Espresso coffee with Neapolitan taste
The day begins pleasantly drinking a nice cup of espresso coffee, perhaps in a bar with the pleasure of exchange a four words with the compliant barista that knows all our tastes as hardened coffee addicts. Requests for coffee in a cup with temperatures ranging from glacial cold to attached tongue burned.
- Hot coffee with cold frothed milk.
- Coffee sweetened before extraction.
- Coffee with a bit of milk but not too much.
- Mocaccino (mini cappuccino) with a dusting of cocoa.
- Short coffee.
- Long coffee but not too much.
The tastes are so varied that you can get lost in a sea of requests… well, we are not surprised if a million euro coffee is requested, personally roasted in the guts of a well-known influencer and similarly processed as Kopi luwak.
A bit of history
It all started from the need to be able to offer a coffee in the shortest time possible and with consistent quality, in a place specialized for its tasting, patented in 1901 by the Italian Luigi Bezzera that improved an extraction system based on steam and hot water by Angelo Moriondo in 1884. The world of the espresso coffee machine was going around Italy, after a few years the patent was sold to another sacre monster of coffee Desiderio Pavoni that founded La Pavoni in 1905.
How much time has passed we close our eyes and enjoy our cup of coffee perhaps Neapolitan.