Italian coffee

Italian coffee isn't produced in Italy...but it's an italian typical product!Figure out that Brazil, one of the main coffee exporters of the world, does not have its own typical coffee anymore ...in Brazilian main cities you can find italian espresso much more often than the local one.

Italian coffee is a mix of south-american coffee, that is very rich in aroma and taste, with the african one, that is very strong. The right mix gives you an aromatic and tasty coffee that is also strong in the right proportion.

In Italy, the word "espresso" means the coffee from the machine, while "coffee" applies to all, both the machine and the homemade one. Often outside Italy, people use espresso to name Italian coffee in general.

While in Italy, remember that your espresso can be found in any bar as:

- normal - regular, usually considered very short for foreigners; - ristretto (=short) - shorter than regular, about a 0.6 inches into your small cup; - lungo (=long) - small cup filled;

- corretto - with some liquor or spirit inside, added at the moment, 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 by yourself, as many bars use to leave a small milk jug on the counter.

"Non Italians" often order a capuccino during or after lunch or dinner. Italians look at them with an astonished face, as Italians have beliefs, that are often unexplainable, but are part of their DNA.

Italians do not accept you to take a capuccino together with a lunch or dinner dish. It simply doesn't match and they afirm that you're wasting both things (your meal and your capuccino!).

Capuccino is "accepted" under Italian rules, during the morning, usually accompanied by a sweet pastry, or even during the afternoon (less used). But you'll notice that after midday it is less ordered as "it's time for an aperitif".

Still about capuccino: as you become a capuccino connoisseur, you'll notice that even in Italy it's not always perfect. A GOOD capuccino has the right quantity of foam (not quite the whole cup!) and, important, the milk isn't boiling! The milk has to be warm, but not boiling. Try both and you'll see how big is the difference!

About cacao powered on the foam...it's up to you! I personally don't look for it, but it fits well too.

How to make a good Italian coffee