Italy has a coffee drinking culture not found anywhere else. Pasta, pizza and olive oil are relegated to the back burner when it comes to the fragrant, invigorating beverage. The number of cups of espresso drunk in this country is several times higher than in other countries, and the producers are delighting the consumers with new variations of original blends every year.
What’s behind the phrase “Italian coffee”?
Popular brands that produce blends to make the stimulating drink are located in Italy. A well-known fact served as the basis for the myth that the best beans are produced only in this country. Due to unsuitable climatic conditions, coffee is not grown in Italy, but the state is world famous for its innovative production and a variety of blends (blends of different varieties).
The product has become a symbol of impeccable quality, rich bouquet of flavors and inimitable taste. For the mono sort and blends only high quality raw materials are delivered to Italy and re-inspected and graded before being roasted. The secret of preserving the flavor and aroma qualities of the beans lies in the separate treatment of each species of beans without mixing.
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Nuances of roasting
Italian coffee is unique thanks to its unique method of thermal processing. The beans are roasted at the highest temperature of 245 ° C, which gives them a bittersweet and sour taste. Each region has its own way of processing coffee:
- The inhabitants of the hot South know how to roast their coffee, because this is where the highest degree of roasting is practiced. The temperature causes the beans to caramelize, taking on an almost black color and a pleasant, intense aroma. The essential oils evaporate, revealing other flavors.
- The central regions of Italy are characterized by moderation in the processing of coffee – roasted to a medium degree. Beans turn dark brown with oil droplets on the surface, which give the finished drink a sweetish hint and a mild burnt flavor.
- In Northern Italy they prefer to make minimal changes to the natural properties of coffee. The color of the beans is a beautiful chocolate or terracotta, the beans retain all the shades of flavor. There is practically no bitterness, but there is the characteristic sourness of light roasting.
The longer the cooking is continued, the more the richness of flavor unfolds. Sour notes disappear, and the mustardiness is more pronounced. It is important to maintain a perfect balance at this stage – and the Italians are great masters in this matter.
- More on this topic: Types of beans roasted
Coffee Brands and Drinks
Companies maintain their own reputation, so they do not disclose roasting technology and composition of the blend – the secrets of production are kept in the strictest secrecy. Italians drink coffee several times a day, making it one of the favorites on the market:
- Caffe Italia.
- Kimbo. The amazing tandem of Robusta and Arabica
The dynasty was the first to discover the world the balance of strength and mildness in the blend.
The products are represented in the mid-price segment, which does not affect the taste of the beverage. This coffee has a light bitterness with pleasant sour notes.
Middle roasting gives the drink a rich flavor with spicy notes and a long chocolate aftertaste.
Only innovative equipment and the best raw materials from leading coffee suppliers are used in production. The brand is known for a variety of blends and years of experience.
creates a true symphony of flavor and an incredible fruity-citrus aroma.
Premium coffee comes in a wide variety of flavors, from delicate vanilla motifs to citrus bouquet and velvety cocoa notes.
The company with almost a century-old history has managed to win the hearts of gourmets around the world not only because of the perfect chocolate flavor grains and balanced taste. The company’s founder is the inventor of the classic espresso machine.
In Italy people drink only natural coffee, it is not customary to serve or order instant coffee. The traditional variant with a velvety, dense crema of a golden hue is called “normale. This is the usual espresso that forms the basis of other drinks:
- the ristretto, a single sip;
- lungo – diluted to twice the volume of classic coffee;
- espresso Romano – lemon juice is the flavor highlight;
- mochaccino – espresso with milk, hot chocolate and whipped cream;
- coretto – coffee with alcohol;
– tandem of a drink and milk foam;
– coffee with milk;
– a small amount of milk is added to the base.
Americano, for which we add up to 170 ml of water to an espresso, is not popular in Italy. Locals do not understand the diluted consistency, preferring the classic version.
Coffee tradition in Italy
The choice of variety depends on the time of day, not a person’s personal preferences. Coffee with milk is served before noon, an exception to the rule is allowed only for tourists. Italians brew and drink coffee many times a day, but in moderation. Residents drop in for a cup of espresso and it’s not because they are in a hurry or overly busy. The cost of coffee drunk behind the bar is significantly lower than the cost of a similar portion served at the table.
Italy is the birthplace of espresso, but the word is not pronounced in local cafes, only caffe. The classic variant is the basis of all coffee drinks, so the name would have to add a listing of the other ingredients. Each recipe has its own temperature, but in all cases it remains as comfortable as possible so as not to burn yourself at the first sip.
Coffee is brewed in a geyser or coffee machine according to established rules, which allow the taste and aroma of natural beans to unfold fully. Only cold and pure water is used for brewing as it determines the quality of the Italian espresso.