One of life’s little luxuries, a visit to the coffee shop is a real treat for some. But if you get into the habit, it can be a costly experience. With the help of a coffee machine, you can enjoy a decent cup of coffee in your own home, whenever you like… and what a lot you’ll save in the long run!
Not sure of the difference between a cappuccino and a latte? Don’t know your macchiato from your mocha? Read on – coffee shop menus will be a mystery no longer!
Short, strong, intense and black – plain and simple.
Equal parts espresso, steamed, frothed milk, sprinkled with chocolate.
Espresso diluted with extra hot water after brewing.
Espresso with hot chocolate and steamed, frothed milk.
A third espresso with two thirds steamed, hot milk.
We understand that buying a coffee machine is a real investment. The good news is you can buy from Lakeland with the full reassurance that you are covered by our guarantee. If you're not delighted with your purchase or our service, or find the same product elsewhere for less, please tell us so that we can put it right.
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One of life's little luxuries, a visit to the coffee shop is a real treat for some. But if you get into the habit, it can be a costly experience. With the help of a coffee machine, you can enjoy a decent cup of coffee in your own home, whenever you like… and what a lot you'll save in the long run!
There's nothing quite like the evocative aroma of freshly ground coffee, and the taste of pre-ground, shop-bought simply cannot compare. It's a good idea to only grind as much coffee as you need at the time as, once the oils from ground beans come into contact with air, oxidation causes them to quickly lose freshness and flavour. There's some debate about how best to store coffee – some swear by the fridge or freezer – but most people agree upon an airtight container kept in a cool, dry, dark place.
For perfect coffee, too much grinding is as bad as too little – it has to be 'just right' – and each brewing method requires a different sized grind. The coarseness determines how fast water passes through the grinds – generally speaking, the shorter the brewing time, the finer the grind needs to be.
Pump or steam espresso machines.
Drip machines with cone-shaped filters, stove-top coffee makers.
Drip machines with flat-bottomed filters.
Connoisseurs say that a burr grinder is by far and away the best method – rather than chopping, burr systems crush the beans (a bit like a pestle and mortar) into thousands of uniformly sized grains suited to espresso. Burr machines have either a conical or disc grinder, and most have adjustable and pre-programmed grind settings to suit different tastes and coffee machines.
A less expensive option, manual and electrical versions are available, and a rotating blade chops the beans, but without the precision and uniformity of a burr grinder. Fine for filter coffee and cafetières, but take care not to over grind as heat generated by the blade may cause the coffee to taste slightly burnt.
The coffee plant has clusters of fragrant white flowers that ripen into bright red fruit (sometimes referred to as a coffee cherry), and these usually contain two seeds – what we know as coffee beans.
The two most common coffee species are mild and aromatic Arabica, which roughly accounts for ¾ of the world's coffee production, and Robusta, a stronger, more bitter-tasting bean with much higher caffeine content. Each season, the average coffee tree bears enough fruit to make about half a kilo of roasted coffee, and the fruits ripen at different times, so it's usually picked by hand.
The beans are separated from the fruit by a washing process, or by letting them dry in the sun. After this, they're usually bagged, graded and sent to the roasters. Still in their raw, green state (in which they'll stay fresh for a long time), the coffee beans are roasted at about 250°C, making the beans expand and double in size, and changing their colour, smell and density.
The roasting creates the oils which give coffee its characteristic flavour and aromatic properties. After this, the beans are set to fulfil their destiny, making the ground coffee for the drinks we all love so much!
If your coffee machine doesn't have a built-in milk frother there's a host of alternatives available to suit all budgets, from hand-held, battery-operated whisks, to compact machines that warm and froth milk at the push of a button.
Gives a rich taste but is not as easy to froth.
Froths quite easily and has some fat for a tasty drink.
The easiest to froth and the choice for ‘skinny’ coffees.
The golden rules for frothing are that milk must be fresh as the proteins that help it froth start to diminish after about four days, and you should always use it cold, straight from the fridge.
Stainless steel jugs are the best for conducting heat – use a large one so there’s plenty of room for froth. To begin, use a thermometer when steaming and frothing milk – it should only be warmed to around 65°C, if it gets too hot it will scald, resulting in a bad taste.
With the right technique and a bit of practice you can create luxurious, velvety smooth froth.
If you’re not delighted with your purchase or our service, or find the same product elsewhere for less, please tell us so that we can put it right.