Palazzo Newsletter/Tuscany

The Coffee Craze is Born

The beans of the coffee plant were first cultivated in its native Ethiopia and later spread to the western world through Arab trade. The word "coffee" entered the English language in 1598 via the Italian word "caffe." The exotic beans were first imported to Venice from North Africa where wealthy Venetians were charged a heavy ransom for the drink. In 1645, the first European coffee house opened in Italy. Despite appeals to ban the Muslim drink, it soon became widely accepted.

Today, fourteen billion espresso coffees are consumed each year in Italy. An estimated 270,354 people work as baristas and over 57.5% of those have ten years or more experience. In 2007, it was reported that 57% of the American adult population drink coffee daily and roughly 20% drink gourmet coffee beverages daily.*

One of those gourmet coffee drinks is the cappuccino, a hugely popular concoction. Its origins date back as far as 500 years ago to the Capuchin friars, an order that wore long pointed hoods with their habits. The word cappuccino is a diminutive form of the word cappucio which means hood in Italian. The pleasure of sipping this silken beverage in a sidewalk cafe while watching the Italians take their passeggiata is worth the trek to Italy in and of itself.

In 1901, the first commercial espresso machine was invented by Luigi Bezzera. By 1948, the word became known in English and by 1950, the drink developed into what it is known as today.

Coffee Trivia

Bach wrote a coffee cantata in 1732.

Average age of an Italian barista is 48 years old.

Raw coffee beans soaked in water and spices are chewed in parts of Africa.

Coffee is a world commodity second only to oil.

It takes over 600,000 beans to fill a coffee sack.

Europeans first added chocolate to coffee in the 1600s.

Coffee is on the national list of ten most recognizable smells.

Citrus has been added to coffee for several hundred years.

Adding sugar to coffee is believed to have started in the court of King Louis XIV.

Ground coffee begins to lose flavor in one hour.

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While popular in Europe, the drink still did not become trendy here in the United States until the mid 1990s with the burgeoning concept of the coffee bar.

Italians drink cappuccinos as part of their breakfast. However, Americans partake of cappuccinos whenever, including as an after dinner drink, although such a practice is chided by Italians.

*Coffee Research Institute

The Perfect Cappuccino

Tools, Tips & Tricks of the Trade

Creating the velvety texture of the milk is of the utmost importance.

Materials

Milk

Espresso machine with steam wand

Tamp

Metal Pitcher

Shot glass or equivalent

Thermometer

Ground espresso beans

Porcelain cup

1. Chill the metal pitcher for better foam.

2. Fill pitcher 2/5 full with fresh whole milk.

3. Place thermometer securely inside pitcher.

4. Froth the milk by inserting steam wand at diagonal just below the surface of the milk. This is a key step. The majority of the milk should be froth. Steam to 150 F (65 C). Do not exceed 155 F (70 C).

5. Place milk in refrigerator for 30 seconds to make the foam set better.

6. Tamp the ground espresso into the head and lock into position on the espresso machine.

7. Pour two shots into porcelain cup. (Porcelain retains heat better than glass or paper.)

8. Pour the steamed milk holding the froth back with a spoon until the cup is half full.

9. Scoop the remaining froth over the top of the milk until just above the rim of the cup.

Bake a batch of these biscotti cookies and put your newly acquired barista skills to work. These cookies can be stored for up to a month in an airtight container and savored on cold wintry mornings with your cappuccino or hot cup of chocolate.

Classic Tuscan Biscotti

Ingredients

3/4 cup sugar

2 cups flour

3 eggs

1 1/2 tsp baking powder

1/2 tsp cinnamon

1 1/2 cups whole unblanched almonds

2 tsp vanilla

Preheat oven to 350F. In mixing bowl, combine flour, sugar, baking powder and cinnamon. Add almonds. In another small bowl, whisk together the eggs and vanilla. Fold egg mixture into the dry ingredient mixture. Stir until dough is stiff. Turn out dough onto a floured surface and split in two. Roll each piece into a log around the same length as your baking sheet. Place the logs on the baking sheet and flatten slightly. Make sure to

leave plenty of room between them. Bake for 25 minutes. Remove from the oven, and let cool. Leave the oven on. Slice each log into 1/3" diagonal slices. Place cut side down on baking sheet. Bake for another 15-20 minutes until crispy.

Chocolate Almond Biscotti

Ingredients

1/2 cup butter, softened

1 1/4 cup sugar

2 eggs

1 tsp almond extract

2 1/4 cup flour

1/4 cup cocoa powder

1 tsp baking powder

1/4 tsp salt

1 cup sliced almonds

Preheat oven to 350F. In mixing bowl, beat together butter and sugar until blended. Add eggs and almond extract and beat again until smooth. In another bowl, sift flour, cocoa, baking powder, and salt. Blend into butter mixture until smooth. Stir almonds into dough. Divide dough in half and shape into two logs. Place on greased cookie sheet and bake for 30 minutes. Remove from oven and cool about 10 minutes. Use serrated knife to make 1/2 inch slices. Place slices back on sheet, and bake for another 6 minutes. Flip slices over and bake for 6 minutes more. Remove from oven and cool on wire rack.