Caffe’ alla Nonna

There’s nothing like that frothy espresso that you get at the “Bar” in Italy.  If you have ever had a proper espresso, you know exactly what I mean.  It makes it special, tastier, worth paying for… doesn’t it?  The espresso maker at home can whip up a decent caffe’ but it lacks the frothy aspect.  I know they sell all sort of gagets that shake, pump and whatever else is necessary to bring the froth to your home brew, so you may have already solved the froth issue. (I actually got one as a gift from my uncle but broke it soon after.)  If not, here’s a simple way to give your espresso a nice froth that My Zia Mina in Calabria showed me a long time ago.

• Place a few teaspoons of regular sugar in a cup or small bowl.
• Make your espresso as you normally would with your home espresso maker.
• As the first drops of espresso come up, pour a small amount into your cup with the sugar.  It’s important to get the first coffee that comes out as it’s the strongest.  Then put your caffettiera (coffee maker) back on the flame to continue making your espresso.

• Mix your espresso and sugar (give it a good fast mix/whip) and the mixture should look as it does in the picture below.  If it’s too dark, add some sugar.  if it’s too grainy add another drop of espresso.

• Place a small amount into your espresso cup and then add your espresso. Give it a stir and… WALAH!!  a nice frothy caffe’.  My aunt calls it caffe’ all nonna… I call it caffe’ alla zia

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