Italian stamps

A large number of well-known coffee brands are concentrated in the country. Therefore, tourists often wonder if coffee grows in Italy. Despite the fact that the country occupies a leading position in its production, the local climate is not suitable for cultivation.

Italian manufacturers have developed unique technologies for roasting coffee beans, which are rightfully considered the best in the world. They perfectly mastered the technique of blending, skillfully combine grains of different varieties, surprisingly achieving a drink balanced in taste and aroma.

Consider the most famous brands for the production of coffee in Italy, and which one is better to buy is up to you.

Illy caffe

It is a family business founded by Francesco Illi. In 1933, he opened a bean roasting company. The following year, the company patented coffee packaging using inert gas, which preserved the unique coffee aroma.

Today, Illy is the leading Italian coffee brand. Arabica beans are supplied from Ethiopia, India, Brazil, Colombia. Illy products are distinguished by floral and fruity notes in taste and chocolate aroma, which literally drives you crazy when you open the package.

In Italian stores, Illy can cost around €5.3 (Illy Moka Tostatura Media, 200g can) or €7.20 (Illy Espresso Tostatura Media, 250g can).

Lavazza

One of the largest Italian coffee companies. Its founder is Luigi Lavazza. The company produces many different types of coffee, which differ in different ratios of the two main components: Arabica and Robusta. They produce both coffee beans and ground coffee.

All types differ in taste and aroma, from floral-spicy to chocolate flavor with bitterness. Among the many Lavazza everyone will find a drink to their liking. And Italians buy more often: Lavazza Qualità Rossa Grani (1000 g package - 14.50-15 €) and Lavazza Crema e Gusto Classico (250 g package - 3 €).

Pellini

An advanced factory in Verona for the processing of coffee beans, the owner of many certificates and awards at the international level. Pellini coffee is an absolutely pure Italian product, without the use of impurities and flavorings.

The constant love of buyers enjoys Pellini Top 100% Arabica. It has a multifaceted taste with notes of flowers, fruits, honey and chocolate. The cost of a can of 250 g in Italian supermarkets is 5.78-6 €.

Kimbo

Starting from a small factory opened in the middle of the last century, Kimbo has grown to number two in the production of packaged coffee. Various types of bean roasting in the best Italian traditions and blending skills allow you to create drinks with a rich taste and deep aroma of different shades - from fruity-citrus to wine notes.

When choosing which coffee to bring from Italy, pay attention to ground Kimbo Espresso Napoletano, the cost of a package of 250 g is about 4 €.

Molinari

The company began its activities with the sale of spices and delicacies. At the beginning of the 20th century, a coffee shop was opened, after which they decided to focus on the coffee business. Today, the brand produces a huge line of natural Italian coffee - grain, ground, in capsules.

One of the company's new blends, which is based on cutting-edge coffee bean roasting, is The Molinari Platino Roasted Coffee. An exquisite gourmet drink with low acidity, rich aroma and velvety texture.

TOP 5 best coffee houses in Rome

To visit Rome and not to try real Italian coffee means to learn nothing about Italy. In coffee houses, which are called bars here, Italians spend a lot of time. The best coffee in Rome can be enjoyed in places such as:

Antico Caffè Greco (Via dei Condotti, 86)

An excellent choice for those who want to touch the Italian history. Just think, because famous poets, philosophers, composers gathered for intellectual conversations in this cafe! It was visited by Hans Christian Andersen, Mark Twain, Wilhelm Richard Wagner when they were in Rome.

The atmosphere of Antico Caffè Greco is a world of old world luxury with gilded decorations, marble tables, works of art on the walls. The prices here are quite high. A cup of espresso, drunk at the table of this cafe, will cost 7 €. Not cheap, but the pleasure is worth it.

Sant Eustachio Il Caffe (Piazza di San Eustachio, 82)

The cafe is located in the very center of Rome, not far from the Pantheon. Here coffee is brewed according to a special recipe, which is kept in the strictest confidence. The usual espresso in Sant Eustachio Il Caffe has a completely unimaginable aroma, a special thick foam and aftertaste of bitter chocolate. Be sure to also try Caffè d'Elite - 3.9 € and branded Gran Caffè - 5.4 €.

