Burning like hell, black as the devil, pure like an angel but as sweet as love: that’s how real coffee should be.
How does this sound? For an Italian any time is a good time to have a coffee. Coffee in Italy is deeply rooted within its culture and traditions. Never expect to be served a cup of tea if you visit someone in Italy, unless you specifically ask for it.
I buy my coffee beans in Italy and grind them just before making coffee. In coffee-bars beans are always ground at the premises just before coffees are made, that’s because in this way they will maintain a more intense aroma than if they had been ground some time earlier.
Coffee is delicate, its taste gets affected by humidity, light and heat and once you grind it you will need to store it in a glass or in a sealed jar possibly in the fridge. With the heat the aroma slowly evaporates.
There are many types of coffee but we can think of two main ones:
Arabica coffee has a very round taste, slightly acid with a hint of bitterness and with a little “chocolatey” flavour. Its scent is intense and the cream has a reddish brown color. It has an elongated shape slightly S-shaped. Its caffeine content varies from 1.2 to 1,7%.
Robusta coffee has a higher content of caffeine ( it varies from 1, 6% to 3.2%) and it has an astringent, aromatic flavour and it is less bitter; it has a cream of a brown to grey colour. Its bean has a round shape.
I personally prefer a mixture of both of them.
A very important process is the roasting of the beans in the roaster which brings them to a temperature between 200 and 250 °C within a time which varies between 18 to 20 minutes; it all depends on the type of coffee you want to get and the result to be obtained.
Take a look now at how many types of coffees there are in Italy. Italians are quite complicated and very fussy when it comes to the “black gold” as it is also known: so would you like a macchiato, doppio, ristretto, lungo or perhaps a corretto??