Capuccino | Maria Liberati.com

July 9th 2008 by Maria Liberati

The Basic Art of Italian Cooking by Maria Liberati tm

Editor: Sara A. Harris

There’s nothing quite comparable to the first sip of a steaming morning cup of willpower. The vitalizing awareness flows richly alongside its heady scent that billows throughout household hallways, bistros, and office corridors worldwide, teasing the senses of coffee aficionados everywhere. With a fluctuating economy, coffee is indeed a commodity to be reckoned, as reportedly, over 500 billions cups are consumed every year.

Once referenced as taking a ‘coffee break’… cappuccino, café au lait, espresso, café noir, lattes, regular, and decaf, has initiated its universal appeal that doesn’t appear to be slowing anytime soon. While most familiar are the caffeinated temptations of Seattle’s Best, Starbucks, and Dean & DeLuca, the essence of Italy is mimicked with every grande, venti, and double-shot known to man. In light of this stimulating replication, on July 6, 1998, the Istituto Nazionale Espresso Italiano (The Italian Espresso National Institute) was founded in the protection of this mini pleasure cup called, Espresso. http://www.espressoitaliano.org And let’s clear the air on the misconception that’s contrary to popular belief, it’s not called, Expresso.

The evolution of coffee has catapulted us from brewing pots of freshly ground beans, sinful 20 ounce concoctions of iced, nonfat, extra whip treats, and all the way back to that stout little shot of espresso. Discovered in the highlands of Ethiopia, the allure of coffee spread like wildfire among various countries and eventually found its place in Italy as well the Americas. Not only used as a pleasing habitual stimulant, societies in Africa and Yemen once utilized coffee as a vital part in religious ceremonies… and in the 17^th century, it was actually banned from Ottoman Turkey as a contributing factor for unfamiliar political reason. Known for its Italian name, Cappuccino– a preparation of hot milk, espresso, and milk foam– was termed from the order of Franciscan Minor friars (Franciscans), called Cappuccini. Some hypothesize the drink’s name is based on the Italian word cappuccio, meaning hood. Nonetheless, we’ve managed (somehow) to take a historically delicious original and Americanize it with chain-inventions better known as, Frappuccinos. The dessert industry smartly capitalized on the notion of coffee and confection lovers, as the bean itself has become largely popularized as a decadent chocolate-covered treat. However, when eaten in great moderation, the antioxidants prove beneficial to healthier lifestyles. True enthusiast of the drink may wish to indulge their bold palates with a taste of Italy while visiting Grand Café & Tre Marie or for those desiring a hint of java flair that’s closer to home, try your local bistro for featured drinks.

In the end, the coffee-crazed, Cup of Joe’s, and java-junkies will inevitably keep these robust textures and rich aromas from ever dissipating. Served with breakfast and dessert or even a mid-afternoon pick-me-up… the craving keeps some marveling the idea of ‘coffee patches’.

Related sources:

http://www.grandcafetremarie.it

http://www.deandeluca.com

http://www.starbucks.com

http://coffeebean.com

Don’t forget to check out Maria Liberati’s favorite coffee recipe (Coffee Frullato) http://marialiberati.com/blog2/?p=189

For more great recipes get your copy of the best selling book The Basic Art of Italian Cooking by Maria Liberati at http://www.marialiberati.com

UncategorizedNo Comments

How to Order Coffee in Rome..

April 29th 2008 by Maria Liberati

How to order coffee in one of the most famous coffee bars in Rome Italy and experience the ambiance of Antico Caffe Greco here.

How can you describe a sunny Sunday afternoon in Rome? It brings to mind the Italian saying “e dolce far niente” (how sweet it is to do nothing). It is an afternoon of doing nothing … in a special way!One of the great pleasures of Roman life is to sip a coffee at one of the elegant coffee bars and watch the world go by. But you can build your whole afternoon around that espresso … from the wonderful journey to the coffee bar to the arrival to your selection of seating or standing and your careful selection of beverage.

My favorite Sundays spent in Rome is a trip to via Via Condotti to Antico Caffe Greco.

I have always observed that everything in Italy is set out like an opera- even daily life and my afternoon is not finished until the final act has occurred- and what a beautiful final act- that is my cup of espresso to end my afternoon or evening.

The Italian painter from the early 1900’s- Giorgio De Chirico described the Antico Caffe Greco best- Il Caffe Greco e l’unico posto al mondo dove sedersi e aspettare la fine- translated means- “It is the only place in the world where one sits and waits for the end”

The oldest, and the most elegant café in Rome, Café Greco has no competition in that respect. This café has earned its distinguished place in Rome’s history centuries ago and it is filled with an aura, mystery as wondrous as the geniuses who gathered there.

‘Imaginary’ (imagine) for a minute- an elegant salon filled with the most creative geniuses from around the world that have left in some way their mark, their creations and spent a large part of their life here..

