January 22, 2011 by staff
Caffe, Caffè is the Italian word for coffee and may indicate either the Italian way of preparing this beverage at home or espresso, which is prepared instead of steam power. Notably, a coffee in Italy is usually called a bar, and only in some cases, a caffè, unlike most other parts of the world where coffee is called a cafe.
Neapolitan Italians, and especially close attention to the preparation, selection of blends and the use of accessories, all part of a particular culture-based beverage.
Normally, in the environment espressobar, the term refers caffè espresso right. When you order “caffè United Nations”, it is normally given to the bar, standing. Espresso is always served with a saucer and a coffee spoon, and sometimes wrapped with a free chocolate and a glass of water.
The instrument used to prepare caffè at home, the caffettiera, is essentially a small steam from a boiler at the bottom, a central filter containing coffee grounds, and a top cup. In the traditional Moka, water is put into the boiler and the resulting boiling water passes through coffee grounds and reached the cup. The Neapolitan caffettiera works a bit differently, and must be turned upside down when the drink is ready. Her boiler and the cup are therefore interchangeable.
The amount of coffee to put in the filter determines the richness of the final drink, but special attention is needed in order not to block the water to cross, in the case of an excess of reasons. Some council requires that some small vertical holes be left in the powder using a fork.
A small flame is used to provide adequate water pressure moderate high pressure causes the water run too quickly, resulting in coffee with little flavor. The flame under the caffettiera should be off ten seconds after the first characteristic sound is heard, and finally turned on again if the cup was not filled.
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