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Strong or light espresso? Long or short?
There is only one answer to this question: Espresso!
The Italian espresso is one of those things that like Italian pasta and pizza speaks Italian in the world, the problem is that too often we Italians, filled as we are with so many beautiful and unique things in our beautiful country, are not very careful to safeguard the symbols of our Italianity and we accept too easily that anyone can flaunt it at will. For those who have seen the movie Quo Vado with the actor Checcho Zalone, Apulian as myself, it is nice to see how in his goliardic way of becoming self-irony ,while having lunch at a restaurant in Sweden with a tricolor sign at the entrance, where the owner asked him, bragging about his knowledge of the Italian cuisine, how they were the spaghetti that he had cooked in water for thirty minutes, Zalone’s reply was a request of a screwdriver which he rushed to dismantle the sign with. Certainly we will never allow ourselves in a foreign country to dismantle the signs to all Italian restaurants not managed by Italians. It must be said that incidentally the 2017 Italian espresso world champion was a Taiwanese, even if a bit of healthy pride would not be so bad as we are often the ones who are self-injuring when we send non-quality product to foreign countries or even when we accept a bad espresso in Italy, we should start paying, we should not drink these bad coffees and we shouldn’t come back to these bars anymore because they don’t love their job.
Personally I do not agree with the criticism that those from the south move towards some coffee shops in the North saying that their coffee is watery, as I do not agree with the some other criticisms that say some southern coffee is heavy, but I enjoy these beautiful differences we have in Italy and the ability to personalize and to typify everything; often it is enough to move only 6 km away and sometimes even less to enjoy the same food prepared in a completely different way and giving vent to the masters who prepare its, listening to them because following a method often handed down by the grandma, they manage to obtain these amazing results. We should be proud of it and we should not accept lightly the impositions of countries that do not have these typicalities which impose us, with the excuse of European regulations, they no longer produce cheese the way it has been handed down for millennia, to make it all the same in steel containers, this thing is good only for multinationals, not for a country like ours, rich in history and traditions. I immediately like to point out that I am not a supporter of anything that is good just because I have always done it this way. One of my teachers, Luigi Odello, in one of the first courses of MOROLA® Caffè Italiano on sensory analysis, warned us with a sentence that became my reference for everything; “The quality begins where there are no defects”, this is the point we must aim at :to produce a quality coffee and then it’ll come who wants it strong or light, long or short, just all this must be done carefully, the percolation of the coffee must take place in a predetermined range of seconds, certainly not like the owner did it ,in Zalone’s movie, cooking spaghetti in thirty minutes. The length of an espresso for the basic dose is 25cl, I can decide to make it short but if I decide to do it very long, at the end I will get a product full of caffeine and negative aromas, if I have to do it better, then it needs to add water at the same temperature to lengthen it. What we absolutely should not accept is to see carbonized blends being used and we should ask ourselves why it is done this way, maybe to hide the lack of quality of the raw material? To see using dirty equipment, abandoned coffee in jars saturated with rancid coffee oils, ground coffee left in the dispenser, watch extractions made without the water running off the empty device before inserting the arm containing the coffee panel, in short we should really complain to those who do not make our expresso with love!
Making a good cup of coffee is possible and there are many professionals who work with dedication and passion and produce truly excellent results in the North, in the South and outside Italy: we consumers have the exceptional power of choosing.
Enjoy your coffee and follow me in the future in-depth analysis and if you want to take part in one of our courses for informed consumers or any of those organized by certified bodies such as IIAC, AICAF or SCA, I assure you that you will have a lot of fun and little by little you will become able to distinguish the real professionals of the sector and you will always drink excellent Italian Espresso!

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