make two cracking noises: one from the release of steam and the other when the cell walls of the beans break down and release oils. In most roasts, coffee beans only crack once. The darker the roast, the less caffeine content there is too.
Types of French coffee
When visiting an authentic French café, it’s important to remember that you are unlikely to see a coffee menu. For that reason, it’s good to have an understanding of the most common French coffee drinks available:
What is it?
Café
If you order "un Café" in France, you will be served with a shot of espresso, which is the most standard and popular coffee drink you will find in France. It is typically served in a short, small cup.
What is it?
Café au Lait
“Café au Lait” translates to “coffee with milk". Often, it is made with French pressed coffee and steamed milk is added. This coffee drink is very similar to a latte, but with even more milk. A Café au Lait is typically a breakfast drink.
What is it?
Café Crème
Very similar to a Cappuccino, a Café Crème is an Espresso-based drink topped with a substantial amount of milky foam. This is again considered a breakfast drink and would not be typically drunk after 11am.
What is it?
Café Noisette"
Noisette is very similar to the Italian macchiato. It is made with a shot of espresso with a splash of hot, foamy milk. "Noisette" translates to hazelnut, and made correctly, this will be the colour of your Café Noisette coffee drink.
What is it?
Café Americain
Essentially, the Café Américain is a black Espresso coffee drink, served in a regular mug with added hot water. It is usually served without milk, which can be requested.
Typically, milky French coffees are consumed only in the morning, usually with breakfast – such as a tartine or croissant – and served in a larger, bowl cup. Espresso is not commonly consumed alongside food and instead is drunk after a meal, or on its own in the afternoon.
Now you know all there is about French coffee and the culture, discover all about Spanish coffee.
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Cortado Vs Flat White: What Is The Difference?
COFFEE TYPES
Cortado Vs Flat White: What is The Difference
Coffee is the perfect drink for any time of day. With multiple variations now available, knowing which one to choose can be difficult, especially if you are new to the coffee world. Different coffees are made with different coffee drinkers in mind, so knowing which coffee is best suited to your preference is the best way to choose the perfect beverage. So, what is the difference between a cortado and flat white? Carry on reading to find out all about the coffee behind the name!
Cortado vs Flat White: What is the difference?
Cortado is a relative newcomer to the coffee scene, whereas the flat white is a golden oldie in the coffee world. Both drinks are quite similar but do have a few differences. The cortado is a much stronger coffee than the flat white. The flat white is also much smoother in the mouth than a cortado coffee.
The cortado coffee-to-milk ratio is 1:1, whereas the flat white has a much larger coffee-to-milk ratio of 1:3 part espresso and 2:3 parts milk. The difference in the amount of milk makes the cortado much stronger in taste than that of its counterpart, the flat white.
Is there a difference in size?
Yes, the size of the two drinks is vastly different to one another. Cortados are served in a small, espresso-style coffee cup, with just enough room for your shot of espresso. Flat whites, however, are much taller. Flat whites are prepared using freshly steamed milk, with foam added on the top.
Is one sweeter than the other?
Both coffee drinks contain the same amount of espresso, however, the cortado has less milk than the flat white. This makes it a much stronger drink. Because of the amount of milk in a flat white, some may argue that this is what makes it sweeter, as they are not usually served with any syrups or sweeteners.
Is the milk different in the coffees?
There are slight differences in the milk used. The milk used for a cortado is lightly steamed, which results in a warm, light milk layer on top of the equal part espresso.
The milk in the flat white stays heated throughout the process of making the beverage, creating a large layer of milk foam, made up of tiny bubbles making it smooth. The milk in a flat white has much more texture than that of the cortado.
There you have it. Hopefully, now that you know what the difference between a cortado and a flat white is, you won’t feel so concerned when faced with choosing your next coffee order. Want to compare more coffees and understand their differences? Why not take a look at our article about the differences between a latte and a cappuccino, next?
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Japanese Coffee and Culture
Japanese Coffee and Culture
Japan is known throughout the world for its delicate and flavourful teas, but it’s also one of the globe’s hidden coffee gems. Currently one of the largest importers of coffee in the world, the Japanese coffee culture is one that’s focused on top class service and craftsmanship, two key values which are reflected all across the country.
If you’re planning a trip to the land of cherry blossoms with its bustling cities entrenched in cutting edge tech and villages with enchanting wooden architecture, you’ll likely be wondering about Japanese coffee and what to expect. Keep reading to find out all you need to know.
