Most people’s idea of coffee is shaped by what is widely sold in high street cafés and supermarkets.
My 87-year-old mother-in-law visits us every summer and really enjoys the flat whites we make for her. We usually use coffees south of medium roast, closer to medium-dark or dark, with those familiar chocolate and nut notes. Still, every day she takes a sip and says it tastes “fruity,” which clearly is not her thing.
She is used to Indian filter coffee: strong, thick, almost espresso-like, made from pre-ground coffee and softened with hot milk.
It is a lovely reminder that flavour is not just in the cup, but also in what someone grew up drinking.