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The A-Z of British Etiquette In an age where many are used to consuming their ‘extra wet’ frappe venti doppio grande macchiato from a cup only slightly smaller than an ice bucket, it is perhaps easy to see why people are no longer buying (or even aware of) demitasse cups. Before Mr Starbuck and Professor Costa came along, coffee was enjoyed in smaller quantities as, properly made, it is quite strong and we tea-drinking Brits can only really handle a little of it. Too much of a good thing is also unwise. The French word demitasse means half a cup and correct demitasse cups are more or less the size of what many would know as an espresso cup today. They sit on dainty saucers and should be served with a demitasse spoon, which is about two thirds of the size of a teaspoon - you need the smaller spoon to fit inside the smaller cup. One’s demitasse service would have been produced after a dinner as coffee can aid digestion and smaller amounts would be needed as too much and one is in danger of being awake the whole night. When making your cafetiere remember not to pour boiling water over the coffee grounds. This will burn them and produce a much more bitter flavour than the one intended. Water at 80°C is much better. If you don’t have one of these temperature-controlled kettles (there’s even now a wifi-controlled kettle, which is great fun), then just boil the kettle and wait two or three minutes before pouring out the water. William Hanson is the Etiquette and Protocol Consultant for The English Manner. He works with VIP households, diplomats, businessmen, schools and colleges and has advised multinational brands. He is regularly asked by global media to comment on modern manners and social mores. |
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