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.

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

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.

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

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.

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

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!!

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

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!

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

GOOD FORTUNE blend [topic: beans]

Have you ever tasted good fortune? Well let's say I tried my luck! A few months ago I was given a gift brought straight from the far away New Zealand. I was impressed with this package as soon as I laid my eyes on it. It had such a fresh look of something rather classic - coffee, what else?!

I would like to give you some feedback on this blend of coffee which I have just ground and tasted. The beans smelled nice as soon as I opened the package. Once ground, the aroma was obviously more clear and it was very close to the Arabica aroma, but certainly richer - it's Peruvian, Colombian and Ethiopian beans after all.

nicely packed, contemporary blend

Once my coffee was ready it had a rich nutty flavour. It is the type of coffee which I normally suggest after a meal - truly to please yourself as a lucky person stuffed with good food and topped up with good coffee.

I have tried this blend as an espresso and a macchiato. Both were nice enough yet the macchiato was slightly better as it lightened the taste and blended nicely with the creamy taste. I must say, I am indeed fortunate to have tasted the good fortune (sixth sense) blend. Thank you!

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

Why use a coffee tamper? [topic: brewing]

One of the tools which is underestimated is the coffee tamper. Among various tools, the coffee tamper helps the coffee brewing process and gives a better quality to the final product. Coffee brewing is not just transferring the aroma and taste of coffee to the water content. Coffee is much more than that especially in the texture that is produced in an espresso.

there are various shapes and sizes, yet one function

The filter basket of a coffee machine is the channel through which water passes through. Being a traditional stove top macchinetta or a pump espresso machine, the filter basket needs to be not only filled with quality ground coffee but also well tampered in order to remove any extra air from coffee granules and force the water to pass through the coffee granules with no extra air pockets that will hold water rather than allow it to pass through.

shake, tamp, brew

First, it is best to firmly shake the group handle and then tamp the coffee lightly, shake the handle again and then tamp the coffee firmly. It is recommended to use a weighted tamper so as to avoid too little or too much pressure which is the problem with light plastic tampers which are often given for free. Please take note of the size of the filter before purchasing a tamper as filter sizes differ.

Try it out and stay tuned! In the mean time, keep spreading the love for the bean.

What to do with used coffee (2) [topic: general]

Let's all go green by using the BEAN! Hi all coffee lovers, today I would like to present to you an argument which is not only good for us but also for the good of humanity at large. Try to imagine how many kilograms of used coffee granules are used across the globe and most of it goes to waste. This is only a continuation of a topic I had already started to discuss in an earlier post for those who have even a small garden or planters in a yard. It would be great to watch plants grow healthy with a product you have produced yourself in-house: - check it out here: https://goo.gl/pqed47

The environment is close to our heart

Since the end of October 2018, Malta started an initiative of collecting all organic waste for electricity generation. It is definitely a great idea to produce such a clean form of energy which makes use of this otherwise useless resource. Turning all organic waste to biogas is an innovative way to electricity production and to get rid of waste instead of disposing of it in landfills. So, if you love coffee, don't let the bean go to waste. Reuse ground coffee as compost or fertiliser or else try and make sure it is thrown in the organic waste bag for a better use.

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

Coffee Alternatives (2)

Hi there! I would like to thank many of you guys who gave us good feedback from our last post about alternatives to coffee.

This time, we're giving out another alternative, GUARANA. This coffee alternative is portrayed a more refined energy source with a smoother character and with a longer lasting energy. Interestingly, Guarana suppresses the hunger and thirst sensations.

