My very first restaurant job was as a barista. It was at Portland Variety (now closed, but forever remembered), a high-end restaurant with a cafe and sandwich counter right up front. Mind you I started as a dishwasher, yes me. But with plenty of pleading and negotiating with Milton (the owner at the time), he allowed me to work as a part-time barista. For the love of all coffee drinks, that is where it all began. Portland taught me everything I needed to know and it took off from there.
Honestly, I still miss it. They had the best French toast I’ve ever had, and I do mean French: brioche left to soak overnight in all that delicious batter. There was also a Basa crudo dish served with plantain, the Pil Pil – so many favourite dishes. Back on track, we’re here to talk coffee Not food.
But the coffee was my little oasis corner of that place, and I loved it. So when I tell you that coffee shop drinks are not as mysterious as they look, I’m saying it from behind the counter. I just wished I could take that espresso machine home with me (even if it needed constant repairs each week). But I’ll settle for the beans, which I believe you can purchase at Le Gourmand on Spadina.
Most coffee drinks are the same few building blocks arranged differently: espresso, hot water, milk, foam, and something sweet. Once you know how they fit together, you can make almost anything on the menu in your own kitchen. Here are the 12 basics, plus the little secrets behind each one.
I have two coffee helpers that keeps me pretty comfortable, a classic Keurig that I’ve had for over 20 years and a Nespresso
Here 16 Coffee 101 To Get You Started
1. Cold Brew
Cold brew is smooth, rich, and less acidic. Stir 1 cup of coarse ground coffee into 4 cups of cold water in a jar or pitcher, cover it, and let it sit in the fridge for 12 to 24 hours. Strain it through a coffee filter or cheesecloth. The grind matters here. Coarse grounds keep it from turning bitter and muddy. Time does the work that heat usually does, so the patience is the only “technique.”
2. Iced Coffee
This one is crisp and refreshing. Brew a cup of coffee, let it cool completely, pour it over a glass of ice, and add milk or sweetener if you like. The secret is the cooling. Pour hot coffee over ice and you get the same watered-down sadness I used to run from. If you’re a leftover-coffee person, this is the perfect use for it.
3. Espresso
Espresso isn’t a type of bean. It’s a method, where hot water is forced through finely ground coffee under pressure, and that pressure is what makes the thick golden layer on top (crema). A single shot is about 2 tablespoons, and a double is for the bold ones among us. An espresso machine, a Nespresso, or a stovetop espresso maker will get you there.
4. Americano
One shot of espresso plus ¾ to 1 cup of hot water, stirred. That’s it. The story goes that American soldiers in Italy watered down their espresso to make it taste more like the coffee back home, and the name stuck.
5. Latte
A latte is 1 shot of espresso (or 2 for a stronger one), ¾ cup of steamed milk, and 1 to 2 tablespoons of foam on top. In Italy, “latte” simply means milk, so if you order one there without the word “caffè,” you’ll get a glass of milk. Pour the milk over the espresso and finish with the foam.
6. Cappuccino
Equal parts espresso, steamed milk, and foam: 1 shot, ½ cup steamed milk, and ½ cup foam. It’s said to be named after the colour of the Capuchin friars’ robes. It’s more foam and less milk than a latte, which is why it feels lighter and airier.
7. Macchiato
Macchiato means “stained” or “marked” in Italian, and that’s exactly what it is: a shot of espresso marked with 1 to 2 tablespoons of foamed milk. Heads up, the caramel macchiato from the coffee shop is a totally different, much sweeter drink. This one is small, bold, and strong.
8. Cortado
Equal parts espresso and warm milk, so 1 shot of espresso with 2 to 4 tablespoons of milk. The name comes from the Spanish word cortar, “to cut,” because the milk cuts the sharpness of the espresso. Heat the milk, but don’t froth it much.
9. Mocha
Coffee plus chocolate. It’s 1 shot of espresso, 1 tablespoon of chocolate syrup, and ¾ cup of steamed milk, topped with whipped cream and a little chocolate if you want it. The name comes from the port city of Mocha in Yemen, which was once a major coffee trading hub. Stir the syrup into the espresso first so it dissolves before the milk goes in.
10. White Mocha
This one is sweet and velvety. It’s 1 shot of espresso, 1 to 2 tablespoons of white chocolate sauce, and ¾ cup of steamed milk, topped with whipped cream. White chocolate has no cocoa solids, only cocoa butter, which is why it tastes creamier and sweeter than a regular mocha.
11. Flat White
Smooth, velvety, and strong. Use 1 to 2 shots of espresso with about ⅓ to ½ cup of steamed milk with very little foam. It has less foam than a latte and more coffee flavour coming through. Australia and New Zealand both claim to have invented it, and they’re still arguing about it.
12. Dirty Chai Latte
A regular chai latte with a shot of espresso in it, and that’s what the “dirty” means. Steep a chai tea bag (or use ½ cup brewed chai), remove the bag, add the espresso, pour in ¾ cup of steamed milk, and add honey or sweetener if you like. It’s spiced tea with a coffee kick.
13. Café au Lait
Café au lait is French for “coffee with milk,” and it’s the easiest one on the list. It’s equal parts strong brewed coffee and steamed milk, so ½ cup of each. Because it’s made with brewed coffee and not espresso, you don’t need a machine at all. It’s different from a latte, which is espresso-based and has a bit of foam on top. This one is smooth, mellow, and softer on the coffee flavour. In France it’s a breakfast drink, often served in a wide bowl. Brew the coffee on the stronger side so the milk doesn’t wash it out.
14. Affogato
Affogato means “drowned” in Italian, and it’s half coffee, half dessert. Put a scoop of vanilla ice cream in a glass or cup, then pour 1 shot (about 2 tablespoons) of hot espresso right over the top. Do it right at the table, because the ice cream starts melting the second the espresso hits it. You get hot and cold, bitter and sweet, and creamy and bold in the same spoonful. Eat it with a spoon, and don’t let it sit.
15. Cafecito
A cafecito is a small, strong, sweet Cuban coffee. The secret is in how it’s sweetened. Put about 2 teaspoons of sugar in a cup, add the first few drops of espresso as it brews, and whip them together hard with a spoon until you get a thick, pale, creamy foam. That foam is called espumita. Then pour the rest of the coffee over it and stir. It’s served in tiny cups and meant to be shared. Add hot milk to a cafecito and you have a café con leche, the classic Cuban breakfast.
16. Frappé
A frappé is an iced, blended coffee drink. The easiest version is ½ cup of strong chilled coffee, ½ cup of milk, about 1 cup of ice, and 1 to 2 tablespoons of sugar or syrup, blended until thick and slushy and topped with whipped cream. The story goes that the original Greek frappé was invented in 1957 by a man who shook instant coffee with cold water, and it’s still a favourite there. “Frappuccino” is a Starbucks trademark, so it’s not the same thing as a plain frappé. Blend with coffee ice cubes and it won’t water down as it melts, which is the same trick behind my double iced coffee.
Still brewing
These 12 are just the start. There are a few more I want to walk you through next, like the affogato, café au lait, cafecito, and frappé.
A Pinch of Scripture
Whether it’s a cup of coffee at the kitchen table or a drink you made just because, God has a say in it too.
Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God. — 1 Corinthians 10:31
Great coffee isn’t about perfection. It’s about what you love. You don’t need a fancy machine or a barista’s training. You need a warm cup, a little patience, and a grateful heart for the simple things.
Stay faithful, stay seasoned, and stay loyal.
With love and fire,
V.S. Beals
Servant. Disciple. Woman of the Word.
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