History of Japanese coffee
For a very long time, the Japanese culture was all about tea, with a large focus being put on tea ceremonies steeped in spiritual and cultural significance, ceremonies of which that can still be seen today. Interestingly, coffee came to the country earlier than you may expect, between the mid-1600s and mid-1800s during their period of self-imposed isolation. Traders were only allowed in one city, Nagasaki, and coffee arrived with their only western traders, the Dutch. The reception of coffee wasn’t well received in Japan at first, with the locals remarking that it tasted ‘burnt’, so for a good while the only people who drank coffee were the Dutch traders.
Japan’s period of self-isolation ended in the late 19th century and in 1888, one of the first coffee shops was opened in Tokyo’s Ueno district by Eikei Tei. Entranced by the coffee shops of France where he studied, he decided to bring the concept home, and where its doors stayed open only a few years, the influence it had on other coffee shops in the region is unmistakable.
At the turn of the 20th century, the Japanese coffee culture was set to boom, but this was surprisingly short lived as after WWII, all imports of coffee were banned. The beverage didn’t make a comeback in the country until the start of the 1960s and with it’s return, came instant coffee which was well received in households all over Japan. The 60s also saw coffee making an appearance in Kissaten’s, traditional tea houses where they focused on experimenting with the beverage and the art of hand crafting.
Japanese coffee culture
In Japan, it’s believed that there’s no highest form of any practice and you can see the influence of this in the coffee culture. It’s recognised that there’s lots of ways to create it, but no best way, there’s only improvements that can be made. As such, every cup you enjoy in Japan is likely to be unique, but always carefully crafted with the utmost skill.
A highly customisable experience
The Japanese coffee shops you’ll encounter offer a highly customisable experience and they’ll almost always allow you to choose the coffee beans. Expect a great variety of beans on offer from all over the world, including those that are thoughtfully sourced, ethical and fair-trade.
Outstanding service
One of the things that sets Japan apart is that the service throughout the country is widely considered the best in the world, and this extends to coffee shops too. Japanese coffee is typically served on a tray in a stylish mug with all the necessary additions, and the staff are welcoming and friendly, happy to tell you anything you want to know about the coffee you’re sipping on. When visiting coffee shops in Japan, kindness is expected and appreciated and for the service you receive, it’s a small price to pay in return.
Morning service
Something known as ‘morning service’ is big in Japan, and this is where breakfast items such as toast and eggs are sold at a cheaper rate when you buy your morning coffee. It’s thought that this was created due to Japan’s business culture and as such, it’s extremely popular with executives before they hop on the metro to start their day. Morning service is actually quite competitive too and coffee shops will often compete with one another to be hailed as offering the best service, food and coffee.
Coffee, coffee everywhere
If you can’t be without a cup of coffee throughout your day, you’ll be delighted to know that coffee is sold just about everywhere in Japan. Canned varieties are found in vending machines dotted around the country, seemingly normal shops will often be more than happy to sell you a carefully crafted brew and if you want to sit and contemplate your brew, there’s tonnes of independent coffee shops with inspiring architecture for whiling away the day.
Japanese coffee types
Japan doesn’t tend to have coffee ‘types’, per se, but the coffee you’ll encounter in the country is certainly different to what you’ll find elsewhere. Here’s some of the unique Japanese coffee types you may discover:
Hand drip coffee
This is one of the most common types of coffee you’ll find in Japan. The process involves slowly dripping water over ground beans which allows for the delicate flavours and complex notes to be released.
Kissaten’s will pretty much exclusively sell hand-drip coffee due to the belief that espresso doesn’t allow for the hand-crafted quality of the coffee to shine through. However, that’s not to say Japan is anti-espresso, you’ll be able to find this type of coffee in more modern coffee shops.
Canned coffee
You can get canned coffee just about anywhere in Japan, but it’s mainly sold in supermarkets and vending machines across the country. There’s a great variety to be had too with a wide range of flavours and strengths including everything from cappuccinos with milk and sugar and high-quality black coffees. Canned coffee first appeared in Japan in the 1960s and it may surprise you to learn that it’s one of the most widely consumed Japanese coffee types as it’s quick and cheap.
Japanese iced coffee
Japanese iced coffee is not how you’ve come to expect it in other corners of the world. For a start, it’s not sweet and is actually a strong coffee served black with ice cubes. However, you’ll also get a small portion of sugar syrup called ‘gomme syrup’ served with your beverage that’s unique to Japan. This syrup was designed to melt quickly and well in iced drinks, as standard sugar is very difficult to mix in properly.
