The image of a cup is enough and the thought immediately goes to what is an Italian symbol, at home and abroad: espresso coffee. Its aroma and aroma are unmistakable and reminiscent of its creaminess and the unique taste that characterizes it all over the world.
The Italian expressions they are unsurpassed. Try to taste them in Spain, a country that is considered closest to ours as a culinary tradition: it is absolutely not comparable. It is pointless to mention other countries like England, thereItalian espresso does not exist, neither as France nor Germany. Nowhere in the world does coffee taste like in Italy.
It is often said coffee in Italy It’s a must. An imperative that forces us to respect the cannons according to which it should be tasted and that is warm, strong and consumed strictly at the table, comfortable and relaxed. The espresso coffee bar it is a cosiness that only we Italians know how to offer in the right way, even considering that in some places you can sometimes come across a roasted espressobut it is an exception.
The origin of coffee
Let us mention the origin of this drink: where coffee is born?
Coffee is originally a small fruit that resembles cherries, green in color when it is unripe which then turns dark red when it is fully ripe. Each fruit contains two seeds that match in the classic shape of the grain we know.
The coffee plant is called Coffea and is an evergreen plant that grows in equatorial and tropical regions, especially in certain regions of Africa, Asia and Central and South America. The largest coffee producers are Brazil, Colombia, Indonesia and Vietnam.
Coffee can be of two varieties: Robusta and Arabica. The latter is the one that contains the most concentration of caffeine and therefore the taste becomes more decisive and fragrant.
History of coffee in Italy
Coffee spread in Italy from 1600, although in the rest of the world it was already a well-known drink and had a rather strange name: the devil’s drink! This is due to its exciting effect. Maybe not everyone knows that the first Italian city to see its birth was Venice, thanks to a botanist named Prospero Alfino. According to him, coffee would have a taste similar to that of chicory and for this reason it was cataloged as a medicine and then sold in pharmacies.
Over time, its taste was re-evaluated and its admirers began to spread it. That’s how the first ones were born cafesthanks to which this drink adopted the qualities it has today in Italy, that is, a symbol of conviviality, meetings between friends and lightness.
Espresso coffee: how do you recognize the best?
To evaluate a quality coffee, it is necessary to look at several factors: the roasting, creaminess, aroma and taste. When it comes to roasting, the beans must be large: they are the finest. For a good coffee, creman must have a homogeneous and subtle texture and a medium dark brown color. The perfume, whether it is the coffee made with suede or espresso, it must be intense and complex. This evaluation is not simple and only experts know how to combine the odor differences, but even a layman will be able to understand from the aroma when a coffee is particularly good, because he will feel an irresistible desire to taste it by breathing it. And here we are at the taste: find a good balance between bitter, sour and sweet it is the perfect synthesis for a good coffee. No less important, however, is the aftertaste: quality coffee leaves a pleasant, soft and round taste in the mouth.
Finally, a good coffee is neither too long nor too narrow: it amount of espresso coffee This is another very important factor that will tell us whether we are about to drink a quality coffee or not.