Coffee. In the coffee house. How to prepare the best espresso. How to choose Professional Espresso Machine
A little from history…
Coffee’s roots lie buried innumerable myths and legends. Most probably, the drink which is now popular over the world came from Arab countries. The Venetians brought coffee to Europe in the 17th century, and it probably first arrived in the Iberian peninsula in the baggage of the first Bourbon king, Philip V, whose reign began in 1700. At all events, the drink spread throughout the country in the 18th century. This uncertainty about the actual origins of coffee contrast with the precise details historians give of how it was taken to America in the 18th century. First, the French brought the valuable seed to Guyana and Martinique, and from there it also reached Brazil. The plant reached Colombia as well, along somewhat winding parts. The former colony is still Italy’s main source of coffee today.
In the Coffee House…
“The coffee house is the Council of State for every man who is never asked for his opinion”. Such was the verdict of a chronicler of the Italian-Spanish capital. In that time the man who met in coffee houses in the first decades of the twentieth century talked politics. Perhaps many such places still serve the purpose of sitting and watching attractive people. But time changed. And now a few corners of Rome have witness the return of civilization, of people taking an active part in the intellectual life of the nation.
Time flies …but almost all famous coffee recipes of 16th century are still popular today. These are the next:
It Italy, espresso is just called caffee. Starting at breakfast time, it is drunk throughout the day. People even drink in late in the evening, as a digestif after a sumptuous meal. A good espresso should be drunk really hot from a cup that has been warmed, usually with a lot of sugar. The dedicate crema, the light brown foamy layer floats on top of the dark, black liquid, is a sign that the espresso machine is working at the correct temperature and pressure and offers a good espresso.
2. Caffe e latte (caffe latte)
Caffe e latte is milky coffee. It consist of equal parts of ‘long’, in other words diluted espresso and hot full-cream milk.
Cappuccino was so named because its nuts-brown color, resulting from the mixture of frothy milk with espresso. It is drunk at breakfast time, to accompany a croissant, or something else from the selection of pastries on offer at the coffee bar.
There are also more famous coffee recipes, this is Caffee con panna, caffee coretto, caffee shakerato, caffee machiato, caffee lungo, caffee ristretto, and more.
How to make the best espresso:
There is three main steps:
- The coffee grounds, preferably freshly milled, are loosely packed in the filter, without pressing down hard.
- Milk can be made frothy with the aid of the steam nozzle if the espresso is to be turned into a cappuccino.
- The metal filter is suspended in the espresso machine and screwed tightly into the thread.
- The Professional Espresso Machin.
Professional espresso machines for domestic use work in accordance with the same principal as the large machines in restaurants and bars. They also produced coffee under pressure, and most of them also have a nozzle to make frothy milk for cappuccino.
Tips How To Choose Professional Espresso Machine for domestic use. Good to know…
- The higher the bar pressure produced by a pump coffee machine, the better. It helps extract more from the coffee and aids crema – that thin, creamy layer of golden foam that floats on the top of a perfectly made espresso.
- In domestic machines it is important -whether or not- they are in constant use – that the nozzle for the milk is continually cleaned, otherwise milk residues might turn sour or even block the nozzle.
- In addition, care should be taken to ensure that the equipment does not become furred with limescale. If the mains water supply is very hard, it is advisable to use still mineral water to make coffee. The manufacturer’s instructions should be followed to descale to espresso machine, should this become necessary at any time.
- Although machines without a brand name are an attractive proposition due to their low prices, and though most of them function for a time, the consumer would be better advised to buy a branded product.
Gaggia is the most popular brand of professional espresso machine in Italy and throughout the world.
And finally, the best ever recipe with using coffee ingredients and espresso machine I can recommend is my favourite Tiramisu. There is a simple preparation with fabulous result. Please try it!