Guarana seeds are ground, pretty much like coffee beans

The idea behind Guarana coffee production is similar to coffee whereby seeds are used in order to brew coffee, thus making the Ginseng we presented in our last post as the true alternative to seeds and beans. Nevertheless, Guarana is not as 'safe' as classic coffee or Ginseng. The reason behind this concern is the side-effects it emulges from the human body when consumed in high doses over a span of time. Unfortunately, the use of Guarana in weight loss medications as well as athletes stimulants has indeed put Guarana in a kind of bad light. However, it is indeed noticeable that whereas classical coffee kindles stress, Guarana reduces physical and mental fatigue despite having almost double the concentration of caffeine that is found in coffee. This may contradict the claim in reduction of mental fatigue.

Guarana coffee is servedsimilar to an espresso

Even though Guarana coffee exists in various forms, the best way to taste it is similar to an espresso. Bitter in taste, Guarana coffee is an acidic aphrodisiac which has been transposed from the East to the West as a coffee alternative.

For once I have to admit that I would still promote the love for THE BEAN ... if you know what I mean.

Coffee Alternatives (1)

Though not frequent, we do meet people who do not like coffee and end up giving up on the golden taste we love. Nevertheless, coffee alternatives do exist and are considered by some as healthy options - an extra advantage apart from feeling socially included in particular occasions where coffee is kind of a 'must'.

One of the alternatives I would like to portray is GINSENG. This is an alternative to coffee which instead of a bean for production, a root is used so as to give us a blend which is slowly becoming a popular demand.

Ginseng coffee, a healthy alternative

The Ginseng is a plant which has been around since time immemorial and was always considered as important for its benefits. This plant is one of the east-west bridges where the very popular west culture of coffee is linked with the eastern culture of the use of plants and roots for health benefits.

The Ginseng root has been considered for centuries as a source of energy which not only with a short term effect but also a long term anti-ageing effect as well as an aphrodisiac. Eastern cultures use the Ginseng mostly for cooking and also raw consumption (mostly chewing). Yet the western infiltration of this plant is mostly in coffee.

The Ginseng root which is used to produce its coffee element

The final product of Ginseng coffee is milk-like-coffee (though milk is not suitable to add) with a sweet taste. When ordering, there are two options: small of larger cup. Yet Ginseng is not versatile, thus not suitable to produce as macchiato, cappuccino or latte. However, garnish can be added such as chocolate flakes and or coffee beans.

Main benefits of Ginseng are stress and fatigue relief while improving memory, moods and concentration. Also, Ginseng is a well-known anti-oxidant used also to level blood sugar and boost the immune system. To date, no contraindications have been recorded.

Caffè Lungo [topic: review 16]

It is with great pleasure that I portray my new review from the European Capital of Culture for 2018 - VALLETTA!

This time I went to Cafe Jubilee from the capital city of Gozo off to the capital city of Malta. I ordered my lungo after a meal and when this happens, I always expect some things to happen and others not to happen - such as quality of service with a decent glass of water served with a decent caffè.

what an experience!

Surprisingly enough, Jubilee Cafe in Valletta got high votes with a quality of service and product. Not only was the coffee at a good temperature, cream and taste - but also after a meal I was served (as it should) with a glass of water (here's the reason behind this: https://goo.gl/xszTqM). Allow one reasonable suggestion for an ultimate quality of service in this regard -> please ask your servers to serve coffee differently than other drinks as the presentation of coffee needs to complement the rest i.e. handle with care so as to avoid coffee marks due to movement.

Nevertheless, congratulations Cafe Jubilee in Valletta for the coffee service you offer. Truly your coffee celebrates culture. Well done!

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

Caffè Lungo [topic: review 15]

Today's review is taking us to the sister island of Gozo. This time I visited the franchise called Cafe Jubilee. Ordering my caffè is always a pleasure and when this is complemented with good quality, then that is surely a pleasurable pleasure :-)

my experience ... divine!

I must say that the time between order and delivery at table was reasonable despite the amount of clients present. First appearance was also satisfying. My espresso macchiato was good-looking and timely.

The quality of the beans mix was not too high in quality but the final result was acceptable. What is surely not acceptable that such a reputable coffee place serves coffee without the water service which is the next step that I propose to this place. The quality of product is augmented with the quality of service.

