Tag: Water

Water and coffee: which before and which after? The expert answers – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana


Water and coffee: which one do you drink first and which one do you drink after? And then, is drinking water always necessary in this case? After all, when you go to a bar there are no rules: there are those who serve it (usually in the South) and those who don’t, or those who only serve it natural or only sparkling. Yet there is a rule. In fact, there is more than one rule. The first already clarifies many things: «A glass of water should always be drunk before coffee”says Mauro Illiano, professional taster, founder of “Napoli Coffee Experience”, member of the board of experts of the Slow Food Coffee Coalition and, among other things, editor of the first guide to Italian coffees and roasters.

When do you drink water with coffee?

First water and then coffee, therefore, and it is not a matter of taste or preference. «Water – explains Mauro Illiano – cleans the oral cavity. Except for the first coffee in the morning, provided it is drunk on an empty stomach, during the day coffee is often drunk after eating or drinking something else. With a little water you eliminate any possible contamination that could affect the tasting experience: you can perceive all the scents of the coffee, both through taste and smell.”

What is the purpose of water with coffee?

The tasting of coffee, in fact, is not limited to the moment in which we drink it: it continues afterwards, and also through the aroma of the blend as well as through its flavour. «After drinking coffee, its lipid part – which is the same that remains on the cup or on the walls of the spoon – also remains in our oral cavity and its scents then return retronasally, sometimes even for an hour. It is one of the many pleasures that coffee gives. Drinking it with your mouth clean from a sip of water is a simple way to not deprive yourself of it”, Illiano further points out.

Why shouldn’t water be drunk after coffee?

On the contrary, obviously, all this does not happen if water is drunk after coffee: «TheWater aids swallowing and therefore if you drink it after coffee it makes this pleasant sensation disappear says Illiano. However, if it often comes naturally to drink after drinking the cup, there is a reason: «It happens when the coffee is not good: it is burnt or too bitter for example. In these cases needing to drink is a natural and unconscious reaction: it serves to cleanse the mouth of unpleasant flavors and odors. It is precisely for this reason that it is often said that drinking water after coffee, when you are on the balcony of the bar, is rude towards the barista: he could interpret it as a way to tell him that he did not prepare us the cup we would have liked to drink .

Still or sparkling: which water to drink with coffee?

Among the things to know for optimal coffee tasting, there is also that What makes the difference is the water: when you drink it before coffee, it must be natural. «A low-mineral or sparkling water alters the approach to the palate, enhancing the hardness. That is: it makes the coffee taste more bitter if it is bitter, or more acidic if it already tends towards sour.”

Should chocolate be eaten before or after coffee?

Not just water, however: not infrequently, especially at the bar, coffee is served with chocolates or biscuits. What to do in these cases? «Except for particular pairing experiences between food and coffee, they should not be eaten before or after because they alternate the perception of the taste of the coffee: a very bitter chocolate can make the coffee perceived as less bitter than it actually is, and vice versa. A biscuit is even worse because it is generally very sweet: the shock of flavors that can result risks ruining the experience.”

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In Brussels they make Neapolitan pizza… with water from Naples! – Italian cuisine reinvented by Gordon Ramsay


Miracle in Brussels. For all pizza lovers, stuff for true fundamentalists: Neapolitan pizza made… with Naples water.

The hero is called Bernardo D’Annolfo, the address to note is that of Neapolitan Education. With the name of the place which is already a whole project, very clear. In quotes, “educate” the local people about all that is good, all that is best and all that is tasty about the truest authentic Neapolitan spirit. With this latest move that is truly unprecedented in the world.

«My doughs will be made, every week, only and exclusively with the water of Naples, says Bernardo proudly as he unpacks the first platform that has arrived from the foot of Vesuvius to the heart of the capital of Europe.

An initiative that falls right between science and heart.

«I’m certainly not a scientist, he adds, «but after months of research and consultancy we used, we understood that the PH of Brussels water is 6.2, while the PH of Naples water is 7.2. And, above all, we understood that to make a good Neapolitan pizza you need a higher PH than what we have here.”

But, beyond science, the real reason is that of the heart. Founded on the charm of being able to enjoy, thousands of kilometers from the historic center or the Mergellina seafront, an extraordinary, unattainable pizza, exactly as a pizza made in Naples is extraordinary and unattainable. After the flour and yeast from the Mulino Caputo, the “Mulino di Napoli” in fact, after the tomatoes and mozzarella, therefore, even the formula of the dough, even the essential element of water.

Safe water? Good and also saves money – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana


There Water shortage is a reality in many parts of the world, with Honduras’ capital, Tegucigalpa, facing significant challenges. Population growth, industrialization and the expansion of agriculture are depleting water resources, putting the supply of drinking water for many families at risk. There Competition between agriculture, food and urban water supply has become a serious problem: innovative solutions are needed.

There Codex Alimentarius Commissiona body of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO), responded to this challenge by introducing new guidelines aimed at promoting more efficient and sustainable use of water in food production and processing.

In the past, Codex recommendations focused onuse of potable or clean water to ensure food safety. However, considering the challenges of accessing and costing drinking water, Codex has developed new guidelines that address the safe sourcing, use and reuse of water throughout the food production chain.

Water: what’s new in the Codex

The most significant innovation of these guidelines is the approach based on “fitness for purpose”. Recognizing that water quality requirements vary depending on the food product and intended use, Codex states that water must be suitable for the specific purpose for which it is used. For example, the water used for growing lettuce intended for raw consumption may differ from that used for cleaning potatoes which will be cooked before consumption.

A key point of these guidelines was the recognition of the importance of considering different sources of water, such as recovered, recycled, recirculated or waste waterevaluating its safety based on its intended use.

The pioneering example

Honduras played a pioneering role in the practical application of these guidelines. In 2022, with the support of Codex, it hosted a workshop involving industry and government from across Latin America. During the event, decision-making tools developed by the Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment (JEMRA) were tested to evaluate water sources and determine associated risk levels.

Subsequently, in 2023, the SENASA organized a national workshop to introduce government officials, industry and academia to the guidelines. This workshop promoted a change of perspective, challenging the traditional approach that exclusively promotes the use of drinking water. Mirian Bueno, technical director for food safety at SENASA, noticed a change in attitude after the workshop. Industries, aware of the costs associated with drinking water, are now more inclined to consider water reuse after a thorough risk assessment.

The guidelines are expanding

While the current Codex guidelines focus on fruit and vegetable production, it is expected to extend to the dairy and fisheries sectors next year. This initiative not only promotes food security, but also aims to address growing water scarcity and global disparities in its availability and quality.

The Codex guidelines, although voluntary, offer a valuable tool for countries facing increasing water stress. With the need to manage water sustainably, these guidelines represent an important step forward in finding innovative solutions for water conservation and global food security.

Source FAO

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