When does one serve coffee? And what type accompanies a certain meal? What should one serve a particular coffee in? Hopefully this page will answer the majority of these sticky quetions.
Of course it is polite to offer coffee or tea to accommodate the needs for those who do not enjoy coffee (strange yet true, there are those who do not). After a dinner, coffee can be served either at table (in the interests of preserving conversation, for example) or of course away from table to allow circulation of guests and variety of conversation. Instant coffee is, of course, a sin worthy of the lower orders and should be avoided, even to the extent of omitting the orders. Should the host have the facilities, the full range of coffees should be offered, with particular consideration to the recent meal: an Eastern themed meal should be primarlily accompanied by Turkish coffee, with more standard meals accompanied by either a cafètiere-based or espresso based variety.
To ensure simaltaenous arrival of the order, the most complex coffee should be prepared first, then following the list downwards so that any espressos ordered are created last. This also ensures that all drinks will be hot, particularly important in the case of the espresso. Cups should be pre-warmed, and if an electric espresso machine is being used it should be pre-heated so as to allow a fast service. Cafètieres may be allowed to brew on the table, as this can be something of a spectacle.
The cups should suit the coffee, and preferably match (this makes it easier to produce similar-sized servings). Espresso must be served in espresso cups, cappucino is best served in a bowl-shaped cup so as to make the most of the foamed head and a latte in a taller glass. (Images will shortly appear on the relevant pages.)