CULTURA DEL CAFFE'
uniche emozioni
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Different cultures and interpretations of coffee release notes given by different aromas, giving unique emotions depending on the moment and the way in which it is tasted, based on the preferred extraction method and the combination that you choose.
Moka
low pressure
Fill the lower part of the coffee maker with natural mineral water, remaining below the safety valve. With a teaspoon distribute the medium-coarse grinded coffee evenly in the filter without pressing it and in a “level” way. Once closed, place the coffee maker on low heat with the lid slightly open, so the steam will not stagnate on the drink.
As soon as the coffee has escaped, turn off the flame. Before serving, stir the coffee with a teaspoon. High pressure and heat are the fundamental parameters that lead to a strong and dense drink. The “fine” aromas are cut to the detriment of the toasted aroma to the limit of burnt, the taste is enhanced.
Espresso da Bar
high pressure
In the domestic sector, great strides have been made: now it is possible to replicate the taste and pleasure of espresso at home, thanks to the innovation made to automatic or semi-automatic machines.
This is what is called the “barista style coffee experience”: using fresh coffee beans to be bought at retail in the best delis to have an espresso according to your tastes, a cappuccino whipped in a few seconds in the comfort of your own kitchen, but with satisfactory results and as professional as those in a bar.
Thanks to advances in technology and an increasingly attractive design, it is now possible to enjoy a cup very similar to espresso at home.
alla napoletana
medium pressure
Per questa estrazione, il caffè deve essere macinato molto grosso, per consentire all’acqua di percolare attraverso la polvere in maniera fluida.
Fill the part of the coffee pot that will be on the fire with natural mineral water; better to pre-heat the water, so as to reduce the time spent on the fire and “stress” the coffee less. Insert the filter already filled with ground coffee. Close with the part of the coffee maker with the spout.
When, from a special hole in the wall of the boiler, there will be a small spill of water, it will be time to turn off the fire and turn the coffee maker upside down because the water will have reached a boil. After the time necessary for the water to percolate through the coffee powder, it can be served.
FRENCH-PRESS
suggestions
An infusion drink is obtained. It is the only method in which water does not pass through the coffee powder, but remains in contact with it for a very long time (from 3 to 5 minutes). The water is not boiling and this allows you to maximize the retro olfactory aromas of the coffee. The drink acquires a light density and a pleasant and delicate taste.
Heat the water to 90-95 ° C, then pour it into the coffee maker, already filled with coarse ground coffee powder. Mix well and close with the lid leaving the plunger up. Leave to infuse for about 3 minutes. Gently and fully press the plunger down and serve.
CAFFE' FILTRATO
suggesions
It is a glass percolator, with a wooden and leather handle for “pour-over” extractions, born in the USA in 1941.
To prepare filter coffee with this type of percolator, it is first necessary to place the special paper filter in the filter holder, then wet it with hot water in order to remove any odors and, at the same time, to heat the coffee maker.
Add the coarse ground coffee to the filter and, after leveling it, start pouring the water previously heated to about 90-95 ° C.
The first part of water that is poured, about double the weight of the ground coffee, will be used for what is called “blooming”, an operation mainly aimed at preparing the coffee powder for extraction and having a more aromatic drink.
CLEVER
suggestions
La Clever is a coffee maker that combines in a single object a “French-press” type coffee maker and a single server for “pour-over”.
Place the special paper filter in the filter holder, then wet it with hot water in order to remove any odors from the paper. Add the coarse ground coffee to the filter and, after leveling it, start pouring the water previously heated to about 90-95 °C.
Mix to facilitate extraction and leave to infuse; the ideal time will be determined by your personal taste.
Once this time has elapsed, the coffee maker will be placed on a service jug or a “mug”; by opening a special valve located at the base of the filter holder, the coffee will percolate.
The great advantage of Clever is to have a clear coffee without cup residues like a filter coffee, combined with the aromatic intensity of an infusion coffee.
FILTRATO MANUALE
suggestions
Also called “single server”. To prepare filter coffee with this type of percolator, it is first necessary to place the special paper filter in the filter holder, then wet it with hot water.
Add the coarse ground coffee to the filter and, after leveling it, start pouring the water previously heated to about 90-95 ° C.
The first part of water that is poured, about double the weight of the ground coffee, will be used for what is called “blooming”, an operation mainly aimed at preparing the coffee powder for extraction and having a more aromatic drink. After about 1 minute, you can proceed by pouring the rest of the water until you reach the ideal water-coffee powder ratio according to your personal taste.
ALLA TURCA
suggestions
Turkish or Greek coffee is prepared in the typical copper coffee pot called cezve or ibrik.
For this preparation it is necessary to grind the coffee in an extremely fine way, almost to create a powder similar to icing sugar.
Proceed by putting the coffee powder in the coffee pot, adding natural mineral water and bringing it to a boil.
As soon as it boils, a rich, very thick cream is created; sugar is then added according to one’s taste and boiled several times. It is served directly from the ibrik, leaving the coffee powder to settle in the cup before drinking.
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