Mak­ing per­fect cof­fee

Campbeltown Courier - - LETTERS -

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.

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