The cafe has a shop where you can buy grain or ground coffee to treat yourself to the unique taste of the drink at home. A can of 250 g of one of the branded coffee beans costs 7.9 €, in a soft package - 6.3 €.

D'Angelo - Gastronomia Caffe (Venti Settembre, 25)

The best place in Rome for inexpensive. Amazingly delicious fresh pastries and cappuccino costing only 1.2 € will not leave anyone indifferent. A typical Italian atmosphere and a smiling bartender will help you feel the true spirit of Italy.

Tazza D'Oro (Via Marche, 52)

Tazza D'Oro is the name of a coffee house in Italy, which is associated with a black beauty who sows coffee beans around the world. It is this logo that greets visitors at the entrance to the cafe. Here is an exceptionally delicious latte - 1.1 €, cappuccino - 2.2 € and espresso for 0.9 €.

You can also buy branded coffee with the logo of the cafe to go: a 250 g package costs €10.87, 1 kg - €43.45, a can of 250 g - €13.17.

Sciascia Caffe (Via Fabio Massimo, 80/A)

This place is recommended by locals. There are few tourists here, a quiet calm atmosphere. From the gentle smell of freshly baked and invigorating coffee aroma, the head begins to spin already on the threshold of the cafe. You will be served a cappuccino, masterfully decorated with a foam pattern, at a price of 1.3 € per cup. I want to come back here again and again!

Italy and coffee are inseparable concepts, here they truly know how to infect with their love for this drink. And having tasted real Italian coffee, you will certainly become a fan of it.

The Italians call the invigorating drink not just coffee, but rather attach it to their culture. This country and coffee are absolutely identical things. As much as the natives here absorb Italian coffee, they do not drink in any country in the world. At the same time, it is fried in several technologies, several types are distinguished, which we will discuss in this article.

Bean roasting methods

In order for coffee to have a new flavor every time, it is necessary to carefully roast its beans. Coffee in Italy has four preparation options:

At the same time, the grains that are needed for Italian coffee have a darker color than in other cases. This type of drink is highly respected in the south of Italy, but in the CIS countries it was not so well received, however, there were still lovers of this degree of roasting. A distinctive feature of the southern Italian roast is even the fact of a certain burntness - this is normal. Yes, and coffee, after all the impact on it, acquires a slightly bitter taste, which real gourmets can appreciate.

Varieties of Italian caffe

Italians drink so many varieties of coffee that "normal" nations can't even dream of it. They drink a cup in the morning to wake up, after a portion at breakfast, then the turn of snacks comes or instead of them, and after that it is necessary to enjoy their favorite drink after eating, what can we say about dessert?

The list of popular drinks includes:

• Caffe espresso (espresso), which also received its second name - normale.

It is brewed in a tiny cup and not even completely filled, but only half. Such Italian coffee is drunk everywhere in Italy, and in the CIS it is quite popular, but it is in the latter countries that it does not always look like the original.

• Caffe ristretto (ristretto) is an abbreviated form of espresso.

This is still the same caffe espresso, but designed for one “bite”, since there are only 20 grams of coffee, so it is only enough for one sip. According to the Italians, this type of caffe is more intense and has a fragrant taste, unlike the classic espresso.

• Caffe lungo - the same caffe espresso, but with more water.

As you can see, long (lungo) coffee is another variation of espresso, but now more water is simply added to it to prolong the pleasure. In this case, the drink turns out to be less saturated, but it receives more caffeine due to the longer brewing process than espresso.

• Caffe corretto is a small "bonus" to the usual flavor.

If someone is tired of the classic aroma of coffee beans for a while, then craftsmen in Italy will offer you Caffe corretto. There, a little more liquor or grappa is added to the usual espresso.

• Caffe macchiato - the same espresso, but with a small portion of milk.

In fact, it is done a little differently, but it just gets dirty with a small drop during cooking! milk.

• Caffe schiumato - here they already stain with a drop of whipped milk.
• Cappuccino is a good old cappuccino.

This is a caffe that contains a large amount of milk foam, and in some cases it is quite successfully sprinkled with grated chocolate or cocoa powder, which results in good patterns that please the eye. Baristas go crazy over milk - making all sorts of drawings on coffee in the form of curls and hearts, the so-called latte - art. Italians usually drink this type of coffee for breakfast, where, in addition to cappuccino, there is also orange juice and a croissant.

