Liaison between neapolitan babà, coffee and...

Babà is a serious thing¹

True neapolitan babà.

A typical neapolitan dessert, the Babà (pronounced with a strengthening of the letter b as if it were double). A baked product that you will find in every corner of Naples soaked in rum liqueur, clearly the pastry chef must know how to soak otherwise it becomes a mush or in the opposite way dry, parched, constipated. Now the French of macarons will get pissed off about the origin but, we don’t care! A treat if you find babbà cut lengthwise and imbuttunati (filled) with cream and strawberries, you should know that not all babbà come out of the oven perfect, so the damaged ones move on to the filling.

Nothing of the babà is thrown away, it’s like a pig.

The coffee is a serious thing

Neapolitan coffee roasters pretend that good coffee can only be drunk in Naples and that from Gambrinus² coffee you can breathe an air of State Secret, they know the geographical origins that make up the blend they use.

Neapolitan proverb

and you can add rum in large quantities, whoever is born an asshole never becomes a babà.

The proverb wants to make us reflect on the fact that you cannot obtain a good result if the starting base is poor and that is if you try to add rum to the improbable to your badly born product or whoever is genetically foolish will never be able to become like a babà.

The horrors of coffee shops

I mainly frequent Neapolitan cafes and every day horrors are consumed before my eyes.

The metaphor of the barista who tries to add rum but the coffee product will always be poor.

Below I report a series of aspects that you must necessarily observe and ESCAPE FROM THE BAR if the conditions described occur.

• Coffee machine - must be clean. Filter holders, filters and showers in perfect condition. The high quality filters are made of steel and must shine. Many high quality houses mount IMS filters, italian pride appreciated throughout the world since 1946 click here.
• Steam wand of the coffee machine - must be clean without any residue of thickened dried milk. Observe when making cappuccino if they clean after the milk heating activity.
• Grinder - must be clean, if you see containers with yellowed edges it indicates that it has not been cleaned for a long time. Prefer bars that grind the coffee bean on the spot rather than dosing grinders. A grinder that is not cleaned will have rancid coffee inside which will bring a bad taste to the freshly ground coffee powder, a nice mix between freshly ground coffee and stale coffee.
• Coffee of quality - the dark neapolitan roast lends itself to tricks with the use of poor quality coffee, since everything is roasted to the highest levels and the consumer doesn’t notice. What if I tell you that decomposed coffee with mold to be thrown away is roasted? Don’t forget the levels of excessive ochratoxin that compromises your kidney function. Go and read the link of the Ministry of Health that intervenes in the recall of coffee on February 24, 2024 click here. .
• Coffee cup - thermally heated only by the heat of the coffee machine. Coffee cups and cappuccino cups are placed on top of the machine to keep them warm. PROHIBITED but, in many bars, they put coffee cups in a bain-marie in boiling water. A practice to be censored and fined by the bodies responsible for control.
• There are many other details that deserve to be explored in depth, but it is not certain that there will be further exploration.

Gastrocolic reflex

I often hear that after drinking a good cappuccino or a nice coffee you have to run to the bathroom to quickly release your organic waste. Then you understand why you have to RUN AWAY FROM THE BAR they give you bad coffee or cappuccino with bacterial load condensed on the steam wand.

Does coffee make you poop? No, you change bars!