There are so many different types of coffee available it can be hard to know what to choose. This is especially the case if you are new to the coffee world and not sure what you’re going to like. There are two types of beans — Robusta and Arabica — with the majority of high quality beans on the market being Arabica. You will see certain brands advertising 100% Arabica due to their superior taste and quality. However under the category of Arabica there are countless varieties of roasted coffee from which you can select.

For example there are light roast, medium roast and dark roast coffees. Light roast is smooth and mild, gentle on the palate and the stomach. Most light coffees are going to be low in acid and therefore easier for many people to drink. However some people may find light roast too bland. Medium roast is a bit more balanced and robust, ideal for any occasion from morning until evening. Dark roast is for those who enjoy a slightly bitter, smoky, strong coffee.

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They say there’s an awful lot of coffee in Brazil – and there is! But the sheer variety of drinks it can be made into can cause confusion among those of us who just fancy a nice cup, and want something a bit different.

So, when you do venture into your local coffee shop or cafe, how do you know what to ask for? Should it be an americano, a filter, espresso or double skinny latte? … unless you happen to be a real aficionado you could be forgiven for giving up, going home, and just unscrewing a jar of instant.

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Cappuccino is a classic Italian hot drink, and in Italy they’ve been making it for years. Back in 1983 my wife and I visited our daughter, who was then married to a USAF General’s Aide in Brindisi, Italy. While we were there we got hooked on cappuccino and have been ever since. There, it’s available at almost every gas station and can be had with or without an alcoholic beverage additive. After watching the barista’s , mostly around Napoli prepare cappuccino in all kinds of equipment, I learned many of the techniques used to make a good cup of cappuccino. The most difficult of these “arts” is the frothing step. I have tried to observe the variations in preparation of froth, including type of milk or cream, maximum temperature, frothing pitcher configuration, amount of milk, best time in the preparation cycle to start and end frothing. Since my wife and I have cappuccino at 4 PM every day, I’ve had lots of time to perfect the techniques for a perfect cup of cappuccino. First off, having tried just about everything, we had to try the instant varieties you plop in water. I say don’t even think about calling that stuff cappuccino. The machine I use is one of the low end varieties , the DeLonghi (TM)Model BAR 2 U. It has a swiveling arm with nozzles that screw onto the end of the arm. The top of this machine has an adjusting knob that serves as a strength adjuster and a switch valve that diverts the steam from going to the espresso basket, to the frothing arm. It allows use of full steam pressure during the frothing stage. After the froth is made you switch it back to the position that feeds the steam through the basket, where it finishes its cycle.

The frothing pitcher I use was purchased on the internet several years ago. It is stainless steel and holds slightly over 2 cups. I use 2% milk, rather than cream or half and half. Some on the internet have suggested that skim milk froths best. I tried it and didn’t see much difference myself. The amount of milk you use is critical. On my machine, if you use less than about 1/2 cp of milk, the milk will reach the point of froth breakdown which occurs at some temperature near boiling. If you use much more than 1/2 a cup, you may end up frothing over the rim before you get good froth. Good froth is a relative term and is liken beauty the eye of the beholder. I am not satisfied unless the froth, when spooned from the top of the pitcher, peaks, something like meringue egg white peaks on a pie topping. A good froth will stand on its own, I always say. The espresso I use is a pre-ground. I have ground my own but for me the extra effort isn’t worth it. I’m sure there are real gourmet café’ hounds who will not agree. If you choose to take the extra time, then by all means do so. I use 2 brands, interchangeably. One is Kimbo(TM), and Italian import and the other is Cafe’ Bustelo(TM). Both are excellent for espresso and cappuccino. IMHO. I have read somewhere on the net that you get better crème (the foamy light coating on the brewed cup before frothing). if you tamp the espresso down in the basket before brewing. I have tried it but found that on my machine, it does give the crème but the packing causes a difference in the density of the cake formed in the basket during brewing. This in turn affects the frothing cycle and introduces another variable, which I don’t need, so I don’t do it. I just fill the basket level to the top with no pack down. There — I have told you all I know and maybe more about making the perfect cup of cappuccino. – Frank

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Coffee makes the world go around. Without it, most peoples’ mornings would be pretty darned unpleasant. Every office carries a commercial coffee machine, if not regular coffee makers, to keep our voracious need for caffeine satisfied during work. Whether it’s fresh beans, instant coffee or coffee-flavored beverages, we eagerly buy it, daily. What is it about this drink that keeps us coming back for more? Whatever it is, those of us who love it, can’t get enough of the stuff.

My life as a coffee drinker began at the age of 14, in summer camp. Not being an early riser, it was my cabin’s turn to work kitchen duty at 6am one week. To keep from falling asleep, I concocted a strong mixture of freshly brewed coffee, heaps of brown sugar and milk. To my surprise, this was heaven in a cup, and I couldn’t get enough. Eventually, I gave up the milk and brown sugar in each cup of coffee that I drank, and my life-long love of coffee has never faltered since. The smell of it brewing is intoxicating. It’s a shame that they don’t make room deodorizers in the scent of “brewing coffee.” The smell is somehow comforting and makes a room more pleasant to be in.

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