Caffè Lungo [topic: review 24]

Today I would like to introduce to you, my coffee experience at Fat Harry's which is situated at the Malta International Airport. I asked for an espresso lungo after a dinner, and this is the cup I got.

I got this cuppa

I have to say, that this cup gave me mixed feelings. Despite the popular perception for Lavazza, I am not a fan for it. Being too commercialised, Lavazza tends to be bland, yet this time it was not. The temperature was just right and the coffee must have been tampered well because the coffee consistency was well presented. As one can see from the picture, the final presentation was not as it should, because it was as if the cup went through some rough waves before it got to me.

It was something noticeable that this place does not present plastic stirrer for coffee, yet I would like to pass on my honest opinion. Being a restaurant, it would reduce a lot useless waste if you present a normal washable stirrer. Also, it would be of better service to present a glass of water with coffee. Why? Click HERE for an answer.

Overall, the coffee experience was indeed positive. Having room for improvement however, makes your service worth another visit to check on progress. Keep it up!

Stay tuned! In the mean time, keep spreading the love for the BEAN!

Caffè Macchiato [topic: review 23]

Hi there! It's time for another review @ amoreperilcaffe. This time I went to Cospicua (Bormla) for a coffee at Nuovo Cafe San Giorgio. With a splendid view in this wonderfully restored area, I ordered a caffè macchiato - not usually my choice yet I was ready for a risk. Reason for this is that rarely do I get a decent macchiato which is not served as a mini-cappuccino here in Malta.

That was my cup

One has to admit that visibly, the macchiato I got was not bad at all. It was by far one of the few visibly splendid macchiato.

It is such a pity this place does not serve a glass of water with coffee. Why? Click HERE for an answer.

When I tasted this coffee, I found a very bad surprise. It was piping hot. I couldn't stand the tip of my tongue with the burning sensation I got. I'm not sure if it was the coffee or the milk temperature that ruined it all. What a pity! A colleague of mine had a boiling hot cappuccino, so I'm assuming the problem is milk and the frothing process.

Dear management please note that either the temperature setting or the milk frothing was overdone. Coffee by defauly is literally ruined in all senses when temperature is exceeded. It makes no sense to serve a boiling soup of coffee and or milk in there, especially considering that a coffee place has a person that is able to pour milk in an espresso in a decent way.

I wouldn't say I won't give it a try again, but please fix this issue and take your coffee a step upwards.

Stay tuned! In the mean time, keep spreading the love for the BEAN!

Cold Brew Coffee [topic: review 22]

Hello and welcome to a new week and a new review. It's time for a different kind of review as this is our first for a cold brew. This time we're reviewing Flora's Tearoom (Cafè) in Naxxar.

the cold brew I got to enjoy

I have to admit that I'm not the biggest fan of cold brews, but I felt adventurous this time and went for it! If I was adventurous, I was pleased with the result. The temperature was just right, not too cold though chilled. I was very curious about the type of coffee bean used for the infusion but the end result was pleasant. A good way to start the day when the weather is not cool enough for a hot intake. Well done Flora's.

For those who would like to know more about cold brews, just click HERE.

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Cold Brew Refreshing Coffee [topic: brewing]

Several times, people think of iced coffee but are not sure whether to think of it positively or not. Summer may be a time where cold brew seems inviting, yet in reality cold brew is a topic for the whole 12-month-period.

Cold-brewed coffee is not a recent invention. On the contrary, it was already something in mid 1990's when in Malta iced-coffee was also sold canned. But it is good to know that iced-coffee and cold brew coffee is actually not one and the same thing. WHAT IS THE DIFFERENCE?

ICED COFFEE

A normal hot brew poured over ice or refrigerated for an amount of hours before serving.

COLD BREW COFFEE

Coarsely ground coffee beans diffuse in room-temperature water for at least 12 hours. This concentrate is then mixed with either cold water or milk.

Due to the lengthy process that a proper cold brew takes to prepare, a good quality cold brew coffee is more expensive than the normal coffee. Also, a cafeteria that gives its coffee what it takes, would have a daily limited stock of cold brew, thus such a coffee would cost more simply because it is limited.

Some think and argue that cold brew has less or more caffeine.
Arguments for more: diffusion time is longer therefore, more caffeine.
Arguments for less: Hot brews release more caffeine.

In reality, both release the same amount of caffeine. The only difference for more caffeine for the cold brew comes in the mixing with water or milk i.e. ratio of water or milk as per cold brew concentrate.

COLD BREW AT HOME? Not an issue. All you need is a proper coffee bean grinder and a dose of patience. Pay attention however. Do not have more cold brew than you would consume in a maximum of 24 hours. After that, the freshness of the cold brew will suffer a steep decline.

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Caffè Lungo [topic: review 21]

Hello and welcome to yet another coffee review. I honestly hope you're enjoying these reviews as much as I do while sharing my experiences with you.

