The Definitive Guide to
COFFEE
By Mark Eves

"Coffee?" is one of the most common expressions all over the world. From waking up (and smelling the coffee) to rounding off a date, one word says it all. Every week Mark writes about a diferent aspect. We don't know how many weeks it will take - because he knows a great deal and loves it a lot.

There are three primary coffee growing regions - the Pacific, the Americas, and Africa and Arabia--each with its own unique techniques and history. This diversity makes tasting coffee a uniquely rewarding experience in that often the coffee beans seem to adopt the very character of the place that created them.

Pacific coffees - New Guinea

Earth's second-largest island, New Guinea lies just north of Australia and is divided down the centre between the country of Papua New Guinea on the east and Indonesia's Irian Jaya province on the west. The best New Guinea coffee comes from Papua New Guinea, where cultivation started in 1937 with seeds imported from Jamaica's Blue Mountain region. It's grown in the rugged valleys of the western highlands in the area around Mt. Hagen. Rich, volcanic soil and some of the most ideal climatic conditions combine to produce a mild and mellow yet aromatically complex coffee which many consider one of the world's best. Its completeness - good body, moderate acidity and broad flavour - suggest old-style Jamaica Blue Mountain before the huge expansion of planting with the high-yield, relatively tasteless varieties. New Guinea coffee is enjoyable on its own as well as in blends that take advantage of its interesting flavour characteristics and good body.

Style of the week
ORIGINAL CAPPUCCINO

The word evokes visions of this delicious frothy espresso and milk confection topped with whipped cream and delicately sprinkled with fine chocolate. The true cappuccino is one third each of espresso, steamed milk, and frothy foam.

What is the history of Cappuccino?
Although nobody knows for sure, common belief is that it is named after the robes and cowl of the Capuchin monk's habit. Whether the Capuchin monks were the originators of this exquisite hot beverage is unknown and tradition tells us that a properly prepared cappuccino of espresso and steamed milk leaves a brown ring along the rim of the cup much like the edge of the monk's cowl.
Serves 1 (one shot from an expresso machine)
One-third espresso, one-third steamed milk, one-third frothy foam. and a sprinkle of cocoa powder or finely grated dark chocolate.

Instructions

1. Pour hot espresso into the cup. 2. Add the milk. 3. Then spoon on the frothy foam. 4. Finally, top with the chocolate powder

Tip* Swirl on some chocolate sauce for an extra visual effect.