Coffee fresh
If you see ‘coffee fresh’ on a menu, it doesn’t just mean fresh coffee. This actually means that the drink will be served with a small portion of artificial cream, but this doesn’t taste the same as fresh milk! You’ll likely be served this cream when you order a ‘normal’ cup of coffee.
Now you know all about the Japanese coffee culture! Want to keep travelling around the coffee hotspots of the world? Check out our guide on Vietnamese coffee and culture, next.
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Where Do Coffee Beans Come From?
UNDERSTANDING COFFEE
Where Do Coffee Beans Come From?
Coffee has become a staple of our everyday lives. The world seems to revolve around the rich, dark liquid and many people would agree that their day doesn’t start until that first delicious cup. However, the vast majority hasn’t paused to consider, where do coffee beans come from?
If you’re wondering about the beans in your brew, you’ve come to the right place. We’ve put together this guide to tell you all there is to know about coffee beans, so keep reading to quench your thirst for coffee knowledge.
If you’re wondering about the beans in your brew, you’ve come to the right place. We’ve put together this guide to tell you all there is to know about coffee beans, so keep reading to quench your thirst for coffee knowledge.
Where do coffee beans come from?
Coffee beans come from the coffee plant, a bush-like plant which can get very tall (coffee farmers will usually keep them trimmed to around 5ft to keep them manageable). On these coffee plants, bunches of cherries grow and inside these you’ll find two coffee beans, Arabica and Robusta coffee...
When is the coffee plant ready?
On average, it takes around one year for the coffee plant to begin to produce fragrant, white flowers, then up to four years later before it begins to bear fruit. It will be around 10 years for the coffee plants to begin producing coffee beans on a commercial level, which are the ones of the most value to the farmers. The general lifespan of the coffee plant will be between 30 to 40 years but they can live much longer depending on the care given!
Once they’re ripe and ready for picking they’ll turn red in colour, but it takes a keen eye to know when the berries are ready for harvest as picking too early or too late can have a huge impact on the final taste.
Fun fact: Although called a ‘bean’, they’re technically a seed!
Where is coffee grown?
Most coffee plants are grown around what’s known as ‘the bean belt’, an area around the equator between the tropics of Capricorn and Cancer. It’s here that’s home to the coffee capitals of the world such as Brazil, Vietnam, Colombia, Indonesia and Ethiopia, as these are the locations with the perfect conditions for coffee plants to thrive.
Interestingly, the location of where coffee beans are grown can alter the taste. Things such as climate, elevation and even soil type can impact the flavour of the coffee the beans produce.
Do different plants produce different coffee beans?
Yes, there are over 120 varieties of coffee plants and each produces a different type of coffee bean; however, the majority of the coffee we consume comes from just two variants, Robusta (also known as Coffea Robusta or Coffea Canephora) or Arabica (Coffea Arabica) or a blend of the two. The two varieties differ in taste, growing conditions, and price.
Arabica coffee beans
Arabica coffee beans is one of the most popular types and it’s believed to be one of the first coffee species ever grown with roots dating back to 1,000BC. The beans are generally oval in shape, have a pronounced centre crease and are larger than Robusta beans.
Known for their vibrant and complex flavours, these beans are loved by coffee connoisseurs because they tend to have a sweeter, softer taste, with tones of fruits, florals, chocolate and nuts, although their acidity is higher.
Generally, it is more expensive than Robusta. This is because it is much more delicate and needs more specific cultivation requirements, such as weather and altitude, to grow. Typically, Arabica coffee beans are grown at altitudes between 500m and 2500m and have low caffeine content. Latin America, specifically Brazil, is currently the largest producer of Arabica coffee.
Robusta coffee beans
Commonly grown in Africa, Vietnam and Indonesia, Robusta has lower acidity levels than Arabica coffee, meaning it generally tastes much less sweet. Due to its simpler acidity and deeper and stronger flavour compounds, Robusta can produce tones of wood or burnt rubber. It’s a popular choice for espressos due to the rich flavour and layer of crema it gives.
Robusta coffee is grown at altitudes up to 1000m. They produce fruit much more quickly than the Arabicas, which need several years to come to maturity, and they yield more crop per tree. They are less vulnerable to pests and weather conditions and this is the main reason why they are on average cheaper than Arabicas. One other aspect to bear in mind is that Robusta coffee beans have a higher caffeine content.
Coffee beans from the Robusta species are generally smaller and more circular than Arabica beans, generally paler, and the centre crease is less pronounced.
