However, if you are going to lighten your drink, make sure you do it before noon. After this time, espresso becomes sacred and it’s almost blasphemous to modify the flavor later in the day when you should have fully come to your senses. Traditional Italians also generally spurn the Americano or coffee that has been watered down to make it less strong. But whatever your preference, the importance really rests upon the bean and the way it is roasted.
Though most coffee beans are produced in the global South or more developing countries and continents, roasters are found internationally and especially in Italy. The Italian culture actually has a legacy of coffee from the moment they starting importing it from the Middle East and Africa. After importing the green beans, roasters honed their skill in selection and development, and passed their secrets down through their families. Examples of Italian brands include Illy, Segafredo Zanetti and Lavazza.
Once an Italian finds a good coffee, usually in his local piazza, he remains loyal. The same goes, too, for an espresso that is not so hot; a bad coffee can turn away a refined palate forever. But most Italians are confident in their local coffee bars and if not, are definitely confident in their own coffee-making skills. Rather than the usual American appliance, Italians usually use a stovetop, aluminum coffee maker. There are various types of coffee makers such as the Moka or the Napoletana, which both use boiling water though in different ways. The Moka uses boiling water to force steam through the grounds; whereas the Napoletana is flipped upside down to allow the water to seep through the coffee.
Whatever your preference and however you make it, the most important thing is that a good espresso complement your day and mood. The Italian tradition of food as a social event and a vital part of the day carries through to their beverages. A good espresso should prepare you for your day or join you in your company by adding an element that is just right for the time and place.