French Coffee (copper-pot method)
Section: Hot: Brewed Coffee · dairy · heritage
Setup
Glass: Porcelain 200 ml, pre-warmed
Ingredients (as the source specifies)
- French coffee powder 10 g (double 20 g)
- Cold milk 80 ml (double 160 ml)
- Sugar 0-8 g
Method
- Put the powder, the cold milk and the sugar into the copper pot and stir until fully dissolved **before** any heat.
- Set over a medium-low heat.
- **Do not stir after this point.** Let the foam climb.
- Lift it off the moment the foam reaches the rim and pour, distributing the foam.
Energy, derived from the ingredient list
Computed line by line against the source's own coefficient table. Nothing here is typed in.
- Frappé base powder · 10 × 4 = 40 kcal
- Whole milk 3.5% · 80 × 0.64 = 51.2 kcal
- Sugar 0-8 g · 8 × 4 = 32 kcal
Derived total: ≈ 120 kcal
Caffeine, derived from the ingredient list
The derivation is incomplete: these lines name a caffeine carrier the source states no factor for, so no total is published - an understated safety figure is worse than none:
- French coffee powder 10 g (double 20 g)
Allergens, as the source states them: `MILK`
Holding and food safety
These figures are the published guidance, not a house rule. Each carries its source.
- Chilled components: hold at or below 5 °C. The legal maximum is 8 °C.
- Once a chilled component is out of the fridge, it has 4 hours before it must be discarded.
Your local authority sets the requirement. Confirm these against it before service.
Source: GOV.UK — Food hygiene for businesses (FSA guidance) — retrieved 2026-08-20