ANATOMY
of a dish
Douglas Hughmanick
A SHOT OF HISTORY
Muslim traders brought coffee to Venice in the sixteenth century, but true Italian coffee culture began in 1884, when Angelo Moriondo invented the espresso machine. Italy’s singular dedication to espresso-based coffee is the root of most café culture as we know it today.
THE DARK ROAST
Don’t expect subtle notes of wild fruits in your caffè (the more common name for espresso in Italy). Italians roast beans longer, for a dark, oily, potent brew. As you move south, expect caffè to get stronger and shorter; by the time you hit Sicily, you can nearly scrape it with a spoon.
SURE SHOT
Espresso is a complex science, requiring the proper ground (fine) and pack (tight), the right water temperature (92–95˚C), and the correct length of extraction (20–25 seconds). Why is Italy’s coffee so good? Decent beans, good machines, and excellent technique.
CREME DE LA CREMA
How to spot a well-pulled shot? Look for the caramel-colored layer, called crema, resting on top. Formed by a mixture of air bubbles and coffee’s natural oils, it’s a good indicator of quality. Some say a good crema can hold a spoon of sugar for five seconds, but who needs sugar?