As I write this, I am in Jamaica, it is pouring rain, a nice cool breeze is fanning me through the open windows and the sky is very grey. However, by the time you read this, it may be a different picture weather- wise and I will be in Europe. My next article will be sent from there, so watch this space.

After my recent piece on teas, I have been bombarded with requests to wax lyrical about coffee. As I stated previously, I adore teas, and to be frank know much more about them, but I am also quite fond of coffee. In my student days in Europe, whenever my friends and I were on a tight budget, we socialised over a cup of coffee as it was the only thing we could afford which allowed us to feel warm in a jiffy, sit and watch passersby shivering in the cold the way we were.

Coffee is what I also turned to when I had an all- nighter study session to keep me awake. There is nothing like a java jolt to give a speedy wake-up call.

Talleyrand, a famous French diplomat of the 18th century, described his favourite way of preparing this liquid brew as “black as the devil, hot like hell, pure as an angel, sweet as love,” which I found written in an article published in the National Geographic magazine dedicated to coffee in 1981 by Ethel A. Starbird. It’s a fascinating article which traces the history of coffee through Ethiopia to Yemen to Turkey to Europe and finally in Brazil, which is the world’s largest producer.

Coffee comes from the Arabica and Canephora (known as Robusta) beans. Arabica beans are mostly used for more refined coffees as it is less bitter. Jamaica’s Blue Mountain Coffee comes from the Arabica bean and we should be proud of its status as one of the world’s leading luxurious beverages. Canephora is usually used in instant coffees and cheaper blends.

Ethiopia is the birthplace of coffee. Legend has it that coffee was discovered by a goat- herd in the 9th century. He noticed that when they ate the berries they became more alert, so curiosity made him try it and he spread the word amongst his peers. Coffee is a major source of caffeine and therefore many medics would like us to consume it in moderation.

Coffee beans which begin green are roasted to different degrees for varying flavours. They range from light to cinnamon-coloured, then medium and deeper still to French and Italian which are the darkest roasts. Lighter roasts are more bitter as they contain more caffeine and darker kinds, more sweet due to caramelisation. Coffee can be enjoyed black or with milk and or sugar.

I love coffee houses to relax in my spare time with friends or to go for a moment of solitude to write in my journal or to catch up on some reading. In Kingston, there are many wonderful places to hang out. Susie’s is one of my favourite spots. Susie is such a lovely hostess, the epitome of grace, and her warmth infects staff and customers alike. Her hours have extended to 10pm and wireless is available. I would like to express my gratitude to Susie for allowing me to style my shoot at her place. I was terribly late stuck in horrendous traffic for 2 hours due to the rain, but the coffee and delicious wrap sandwich took off the edge I felt. Andre, thanks much for your assistance and ever present smile. You see why I love this place! I get a smile every time.

Other places to try are the Cannonball cafe chain where they serve up very delicious coffee in each location. Another spot a dear friend whisked me to recently to cheer me up was Café Blue up in the Blue Mountains. We bumped into another friend and had an electrifying intellectual discourse in this cosy spot where time stands still and the air is fresh.

Pure serenity. The experience was made more pleasurable by the cheerfulness of Tamara and Marlon who enjoy serving you a lovely warm mug of steaming coffee.

I would like to big-up Miss Winsome, whose restaurant is next door, for her lovely stewed beef, I know that this is a digression, but it made the coffee and melt-in-your mouth bread pudding laced with Irish whiskey, all the more lovely afterwards. Nicole’s Sweet Temptations in the private corner of Marketplace also serves up choice brew with her fantastic desserts. A great place to finish off a lunch date.

My Coffee Recipe of the Week

Sometimes after a heavy dinner, not everyone has much space for dessert, but might still crave a little sweet. Why not serve coffee with a little dash of something strong and warming and some chocolate truffles or mini squares of homemade fudge? My friends love when I serve them this treat. This recipe serves 4.

Liqueur-Scented Coffee

800ml of freshly brewed coffee, I use Blue Mountain, of course!

150ml double cream

8 tsps light brown sugar

4 tbsps dark rum or brandy

Fill 4 glasses with hot water to warm them, drain and dry off. Add 1 tablespoon per glass of your favourite liqueur and 2 teaspoons of sugar per glass. Pour in coffee in equal measures per glass and stir for the sugar to dissolve. Slowly pour in the cream over the back of the teaspoon over each glass for a floating effect.

Bon Appétit!

Jacqui Sinclair is a Cordon Bleu-trained chef/food stylist & hotelier. She has worked in the world of food photography and film in Europe. A bon vivant, she is passionate about sharing her food secrets with enthusiastic home cooks.