Retelele de socializare au fost invadate de fotografii cu cafelele servite de catre oameni in toate circumstantele. Indiferent daca vorbim de Starbucks, de cea din localurile de pe corso sau de cea facuta acasa, cafeaua a ajuns sa ii fascineze pe romani. Dar in ciuda frecventei cu care bem cafele, se pare ca inca nu ne-am perfectionat in acest domeniu. De ce spun acest lucru?
Sa luam exemplul cafea scurta versus cafea lunga. Romanii comanda adesea cafea lunga, lasandu-se furati de iluzia unei cantitati mai mari, cu trei sferturi lapte si un sfert cafea. Oameni buni, asa-zisa cafea lunga (nu o spun eu, ci adevaratii barista, adica specialistii in prepararea cafelei) este formata din aproximativ 30% cafea, 60% apa si doar 10% lapte. Acest mix nu este nici pe departe sanatos si nici gustul nu este prea imbietor. Nu e intamplator ca in strainatate nici nu prea exista aceasta optiune, intrucat majoritatea oamenilor opteaza pentru ristretto, un espresso cu jumatatea din cantitatea de apa, gandit astfel pentru ca aroma cafelei sa se simta intr-un mod cat mai placut cu putinta.
Cu cat este mai scurta cafeaua, cu atat este mai benefica pentru organism. Contrar miturilor, cafeaua scurta nu este mai tare, ci mai aromata.Iar in ceea ce priveste paharelul de apa care insoteste adesea cafeaua, acesta nu se consuma dupa, asa cum cred multi. Apa se bea inainte de cafea, pentru ca gura sa fie clatita, iar aromele sa se simta mai intens.
Daca preferi cafeaua combinata cu lapte, atunci alege cappuccino (espresso + lapte fierbinte)sau latte machiatto (espresso + lapte + crema de lapte). De asemenea, acestea sunt tipurile de cafele care permit realizarea acelor modele decorative de care toata lumea pare sa se fi indragostit.
EN
The social networks have been invaded by photographs of coffee cups, taken by people from all over the world. Some were taken in Starbucks, others in fancy coffee bars and some at home. Anyhow, Romanian people are also extremely fascinated by coffee. Still, they are not aware of some important aspects of the coffee culture.
I think so especially because of the foggy duo `short` versus `long` coffee. Actually, there’s no such thing. What Romanian people call `long coffee` is an unhealthy mix of 30% coffee, 60% water and merely 10% of milk. There is this preconception that coffee dilluted with something is healthier, but that’s not true. On the contrary, the `shorter` coffee is, the better. Ristretto, a coffee shot combined with only the half of the usual water quantity is the best option, since it is the most flavoured one.
Regarding the small glass of water that usually accompanies our coffees, this should be drunk before coffee. Mouth should be rinsed, so that the flavours would be felt more powerfully. Not many people know this, since everybody thinks water should be drunk after coffee.
If you cannot give up on the coffee-milk combination, try cappuccino (coffee + hot milk) or latte machiatto (coffee + milk + milk cream). These are the coffee types which allow the barista to paint those decorative models everybody seems to be in love with.
