An encyclopedia of drinks — mixed, poured, brewed and whisked
No. 119 Coffee
Finely ground coffee extracted under pressure in 20–30 seconds, at about one part coffee to two parts liquid espresso by weight.
Makes 1 drink · about 3 min to make
Espresso forces hot water through finely ground coffee under high pressure. The National Coffee Association's starting point is a 1:2 brew ratio (for example 18 g of coffee giving about 36 g of espresso) in 20–30 seconds.
If it tastes sour or flat, grind finer; if bitter, grind coarser.
Espresso originated in Italy. A serving is typically small, around 25–30 ml, topped with a lighter-coloured foam called crema.
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No. 125 · Coffee
A double espresso with a little steamed milk and a thin layer of microfoam, in a smaller cup than a latte.
Photo: 책읽는달팽, CC BY-SA 3.0
No. 121 · Coffee
Medium-ground coffee in a paper filter, bloomed then slowly poured over at about 93°C for 2–4 minutes.
Photo: User:GorillaWarfare, CC BY-SA 1.0
No. 120 · Coffee
Coarse coffee steeped for about four minutes in water just off the boil, then plunged. Ratio 1:10 to 1:16.
Photo: Infrogmation, CC BY-SA 2.0
No. 123 · Coffee
Stovetop coffee: water in the base up to the valve line, fine coffee levelled in the funnel, gentle heat.
Photo: Coyau, CC BY-SA 3.0