Making perfect coffee
Sir, Campbeltown has changed somewhat over the last 15 or so years. I left Campbeltown in 2001 for a better job opportunity and with luck, the opportunity to return while retaining my employment came to me in 2014.
Unfortunately, one thing hasn’t changed.
Since my return I have been hard pushed to purchase a decent cup of coffee in the Campbeltown area, maybe a few years of cosmopolitan life in bohemian places such as Peterhead and Thurso have spoiled me.
A lot of people will malign the Starbucks and Costa coffee shops throughout the nation, however, what they provide is consistently good coffee.
I find in Campbeltown, that while most of the local establishments have excellent coffee-making facilities, the knowledge in how to use them correctly is lacking.
Now don’t get me wrong, some are better than others, there are places where I have had a really decent coffee, only to be disappointed at a later time.
It is still a sad state of affairs when the best, most consistent coffee in the town, outside my own house, comes from a machine in the County Garage.
Key things to remember when making good coffee are: Don’t burn the milk! – it should be no hotter than 6570 degrees Celsius; bubbles – there shouldn’t be any, it’s foam; beans – don’t skimp, the cost per cup when using cheap beans will save you a few pence per cup; training – train your baristas to understand the difference between a cappuccino, a latte and a flat white; consistency – get it right, keep it right.
Repeat customers will be your reward.
There are much bigger problems in the world and locally, however, I really like my coffee, imagine if all the local pubs sold warm flat beer. Hugh Mitchell, Campbeltown.