What about decaf coffee beans?
There is no such thing as decaf coffee beans as they naturally contain caffeine. The decaffeination process is carried out prior to roasting which involves swelling them with water or steam, then extracting the caffeine with water, organic solvent or activated carbon. Finally, the decaf coffee beans are dried to return them to their normal moisture.
Despite being referred to as ‘decaffeinated’, decaf coffee beans will always contain some caffeine as it’s not possible to remove it all during the process.
Now you know all about where coffee beans come from, why not find out about the origins of the beverage? Read our guide on the history of coffee, next.
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Mexican Coffee
Mexican Coffee
Mexico is a country often depicted in movies and TV shows as a hot, dry land with very little growth, but this couldn’t be further from the truth. The landscape is varied with spectacular mountain ranges, crystal clear oceans and some of the most biodiverse rainforests in the entire world. With all these incredible environmental factors combined, it also makes for the perfect growing conditions for coffee beans.
Where Mexican coffee beans may not be as renowned as Brazilian ones and they haven’t coined a vast number of coffee types like Italy, the beans they do produce are well worth a mention and there’s many reasons why Mexican coffee is just that little bit special.
History of Mexican coffee
Coffee came to Mexico in the late 1700s with the Spanish who brought plants from Cuba and the Dominican Republic, these were then grown on European owned farms where indigenous Mexican labourers were hired to tend the crops. Coffee plants flourished in the region and demand grew, with Mexico beginning regular oversea exportation in the late 1800s.
In 1973, the Mexican government started ‘INMECAFE’, The National Coffee Institute of Mexico, in order to fund rural farmers and support the country’s demand for coffee. This new scheme gave farmers equipment, transport and credit so they could sell on the international market and due to this, Mexican coffee production skyrocketed by a massive 900% between 1973 – 1990.
INMECAFE collapsed in 1989 but this led to the formation of cooperative groups to replace it in a bid to continue the boost to Mexico’s organic coffee farms. As a direct impact of this, Mexico become one of the world’s largest producers of organic coffee, a fact that is still true today with up to 8% of producers growing organic-certified coffee as of 2020.
Mexican coffee growing regions
Mexico mainly produces shade grown Arabica coffee as the country offers the perfect conditions for these plants with the close proximity to both the Pacific and Atlantic Oceans and vast mountain ranges. Interestingly, Robusta only accounts for between 3 – 4% of the country’s coffee crops. There are three main coffee growing regions in the country which are:
Veracruz
Located on the Gulf of Mexico, Veracruz is the first Mexican state to have a coffee tree planted in the 18th century. It’s the most technologically advanced of all three growing regions as it boasts disease resistant coffee crops and controlled sowing. Veracruz coffee beans are said to have fruity and juicy flavours with bright acidity and a slightly sweet and sour aftertaste.
Chiapas
On the Guatemalan border, around 40% of Mexico’s coffee is produced in Chiapas. The beans grown here are typically chocolatey and nutty, with notes of citrus and they possess well-rounded bodies.
Oaxaca
Bordering the bottom of Veracruz and the top of Chiapas, Oaxaca coffee beans are apparently sweeter with a taste of caramel and yellow fruits, as well as boasting a creamy body and floral hints.
Mexican coffee types
Mexican coffee types aren’t the most well-known and it’s highly likely you wouldn’t have heard of any of these! With this being said they’re well worth a try as they offer incredible flavour experiences, quite unlike what you’d find anywhere else.
What is it?
Café De Olla
Meaning “coffee in a pot” in Spanish, Café De Olla is a traditional Mexican coffee brewed in a clay pot with added spices such as cinnamon, cloves, star anise and sometimes even orange peel. The clay pot used then adds further flavour for a complex and delicious brew.
What is it?
Iced Horchata Latte
An Iced Horchata Latte is a cold brew coffee made with rice, milk, vanilla and cinnamon. The beverage is sweet, creamy and refreshing, making it the perfect choice for baking hot Mexican days.
What is it?
Spiked Mexican Coffee
If you like your coffee with a little kick, Spiked Mexican Coffee might be just what you’re looking for. Made with coffee-flavoured liqueur, tequila, hot coffee and topped with whipped cream, this is like the Mexican version of the Irish coffee!
That’s our guide to Mexican coffee and the history that goes along with it! Want to find out more about the coffee hotspots around the world? Learn all about Guatemalan coffee, next.
