Italian coffee – something for everyone Written by Julie Carter
Espresso, caffè latte, cappuccino; there would seem to be as many types of Italian coffee as there are pastas. And just like pasta, Italian coffees are an art form accompanied by hundreds of customs and traditions. Whether it's a corretto coffee thrown back like a shot of alcohol, a cappuccino coffee and croissant for breakfast, or an iced coffee to cool off from hot midday sun, in Italy there is a coffee drink specific for every time and mood.
But how do you make perfect cup of espresso? There are fully automatic espresso makers, pump driven espresso machines, lever piston espresso machines, and, of course, classic aluminium espresso coffee maker – choices are endless. All will make a great cup of coffee but it is entirely dependant on features that you desire. The perfect cup of coffee depends not only on bean type and milk you use but also machine - blade vs. burr coffee grinders, tamp pressure, water temperature, and humidity. Caffeine lovers not only have their favorite local coffee house or cafè, but even prefer certain baristi because of their ability to deliver a perfect espresso coffee.
So what kind of coffee should you order? The possibilities can be as daunting as a Starbucks menu. Below is a list of most popular coffee beverages.
caffe (espresso)—a small cup of very strong coffee, i.e., espresso caffe Americano—American-style coffee, but stronger; weaker than espresso and served in a large cup caffe doppio—double espresso caffe freddo—iced coffee caffe Hag—decaffeinated coffee caffe latte—hot milk mixed with coffee and served in a glass for breakfast caffe macchiato— espresso "stained" with a drop of steamed milk: small version of a cappuccino caffe marocchino— espresso with a dash of hot milk and cacao powder cappuccino — espresso infused with steamed milk and drunk in morning, but never after lunch or dinner granita di caffe con panna—frozen, iced beverage (similar to a slush, but ice shavings make it authentic) and topped with whipped cream
A description of the new and exciting types of peppercorns & ways to use them.Written by Alex Hamilton
New and exciting varieties of peppercorns are becoming available to chefs everywhere. Pre-ground pepper out of tin no longer provides complex flavors and versatility that great cooks everywhere are looking for. A small collection of different types of peppercorns provides fine cooks with just right pepper flavors and colors to create perfect culinary creations. Peppercorns crusts, rubs, marinades, dressings, and sauces are just a few of creative ways these unique flavors and colors can be utilized.
Peppercorn sauces are a great way to present distinct and unique flavors to pallet while providing a splash of brilliant colors. A rainbow of spicy flavors such as white, green, and pink can easily create an impressive dish.
Green peppercorns are a lively green color with a sharp, fresh flavor. These immature peppercorns are hard to find but well worth search. Their fresh flavor is a perfect for making meat sauces for pork and beef. Green peppercorns are also a good match with salad dressings and vegetables.
Pink peppercorns are rarest of peppercorn varieties but provide an exquisitely unique flavor. These exotic peppercorns have a delicate, fragrant, sweet, and spicy flavor. Pink peppercorns also add a lovely dash of color to all kinds of cuisine. They go especially well in fruit sauces, vinaigrettes, and desserts. White peppercorns are preferred in much of world because freshly ground white pepper doesn’t leave dark, unappealing specks in food. It’s white color is especially important in light colored sauces and foods such as mashed potatoes.