Cappuccino Comeback
Caffeine|April - May 2018

The cappuccino has fallen out of fashion in recent years in favour of the flat white. Here’s why you should embrace it all over again

Cappuccino Comeback

As any good barista will tell you, there are only three traditional espresso drinks: the espresso, the macchiato and the cappuccino. Everything else is a derivation. Over the years, the cappuccino has been made larger for the American market, whipped up with 1990s frothiness, sprinkled with chocolate to cover a multitude of barista sins, and adorned with confectionery to distract you from the resulting mess. It’s no surprise, therefore, that the British public has turned its back on the beverage in favour of the trendy – and easier to spell – flat white.

Bu hikaye Caffeine dergisinin April - May 2018 sayısından alınmıştır.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

Bu hikaye Caffeine dergisinin April - May 2018 sayısından alınmıştır.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

CAFFEINE DERGISINDEN DAHA FAZLA HIKAYETümünü görüntüle
The Future Of Decaf?
Caffeine

The Future Of Decaf?

A US company claims its pouch extracts caffeine without harming flavour

time-read
1 min  |
Issue 42
Great Coffee Shouldn't Cost The Earth
Caffeine

Great Coffee Shouldn't Cost The Earth

Caffeine’s editor-at-large Tim Ridley explains how to lower the environmental impact of your coffee-drinking habit

time-read
4 dak  |
Issue 42
What The F**k...Is Honey Processing?
Caffeine

What The F**k...Is Honey Processing?

Apart from natural and washed coffees sits a whole other category, as Sierra Wen Xin Yeo explains

time-read
3 dak  |
Issue 42
The grind
Caffeine

The grind

SEASONAL COFFEE

time-read
1 min  |
Issue 42
Tea with purpose
Caffeine

Tea with purpose

Michelle and Rob Comins explain how tea can be a force for good

time-read
2 dak  |
Issue 42
Ten years on
Caffeine

Ten years on

We celebrate the London Coffee Festival’s first decade with a look at its successes

time-read
3 dak  |
Issue 42
Chocolate and espresso pavlova with fennel roasted grapes
Caffeine

Chocolate and espresso pavlova with fennel roasted grapes

This year I’m giving coffee centre stage on the Christmas dessert table. I firmly believe coffee shouldn’t just be an afterthought to accompany dessert, it should be the dessert – but aside from that, it just makes sense.

time-read
2 dak  |
Issue 42
Bitter Barista
Caffeine

Bitter Barista

Latte art competitions have been milking it for too long – they used to be fun, but now their focus on the wrong things is harming barista skills, says our cantankerous columnist

time-read
3 dak  |
Issue 42
What The F**k ...Is The Maillard Reaction?
Caffeine

What The F**k ...Is The Maillard Reaction?

It’s just one of the elements you need to know about if you’re going to roast coffee successfully, as Edgaras Juška explains

time-read
2 dak  |
Issue 41
Work Wonders
Caffeine

Work Wonders

Coffee gets people through the working day. So it stands to reason that better coffee produces better work – and in some places the two are in perfect harmony, says Phil Wain

time-read
4 dak  |
Issue 41