Coffee Culture Complexity
Recently, I found a great blog called My Corner Of Italy. What initially drew my attention was a post about the various types of Italian coffee, which I believe gives a great overview of the complex Italian Coffee Culture.
Most intriguing was this picture:
For this discussion, we aren't focusing on the various roasts or grinds of the coffee bean. I'd like to focus on what can happen once the espresso machine completes it's holy mission and you have a single or double shot of this nectar of the gods.
|A Great Start To The Day|
I have had various opportunities to taste many of these varieties both in the U.S. and in Italy, and while each is beautiful in it's own right, my current go-to in a bar is a macchiato caldo, although I omit the caldo when I order and have yet to get one that is cold.
While it's common to use zucchero (sugar), that stained milk foam is usually enough to knock down the bitterness for my tastes. It's a strong drink, though, and I certainly don't fault anyone who prefers some sweetener.
|Not A Macchiato|
As you may know, macchiato roughly translates to marked, stained or spotted. This is in reference to the tiny dollop of milk foam put on top of the espresso. Knowing that I was going to write on this topic, I recently purchased this 'macchiato' at a local coffee shop, but it was more like a caffè latte than a macchiato because there is far too much milk. That's why I prefer to make my drinks at home in my beautiful Alessi Moka!