How to Make Espresso
How to make espresso : the different choices you have when preparing an Italian coffee. How to make a good espresso and know what specific terms mean in Italian.
Espresso Coffee Makers
The curious thing is that coffee isn't produced in Italy...but is a very popular product! It seems strange that Brazil, one of the main exporters of the world, does not have its own typical product anymore, as the espresso recipe dominates the market.
The Italian coffee recipes you drink in Italy are a mix of South American beans, very rich in aroma and taste, with the African beans, which are very strong. The right mix gives you an aromatic and tasty blend that is also strong.
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Espresso coffee makersIn Italy, the word "espresso" means coffee made with coffee machines, while "coffee" applies to both the machine-prepared and Italian Espresso Stovetop Coffee Makers How to make espresso? Just fill the container with a good Italian Espresso blend and then decide which of the following choices you prefer: |
| - normal - regular, usually considered very small for foreigners;
- ristretto (=short) - shorter than regular, about 0.6 inches in your small cup; - lungo (=long) - small cup filled; |
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- corretto - with some liquor or spirit added, such as grappa or something else you may prefer);
- macchiato caldo (=hot white) - a bit of hot milk is added, maybe with some foam); - macchiato freddo (=cold white) - with cold milk that can be added individually (many bars in Italy leave a small milk jug on the counter. |
Tips: Italians do not accept that you have a cappuccino together with a lunch or dinner dish. It simply doesn't match and they feel that you're wasting both things (your meal and your cappuccino!). They will look at you with astonished faces, as Italians have beliefs that are often inexplicable, but are part of their DNA.
Cappuccino is "acceptable" according to Italian rules, during the morning, usually accompanied by a sweet pastry, or even during the afternoon (less often). You'll notice that after midday it is seldom ordered as "it's time for an aperitif".
Becoming a connoisseur, you'll also become aware that even in Italy it's not always perfect. A GOOD cappuccino has the right quantity of foam (not quite the whole cup!) and, most important, the milk must not be boiling! The milk has to be hot, but not boiling. Try both and you'll see how big the difference is!
Regarding cocoa sprinkled on the foam...it's up to you! I personally don't like it, but it is up to the individual’s preference.
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