Tag: drink

Things to know to drink good espresso – Italian Cuisine

To drink a good espresso, there are things we should know before going to the bar

"Coffee is a pleasure, if it is not good, what pleasure is it?" Said Nino Manfredi in a well-known spot in the 1980s. Very true, although many claim to sip one of the most popular, analyzed and discussed drinks in the world, just to stay awake.

Thanks to the increase in coffee culture, the spread of specialty coffees and the creation of dedicated events, in recent times this drink has been increasingly talked about. We then asked Massimiliano Marchesi (coffee expert and trainer) what are the essential characteristics of a good espresso.

«Harmonious, like all the foods we taste. The set of aromas must be balanced, as in an orchestra: in the absence of olfactory or tasting sensations that dominate the others ". If a coffee is balanced, first of all, it is not necessary to add sugar (a separate discussion would deserve the use of milk). Why add something to an already perfect drink? Usually (and sometimes unconsciously) to correct a defect: too much bitterness, a hint of burning or excessive body (when it is said that it is too strong). A good variety or blend, extracted optimally, therefore does not require the addition of sugar due to its characteristics: it is already an excellent coffee thanks to its natural sweetness. Having said that, we also know that the Arabica and Robusta varieties have specific characteristics that bring particular notes of body and aroma to the mixture. The former is known as the best species of coffee, however there are varieties of poor quality Arabica and, conversely, very valuable varieties of Robusta.

Arabica and robust

Arabica, which represents 70% of world production, is grown in the mountains above 1000 meters in more than 70 countries in the tropical belt and is low in caffeine. It is a variety more sensitive to atmospheric agents and parasites characterized by sweetness, acidity, fruity and floral notes that depend on the territory, exactly as for wine.
The Robusta grows in the plains or hills below 800 meters. It is a more resistant variety also to insects (which often attack the plant that uses them as pollinators) and lives in a more aggressive ecosystem from which it defends itself by producing more caffeine, contained in every part of the plant: leaves, fruits, flowers. On average it contains twice as much caffeine as Arabica.

«Another fundamental element is the cream. That must be compact, uniform and composed of very fine bubbles, since it is an emulsion of coffee fats that is formed thanks to the pressure generated during extraction ", explains Marchesi. The color and consistency of the cream depend on the variety and roasting, so it can vary from a lighter color, when the roasting is shorter and / or at a more moderate temperature (in jargon it is said to be clear), to a darker color in coffees roasted at high temperature and / or for a longer time.

The Robusta allows you to obtain a more voluminous cream even if it is sometimes less persistent as it is more airy. A "separating" cream is an indication of a badly extracted coffee, typically over-extracted.

We reach another crucial point, extraction: the process by which hot water is passed through a filter of roasted and ground coffee. For a good quality espresso it is necessary that the coffee is neither overextracted (taking out an excessive amount of extracts due to too long extraction time, too fine grinding, water temperature or too high pressure that will give too much espresso bitter and astringent) nor under-extracted (in this case the extraction time is too short, the grinding is coarse, the temperature or pressure of the water are too low and therefore a little full-bodied and aromatic coffee will result).

In conclusion, "a good cup of espresso must be naturally sweet, have the right level of acidity and bitterness, a good body and rich and pleasant aromatic nuances". Forget also the myth of the 3C so dear to the Neapolitans. A fundamental parameter is the extraction temperature which also determines the tasting temperature. A good espresso is extracted around 92 ° / 93 ° and must be tasted in a lukewarm cup.

So how do you recognize a good espresso at the bar?

Coffee beans must have a "friar's tunic" color, a not too dark shade of brown, and not be "too shiny, sweaty". Coffee must be ground at the time of extraction, because oxygen is its worst enemy. Think that 15 minutes after grinding the coffee has already lost 50% of the aromas, after 24 hours the first aromas of rancid appear (which also give hints of mold in the coffee). The bartender must purge (or flush) after each dispensing, by running water through the machine. The coffee powder must be pressed with energy (imagine a pressure of 15/20 kg) from top to bottom with a press and the extraction must last from 25 to 30 seconds. Finally, very important are the cleaning of the machine and the coffee grinder, to be carried out at least once a day. The major defects, in fact, often derive from the extraction of residual coffee powder or traces of dirt inside the machine. Ask your trusted bartender what type of blend he is serving: the variety, whether Arabica or Robusta; the percentages of coffee in the blend, to know what kind of taste to expect; the origin. But remember: if you see a lot of coffee already ground in the container of the coffee grinder, don't expect a good espresso!

Text by Romina Ciferni

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what to drink and eat to get drunk – Italian Cuisine

Hangover: was the awakening traumatic after yesterday's party? Here are some tips for relieving hangovers (and false myths to dispel)

The party was beautiful, okay, but now you have to deal with the consequences. Exaggerating a bit with alcohol means only one thing: hangover, a nice mix of headache, nausea, tiredness, dehydration and dizziness.

