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Canned and bottled coffee

Canned coffee is a beverage that has been popular in Asian countries for many years, particularly in Japan and South Korea. Vending machines typically sell a number of varieties of canned coffee, available both hot and cold. To match with the often busy life of Korean city dwellers, companies mostly have canned coffee with a wide variety of tastes. Japanese convenience stores and groceries also have a wide availability of plastic-bottled coffee drinks, which typically are lightly sweetened and pre-blended with milk. In the United States, Starbucks sells its popular Frappuccino drinks in glass bottles, a beverage consisting primarily of milk, coffee, sugar, and flavoring (like vanilla or caramel). They also sell a canned espresso drink, Double Shot, lightly sweetened and blended with cream. Other premade coffee drinks are also commercially available, but tend to be less popular.

 

Liquid coffee concentrate

Another type of premade coffee is liquid coffee concentrate. It is described as having a flavor about as good as low-grade robusta coffee. It costs about 10 cents a cup to produce. Its primary use is in large institutional situations where coffee needs to be produced for thousands of people at the same time. The machines used to process it can handle up to 500 cups an hour, or 1,000 if the water is preheated

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French Style Coffee Machine

Caffè is the Italian word for coffee and may indicate either the Italian way of preparing this beverage at home or espresso, which is prepared instead with electrical steam machines.

Italians, and especially Neapolitans, pay special attention to the preparation, the selection of the blends and the use of accessories, all part of a special culture focused on the drink.

The necessary instrument, the caffettiera, is essentially a steam machine made of a bottom boiler, a central filter which contains the coffee grounds, and an upper cup. In the traditional Moka, water is put in the boiler and the resulting boiling water passes through the coffee grounds, then reaches the cup. The Neapolitan caffettiera has instead a different working function, and needs to be turned upside down when the drink is ready. Its boiler and cup are therefore interchangeable.

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The quantity of coffee to be put in the filter determines the richness of the final beverage, but special care is needed in order not to block the water from crossing it, in case of an excess of grounds. Some hints prescribe that some small vertical holes are left in the powder by using a fork.

A small fire has to be used, in order to have the appropriate water pressure: a high pressure makes the water run too quickly, resulting in coffee with little flavour. The fire under the caffettiera has to be turned off ten seconds after the first characteristic noise is heard, and eventually lit again in case the cup was not filled.

Some claim that the more coffees the machine makes without being cleaned, the more tasty the final drink is. A good compromise between hygiene and taste, is having the caffettiera cleaned once every two days, before the coffee remains begin to turn bad.

Italians usually add some sugar.

The "caffetteria" is the public service in which caffè was traditionally made with Moka, and in the 19th century it was the specialized place for enjoying it, while the domestic habit started at the beginning of the 20th century, when caffettiere became available to the general public.

In elder caffetterie, art and culture events were held, being places in which the upper classes used to spend relevant parts of their days. So many of these places became important sites (like, for instance, the famous "Caffè Greco" in Via dei Condotti, Rome) and became famous for being the usual meeting points of artists, intellectuals, politicians, etc. It was mainly enjoyed by men, while women organised their tea meetings.

For an appropriate formal afternoon service, the caffè is always brought with a silver pot, porcelain cups (which should be the thinner and the less decorated as possible) are always on a small dish and have their small silver spoon on the right (on the dish). Sugar is brought apart, in porcelain pots, with a separate silver spoon. After the consumption, smokers are usually allowed to lit their cigarettes (the service typically includes a porcelain ashtray) if not in the presence of women (who usually invite them to do it, if they wish). Pastry is not properly indicated to accompany this ceremony, but an exception can be made in case there are women at the table. The coffee pot has to be left on the table, for a second cup. After-lunch coffee is enjoyed in separate smaller tables, not at the main one, and children are obviously not welcome to join the tea

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Cappuccino is not related to the traditional domestic coffee, being made with an espresso machine. However, caffè latte (also known as a latte in the U.S. and Café au lait in France) is made with a simple mixture of hot coffee and hot milk, and served in cups that are larger than tea cups. Caffetterie usually serve caffellatte too.

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History about Italian Espresso
Espresso is made from coffee beans that have been roasted, finely ground, and quickly processed into a 1- to 2-ounce single serving cup of coffee. To process the roasted coffee beans into a cup of espresso, generally...
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Gourmet Coffee...Did you know...
The quantity of coffee to be put in the filter determines the richness of the final beverage, but special care is needed in order not to block the water from crossing it, in case of an excess of grounds. Some hints prescribe that some small vertical holes are left in the powder by using a fork...
More >>

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