C is for...


Cafetiere: A cafetiere is a popular device for brewing coffee; they work best with coarsely ground coffee, and come in a variety of different sizes.

Caffeine: The stimulant that occurs naturally within the coffee bean, providing the pick-me-up effect that coffee drinkers welcome. The caffeine content of coffee varies according to the type of bean and the way in which the coffee is prepared. Robusta beans have approximately double the caffeine content of Arabica beans, and the amount of ground coffee used when brewing, the longer coffee is brewed for, and whether the coffee is ground course, medium, or fine can also affect caffeine content.

Cappuccino: A popular espresso-based coffee found in coffee shops around the world, which was thought to have been first created at the beginning of the twentieth century. In Italy, a cappuccino is based around a single espresso shot, but in the UK, we prefer it to be larger in volume, conventionally using a double-espresso shot for the base of the drink. The main difference between a cappuccino and a latte is all in the milk: cappuccino milk differs from latte milk in the sense that it should be frothed rather than steamed. Steamed milk is essentially hot milk with a tiny bit of froth on the surface, whereas cappuccino milk should be completely frothed into a fine microfoam. A cappuccino can be dusted lightly with chocolate or cinnamon powder when serving. 

Colombia: Colombia is one of the global leaders in coffee production, and its mountainous geography is ideally suited to the production of Arabica beans. As with Brazil, historians believe that the coffee plant arrived in Colombia during the eighteenth century. Colombian coffee is held in high regard around the world for its quality, and it is known for being full bodied with a caramel-like sweetness.

Crema: Crema is the ribbon of golden foam that crowns an espresso shot. Although the perfect crema is a much-desired characteristic of an espresso for many coffee experts, several factors, including the freshness and darkness of the beans and the unique mechanics of individual coffee machines, can drastically alter the appearance of the crema produced. The crema is, then, not always indicative of a superior espresso.