I’ve become interested in tea the past few years but still love a good cup of coffee, especially in the morning. Kind of like wine, I’m by no means a snob about it, it’s just not worth it to me to drink a mediocre cup. Espresso is my drug of choice. In Italy, ‘un cafe’, is a ritual and the pot it is made in, ‘la caffetiera’, is a prized possession. Unlike some things, the older and more used ones’ pot is the better. I learned that you never drink the first several batches made from a new pot and really, until the exterior is looking pretty poor, is the coffee that comes out of it any good. I have been back state side for almost 13 years and I still don’t own anything other than my percolator pots. I use my one or two cupper and add a shot to warmed milk in the morning. The motherload 20-cup-pot I picked up for 5 bucks at a rummage sale still needs to be seasoned but that would mean pounds of coffee pored down the drain and I’m too frugal for that so it is a conversation piece in my kitchen and conversation is part of the ritual of having coffee no matter where you are.
I never get that shaky feeling from espresso that I get from a cup of american brewed coffee so I Googled “espresso less jitters” and found this response among many. ‘Roasting coffee to a darker level burns off caffeine, the brewing process is the key to the reduction (of the jitters from coffee)’. And this NPR story explains quite a bit about caffeine but this blurb stood out to me “arabica beans have half the caffeine of robusto beans.” I’ve noticed that most espresso ‘bricks’ say 100% arabica or miscela (mixed). Some facts from the Mayo Clinic website on the number of milligrams of caffeine in some common beveridges also explain why I handle espresso better than brewed coffee.
|Plain brewed coffee, 8 oz.||135|
|Espresso, 1 oz.||30-50|
A brick of coffee.
Pricey Illy Cafe. I keep my Cafe Bustelo in this tin.
While traveling in the former Yugoslavia I had “Turkish” coffee and I wasn’t a fan, I think I didn’t get that you have to stop short of getting the gritty grounds in your mouth. I’ve tried a French press pot and could take it or leave it but today I was treated to an espresso made with the pod system Nespresso le cube and it was good. So good that even I might consider getting myself one.
Fill bottom of pot to just below the pressure valve.
Mound coffee in filter. Close top and put on stove. You’ll know when it is done.
I will add a photo of a gorgeous capuccino from Fiumicino airport in Rome, when I’m home! promise it will be worth the wait.