This is a large kettle of water and weakly brewed coffee. According to local Italians, this is just l'acqua sporca, which means "dirty water".

• Caffe d'orzo is a barley version of coffee.

Its advantage is that it is not a traditional caffe, but it does not contain caffeine.

Italian coffee and milk: what for what

Coffee, which is diluted with milk in Italy, is called Caffellatte, but it has become so popular in all parts of the world. Here the technology of preparation of the drink is important. Hot milk is simply poured into espresso in proportions one to one. But on top it covers the finished product with a small layer of already foamed milk.
Cappuccino is similar to latte, especially since the Italians themselves call it coffee with milk, but in Italian. When preparing it, three parts of hot steamed milk are poured into one part of caffe. When coffee is added to the foam, creating intricate patterns, then it means that it has come to latte art. Cappuccino is served with a spoon, as they first enjoy the foam, and then it's their turn to drink coffee.
Italians are not limited to the usual Caffellatte, so they also came up with Latte macchiato. It's just the opposite, when milk is poured into espresso. As for the terminology, it is basically a cocktail of milk foam, milk and coffee. Here, one part of coffee goes to three parts of milk. At the same time, a glass is chosen with high walls, where foamed milk is placed first, and then the turn of espresso comes, going into a cocktail in a thin stream. The layers should not mix.

Trademark Lavazza: the centuries-old tradition of Italian coffee

The brand of Italian has been living in the minds of the locals since about 1895. She absorbed all the best in the Italian drink. When you want to try real caffe from Italy, it is better to turn to this brand. The release form of Lavazza is suitable for different types of coffee machines, as well as for cooking at home.

The range of this brand is impressive: beans, ground, capsule type and coffee pods. In Italy, somewhere around three out of four Italians will always choose Lavazza over other coffee brands. The popularity of this brand was not without reason, because only the best varieties of grains are used to create a product.

Lavazza coffee blends include:

The blend includes varieties of grains from the plantations of South and Central America, Indonesia and Brazil.

The difference between this drink is considered to be a creamy structure and a persistent taste, what can we say about the aroma - it is magical.

If you choose Decaffienato or Rombouts Decaffienated, then this decaffeinated coffee is both tasty and healthy.

Try drinks from Lavazza and other Italian brands, and you are sure to find something for yourself.

Currently, the word "coffee" refers to a drink, most often hot, obtained by brewing ground beans of the coffee tree. In literal translation from Arabic, the name coffee sounds like an exciting drink..

Indeed, after drinking the drink, a strong stimulating and exciting effect is felt, due to the content of caffeine in it.

Today, the real magic of this drink with a charming aroma can be found by visiting Italy. After all, it was there that coffee turned into a part of national cuisine, inseparable from, and. Arriving in Italy, you can try at least one of the many varieties of coffee served in Italian bars. And after tasting this rich, strong drink in its pure form or with the addition of milk foam, ice cream, liqueur or lemon rediscover all facets of its taste.

Origin

No one will probably undertake to say for sure when and by whom coffee was discovered. One version of the origin of coffee throws us back to 900 BC.

It was then, according to legend, that one of the Ethiopian shepherds drew attention to the very active behavior of goats after eating red berries on one of the trees. Having tasted these berries, the shepherd felt how his body was filled with strength and energy. It was in this area of ​​Ethiopia called Kaffa that the coffee tree and coffee, a drink obtained from it, found its name.

Since then, the fruits of the coffee tree have tried to be processed in a variety of ways. The grains were dried, boiled, crushed, made a tincture. And all this for the tonic effect of coffee beans. Over time, the Ethiopian lands were occupied by the Arabs, and the habit of using a tonic product took root among the new inhabitants. They grinded raw grains, mixed them with fat and made balls that were very convenient to take on the road. Raw coffee beans are small nuts that contain caffeine. Therefore, the resulting ground product could both feed and invigorate travelers during long journeys.

