Frequently Asked Questions
Coffee is sensitive to light and temperature changes. It’s best to store it in an airtight, light-resistant container at room temperature.
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Most brands of milk will work well for making foam. You can use cow’s milk, soy milk, almond milk, etc. The thickness and sweetness of the foam depend more on technique than on the type of milk used.
Coffee oxidizes when exposed to air. That’s why you should store it at room temperature in an airtight container.
There’s more caffeine in a filter coffee than in an espresso. The longer your coffee is in contact with water, the more caffeine it will retain. Do not confuse an espresso’s strength with its caffeine content! Its powerful taste comes from the coffee oils (the espresso’s crema).
It takes approximately 25 seconds to make an espresso, which means little water is retained. There’s three times more caffeine in a filter coffee than in an espresso.
There are two features that distinguish these two espresso-based drinks: the amount of milk and the richness of the milk foam.
Depending on the size, a latte is made with a single or double dose of espresso slightly drawn out, to fill about ¼ of the cup. Milk foam is then added to fill the rest of the cup.
A cappuccino requires about the same dose of coffee as a latte. The difference is in the milk texture. For a cappuccino, the rest of the cup is filled with hot milk and for the latte, with very thick, dense foam.
There have been three main waves (periods) in the history of coffee in North America:
The 1stwave: Coffee as a practical beverage.
The 2ndwave: Coffee for pleasure. Specialty coffees with plenty of milk and syrups.
The 3ndwave: Coffee as an art form. People are interested in where their beans come from and how they are handled, until they reach the cup.
To take advantage of each brewing system, you need to choose the right grind. The following article will help you better understand the different grinds available.Coffee Grinding 101 (In French only).