French press or pour over?
It depends on your taste! The metal mesh filter on a French press allows a lot of oils, fats, and insoluble bean material to get through, so your coffee ends up being much heavier bodied. This can mask flavor clarity, but provide a very rich mouthfeel to the coffee. Pour overs tend to use paper filters, which filter out a lot of those things. This provides a coffee with more flavor complexity but a lighter body.
What are your thoughts on nondairy milks in espresso drinks?
I think nondairy milks play an important role in coffee, as they allow those who can’t or don’t consume dairy to enjoy some kind of milk-like pairing to their coffee or espresso. They also open up a world to new and exciting flavor pairings in coffee. I’ve come to enjoy almond milk the most, as it gives a light, nutty flavor to the beverage. [However] nondairy milks often don’t behave quite like cow’s milk, so that can be tricky when steaming or pouring.
Why shouldn’t we use drip coffee in a latte or cappuccino?
Drip coffee or any coffee that isn’t brewed on an espresso machine is not concentrated (or thick) enough to stand up in the steamed milk. A latte or cappuccino is defined by its combination of very concentrated coffee (espresso) and steamed milk. Steamed milk and drip coffee would be considered a cafe au lait.
What’s the difference between espresso and drip coffee?
There is no difference between coffee and espresso beans… Espresso is simply another coffee brewing method, not a separate category of coffee beans or a different roasting style. You can use any beans you like for espresso. Granted, some coffees taste really great as espresso, while others don’t taste as good. But any coffee can be prepared as espresso for a latte or cappuccino.