There are so many types of coffee available in Italy. Whether you are an experienced and passionate connoisseur or a casual drinker, it is a wonderful idea to take advantage of all Italy has to offer.
Someone once told me that the longer the foam (la crema) remains in the cup- frothy and bubbly- the better the espresso brew is. If the foam dissipates quickly, then the drinker has reason to distrust the quality of the brew.
Whether this theory holds up in all instances of coffee, it is surely a good indicator of the quality of the machine at work and of the overall freshness of the drink.
I didn't quite believe this until I saw it for myself. I added just a tiny bit of sugar and stirred. Incredibly, my friend and I sat for more than half an hour, and "crema" remained until the last sip. Molto squisito!
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