I could not tell it better and, of course, I second that. Dario (from Italy)
-----Messaggio originale----- From: Daniel J. Matyola Sent: Monday, April 22, 2013 7:12 PM To: Pentax-Discuss Mail List Subject: Re: OT - Coffee terminology in the USA
Coffee is a religion in Italy. There is an ideal temperature for brewing coffee; too cool results in a bland taste, while too hot will introduce too much acid and bitterness. Most Italian coffee shops and good restaurants know what the proper temperature should be, and they will not brew it hotter or cooler no matter what you say. They are correct, in my view. The most important thing about coffee is the taste, not the temperature. Lattes and cappuccino are made with steamed milk, especially in Italy. Again, there is a proper temperature to ensure the fullest flavor, and any real barista knows exactly how to achieve that temperature and taste. I have not seem Italians slurp their espresso in one gulp, like downing a shot of tequila. Instead, they sip it, like one would sip a "wee dram" of single malt scotch. It is a moment of relaxation, to be savored. Of course, the espresso cup is very small, and filled only half way, so it never takes long to drink, but that is the best way to enjoy real Italian espresso. I buy illy coffee, which seems to be the dominant brand in fine Italian restaurants, and make it myself, since I have an espresso machine at home and another at the office. I used to be one of those who ordered a 20 oz cup of black coffee and took a long time to drink it, but one I became accustomed to the Italian approach, I would never go back. The difference is similar to that between sipping Lagavulin or Laphroig neat and drinking blended scotch with 6 ounces of soda. One does not dilute perfection. <G> Dan Matyola http://www.pentaxphotogallery.com/danieljmatyola -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
