copyright 2009, art of living,PrimaMedia,Inc

Here’s a familiar scenario: It’s 7 AM on a Tuesday and you’re making that daily commute when you decide to stop off for a little caffeine laced pick-me-up at a local coffee shop. A hot cup of java to get you over the hump and through another day at the office. So you order a cappuccino, or Americano or macchiato from your local Barista. It’s something you’ve done a millions times before, but have you ever stopped to think about what these words mean? Or from where they originated? Sure, you know that an Americano is an espresso shot with hot water, but why exactly is it called “Americano”? Although these words have morphed into the coffee shop terminology we now commonly use, each one has a distinct origin that differs from their present meanings. Often times we assume these words and phrases are one dimensional but by exploring their genesis we can appreciate these drinks as more than just an eye opener but as the well crafted beverage that we sometimes take for granted.

Cappuccino may be the most popular coffee house drink in America. A shot of espresso topped off with a layer of foam, served dry with no milk. The ingredients of the drink are well known but cappuccino has a rich and intriguing history dating as far back as Italy in the 19^th Century. The name cappuccino is taken from The Order of Friars Minor Capuchin, named so because of their custom of wearing a hood with their habit. In Italian, cappuccino is the diminutive form of the word hood. Although the exact reason of the name is unknown, many believe it is because of the color of the drink, or the foam resting on top of the drink is likened to the hood itself. The first cappuccino machine was patented in Italy in 1901 and the common variation of the cappuccino was perfected by the 1950s.

This drink, like many others originated in Italy and translate into simple terms. The macchiato translates to “marked” or “stained” in Italian. The “stain” refers to the tiny dab of milk on top of the espresso shot. In this case perhaps the more eloquent “macchiato” sounds a lot more appetizing than if you order a small cup of hot “stain”. The dollop of foam was originally added as a way for Baristas to show the serving waiters the difference between an espresso with or without milk.

The Italian Barista serves a much different purpose than his American counterparts. The American Barista is generally just a coffee house employee but in Italy the Barista is revered as an expert in his particular field. Like a ‘coffee sommelier’, the Barista is painstakingly trained in the art of coffee preparation and has an extensive knowledge of coffee beans, their varieties and the espresso machine itself. That certainly puts the high school kid working at your local Starbucks to shame.

Which brings us to our final drink, our country’s namesake, the Americano,. This brew originated, like many espresso-based drinks in Italy and consists of an espresso shot and hot water. It’s similar to our traditional American drip coffee but is obviously a much stronger brew. The drink tends to be a bit of an acquired taste and is usually served black, in order to fully appreciate the difference in flavor between it and regular drip coffee.

It’s so often we tend to move through our routines without stopping to appreciate the small details that create the unique aromas and flavors of our coffee shop beverages. Taking the time to smell the roses (or in this case espresso beans) can expand our palettes and give us a thorough understanding of those early morning brews we love so much.

 Get your copy of  new release The Basic Art of Italian Cooking: Holidays & Special Occasions with over 140 recipes ,wine pairing tips, menus and short stories about Holidays spent in Italy.

 See you:
Oct 3rd-Collngswood Book Festival, Collingswood NJ for a book signing

Oct 5th- Horsham Township Library-book signing, cooking demo, sampler dinner, reservations limited email:juzz2@aol.com for reseravations

Oct 21-Lower Southampton Twp Library,  Feasterville, Pa-7 PM- book signing and cooking demo/sampling

Oct 16-18th- Onstage  cooking demo, book signings at Philly Food and Wine Fest

Nov 5-7th-Christmas in Italy weekend at Harvest Moon Bed and Breakfast,. Lancaster, Pa. reservations limited, email: info@harvestmoonbandb.com

Mangia Bene,Vivi Bene,

Maria

copyright, 2009, Maria Liberati, The Basic Art of Italian Cooking 

Living in Italy has taught me so much about appreciating some of the simpler pleasures in life. Things that are truly beautiful but yet so simple.. For instance …one of my  favorite things in the mornings here in Italy is the smell  of espresso brewing…  …I can’t seem to start my day unless I have a cappuccino and a cornetto (the Italian version of the croissant)…one of life’s simpler pleasures..  It is  like my motor isn’t running correctly or something is just is not right, but alas comes my cappuccino and cornetto…. and all seems right with the world my day can begin!! What is that about ‘carpe diem’??? at that very moment that my cappuccino and cornetto arrive I want to just stop time-if only for a few minutes…

The cold weather and the coffee bars have inspired us to also work on some recipes for coffee drinks here and there are so many that even that famous coffee place in the US (you know who I mean) would be stumped.

Here is a recipe for a dessert coffee drink done at the coffee bars here…enjoy and keep warm….

 Caffe Mocha

1/2 cup honey

1 tbsp of unsweetened cocoa powder

1/4 tsp cinnamon

1 1/2 cups of hot espresso coffee

1/4 cup hot milk

1/4 cup whipping cream (unsweetened)

2 tbslsps powdered sugar

Place whipping cream and powdered sugar in a  chilled bowl, whip till peaks form. Place in refrigerator.

In another bowl. mix the honey with powdered cocoa and cinnamon and let sit for 5 minutes. Divide  and place mixture into 4 cups. Mix hot coffee with hot milk and distribute in cups. Stir and top with whipped cream mix.

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

Go to http://mariaandco.blogspot.com

http://marialiberati.blogster.com

Mangia Bene, Vivi Bene

Maria

copyright, 2008, 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