As we say: “Incredibile”

Antico Caffe Greco’s former patrons reads like a who’s who- from Berlioz , Buffalo Bill, Dickens, Goethe, Hawthorne, Humperdinck, Keats, Liszt, Lord Byron, Mendelssohn, Stendhal, Twain, Wagner, Wells. To think Hans Christian Andersen lived upstairs….Rossini composed here..you can just hear it when you sit and sip your day away.

But at Antico Caffe Greco you don’t stand at the counter here. You see, this is not your typical bar. One sits here in an elegantly upholstered chair, all the more reason to sip and imagine you being one of the turn of the century intellectuals or “glitterati.” For in that period, coffee was known as the beverage of intellectuals.

A famous saying in Rome is that “there are 2 types of people in the world: espresso drinkers and non-espresso drinkers,” referring to how serious Italians take their coffee, as they consume 14 billion cups of espresso per year. So when you go to Italy, be sure that you are recognized as an espresso drinker.

Some tips for ordering coffee in Italy:

Caffe Corretto- espresso with a shot of grappa

Caffe Macchiato- (literally

Via Condotti is located in the centro storico- or the historic center- is a display of the finest not only Italian but European style. Who says that food and fashion have nothing in common? In Rome it is fashionably chic to get dressed up in the afternoon for this stroll or as we call it “paseggiata” (stroll or walk) and present a “bella figura”(dressed in your best) and stroll to one of Rome’s most elegant of coffee houses.I have always observed that everything in Italy is set out like an opera- even daily life and my afternoon is not finished until the final act has occurred- and what a beautiful final act- that is my cup of espresso to end my afternoon or evening.The Italian painter from the early 1900’s- Giorgio De Chirico described the Antico Caffe Greco best- Il Caffe Greco e l’unico posto al mondo dove sedersi e aspettare la fine- translated means- “It is the only place in the world where one sits and waits for the end”The oldest, and the most elegant café in Rome, Café Greco has no competition in that respect. This café has earned its distinguished place in Rome’s history centuries ago and it is filled with an aura, mystery as wondrous as the geniuses who gathered there.‘Imaginary’ (imagine) for a minute- an elegant salon filled with the most creative geniuses from around the world that have left in some way their mark, their creations and spent a large part of their life here..As we say: ”Incredibile”Antico Caffe Greco’s former patrons reads like a who’s who- from Berlioz , Buffalo Bill, Dickens, Goethe, Hawthorne, Humperdinck, Keats, Liszt, Lord Byron, Mendelssohn, Stendhal, Twain, Wagner, Wells. To think Hans Christian Andersen lived upstairs….Rossini composed here..you can just hear it when you sit and sip your day away.But at Antico Caffe Greco you don’t stand at the counter here. You see, this is not your typical bar. One sits here in an elegantly upholstered chair, all the more reason to sip and imagine you being one of the turn of the century intellectuals or “glitterati.” For in that period, coffee was known as the beverage of intellectuals.A famous saying in Rome is that ”there are 2 types of people in the world: espresso drinkers and non-espresso drinkers,” referring to how serious Italians take their coffee, as they consume 14 billion cups of espresso per year. So when you go to Italy, be sure that you are recognized as an espresso drinker.Some tips for ordering coffee in Italy:Caffe Corretto- espresso with a shot of grappaCaffe Macchiato- (literally means- coffee with a mark- referring to the milk) – so this is an espresso with a 1-2 tablespoons of frothy milkCappuccino- real espresso drinkers know that in Italy we only drink this in the morning. It is typically 1/3 espresso and 2/3 frothy milk.Not to be confused with…Caffe Latte- which is espresso with steamed not frothed milk. It is usually a double shot of espresso (3 ozs) with 5 ozs. Steamed milk.Mocha Cappuccino- 1/3 espresso, 2/3 frothed milk, but the finest cocoa powder is mixed into the espresso along with a spoon of sugar before it is topped with frothed milk.Americanino- if you must get the tradition al American- you will be served a shot of espresso in a large cup with another small pitcher of hot water, so you can make it “lungo” long- as they say. However, in Italy they are so used to Americans asking for this that at some bars if they detect an American accent they will serve this to you automatically.

Ciao for now!
Maria

http://www.marilaiberati.com

Get more recipes and info on coffee, Italy and more in the best selling book The Basic Art of Italian Cooking order your copy at http://www.marialiberati.com

Facts, Features, Travel & customsNo Comments

In Search of the perfect cup of Espresso..

April 29th 2008 by Maria Liberati

Editor: Dave Clancy

To every caffeine junkie who has ever stumbled into a Starbucks at 7A.M. on a desperate quest for a morning fix it may seem improbable that espresso (the beverage that began our collective obsession with designer coffees) emerged from very humble origins. The seemingly endless variety of espresso based drinks available to us today may make it difficult to believe that espresso itself was created to address a very functional need, one that we can all identify with. That being the need to cram ever more time into our increasingly busy days.

Invented at the turn of the 20^th century by Italian Luigi Bezzera, the first espresso machine was decidedly utilitarian in design. The owner of a Milanese manufacturing company, Bezzera was eager to increase the productivity of his employees. Believing that the best way to do this was to reduce the length of his workers coffee breaks, he set out to create a machine that would brew a cup of coffee in less time than conventional machines of the day. His final product was the world’s first espresso machine, a crude and gigantic contraption that produced a cup of coffee by forcing a combination of water and steam through coffee grounds at high pressures.

