Rules for the Perfect Coffee: Translation – Part 2
Written by admin on 26 October, 2009 – 10:46 am -
Way back in May I published two sets of rules for the perfect coffee (as promoted by the Istituto Nazionale Espresso Italiano). I only made available one translation. Belatedly here is the second. I apologize for the delay.
“The Italian espresso is characterized by a hazelnut-coloured cream with a tendency towards very dark brown & yellowish-brown hues. Its texture is very thick so that it meshes without bubbles. It gives off an intense aroma and it is possible to detect a variety of notes: flower, fruit, toasted bread and chocolate, all of which are persistent and remain even after swallowing – a sensation that can last for several minutes. The flavour is full, solid and velvet-like, the bitter taste is well balanced and there is no sharpness.”
The Golden Rule: 25 millimetres in 25 seconds.
Posted in Food & Drink, Language |
By The MDs on Oct 29, 2009 | Reply
Wow!! An Expresso sounds like a meal in itself. Definitely an acquired taste.
By Kia on Oct 30, 2009 | Reply
Un espresso, per favore!
Mmmmmmmm, I so want a good cup right now! I am so annoyed when our Scottish friends ask what’s all the fuss about a simple cup of coffee. Tsk! Here all you get is instant coffee, and no, it is NO coffee at all to me. And it doesn’t taste good. Glad you appreciate! 