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How To Make The Perfect Coffee
UNDERSTANDING COFFEE
How To Make The Perfect Coffee
A daily cup of coffee is a ritual many of us enjoy so that’s why it’s so important to know how to make the perfect coffee. At NESCAFÉ®, we believe all coffee moments should fall nothing short of remarkable, that’s why we’ve created this guide to help you discover how to make the best coffee without fail each and every time.
How to make the perfect coffee
Instant coffee takes the hard work out of creating your brew, but there are still a number of considerations you’ll need to bear in mind to make it your perfect cup of coffee. Make sure that you always use fresh coffee, this is because after roasting, coffee beans start to slowly lose their flavour.
Freshly ground coffee will stay fresh for about 4-5 weeks if kept in an air tight container. So, when getting ready to make the perfect coffee at home, make sure to keep your grounds airtight.
Find your perfect coffee blend
The coffee blend you choose is at the core of your coffee as the overarching notes and flavours can taste widely different. We know that everyone has their own preference when it comes to their brew, so we’ve created a diverse range of instant coffees with their own unique flavour profiles. For those that like no fuss, quality coffee, our NESCAFÉ® Classic is a firm favourite, alternatively if you’d rather coffee that hails from a specific region, discover our premium NESCAFÉ® Gold range.
Before you find out how to make the perfect coffee, it’s up to you to find out which blend you like!
The matter of the water
Water makes a huge different to a cup of coffee and a common mistake a lot of people make when trying to make the perfect cup of coffee is that they don’t use fresh water. Did you know that each time you boil water, oxygen escapes and the taste changes? So, consider that water that’s been sitting in your kettle, constantly being re-boiled throughout the day. Each time you’re re-boiling it, you’re actually completely changing the taste!
Soft water vs hard water
Interestingly, soft water tastes much better than hard water, so if you live in a hard water area you may want to filter the water first to remove the excess minerals.
Only boil as much as you need
Be sure to only boil as much water as you need to. As mentioned earlier, re-boiled water is no good for making the best coffee, therefore you’d just be wasting the rest of it and unnecessarily upping your electricity bill.
The perfect water temperature
Knowing how to make the perfect coffee includes knowing the perfect water temperature too. We recommend using water at 80ºC, not boiling. It’s better for the flavour, and it saves energy, too.
One or two teaspoons or coffee?
How much coffee you use for your perfect cup of coffee will depend on your unique preferences. If you prefer the coffee taste to be a little less strong, use one teaspoon. Alternatively, if you really want to taste the full-bodied flavour of your brew, go for two teaspoons. Bear in mind that teaspoons come in a wealth of different sizes, so the amount of spoonful’s you add may differ!
Choose your cup carefully
Where to some a cup may simply be a cup, it does actually make a world of difference to your perfect cup of coffee. Choosing the right cup for your coffee is all part of the process in knowing how to make the perfect coffee. There’s a huge variety of coffee cup shapes and sizes, from the standard mug and wide cappuccino cup, to the tall latte glass which not only affect the amount of coffee you can make, but will also alter how much water and milk you’ll want to add. Not to mention they all feel completely different to drink out of. Your best cup of coffee isn’t going to feel absolutely perfect if you’re trying to drink out of a thick-walled mug when you prefer delicate, bone China.
Milk and sugar?
Adding milk and or sugar to coffee is an age-old debate. Some claim that is ruins the taste whereas others can’t bear to drink it without it. But, the amount of milk and sugar you add is completely up to you.
Of course, there’s also the consideration of what milk to add as there’s a huge selection, including whole, skimmed, semi-skimmed and dairy-free alternatives such as oat, hazelnut, soya and even coconut! Plus, if you’ve got a sweet tooth you’ll need to decide if your perfect coffee is best flavoured with sweeteners, brown sugar, white sugar or maybe even syrup. Take a look at Coffee Flavour guide here.
Our range of instant coffees can be served both with or without milk, so you can personalize to your preference. We also have a dairy alternative range for those not wanting to add cow’s milk to their coffee.
Now you know how to make the perfect coffee – instantly, why not be a little more adventurous with your next coffee break? Read our guides on a latte, cappuccino or even a mocha, next!
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FREQUENTLY ASKED QUESTIONS
How much coffee do you use for instant coffee?
We’d recommend 1 teaspoon (1.7g) of NESCAFÉ® Classic or NESCAFÉ® Gold instant coffee. An easy way to find your perfect flavour is to try using different amounts of water in your NESCAFÉ® coffee. More water makes for a less intense brew, while less water means your coffee will be bolder, darker, and richer.How to make instant coffee taste better?