While the new process did produce a much quicker cup of coffee, it also caused the coffee to taste very bitter. It was not until 1905 when Desiderio Pavoni purchased Bezzera’s patent rights to the machine that this problem was solved. Realizing that the bitter taste was a result of the high temperature steam and water passing through the coffee, he set out to find the ideal water temperature and pressure to make the perfect cup. His findings concluded that brewing a cup at 95C and between 8-10 BAR of pressure produced the best espresso. These standards remain today.

Problems still existed however; the primary one being consistency. Because espresso machines were steam operated, it required a considerable amount of skill on the part of the operator or “barista” to ensure correct water temperature by constantly monitoring the open flame heat source. This meant that all but the most skilled baristas had a very difficult time maintaining consistent steam pressure and water temperature.

Also, this system relied on the barista to regulate how long the water valve was open which allowed the heater water to pass through the grinds. This determined the volume, consistency and overall quality of the espresso and was difficult to keep uniform as well. These dilemmas made it a tricky and expensive process to produce high quality espresso consistently and in significant volumes.

These problems too, proved solvable however. In 1948 Achille Gaggia revealed to the world the first modern espresso machine. By replacing the water valve with a spring loaded piston operated by a hand lever, he was able to create a machine that did not rely on steam to drive the water through the grinds. Water was pulled into a chamber which was pushed down slowly past the grinds directly by the operator. This allowed the water to move faster and harder through the grinds, eliminating the finicky and time-consuming business of relying on steam. As a result of the added pressure, this process also produced the now famous crema, a thin layer of reddish-brown foam that floats on top of the coffee and contains the proteins, vegetable oils and sugars from the beans themselves.

Although there have been other developments in espresso production since the Gaggia machine was introduced, the process remains essentially the same and it is Gaggia’s developments which are credited with bringing espresso to the mainstream. Hence, making a shot of espresso is still referred to as “Pulling a shot”.

Arguably the most important ingredient in the recent designer coffee fad that has taken North America by storm, espresso is the foundation upon which companies such as Starbucks have built their army of non-fat, soy based whipped cream and caramel covered concoctions. It is ironic that something of such humble and utilitarian origins should have sparked the creation of one of the largest growing luxury industries in the world today. The development of espresso has been a uniquely Italian marriage of form and function. It is no wonder that, from a culture that prides itself on cultivating the beauty and elegance in the function of the everyday, the undisputed king of coffees has emerged.

For more information on the history of espresso visit:

AABREE Coffee- http://www.aabreecoffee.com/articles.cfm?articleID=10

Coffee Review- http://www.coffeereview.com/reference.cfm?ID=192

Next Week: What makes a perfect cup? Reviewing the elements of great espresso.

For great coffee recipes get your copy of the best selling book The Basic Art of Italian Cooking by Maria Liberati at http://www.marialiberati.com

Ciao for now!
Maria

http://www.marialiberati.com

http://mariandco.blogspot.com

Articles, Facts, FeaturesNo Comments

Coffee -a healthy elixir!!

April 17th 2008 by Maria Liberati

Coffee has a high level of antioxidants thanks to its’ high levels of a special acid, which gives a protective action against type 2 diabetes and Parkinson’s disease. It has been shown to slow down the natural decline of the cerebral function in the elderly according to the latest studies NFI (Nutritional Foundation of Italy). It is also a powerful antioxidant to counteract the free radicals in the human body.

Coffee is the most consumed beverage around the world, with a variable of consumption from country to country but has been shown to have about 24 pounds per person per year in Finland, to 4 lbs per yr. per person in the UK to 12 lbs per year per person in Italy (figures from the International Coffee Organization).

It is a great daily habit to have -of course everything in moderation. Even decaffeinated coffee was shown to have some antioxidant properties.

But to keep that cup of cappuccino healthy use only skim milk or low fat milk if possible and only a small amount of sugar or sweetener.

Here is one of my favorite coffee recipes:

Coffee Frullato

2 cups of espresso coffee

4 tblsps sugar or sugar substitute

1/2 cup skimmed milk

½ cup low fat or no-fat vanilla ice cream

2 cups chopped ice

1 tblsp amaretto flavored or almond flavored syrup

Place all ingredients in a blender. Serve in 4 chilled glasses.

Do you have any favorite coffee recipes to share with our readers? Send in your favorite coffee recipes with your name so that we can post here to share with our readers. Or you can email them to our editor at: editor@marialiberati.com

Ciao for now!
Maria

http://www.marialiberati.com/

http://mariaandco.blogspot.com

recipesNo Comments

How to order coffee in one of the most famous coffee bars in Rome Italy and experience the ambiance of Antico Caffe Greco here.

Social Media

Blog Categories

Tag cloud

Shopping Cart

Product Categories

Free Newsletter Sign-Up

Blog Registration

Blogroll

Links

TV, Radio, Live Appearances