- other country
-
a journey intoLEGEND
The story of a burning bush and a haggard herd of goats.
closeA JOURNEY INTO LEGEND
Coffee is mentioned in the Bible and in Homer's poems, and it is also at the centre of countless legends and fables. It is said, for example, that in the eighth century, in the Yemen city of Moka, the Pastor Kaddi set fire to a huge bush, whose red berries made the goats that ate them jump around like mad creatures. The strange and inviting aroma which came from the pyre led the Pastor to gather the roasted berries and make an infusion from them: this created the famous drink with stimulating properties know as "kahwah" (which means "coffee" in Arabic).
-
THE DRINK ofthe GODS
Between legend and myth, the story of a marvellous drink.
closeTHE DRINK OF THE GODS
Another legend, dating back to the sixth century, tells how the Archangel Gabriel went to the aid of the Prophet, who felt weak and depressed, offering him a warm, black drink.
The potion had such a great effect that the Prophet became strong enough to "unseat 40 men and make 40 women happy." -
from the BLACKCONTINENT
From Ethiopia to Europe, via the Americas: a journey to discover a new taste.
closeFROM THE BLACK CONTINENT
Historically, coffee was said to have originated in Ethiopia. From the XIV century onwards, it was certainly grown in Yemen, from there, in 1450.
It reached Mecca, and spread throughout the Arab worls: it was really the Arabs who introduced the preparation and consumption of coffee as an infusion.
Around the year 500, the black drink arrived in Turkey and then Constantinople, where the first coffee shop was opened.
Thanks to a few sacks forgotten by Turks retreating from Vienna, coffee spread to the West via Venice.
In 1640, in the city of lakes, the first Italian Coffee Shop was opened, the oldest in Europe. The "Caffè Florian" can be found under the gates of the Piazza San Marco. From Europe, coffee cultivation soon spread into other continents.
The Dutch introduced it to their colonies in Western India, Java and the New World. Starting with Dutch Guiana and Martinique, coffee cultivation spread rapidly to the Spanish and Portuguese colonies of Central and South America between the two tropics.
Known as the "devil's drink" until the year 400, coffee then came to be thought of as a "Christian" drink by Clement VIII, who was pleasantly surprised after tasting the drink personally.
CLOSE
"Coffee must be as black as Hell, strong like death, and sweet like love" (Bakunin, Vita di un rivoluzionario - The life of a Revolutionary).
CLOSEIn the 700s, King Gustavo III of Switzerland proved to the world, against his will, the "innocence" of coffee: believing in its negative effects, he prescribed it in a large amounts to two criminals, who actually lived to be over 80 years of age.
CLOSE
The stimulating effect of the caffeine in a cup of coffee lasts for two hours. It awakeness, boredom, physical and mental tiredness and depressive states. It improves the memory, learning, intuition and concentration. It simulates sensory perception and eases headaches and migraines.
CLOSEFor many years, Proust consumed only two lattes and two croissants each day. He prepared all of this with great attention to every detail, including the mixing, the filtering, the adding of the milk, and the tray on wich he placed his drink.
CLOSEThe etymology of the word "coffee" is uncertain. It could be derived from the Arabic word "Qahwah", meaning a stimulating, dark coloured drink, or from the Turkish "Quahve" (literally "coffee"), or from "Caffa", a region in Ethiopia where the plant grew naturally. The scientific term is "Coffea arabica".
CLOSETo prevent competition, the owner of the first Italian coffee shop in Venice was obliged to publish a short pamphlet which described the positive impact of drinking coffee on the heath.
CLOSEThe Sun King loved the drink so much that he prepared it porsonally for his guests. Coffee took centre stage in the courts, and coffee shops took over Paris.
CLOSEAt the beginning of the seventh century, in Italy it was common for suitors to woo their lovers with vases of hot chocolate and coffee.
CLOSEDon't ever let it cool down! The hish temperature at the moment when the coffee is served, is in fact an essential ingredient which improves the flavour of the coffee: the heat allows a greater concentration of the substance wich produces the smell, which varies depending on the blend used. After just two minutes, the taste begins to disperse.
CLOSEThroughout the eight century, in Italy, cafès were places where intellectuals and politicians met and sometimes debated, to the extent that owner of the most famous cafès in Trieste put up a sign that read "Please do not discuss politics or other strategies here.". He wanted to protect himself from retaliation by the Austrian police.
CLOSEButter, salt, pepper and coffee beans dried and toasted, were bread ingredients consumed by the inhabitants of Abyssinia to alleviate hunger and thirst during travel and stay awake during the fighting.
CLOSEThe maximum recommended daily dose of caffeine (especially for the elderly and pregnant women) is arround 300 mg, the equivalent of around 4 cups of coffee.
CLOSE
Use fresh, soft water
Salty water, which is rich in chlorine, or hard water will alter the taste of coffee. Never use boiled water.
Measure out the quantities of coffee and water
Modern coffee machines are designed to contain just the right quantity of powder and water for the number of cups required. It is important that the level of water does not go higher than the valve.
Do not press the powder
Coffee powder should not be pressed in a pot, because this can alter the flavour. Coffee should always be stored in a cool, dry place, inside an airtight container, such as the practical Vergnano jar.
Do not leave the coffee pot on the heat
This is the best time to fully enjoy its aroma and taste. Reheating the coffee results in the drink tasting bitter and burnt.
Mix the coffee inside the pot before pouring
The coffee which is poured first is the strongest, then the intensity decreases little by little. Mixing is necessary for a uniform consistency and aroma.
the coffee while it is still very hot, as soon as it is prepared
This is the best time to fully enjoy its aroma and taste. Reheating the coffee results in the drink tasting bitter and burnt.
Take good care of your coffee pot
Do not wash the pot using soaps or detergents. Boiling water is sufficient. Clean the filter carefully and pay attention to all parts of the coffee pot.
MIXING
This is the key step in preparing a good quality espresso. This stage creates a symphony of tastes, aromas and flavours which will increase the quality of the coffee.
GRINDING
This stage is crucial to produce the perfect drink: incorrect grinding can transform an excellent product into burnt powder. If coffee is ground too large, the water will bounce off without extracting all of the aroma and flavour, if too fine, the infusion can be too strong, and can sometimes taste burnt.
OPERATOR HAND OR MIND
The operator's role is crucial, in terms of attention and care during each phase. The operator's experience and ability make the difference between a good coffee and an excellent one.
ESPRESSO MACHINES
When preparing coffee, the machine should possess certain characteristics and be used as follows:
- - The temperature of the water for infusion should be between 85° C and 95° C.
- -The pressure in the boiler should be between 1.2 and 1.4 bar in machines with levers and between 1.0 and 1.2 bar in hydraulic machines or those in continuous use.
- - The pressure at the centrifugal pump should be 9 atm.
- - The dose of coffee in the filter should be 7.5 g.
- - To produce 23-35 ml of drink, the infusion time should be between 25 and 35 seconds.
- - The temperature of the coffee in the cup should be around 65° C.
- - The water used is crucial for both the lifespan of the machine and the quality of the coffee. It should be pre-treated with a carbon filter and softened before use in order to eliminate excessive hardness.