Today's review is taking us to Fluid (Rib & Steakhouse) in Baystreet, St Julians'. I ordered this lungo after a hearty meal and I was surprised with the result I got.

this is the heaven taste I got

Coffee brand MOAK is the in-house brand here. This brand is a relatively strong one which goes down very well after a meal. The coffee was really creamy and in the ideal temperature. Also, presentation was indeed a good and neat one despite the busy environment. Well done! All I suggest is include the glass of water in serving your coffee so as to give it all an extra push. Keep up your good coffee work.

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Caffè Lungo [topic: review 20]

Today's review took me to Malta's smart city, a place called Mustaċċun, a quiet and relatively new place. It was served in a cup and saucer with the mark of Tecno Costa, yet I'm not sure it was indeed this mark as I could not see any coffee bean bag/s.

a nice way to end my dinner

First appearance was not a totally neat one with the coffee side drip very clearly visible. Though the first appearance was not evidently a creamy one, the texture held well while stirring before drinking. Essentially the temperature was a correct one. The taste was also a good one, a positive surprise for a brand I never tasted before.

Overall, coffee here was acceptable, though my strong suggestion is to give more attention to coffee, considering that the place seems quite Italian influenced, including an Italian server. Let's take it a step further!!

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Caffè Lungo [topic: review 19]

Today's review is an espresso coffee which I was served at Melita Gardens in Balzan. It was served in a Maromas cup, yet not sure the coffee was in fact Maromas.

a relatively messy look, yet a good taste

The first appearance was not a pleasant one as the trip from bar to table must have mean a bumpy one as the presentation was kind of messy. Temperature was OK and still creamy. The taste was excellent yet quite different than a Maromas experience I had in the past. That's why I'm not sure it was indeed a Maromas brew.

Overall, the experience was a positive one but I suggest taking more care of coffee presentation as well as serving water (AGAIN!!!!) with such a coffee service.

Stay tuned! In the mean time, keep spreading the love for the BEAN!

Milk Frothing - SOME TIPS [topic: general]

Oh well, this topic is quite a headache for many of us coffee lovers. When you grasp the whole idea of milk frothing, it would be nice to show others rather than what I heard many times, "It's so easy ...".

Tip #1 - Skimmed Milk does froth

Do not believe that low fat / skimmed milk does not froth. It's a complete myth and all milk can froth in a the nicest of ways. It may be faster and easier to froth fatty milk and the foam may last a bit longer as you pour. However do not fall for the idea of avoiding a nice flat white, cappuccino or latte simply because of FAT.

Tip #2 - Do not aim for high temperatures

True coffee (including milk) is not the one that takes ages to drink because it is piping hot ... on the contrary, coffee is a hit and run thing. Typically, the experts of caffè, the Italians take their espresso standing at a bar, a nice quick stir and off with their lives. Same applies for all other coffees. Nice warm temperature and off we go!

Also, milk frothing tends to burn the milk quality and not only froth is ruined but also the milky taste is altered and not enjoyable. Thus, froth not heat!

Tip #3 - THE jug

If you're into milk frothing, use an appropriate jug as not any jug will do. A milk frothing jug has a particular tip which will make all the difference when pouring.

Tip #4 - Milk turn and steam

The basic concept of frothing is to allow the milk to turn in the jug and allow air in it while warming it gently. This can be done by following some tips as follows:

1. Start with the tip just below the surface.

2. Adjust tip position to hear occasional rips of air into the milk.

3. For a latte get all of the air in by the time the outside of pitcher starts to warm.

4. For airier froth continue adding air.

5. When all air is in, find a tip position and angle which roll the milk and continue rolling to final temp.

6. Shutoff steam with the tip still in milk, wipe, and purge the steam wand.

7. Knock and swirl the pitcher, if needed, to get rid of large bubbles if needed.

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Caffè Lungo [topic: review 18]

Today I am sharing my experience at a very particularly busy coffee place in Malta, Caffè Pascucci in Santa Venera. This place is always very busy and is also an Italian style place.

I obviously ordered my lungo (espresso) and this is what I experienced.

my lungo at Pascucci

To say the least, I was not that impressed with presentation, quite evident in my picture. However I have to congratulate this place for the temperature and consistency that my coffee was presented in. Though I got my coffee at a table, the time I took to go at table did not effect in any way my coffee experience. Nevertheless I was expecting something extra from an such a place ... water! It is not pleasant (to say the least) that water is not presented with coffee by default. It is not an add-on or an extra element. If one wants a client to experience coffee, it has to include all the elements guys!

Keep improving guys. Will visit again for sure.

Stay tuned! In the mean time, keep spreading the love for the BEAN!

Caffè Lungo [topic: review 17]

A good while ago I paid a visit at Pepe Nero at Valletta Waterfront. This place claims the use of Hausbrandt, a coffee brand from Trieste, Italy. This coffee brand is renowned in northern Italy and it was quite a pleasant surprise to find this brand at a local restaurant (including cups and sugar).

The cup I got at Pepe Nero

The espresso I got at my table was a pleasant one including perfect temperature and also a clean presentation. Considering that the coffee was taken following a meal, water was not served with it (and that is understandable).

The taste of this coffee brand is quite pleasant with a mid-level strength which blends perfectly well after a meal with all the tastes that one would have experienced already.

I have to congratulate Pepe Nero for this coffee experience. Keep it up!

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