Only after many centuries, experiments with coffee beans came to the initial purification, subsequent roasting and grinding in order to further brew the resulting powder. The resulting aromatic drink could not be compared with the initial attempts to consume coffee beans. Historians say that the first coffee tree seeds were roasted in Yemen in the 11th century AD. In addition, the Arabs began to add cinnamon, ginger and other spices to the coffee drink when brewing.

By the middle of the 15th century, coffee reached the territory of Turkey. The Easterners liked it so much that the ministers of the church had to curse the coffee with the name of the prophet. After all, they saw that believers began to spend much more time in coffee houses than in prayer. Over time, however, the Church's dislike of coffee faded.

Coffee came to us from Turkey. However, the bitter drink could not take root in the Middle Ages in Russia. However, in the 18th century, Peter I began to insist on drinking coffee, believing that it contributes to the agility of the mind. And after 1812, drinking coffee in Russia began to be considered a sign of good taste.

History of espresso

Recently, going to cafes and drinking coffee has become fashionable, and such a way of life has appeared. Invite friends not to your home, but to a cafe for a cup of coffee. When ordering a classic espresso, we don’t even think that this brewing method was invented in Italy, and then spread widely around the world. And today, residents of America and Europe, as well as the Middle East and Asia, prefer just such coffee.

The first espresso machine was introduced in Italy in 1905. The principle of its operation was based on passing water condensed from steam under pressure through ground coffee. The taste of the resulting coffee was radically different from the modern drink. Due to the strong overheating, the coffee acquired a burnt aftertaste. The bourgeoisie became the main consumers of such coffee, and a little later the method of preparation spread to Germany and France.

In the middle of the 20th century, there was a strong change in the approach to making coffee. Steam has been expelled from the espresso machine. Instead, the water was heated to no more than 92 degrees and passed under great pressure through the coffee. It was then that the taste of espresso that we know today was born. Gradually, the devices improved, and now espresso is made very quickly and with precise temperature observance.

Types of coffee trees

In total, there are about 200 varieties of coffee trees in the world. Of these, only 20% is used by humans. And only 2 main ones are of interest to coffee connoisseurs. Arabica coffee (Coffea Arabica), called Arabian, and Robusta coffee (Coffea Canephora), called Congolese. 90% of the coffee consumed comes from the fruit of these tree species.

Arabica

The Arabian coffee tree is considered the most popular type of coffee tree. 70% of the world's coffee is produced from its fruit.

The natural height of this tree reaches 6-8 meters, however, for the convenience of harvesting, it is not allowed to grow more than 4 meters. Arabica fruits are red in color and turn purple at the end of ripening. The length of the fruit can reach 15 mm. The plant is very capricious to climatic conditions and sensitive to diseases and pests. During the year, one tree produces about 5 kg of fruit, from which up to 1 kg of finished coffee beans is obtained.

Arabica fruits contain 18% aromatic oils and about 1.5% caffeine. The taste of Arabica in the finished drink is sweetish with a slight sourness. The best varieties of Arabica are Bourbon, Maragogype and Typica.

Robusta

The height of the Kanefora coffee tree or simply Robusta in nature can reach 10 meters. But with mass cultivation, it is pruned and arranged in the form of small trees. Robusta flowers are pale pink in color, and the fruits are greenish or brownish-grayish.

This tree was first discovered in the Congo Basin in Africa. Today, Robusta trees are grown both in Africa and Asia, mainly on lowland plantations. The plant is quite unpretentious in care. It tolerates temperature changes well, resistant to diseases and pests. In a year, up to 15 crops can be harvested from a Robusta coffee plantation. It is because of the unpretentiousness and high yield that it is very profitable to grow Robusta.

Robusta fruits contain 8% aromatic oils and up to 3.5% caffeine. The taste of this type of coffee is very specific and quite strong. Because of this, it is most often used to add strength to coffee blends. The taste of Robusta also improves during the production of instant coffee. Despite the lower palatability compared to Arabica, Robusta makes up 30% of all coffee produced.

Arabica and Robusta, in turn, are divided into many varieties depending on the region of origin. All varieties differ from each other both in taste and aromatic properties.

