Italian Coffee
The land of espresso

Italian coffee

The Italian cafe is drunk throughout the world and Italy, where we talk about coffee as we talk of great vintages of wines is a real institution.

The coffee served at the bar was called by Achille Gaggia Espresso (inventor of the espresso machine in 1948), which meant "done at the express request of the customer."

All major cafes have a Barista. Like a coffee sommelier is an expert in the preparation and selection of cafes able to get a coffee always round, without bitterness, with back-taste all the nuances desired by the customer.

The Barista has a responsibility to strength, maintenance of equipment, preparation and selection of the mixture prepared by the roaster. It is the only master of its aircraft and is used for that one function. On it rests the main interest of the house, because the customer is built primarily on the quality of coffee served.

There are many types of espresso machines, such as cappuccino, machiatto, ristreto, longo, etc.. Each region of Italy has its preferences with mixtures over south-bodied and sweeter in the north. The classic formula for a good Italian cafe is a time of extraction from 25 to 30 seconds with a pressure of at least 10 bars with a fine grind. The Italian espresso is usually tighter than that found in other countries like France. It calculates 35gr water for 6 to 7g of coffee, equivalent to half a cup. A good-quality water such as a water source is also recommended. The temperature control is also critical with water between 88 and 90 ° C for a mixture 100% Arabica and warmer at 95 ° C for a mixture Robusta.



The Italians do not drink that espresso. The Italian coffee being served more highly appreciated, they invented a substitute for coffee filter: the Italian coffee maker. During the year 1895 we are seeing the first coffee-pressure steam called Italian coffee (or mocha). Water is brought to a boil (100 ° C) of the basement-level container. Creates steam pushes the water back by the dip tube through the metal coffee filter, then condenses to let brew coffee at the upper container. There is an alternative to this system with the Neapolitan coffee maker that is returned when the water is at the right temperature. The process used is different then the infusion is leaching.