My introduction to coffee came at a young age. I wasn’t necessarily offered the high octane beverage but was included in the event. Living next door to my aunt & uncle, and them in turn residing next door to my maternal grandparents, meant there was a week day gathering at approximately 11am. “The Elevenes” was as much about consuming as it was about coming together. A ‘tea break’ of sorts for the housewives. The local “Welsh Lady” bakery delivery van would have called and everyone had selected their favourite patisserie, whilst whole milk was warmed to boiling point on the hob. When ready at scolding temperature a measure of “Camp” coffee essence was added and decanted to cups. This coffee took time to enjoy as the temperature dissipated to an enjoyable temperature washing down the mouthfuls of cream slices, or ‘flake cakes’; whilst the conversation set the world to rights.

Half a century later coffee is big business and the going out for has replaced the “lets meet for a drink” (the pub stop). Sure the menu has expanded with all sorts of lattes and mochas, as well as, the purest espresso variants. However, the modern latte I find lukewarm at best: less than 5 minutes and you are left with the foam residue.

The Greeks and the Turks know how to make hot coffee. The coffee isn’t brewed but cooked over hot sand (traditional method). The Italians force pressurised steam with a metal filter to achieve the rich, somewhat bitter, elixir. This is dilute with hot water to make the ‘Americano’, or warm milk to produce the latte etc. Notice the difference – hot and warm.

The French café au lait (coffee with milk) is the traditional French start to the day. It is simply a 1:1 ratio of strong hot coffee, and hot milk. This is something that you won’t find easily on the High Street but in your own kitchen. Microwaving a measured amount of milk in 30 second bursts until the temperature is between 70-80c whilst making a coffee of equal volume.

Lastly, comes the vessel. Mugs, cups, latte glasses etc aren’t vogue. It is the bowl that makes this beverage become an event. Sipping coffee whilst dipping bread or a croissant, and talking with your breakfast companions. Coffee time is more than a drink, it is “people time”.