In addition to varieties, there is also a coffee classification according to the quality of the grains obtained. For example, SHG - coffee from the mountainous regions, HG - coffee from the foothills, MG or CS - coffee from the lowland plantations; HB - coffee with hard grains; A - best quality coffee, B - average quality coffee, C - poor quality coffee, AA - best, AB - good, BA - average, BB - low quality.

Culture of preparation and consumption

In Italy, they love coffee so much and drink it so much that they have come up with many ways to prepare it. Italians prepare coffee for breakfast, together or instead of smoke breaks and, of course, after a meal, along with dessert.

The classic type of coffee, also called “normale” (from “normale” - ordinary), is considered espresso. What is served in Russia and the countries of the former Soviet Union, like espresso, is most often very different from its Italian counterpart.

Italian espresso is a velvety dense foam with a golden sheen that covers the entire surface of the coffee in the cup, a soft aroma that fills the whole room and makes you forget about everything. The perfect, balanced, pronounced taste of real Italian espresso cannot be described in words.

According to the rules of coffee etiquette, espresso is served in a thick-walled porcelain cup shaped like a truncated ellipse. The standard volume of such a cup is 75 ml, but the contents, depending on the type of coffee, should take from 25 to 50 ml. This serving maximizes the taste and aroma of coffee. In bars, a special master, called a barista, is engaged in brewing coffee.

Kinds

The most popular type of coffee is, of course, espresso . Its smaller version is ristretto is a standard serving of ground coffee, but in the amount of 1 sip, i.e. 20 ml. This coffee contains more flavor and less caffeine than its classic counterpart.

lungo

lungo This is espresso diluted with hot water to double its volume. Such coffee contains more caffeine, due to the longer passage of water through the ground coffee.

Cappuccino

Cappuccino – espresso with a lot of milk foam reaching to the rim of the cup. From above, airy foam is sprinkled with cocoa powder or grated chocolate. Professional baristas use milk and chocolate to make a drawing on its surface. In Italy, it is customary to drink coffee with milk before lunchtime, i. until 11 o'clock. For example, a cup of fragrant cappuccino, a croissant and freshly squeezed orange juice is considered a typical first breakfast. Cappuccino is served in a preheated porcelain cup.

Americano

Americano is a full teapot of coffee (up to 470 ml) prepared with one serving of ground coffee. The Italians call this coffee aqua sporka, which means dirty water. The true American way of brewing uses a filter coffee maker. In Europe, the brewing of the Americano has changed, and the classic espresso is simply diluted with hot water to a volume of 120 ml.

latte

latte - one of the options for coffee with milk. Practically, this is milk with the addition of milk foam, diluted with a small amount of coffee. Moreover, coffee is poured into the heated milk in a very thin stream, and not vice versa. Served in a tall transparent glass of 200 ml.

Mocha or Mochachino

Mocha or Mochachino This is a type of coffee latte. In this case, one third of the drink is espresso, and the remaining two thirds is hot chocolate, milk and whipped cream. Very tasty.

Macchiato

Macchiato – espresso with a small amount of milk added. It is also called marbled or soiled coffee.

Coretto

Coretto - coffee for those who do not have enough coffee strength, and then a portion of alcohol is added to the espresso. It could be whiskey or liquor. Moreover, depending on the type of alcoholic beverage, you can determine the possible homeland of the recipe.

• Yes, whiskey coffee is coffee. in Irish;
• with vodka - coffee in Russian;
• with gin - coffee in English;
• with schnapps - coffee in German.

Classically Italian is coffee with the addition of amaretto.

Glace

Glace is a shot of espresso topped with ice cream. Coffee before adding ice cream is cooled to approximately 10 degrees Celsius. Ice cream makes up a quarter of the total. As an addition, chocolate, cinnamon and caramel can be used.

Romano

Romano - Espresso with a little lemon juice.

What is the best coffee

Despite the myth that is very popular all over the world that the best coffee is produced in Italy, we are forced to disappoint you. Coffee is not produced in Italy. Due to climatic conditions, coffee trees are not grown in this country. It's just that the Italians are very fond of this stimulating drink. For them, coffee is essential. That is why the best coffee blends are produced in Italy, which have won the love of both simple coffee lovers and avid coffee lovers all over the world.