If you like your coffee a little sweeter, why not try a teaspoon of sugar-free flavoured syrup to increase sweetness without adding extra sugar. Milk will also help to cut the intensity and boldness of the coffee. It’s all about finding your personal taste, so experiment with what you like to find your favourite. Flavours that highlight the flavour profile of NESCAFÉ® coffees are chocolate, hazelnut, and caramel so you could take a little bite and see what comes through in your own tasting. You can even do something as simple as sprinkling some cinnamon, nutmeg or chocolate powder on top of your coffee for a hint of spice or sweetness.How do you make coffee creamier?
Making your favourite NESCAFÉ® creamier and smoother is as simple as adding milk, creamer, or milk powder. If your diet doesn't include dairy, you can use some dairy alternative. Whichever way you choose, try blending the ingredients together for a few seconds before you drink it, to get a smooth, creamy coffee consistency.
What is the Different Between a Latte and a Cappuccino
COFFEE TYPES
Difference Between A Latte And A Cappuccino
With so many options for coffee on the menu, it can be a bit confusing to understand the differences between them all. The latte and cappuccino are two of the most popular drinks ordered in Australia, along with the americano and the flat white. But what is the difference between a latte and a cappuccino? Is there one at all? Carry on reading to find out all you need to know about the differences between the two.
What is the difference between a latte and a cappuccino?
The most obvious difference between a latte and a cappuccino is the texture of the milk inside the coffee. The steamed milk of the latte has a thinner mouthfeel, whereas the cappuccino full froth milk is a little heavier on the pallet. The other difference between the two is that cappuccinos tend to use less milk than lattes do. This is due to the milk frothing up during the aeration process, and a cappuccino is intended to be served in a smaller portion compared to a latte.
Latte vs. cappuccino: Which is stronger?
The cappuccino uses less milk in the coffee, as the majority of it sits on top of the drink, in a foam-like state. Therefore, leaving the cappuccino tasting stronger than a latte. Despite the cappuccino tasting stronger, both coffee beverages contain the same amount of espresso, meaning that the caffeine content is the same.
That means that the strength of the coffee is measured purely based on how much of the espresso you can taste.
Is one of them sweeter than the other?
As with all steamed milk beverages, they taste sweeter as the steaming process draws out the milk’s natural sweetness. Due to the latte’s milk-to-espresso ratio, it will taste sweeter than a cappuccino.
There you have it. Hopefully, now that you know what the difference between a cappuccino and a latte is, it will make your next coffee order a little bit easier. Want to compare more coffees and understand their differences? Why not take a look at our article about frappés and how they are different to a Frappuccino, next?
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Latte vs. Flat White: What Is the Difference?
COFFEE TYPES
Latte vs. Flat White: What Is the Difference?
With so many options for our morning, afternoon or evening coffee on the menu, it can be a bit puzzling to understand the differences between them all. The latte and flat white are two of the most popular drinks among coffee lovers who like their coffees on the milkier side. But what is the difference between a flat white and a latte? Is there one at all? Carry on reading to find out all you need to know about the differences between the two.
What is the difference between a flat white and a latte?
The flat white is stronger due to its coffee-to-milk proportion. A latte is served with steamed milk, as well as a layer of foamed milk on top. The flat white does have a layer of steamed milk on the top too, however, this is a much thinner, ‘flat’, layer.
There are a few differences between a latte and flat white, one of those being the milk quantity, as well as the size of the drink overall. The flat white is known as a no-nonsense drink, it is the perfect drink for those who are looking for a coffee with dairy but still retain the strong taste of coffee.
Flat whites are the coffee drink that is better suited to coffee drinkers who prefer a velvety coffee that doesn’t have such a strong taste of coffee and like a lot of smooth, creamy milk. Lattes are usually ordered with syrups and sweeteners too.
Is there a difference in size?
Yes, there is a very obvious difference in size between these two drinks. A latte usually comes in a cup which holds around 240ml, and a flat white is usually around 160ml. The difference in size is not due to the amount of coffee, as both of these contain the same amount of espresso, but the milk quantity is vastly different.
What is the ratio?
The ratio of coffee to milk is much higher for a flat white, than it is for a latte. To prepare a flat white add 1/3 double shot espresso, and then 2/3 of milk. The steamed milk needs to be added with a micro layer, but a stiff foam layer that is found on a latte needs to be avoided.
To make a latte the ratio is 1/3 of a double espresso shot, and 2/3 of steamed milk, with a 1cm thick foam layer on the top. This layer on top is what makes the milk quantity much different to that of a flat white.
