Some hints prescribe that some small vertical holes are left in the powder by using a fork.Ī small flame has to be used to provide an appropriate moderate water pressure a high pressure makes the water run too quickly, resulting in coffee with little flavour. The quantity of coffee to be put in the filter determines the richness of the final beverage, but special care is needed in order not to block the water from crossing it, in case of an excess of grounds. Its boiler and cup are therefore interchangeable. The Neapolitan caffettiera operates somewhat differently, and needs to be turned upside down when the drink is ready. In the traditional Moka pot, water is put in the boiler and the resulting boiling water passes through the coffee grounds, then reaches the cup. The instrument used to prepare caffè at home, the caffettiera, is essentially a small steam machine made of a bottom boiler, a central filter which contains the coffee grounds, and an upper cup. Caffè may refer to the Italian way of preparing a coffee, an espresso, or occasionally used as a synonym for the European coffee bar. The Muslims first used and distributed it worldwide from the port of Mocha in Yemen, after which the Europeans named it mokka. Ĭaffè ( pronounced ) is the Italian word for coffee and probably originates from Kaffa ( Arabic: قهوة, romanized: Qahwa), the region in Ethiopia where coffee originated. That is about twice as much as is usually drunk in Italy. Italian coffee consumption, often espresso, is highest in the city of Trieste, with an average of 1500 cups of coffee per person per year. The main coffee port in Italy is Trieste where there is also a lot of coffee processing industry. Many of the types of coffee preparation known today also have their roots here. Italians are well known for their special attention to the preparation, the selection of the blends, and the use of accessories when creating many types of coffees. Trieste, the seat of many coffee companies.
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