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USING THE MOKA
Fundamental is Your use of a fresh and light water. The powder
must not be pressed into the filter and You must open the
moka's top as soon as the coffee starts coming out.
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HOT ESPRESSO
It is impaired in the classical cup. To define an excellent espresso
cream must be dark tawny with stripes, the body must be dense, and
flavour persistent. The temperature is fundamental: heat frees
flavour, which varies according to the blend.
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WHIT A COCOA SPRAY It is one of the ways of augmenting the
drink's chocolate like flavour. But beware: coffee must be excellent,
otherwise the cocoa flavour can be there to hide a less than
perfect one. |
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IN THE GLASSIt is a frequent variation, many people prefer
the contact of the lips with glass rather than with china. A
very spread habit in the city of ROME. |
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WITH A LEMON SLICE
It is a way to taste the drink by nearing two seemingly unmatchable
flavours. The lemon in slices or its peel highlight
the digestive properties of the drink. Spread in Southern Italy,
from here it became an Italian American habit. |
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WITH CREAMTo the espresso served in a glass, one adds some
cream. If one likes sugar in it, he/she'd better put this one
before cream. It is drunk without mixing with the spoon. |
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SHAKERED COFFEE
It mus be put as very hot into a cocktail shaker with much ice.
Many barmen at this request put the coffee into a mixer: what a
gross mistake! |
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IN LECCESE FASHION
One prepares it in a cup with sugar and then pours it into
a big glass with plenty of ice. One obtains a fresh drink
with the flavour of a hot coffee (it is possible to substitute
almond drink to sugar).
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