The first thing you do is go online and type "remedies for hangover ", looking for a miraculous combination of food is drinks that can magically eliminate the symptoms of the hangover. Unfortunately, however, there is no real cure for hangover: in addition to varying from person to person, the consequences also depend on the types and quality of the alcohol ingested (for example, the alcohol in beer is absorbed more slowly than that of wine).

Hangover: what to do to avoid symptoms

Although the only real cure for the hangover is drink in moderationtechniques can be used to limit damage before it is too late.

First of all, the basic rule # 1 is never drink on an empty stomach. Drinking alcohol on a full stomach reduces damage to the body, causing ethanol to be absorbed more slowly and the amount circulating in the blood to be reduced.

Alcohol also has a diuretic action, promoting the elimination of water. For avoid dehydration and to slow down the absorption of alcohol it is appropriate to alternate with the intake of alcoholic beverages also so much water.

Foods against hangover: false myths or truths?

They really exist ingredients or recipes able to cure the hangover? Around the world there are several theories. In the United States it goes by Prairie Oyster, also called corpse-reviver (resuscitation-corpses): a cocktail based on raw eggs, Worcestershire sauce, black pepper and tomato juice, to be drunk with a sip to make the headache disappear. In Japan the ancient remedy is called Umeboshi, or pickled plums and green tea, while in France it is eaten onion soup.

There are also those who argue that continuing to drink reduces the hangover, as in Germany with Konterbier, the beer of the next day. Drinking other alcoholic beverages could provide temporary relief, as the aftereffects occur when the blood alcohol level starts to drop, but this will only postpone the actual hangover.

There is no scientific evidence to support these remedies, but there are certainly some ingredients that can relieve the symptoms of a hangover, helping the body to rehydrate, recover the lost electrolytes and regain energy. Better to avoid complex preparations or difficult to digest. And the famous coffee? Of course, it helps to wake up, but it could irritate the stomach and further dehydrate the body. The same goes for citrus fruits, spices or too fatty foods. What is better to eat then? Look in the gallery at the top 9 foods against the hangover and then take a refreshing sleep.

Banana milk, the new vegetable drink alternative to milk – Italian Cuisine

An American startup launches banana milk, a new healthy, organic and 100% vegan vegetable drink

Between food trend in recent years, the so-called plant-based products, that is, plant-based foods and drinks, free of animal ingredients and, above all, healthy and with low environmental impact, are making their way. In particular, the world market of vegetable drinks, as well as their demand from consumers, and the panorama of these alternatives to milk is enriched year after year with new flavors and new original proposals that include soy, almond, coconut, peas and rice milk. 2019, for example, was the year of oat milk, and with the arrival of the new year, a new drink that could make a lot of talk about itself, or the banana milk.
This drink was born from the idea of an American startup, the Mooala, and it is already betting on a new entry in the rich panorama of successful plant-based drinks.

The new banana milk is nutritious and organic

There Mooala produces several organic drinks without milk and made with plant-based ingredients, not only banana milk, therefore, but also of almonds and oats. Given probably its originality, banana milk is however their flagship product, as well as the best known and best-selling. This particular drink, available in three flavors, i.e. natural, strawberry or chocolate, has the advantage of being gluten-free, lactose-free and without dried fruit, which makes it suitable for those who follow one vegan diet o gluten-free and to subjects suffering from food intolerances and allergies. In addition, this drink is non-GMO certified, it is 100% natural and it is organic. The startup, in fact, decided to use only organic bananas grown in natural sunlight by suppliers who are attentive to sustainability and social responsibility and who use almost no packaging at all. In short, banana milk is not only conquering the market for its own pleasant and delicate fruity taste, but because it is a healthy and green product. In addition to banana milk, Mooala has also made another banana vegetable product, namely milk powder. The banana nut creamer It was especially designed to make coffee creamy and delicious, and is made with bananas, almonds and coconut cream, all organic, natural and without the addition of sugar.

How banana milk is made

The idea of the vegetable drink with banana, with a sweet and soft taste, was born from a need and an idea of the CEO of the startup Mooala. When in 2012 he was diagnosed with a lactose intolerance and an intolerance to dried fruit he started to do research on alternatives to organic milk on the market that were suitable for his needs, but also healthy, organic and green. However, he was not satisfied with the result. So he decided to get down to work on creating a vegetable drink he had the main ingredient is the fruit preferred by the Americans. The first experiments based on mashed bananas and water were however unsuccessful from a taste point of view. To get the final result he asked for help from the University of Minnesota and so he finally got a recipe that had a rich taste, a perfect consistency and that was marketable. The banana milk made and currently on sale is made with six ingredients (including sunflower oil and cinnamon) and the its extraordinary flavor recalls that of banana bread. Seeing is believing.

Photo: bananamilk-mooala vegetable milk banana_Mooala.jpg