A month ago, I got lots of great information from this board when I asked about the yummy coffee we had in Amsterdam. I checked out all the sites mentioned and might be narrowing down my search. I've been in touch w/a company called Capresso regarding one of their machines. They've asked me a question that I'm not sure of the answer. Perhaps one of you coffee experts can help me out again. What I'm referring to is about 4 or 6 oz of rich coffee (no milk) and foam on the top. Capresso is asking me if the top is froth or foam. If it's froth, they say it's a type of Capuccino. If it's foam, they say it's cafe crema. If I can decide which it is, I can choose the correct machine. I don't know the different between what's called froth and what's called crema. This has become a challange for me to duplicate that delicious coffee that the Dutch get to enjoy every day!

Hi Peggy,

Capuccino is a cup of coffee that has a topping of frothed milk.

I expect that you are talking about natural coffee foam on the top of your coffee. That would be a crema.

PS it's called cappcino because the Capuchin monks wore brown robes with white hoods.

Ira I am most sincerely impressed with the quality of your Italian posts (except of course the "Bologna has the best food in Italy" nonsense).

Indeed, Italians look for a perfect creamy golden "crema" when served an espresso. It is the result of many factors (high quality beans, a machine that is "warmed up" , the skill of the barrista, etc). When buying a machine for your home, its worth paying up a bit because it'll show in the results (a machine that uses a pump to compress is critical).

The home style espresso machines are ok you will not get the same high preasure steam of a comerical machine you might consider a coffee press or buy specially blended coffee . grind your own the strenth of the coffee is in the roasting and type of grind most coffee makers will only produce about 180 degree water try the french style coffee press with boiling water 212 degrees Try the lilly brand espresso coffee .Only boiling hot water will creat enough foam if you have good foam you know you have a good cup of coffee.

Hi John,

Thank you for the kind words. I shall soon be visiting Venice, Bologna, Florence, Naples and Rome.

I'll let you know if I change my opinion on Bolognese food.

Did I leave out someplace good?

Dear "Italiano":
A person should NEVER use boiling water in a French press. It is believed to "burn" the coffee. Ditto for a drip system.
I agree with you that freshly ground beans is key, but Illy, while an excellent brand for espresso, is premium priced in North America purely as a marketing ploy. In Italy, Sega freddo (with its own Brazilian plantations) Lavazza, Kimbo and others (each has a premium line) are considered equally good --- and they cost 30/40% less here than Illy.

Next, the grind of the coffee is critical. Too fine and the water runs slow, too course and it runs fast. Soft water is also very important. Top espresso machines "pre-infuse" the coffee with steam before releasing the coffee.
Lastly, try "over-stuffing" by adding 10% more coffee than normal and tamp well. Result:
"the Guiness" effect ---tiger flecked crema.

And yes its true, the best espresso you'll ever have is in Naples and it's environs.

Ira,

Sounds like a wonderful trip. We are back in southern Italy in September and will base ourselves in our "new" favourite place --- San Agata sui due Golfi above Sorrento (I may even share our "secret" hotel...). Other "smaller" towns we really like include Spoleto and Montefalco in Umbria. We also recommend Turin as a slightly less touristed "big" city. On your way south Ravenna is often overlooked (onetime capital of the empire).

But it sounds like you know Italy real well yourself. Enjoy!