Coffee main ingredient
My friend Luca at Café Pretoriana has been giving me some lessons on making caffe’ in exchange for me helping him with his English. I think I benefit more than he does!
Luca explained that one of the big factors is the grind of the coffee, and he adjusts this both daily and throughout the day based on the air temperature and humidity, constantly keeping an eye on how the liquid gold flows from the machine. A firm example of how a one button machine can never match the quality of a good barista.
The ground coffee is dispersed into the holder and the coffee is stamped in the holder. The holder is then put in the machine and under pressure the water is forced through the coffee grinds coming out in a stream no thicker than a string of yarn. The coffee is dispensed straight into the ceramic cup it will be served in (many places in the
Caffe’ that is hot and creamy with a thick crema, and no bitter taste…mmmmm!
My experience with caffé in