Due to a sudden writer's block, I am having a short break from writing a case study for Aalto University CEMS Multinational Management studies, and posting how to prepare a decent cup of espresso at home. I am also sharing a secret on how to prepare la crema del caffé.
|Use the best Neapolitan coffee — S. Passalacqua — that you can buy from my favourite cook shop, and a Bialetti Venus espresso pot, size 6.|
|For la crema del caffé you will need 3 teaspoons of sugar, 1 teaspoon of dark muscovado sugar, a milk whipper and a vessel for whipping the cream.|
|As soon as the first coffee drops start to appear, you need to pour approximately 2 tablespoons of that coffee into the whipping vessel. Apparently, the first drops contain a lot of vegetable oils that create the lovely coffee cream with some sugar.|
|With milk whipper create the crema del caffé.|
|Put 3 teaspoons of crema del caffe into an espresso cup and pour over some fresh espresso coffee. Drink immediately!|
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