Latte vs Flat White: Is one stronger than the other?
If you are a strong coffee drinker, then a flat white would be more appropriate for you. Lattes use a lot more milk, which dilutes the flavour of the espresso, which is why lattes are better paired with syrups and sweeteners. However, flat whites use less milk, meaning that the taste of the espresso is sharper and, therefore, lasts longer. It is uncommon to order a flat white with any syrups or sweeteners due to its sharp espresso palate.
Latte vs Flat White: Which should you pick?
There are many elements that go into ordering the right drink for you. Especially when it comes to starting your day off the right way. However, there isn’t one coffee that is better than the other, it is simply down to personal preference and taste.
Lattes are better to sip on for longer periods of time, as they are served in larger quantities. Whereas flat whites are served smaller, so tend to get colder much more quickly.
There you have it. Hopefully, now that you know what the difference between a flat white and a latte is, it will make your next coffee order a little bit easier. Want to compare more coffees and understand their differences? Why not take a look at our article about the differences between a latte and a cappuccino, next?
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Flat White vs Cappuccino: What Are The Differences?
COFFEE TYPES
The Differences Between Flat White and Cappuccino
In a world where coffee is the start and end of someone’s day, it can be confusing when you don’t know which one to order. Knowing the differences in coffees isn’t just about knowing which one you’ll prefer, but it is also about understanding the different flavours, textures and contents of a coffee. It also gives you the opportunity to learn a little more about your local barista.
Are you struggling to choose between coffees, especially a flat white and a cappuccino? Well, if you are, you have come to the right place. Carry on reading to find out all you need to know about the differences between a flat white vs cappuccino.
Cappuccino vs Flat White: What are the differences?
The flat white and the cappuccino have a few similarities, but they also have a lot of differences. The flat white and the cappuccino both contain espresso and milk. Both of the coffee beverages come served with shots of espresso.
However, the milk that is in each drink is prepared differently from each other. This affects the texture and creaminess of the drink. Flat whites are made with a thin layer of milk foam but contain most of their steamed milk within the drink. Whereas Cappuccinos, focus primarily on foamed milk on top of the drink, rather than having it all in the coffee itself.
The ratio for cappuccino is a coffee-to-milk ratio of 1:2. Whereas the flat white is 2:3. The flat white has much more milk and coffee compared to the cappuccino.
Is one sweeter than the other?
Due to the higher milk content in a flat white, they tend to dilute the coffee flavour a little more, making them taste a little bit sweeter. This makes the cappuccino the stronger-tasting drink of the two. The difference in flavour between the two is due to the addition of milk foam. This is because the milk foam tends to absorb some of the flavours.
The milk foams absorption of flavours amplifies the flavours in the coffee, as well as other ingredients that are added to the coffee. So, despite cappuccino being the stronger-tasting of the two drinks, it can sometimes taste sweeter. This is because the foamed milk amplifies the flavours of the cocoa powder and cinnamon that are sometimes sprinkled on top of the beverage.
Is there a difference in size?
The cappuccino, which is one of the most popular coffee drinks out there, is usually served in a 6oz coffee cup, to host the thick layer of milk foam on the top of the espresso. A flat white is usually served in a slightly smaller glass, which is about 5oz coffee cup.
Flat white vs Cappuccino: Which should I order?
Deciding on which coffee is the right drink for you is a challenge and one you might not master straightaway. However, there isn’t one coffee that is better than the other, it is simply down to personal preference and taste.
A flat white is a much creamier drink thanks to the amount of steamed milk, and also contains a higher amount of caffeine, as it contains two shots of espresso. Whereas the cappuccino is only made with one shot of espresso, with steamed milk, and then topped with milk foam. This gives the cappuccino a more distinct flavour.
If a rich and smooth coffee is what you are looking for, then flat white would be the most appropriate choice of the two. However, if a smoother mouthfeel, but a stronger coffee taste is what you are after, then the cappuccino is your perfect match.
There you have it. Hopefully, now that you know what the difference between a cappuccino and a flat white is, you won’t have a momentary panic on your next coffee run. Want to compare more coffees and understand their differences? Why not take a look at our article about the differences between a latte vs a macchiato, next?
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Guatemala Coffee and Culture
Guatemala Coffee and Culture
Guatemala is a diverse landscape, full of sky soaring mountains, lush rainforests and cities dripping in so much colour that they would make a painter’s palette envious. The land doesn’t just offer enchanting views, but the humid climate that encircles the air coupled with the soil beneath offers some of the best conditions for coffee growing in the world.
