Sun, sea, golden sand …pasta, pizza, olive oil …. Coffee has become an indispensable part of Italian cuisine. It is believed that you can discover the true magic of this drink with its enchanting taste when you visit Italy. If you come to Italy, you should at least try one of the many coffee variations served in Italian bars. And if you try this rich, strong drink on its own or with milk foam, ice cream, liqueur or lemon, you will rediscover all the facets of its taste.
When you order a classic espresso, you don’t even think about the fact that this method of preparation was invented in Italy and then spread throughout the world. Today, the inhabitants of America and Europe, as well as the Middle East and Asia, prefer this type of coffee.
In Italy, the name coffee espresso has at least two meanings. The first is the quick preparation. The second and probably most important meaning is the coffee that is prepared for you personally, taking into account your wishes and preferences. As Mr. Schommer writes, the principle of espresso preparation can be described with the expression “scientific precision supported by art”.
The first espresso machine was introduced in Italy in 1905. Its operating principle consisted of condensing water from steam and passing it under pressure through ground coffee. The taste of the resulting coffee was fundamentally different from that of today’s beverage. The strong overheating gave the coffee a burnt taste. The main consumers of this coffee were the bourgeoisie, and the method of preparation later spread to Germany and France. In the middle of the 20th century, the way coffee was prepared changed dramatically. Steam was banned from the espresso machine. Instead, the water was heated to a maximum of 92 degrees and forced through the coffee under high pressure. This was when the espresso flavor we know today was introduced. Gradually, the machines were improved and today espresso is prepared very quickly and with precise temperature control.
The degree of roasting is very important for the preparation of Italian espresso. After roasting, the coffee beans should have a rich chocolate brown or reddish brown color and there should be no oil stains on the surface of the beans. Lightly roasted coffee is not suitable for making espresso because of the presence of acidic notes. The stronger the roast, the less acidic the taste, but it should be borne in mind that bitterness increases as the degree of roast increases. A healthy balance is important here.
Italian espresso is a velvety, dense cream with a golden color that covers the entire surface of the coffee in the cup, a gentle aroma that fills the whole room and makes you forget everything. The perfect, balanced and distinct taste of a real Italian espresso cannot be described in words. According to the rules of coffee etiquette, espresso is served in a thick-walled porcelain cup, the shape of which is reminiscent of a truncated ellipse. The standard volume of such a cup is 75 ml, but the content should be between 25 and 50 ml, depending on the type of coffee. This is the best way to bring out the taste and aroma of the coffee. In bars, the coffee is brewed by a special master, the barista.
Although the most popular type of coffee is of course espresso, the smaller version, ristretto, is no less popular. Ristretto is a standard portion of ground coffee, but in the amount of 1 sip, i.e. 20 ml. It contains more flavor and less caffeine than its classic counterpart.
10 types of coffee drinks that are popular in Italy:
Lungo is espresso that is diluted with hot water to double its volume. This coffee contains more caffeine as the water flows through the coffee grounds for longer.
Cappuccino is an espresso with lots of milk foam that reaches the edge of the cup. The airy foam is sprinkled with cocoa powder or grated chocolate. Professional baristas use milk and chocolate to create a pattern on the surface of the espresso. In Italy, it is customary to drink the latte before lunchtime, i.e. before 11 am. A typical first breakfast, for example, consists of a cup of fragrant cappuccino, a croissant and freshly squeezed orange juice. The cappuccino is served in a pre-warmed porcelain cup.
Americano is a full pot of coffee (up to 470 ml) prepared with a portion of ground coffee. The Italians call this coffee “aqua sporca”, which means dirty water. In the real American method of preparation, a coffee machine with a filter is used. In Europe, the preparation of the Americano has changed and the classic espresso is simply diluted to 120 ml with hot water.
Latte is one of the variants of coffee with milk. In practice, it is milk with milk foam that is diluted with a small amount of coffee. And the coffee is poured into the heated milk in a very thin stream, not the other way around. It is served in a tall, clear 200 ml glass.
Mocha or mocachino is a variant of latte. In this case, one third of the drink consists of espresso and the remaining two thirds of hot chocolate, milk and whipped cream. It is delicious. A macchiato is an espresso with a little milk added. It is also called marbled or spotted coffee.
Coretto is a coffee for those for whom the strength of the coffee is not strong enough, and then a portion of alcohol is added to the espresso. This can be whiskey, grappa or liqueur. Depending on the type of alcoholic beverage, you can determine the possible origin of the recipe.
