Black Gold

How do you take your coffee? Black. No sugar.

It’s the line in the movie that lets you know this is someone not to be messed with. They don’t have time for milk. Certainly no time for sugar.

Last month I fessed up that latte is my drink of choice. But don’t be fooled. I’ve always been a bit of a maverick when it comes to how I take my coffee. It depends what mood I’m in. I’m as partial to an espresso as I am a latte.

If you truly want to taste the coffee, and I mean really taste it, then ditch the milk.

At the heart of most coffees is an Espresso, a small, strong (and quick!) serve with a lovely foamy crema on top.

Here’s the magic part. Add water to that Espresso, and you’ve got yourself an Americano.  Flip that round and add an Espresso to some water, you’ve made yourself a Long Black, an Australian serve rapidly gaining popularity in the UK.  You’ll have to trust me when I say they do not taste the same. Honest.

And don’t mistake the Long Black with the Lungo (also a “long” black), which is where you extract a longer coffee, rather than simply add hot water to a coffee already extracted. Confused?

The truth is, black coffee isn’t boring. There are so many methods of extraction to try and it’s the only way to truly taste the coffee exactly as it is.

The impact of brewing methods on what you drink is not to be understated and, if you like black coffee, definitely something to be explored.

This month I’ve been sampling for our new roast, The Bheinn Mhor. It’s one of our darkest roasts and the black coffee serves have really showcased its complex flavours of raisins and nuttiness. It’s great with milk in it too, but that’s fundamentally a completely different drink. In the same way that whisky and coke is no longer just whisky.

If you’re feeling really adventurous, try a Ristretto. Made with the same amount of coffee as an Espresso, but using two thirds the amount of water, it packs a mighty tiny punch. The Italians, however, are more likely to chuck the Ristretto over some vanilla ice cream to create the fabulous Affogato dessert. And just like that, we’re back to milk.

Article First Published in The Menu Magazine on 09/04/2022 in The Courier and Press & Journal