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A good Italian espresso

Italy and espresso

What is the best Italian espresso?

There are different preferences for what is a good espresso. Many micro roasteries specialize in making coffee that produces amazing espressos. But for others, it is not the perfect taste composition that is important, but its origin and history. When it comes to espresso coffee, it is hard to deny that it is the Italians and the Italian coffee roasteries that are synonymous with espresso for many. But is Italian espresso always the best?

Italian espressos can differ quite a lot from whole espresso beans from micro roasters, both in Sweden and around the world. The biggest difference is that they often have some robust beans, which we in Sweden find strange - we almost always only drink coffee made from arabica coffee beans . But there is a reason why the Italians have robust beans in their coffee - it gives a higher bitterness, and a thicker crema, ie more foam on espresso. Making an espresso is also not the best way to highlight flavours from a coffee bean, so many proponents of Italian espressos say that the focus is not only on the best ingredients - but a thick cream is part of it for good taste.

But what are good Italian espresso varieties?

There are, not surprisingly, a plethora of Italian roasteries and coffee brands. Some of the more unique and that stand out are these:

Passalacqua , a roastery from Naples. A family-owned roastery, in the third generation. They specialize in espresso beans with more Arabica coffee as a base. Of particular interest are Passalacqua Harem and Passalacqua Mekico , both of which are 100% arabica beans, unusual for being in an Italian espresso.

Lucaffé, a relatively new roastery, started in 1996 by Gian Luca Venturelli, who had studied both coffee and coffee cultivation. Their Lucaffé Classic Espresso is a sweet espresso, with a chocolate character.

Kimbo , a roastery started in 1963, by the three Rubino brothers. They were early with a new invention: vacuum packaging, which made it possible for coffee to stay fresh, and tastier, much longer. This is because air (or rather, oxygen) understands the taste of coffee, and by using vacuum packaging they could keep coffee fresh for a long time. Today still an innovative roastery in Italy, with several interesting flavors, such as their Espresso Bar Superior Blend .

In addition to these, there are also several major Italian coffee roasteries, which have many different types of espresso coffee. Lavazza is the largest, and is associated for many with Italian coffee - which is not surprising, as about half of all coffee sold in Italy is from this brand! Another is Segafredo. Both Lavazza and Segafredo have different fine coffees. If you want the taste of a "regular" Italian espresso, you can try some of the following: Segafredos Selezione Crema , Lavazza Qualità Rossa or Lavazza Crema e Gusto .

So it is not the case that you can say Italian espresso is better than others - but they clearly have more history and tradition than coffee roasteries around the world. And it's not strange - this is a country that does not understand what brewed coffee is, and where espresso is standard for all coffee that is drunk!

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