There are many coffee roasting companies in the country. Almost every one of them produces good quality beans suitable for further use in both espresso machines and home coffee machines. Italians believe that coffee, in addition to good quality, should also be affordable. Therefore, coffee, including for export, is prepared in such a way that the espresso obtained from it is above average in quality.

Each region of Italy has its favorite supplier of coffee beans.. Next to the signs of bars, there is usually a logo with the type of coffee served in this institution. Large retail chains are also trying to sell roasted coffee beans under their own brand.

The best brands of Italian coffee are deservedly considered Lavazza, Illy, Cartapani and Trombetta. The Illy brand is owned by the Illy family of Triete, and Lavazza was founded in 1895 as a small family business by Luigi Lavazza. In the 18th century, no one could have imagined that a family business in two hundred years would become a sales leader in dozens of countries around the world. Today, the offices of this company are located in the capitals of many countries around the world.

Despite such a resounding success and wide distribution, the Lavazza family still continues to carefully preserve the recipes and knowledge bequeathed to them by their great-grandfather, the founder. The company controls the process of creating coffee, from harvesting the fruit to roasting and grinding.

Dessert for coffee

It is considered traditional for coffee. And although today this delicious dessert is prepared all over the world, it was born in Italy. The associations that arise in the head with the word tiramisu are tender cheese, airy cookies, dark chocolate and, of course, coffee ... real, hot, thick, aromatic with a slight bitterness.

To prepare this culinary miracle, soft Italian mascarpone cheese is used. In appearance, it looks like very thick cream, and in taste it resembles not sour cottage cheese at all. The second essential element of tiramisu is savoiardi biscuit glazed with sugar crumbs.

Biscuit fingers are soaked in a mixture of strong black coffee and alcohol. Alcohol can be cognac, brandy or a liqueur, such as coffee. Soaked cookies are layered with delicious cheese, and topped with grated dark chocolate. If the cake will be served on the children's table, then strong drinks should be excluded from the recipe.

The only drawback of this marvelous dessert is its high calorie content. Therefore, those who are prone to overweight should probably not get carried away with such a tempting tiramisu. But to try a small piece is simply necessary.

How to prepare coffee correctly?

Coffee lovers should remember that high-quality coffee beans, proper roasting and optimal grinding are only half the way to a magical aromatic drink. You also need to know how to make coffee properly. A serving of classic coffee is almost 99% water. Accordingly, the quality of this component affects the quality of the drink no less than the coffee beans themselves. Coffee tastes best when cold, not hard, fresh, oxygenated water is used. Practice has shown that if you prepare two servings of coffee with boiled warm water and fresh cold water, then the difference will be obvious even to a non-taster.

The recipe for making coffee at home from the site

There are incredibly many ways to make coffee at home, someone cooks in a Turk, someone equipped their kitchen with an espresso machine, someone uses a good old geyser coffee maker. By the way, it is the geyser coffee maker (or as it is also called the cafetiere) that is based on the principle of the first espresso machine, which we mentioned at the beginning of the article.

So let's get straight to the recipe.

We will cook in Turkey. First, add freshly ground coffee at the rate of 1 spoon per serving. Strong coffee lovers can add a little more, but I do not advise you to cross the line of two spoons per serving, it turns out too much caffeine, and the taste completely changes. If you prefer coffee with sugar, we recommend adding it directly at the beginning of preparation, and not after the drink has already been served. I don't know what the secret is, but the difference is palpable. Finally, fill everything with water and put on medium heat. A soft golden foam will begin to form on the surface. When it begins to rise, remove the Turk from the fire. In no case do not bring the drink to a boil!

It is best to serve a Turk on the table, and let everyone pour coffee for himself. So he will not have time to cool down, because you cannot heat up the brewed coffee.

In conclusion, I would like to say that many factors affect the taste of real coffee, ranging from the weather in which the fruits of the coffee tree ripened, storage conditions, the degree of roasting and grinding to the art of brewing the drink. To feel the fullness of the taste and aroma of truly Italian coffee, go to the southern part of Europe, to a country washed by the waters of the Mediterranean Sea and warmed by the gentle southern sun.

Italian coffee books

• Coffee - what you need to know so that the coffee beans fully reveal their taste and aroma in your cup, and how to make the drink truly beautiful.

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