The world of French radio is a wide area to cover with its diverse topics. Finally, it brings our French lessons in a portable box loaded with information and fun to kill our endless days of boredom. There is a genre for everyone in the pile. Further, exposure to a wide range of vocabularies every day boosts your spoken French. Some stations have the benefit of adjusting the level of speed which will help you if you are a beginner. You will get used to the speed of the conversations. It keeps you updated with the current affairs, latest songs, and movies to name a few. To begin with, you will explore the various accents and informal phrases that are way different from the ones listed in your textbooks. You will discover a different “you” with each new day. Similar to a famous quote, the radio stations are like a bag of assorted chocolates, you never know which side of French you will get to taste. To order a copy for £9.Tune in to the best radio stations to ease your French journey. This recipe is taken from Coffee Love, 50 Ways to Drink Your Java by Daniel Young (John Wiley & Sons, £11.99). Pour immediately into a glass and serve with a straw. Let steep for 4 minutes, then carefully push the plunger down to the bottom of the cylinder, making sure to keep it level.Ĭombine the condensed milk, ice cream, vanilla and ice in a blender or drink mixer, top with brewed espresso or coffee, and blitz under smooth. If using a cafetiere, heat water to a boil, let stand for about a minute to let the water cool to 90-95C, pour over the coffee, stir, and cover. Place a brew pitcher or other receptacle directly under the brew head, turn on the brew switch, and brew for 22 to 28 seconds to yield about 100ml of espresso. Put the coffee in the double-sized filter basket of the portafilter, tamp down with a tamper, and secure the portafilter in the brew head.
If using espresso, warm up the espresso machine. Feel free to add your favourite flavoured syrup or liqueur, as the brasserie mixologist certainly would.ġ5g ground coffee (fine grind for espresso, medium-coarse grind for cafetiere) In Italy a frappè al caffè is a blend of espresso, sugar or syrup, crushed ice, and sometimes vanilla extract. The classic frappé is in most instances thinner than an American milkshake, which, confusingly, is called a "frappe" (pronounced "frap," not "fra-PAY") in Boston. The name comes from the French verb frapper, which, though it means "to hit" or "to strike" (maybe like a frappé in a blender), indicates "iced" or "cold" in a beverage context. This is the original frappé, once a centrepiece of the French brasserie's coffee and dessert repertoires.
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