The search for the best coffee in Glasgow and Edinburgh
Currys asked us about coffee and we thought, we’ve tried our hand (badly) at making coffee at Matthew Algie, so here goes, starting with the different types of coffee you can get…
An affogato (Italian, “drowned”) is a scoop of vanilla ice cream topped with a shot of hot espresso.
A single or double-shot of espresso combined with up to four or five ounces of hot water.
A warm coffee concoction native to Turin, Italy, made of espresso, drinking chocolate and whole milk served layered in a small rounded glass.
Hot Chocolate (thick and creamy)
Hot milk whipped to a creamy froth
A thick-sided glass.
Begin by filling the glass 1/4 full with espresso. Follow the espresso with hot chocolate, again a quarter, and finish up with hot frothy milk (if you have an espresso machine, heat it with the steam jet) — also a quarter, making for a glass about 3/4 full.
The condensed milk is added to the espresso and mixed before drinking. Serve in a glass to show off the layers.
1/2 condensed milk (sweetened)
Café au lait
Use strong coffee (sometimes espresso) mixed with scalded milk in approximately a 1:1 ratio.
1 part hot coffee
1 part steamed milk.
An Italian beverage that consists of a shot of espresso with a shot of liquor, usually grappa.
Caffé latte is made from espresso and steamed milk. It consists of one-third espresso, two-thirds heated milk and about 1cm of foam.
Caffè Mocha or café mocha, is an American invention and a variant of a caffe latte. Like a caffe latte, it is one third espresso and two thirds steamed milk, but a portion of chocolate is added, typically in the form of sweet cocoa powder, although many varieties use chocolate syrup.
A cappuccino is made primarily from espresso and milk. It consists of one-third espresso, one-third third heated milk and one-third milk foam.
A shot of espresso, add equal amount frothed milk and top with foam.
Cortado (from the Spanish cortar, known as “Tallat” in Catalan, “Pingo” or “Garoto” in Portugal and “noisette” in France) is an espresso “cut” with a small amount of warm milk to reduce the acidity. The ratio of coffee to milk is between 1:1 – 1:2, and the milk is added after the espresso.
The Flat White
Flat White is originally from from Australia and It is prepared by pouring microfoam (steamed milk from the bottom of a pitcher) over a single (30ml) or double shot (60ml) of espresso.
Greek frappé coffee
Frappé coffee also known as Greek frappé is a foam-covered iced coffee drink made from instant coffee
One or two teaspoons of coffee, sugar (to taste) and a little water are blended to form a foam, which is poured into a tall glass. To this is added cold water and ice cubes, and, optionally, milk – typically evaporated milk.
Cold brewing relies on time, rather than heat, to transfer the coffee flavor to the water. In order to achieve this, ground coffee is soaked in water for hours and then filtered. This may be done in any container, such as a mason jar or French press.
Combine brewed coffee and sweetened condensed milk (optional) in a large jug.
Place in fridge until chilled.
Serve over ice.
Because sugar does not dissolve readily into cold liquids, it must be added either directly to the hot base, or to the glass at the end as a simple syrup, which can be made by mixing water and sugar.
And here are some of our recommended places for coffee in both cities:
Riverhill, 24 Gordon Street, Glasgow
Laboratorio Espresso, 93 West Nile Street, Glasgow
Biscuit, 17 Skirving Street, Shawlands, Glasgow
Offshore, 3–5 Gibson Street, Glasgow
Gordon Street Coffee, Glasgow Central Railway station.
Artisan Roast, 57 Broughton Street, Edinburgh
Wellington, 33a George Street, Edinburgh.
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