Italian coffee. What do we know about it?
Italy is one of the leading countries in the world when it comes to coffee.
It is worth noting that Italians are not producers (Brazil and Colombia) but certainly understand this field better than anyone else.
The Italians emphasize 4 M’s (the letter M) that they claim affect the quality of coffee:
MACCHINA – the machine – the quality of the machines that grind and prepare coffee (no wonder Italy is considered the leading country in the world in producing such machines)
MACINAZIONE – grinding coffee is of utmost importance to the quality of the black beverage we drink.
Finely ground espresso is not suitable for a percolator coffee which is not similar to traditional coffee.
MISCELA – blending – mixture – blend.
A top priority in making coffee is the blend of beans, which mainly consists of two main types: Arabica and Robusta.
MANO – hand (of the barista = the local bartender)
On this, the quality of coffee stands or falls.
An Italian entering a bar expects his regular BARISTA to immediately recognize him upon entry and know how to prepare his coffee just the way he likes it.
The amount of water and coffee that the professional hands of the barista know how to extract is the great skill of the local barista.
Italian coffee does not arrive boiling hot. It comes at the perfect temperature.
If you yearn for very hot coffee, don’t hesitate to ask for the word CALDO = hot or Bollente = boiling.
Do not be surprised if, despite your request, it is not fulfilled. The barista is not always willing to sacrifice his craft for the whims of tourists.
It’s important to be aware of the types of coffee you may find in Italy:
The basic division is between coffee with milk and coffee without milk.
Types of coffee without milk:
The basic Italian coffee is called espresso = ESPRESSO. The name means: immediate. It is drunk quickly and while standing.
Even the word coffee = CAFFÉ will get you the same beverage: 7 grams of ground coffee in 30 mL of water in a small cup.
If you prefer a stronger coffee, feel free to ask for a double espresso ESPRESSO DOPPIO.
There are other variations such as ESPRESSO LUNGO – more water and less coffee, CAFFE CORRETTO with a splash of liquor, and ESPRESSO Decaffeinato = decaffeinated coffee. And if you really want to sound local, walk into a bar and tell the barista DECK. He’ll understand.
By the way, if you want a lot of water in your coffee, just ask for an Americano AMERICANO. You’ll get accordingly.
Coffee types with milk:
The coffee familiar to everyone is the cappuccino – its origin is unclear, though there are three main theories:
1. A resemblance to the hood of Capuchin monks (cappuccio).
2. The name of the drink the Capuchin monks used to drink before prayer to stay alert.
3. The Capuchin monks shaved the top of their heads, exposing a shiny white circle, which resembles the milk foam in cappuccino.
In any case, the composition of cappuccino is: one-third coffee, one-third milk, one-third foam.
For those who find cappuccino too strong, they can request a coffee with more milk at the expense of the foam by asking for CAFFE LATTE.
If that’s still too strong, they can ask for LATTE MACCHIATO, which means – milk stained with a little coffee.
It’s advisable to remember both terms together, as requesting either one separately might lead the barista to serve you something else, certainly not what you intended.
If even that is too strong, you’re welcome to order tea.
All types of coffee in Italy are served at the right temperature. Coffee should neither be too hot or boiling nor lukewarm. Thus, you can trust the Italians and the various baristas.
That’s it, now you’re ready to experience all types of coffee in Italy.
BUON VIAGGIO
P.S. – Don’t look for instant, mud, or Turkish coffee (not even in a small cup) because you simply won’t find it…