Keep reading to find out all your need to know about Guatemalan coffee, including where it first came from and the flavours you can expect to sip in each perfect mug.
History of Guatemalan coffee
Coffee was thought to first be brought to Guatemala by Jesuit missionaries, the exact timing of which is unclear, but coffee growing didn’t begin in the country until the 18th century, where they were firstly grown as ornamental plants.
In the mid-19th century, coffee became a very important crop which was due to the decline of the natural dye industry as a result of the success of synthetic products, so a new industry was needed to fuel the industry. In a bid to promote coffee, the latter half of the 19th century saw the Government create Guatemalan coffee-specific programs to stimulate the economy, including a huge land privatisation program from President Justo Rufino Barrias in 1871. This led to the creation of extremely large Guatemalan coffee estates, many of which are still active and producing coffee beans to this day.
This boom in the Guatemalan coffee industry saw coffee growers setting up their own union, Anacafé, in 1960. The union is still running today and is responsible for marketing, research, financially supporting new and existing farmers, as well as improving the lives of farmers living in rural areas.
Guatemalan coffee growing
Coffee is one of Guatemala’s main export products and accounts for around 40% of all agricultural export revenue. Plants are largely Typica and Bourbon varieties which are grown on mountainside fincas (farms) around 1,200 – 1,700 meters above sea level. There’s thought to be around 125,000 active coffee farmers in Guatemala alone, which is a lot for such a small country!
Guatemalan coffee beans are grown in seven main regions and each has very unique growing conditions and microclimates.
1. Guatemala Antigua coffee
One of the most popular growing areas is Antigua, which also so happens to be home to some of the oldest coffee estates in the country. Guatemala Antigua coffee is prized because of its complex flavour with a hint of cocoa, which can be attributed to the rich soil from the three volcanoes that surround the valley in which the beans are grown.
2. Rainforest Coban
Rainforest Coban with its humid and subtropical climate is a notable Guatemalan coffee growing area. The clay and limestone soil provides a fertile bed for plants to thrive, whereas the climate which is largely affected by the Atlantic Ocean provides warm, yet humid temperatures that coffee plants love.
3. Volcan San Marcos
Volcan San Marcos is the wettest and warmest growing region, which means that they’re usually the first to produce flowering coffee plants each year.
4. Nuevo Oriente
In the Nuevo Oriente region, the soil is clay and volcanic, so it’s incredibly rich and fertile for growing the perfect Guatemalan coffee beans. Coffee tends to be grown here at an elevation of between 4,300 – 5,500ft above sea level and the temperatures vary from between 18 – 25 degrees so the air is consistently warm and humid.
5. Atitlan
The Atitlan growing region surrounds Lake Atitlan and three volcanic mountains. Its close proximity to the Pacific Ocean coupled with its high elevation of between 4,000 – 5900ft above sea level means the area is relatively free from diseases and pests and sees a high humidity level of around 75%. The water from Lake Atitlan is also often used for wet processing the coffee from the area.
6. Fraijanes Plateau
Fraijanes Plateau surrounds Guatemala City and the volcanic soil, high altitudes and high rainfall is ideal for the growth of coffee. Additionally, it’s close to Pacaya, one of the most active volcanoes in Guatemala which erupts every so often and provides the soil with a mineral boost.
7. Highland Huehuetenango
Highland Huehuetenango is another one of the regions volcanic areas and the highest and driest coffee producing area. The region sees hot winds that blow from Mexico’s Tehuantepec plain, so the region is protected from frost which allows for Guatemalan coffee beans to be grown at extremely high altitudes of up to 6,500ft.
Guatemalan coffee processing
Wet processing tends to be the normal method in Guatemala coffee production which is due to the abundance of water in the country, allowing for mills to be placed virtually anywhere. The high humidity levels of the country also means that the dry process doesn’t tend to be that effective either, so wet process is the safer bet. This processing method is often preferred by many as it highlights the natural acidity and produces a cleaner taste.
Guatemalan coffee flavours
The flavours of Guatemalan coffee tend to be mid to full bodied with a rich chocolatey taste and an almost toffee-like aftertaste. Beans grown at higher elevations such as in the Huehuetenango region will often produce brighter flavour notes of berry, apple and citrus.
That’s our guide to Guatemalan coffee! Want to continue your adventure round the coffee hotspots of the world? Check out our article on Spanish coffee and its culture next.
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