Difference between revisions of "Brew Authentic Italian Caffe"
m (Text replacement - "[[Category:E" to "[[Category: E") |
m (Text replacement - "[[Category: E" to "[[Category:E") |
||
| (2 intermediate revisions by the same user not shown) | |||
| Line 2: | Line 2: | ||
This how-to details how to make strong coffee using a "macchinetta." The resulting coffee used to be known as "espresso" but due to changes in the method of making it, real "modern" espresso can only be had in a bar, where large machines produce around 9 atmospheres (900 kPa) of pressure during brewing, in order to properly extract essential oils and form stable "crema." Macchinettas typically generate only about 1.5 atmospheres (150 kPa), and so only make a strong, but authentically Italian homemade coffee: "caffè di casa." | This how-to details how to make strong coffee using a "macchinetta." The resulting coffee used to be known as "espresso" but due to changes in the method of making it, real "modern" espresso can only be had in a bar, where large machines produce around 9 atmospheres (900 kPa) of pressure during brewing, in order to properly extract essential oils and form stable "crema." Macchinettas typically generate only about 1.5 atmospheres (150 kPa), and so only make a strong, but authentically Italian homemade coffee: "caffè di casa." | ||
| − | [[Category: Espresso Based Coffee]] | + | [[Category:Espresso Based Coffee]] |
== Steps == | == Steps == | ||