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

Caffè Lungo [topic: review 14]

Hi folks. It's been a while, yet in the mean time some coffee beans have come our way to try them out at home as well as in different coffee places around. It's time for another coffee review.


This time, I visited a Sicilian restaurant in Rabat, Malta. I ordered my caffé lungo with the hope of a good ending to my meal. What else would you expect in an Italian restaurant? I ordered in a group and thus the waiting time was expected to be longer than usual, yet I have to say it was a bit too much for just 4 coffees and 3 teas. Nevertheless, my golden syrup arrived at my table ...

worth the wait

The first impression was not what I hoped for. Though the tazzina was clean in itself, the coffee presentation was not clean at all. It was as if a storm had hit the coffee on its way to my table. However, the cream was still there and the temperature too. At least that was definitely a plus, from machine to table in a quick pace (the delay must have been before that).


On the whole, the taste was exquisite and well composed with not too much coffee nor too much water despite being a lungo. What I would recommend is a good glass of water especially after a meal so as to clean the palate before enjoying the well-deserved coffee.


Good one you guys at Adelina, your coffee is worth visiting - yet please do work on it to be a better experience for the customer. Keep moving forward.


Thanks for visiting.


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

Brazilian Santos [topic: beans]

Brazil is surely well known for its quality of coffee beans. It is a country with many producers who are prolific and dedicated for the bean. There might be problems there but their selection of coffee is vast.

From the wide range of coffee beans, Santos can be safely called a soft choice. This coffee is mostly common with people who enjoy milk and sugar with their cuppa because of the mild taste of coffee which blends well with other tastes. So much so, that coffee lovers who brew their espresso using this bean only, would normally be adventurous with some other tastes like cinnamon and chicory.

Some places have a coffee tradition which is not based on quality but more on the practical level of coffee. For example, mixing mild quality coffees such as the Santos bean with cinnamon and chicory and let coffee slowly simmer on fire so as to have coffee available all day long without experiences a bland taste of coffee.

A classic way of using beans such as Brazil Santos is in latte (macchiato) while a modern way of using these coffee beans is in iced coffee where the taste is refreshing, not too strong, ideal especially for the hot Summers we're having. Well, try it out ... you'll like it!

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What to serve with coffee [topic: general]

It is by far a general custom in many cafes to serve some small a complimentary biscuit or chocolate treat with coffees and teas. However, in reality not everything makes sense with any beverage at any time. Even though many amateur café managers or owners would not mind to care to a true coffee service (sometimes not even Italian owners do care), it is our duty to pamper ourselves to the high way of having the golden treat of life, caffé.

This is how coffee is commonly served

So if you want to be served coffee in the TRUE way ... how should it be done? Well, the answer to that depends on what time you're having coffee. I normally make three differences in coffee: coffee as breakfast; coffee during the day; coffee as a wonderful closure to your day. I will here shortly describe each way ...

COFFEE AS BREAKFAST!

Coffee at breakfast is for me the starting of an engine. If I cannot have my coffee well, I prefer not having it at all. The best way to have it at breakfast, a coffee is to be accompanied by a glass of water and cornetto (plain, chocolate or cream).

cut the crap ... no instant coffee can make this happen

COFFEE DURING THE DAY!

During the rest of the day, coffee can serve as an oasis, away from it all! There's nothing that can beat coffee for a 5-10 minute getaway. What I normally prefer is just coffee and water ... nothing else!

no strings attached, just THE coffee

COFFEE TO WIND DOWN!

Winding down is very important after a busy day. Some would say that coffee would prevent their sleep, yet it surely doesn't apply for me as I would sleep better after a good lungo. But what else would be my best deal for it? Besides the obvious glass of sparkling water, I add a small chocolate treat in order to wind down my senses in the best way possible!!

Wind down your senses to gear up your dreams!

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