Originally blogged November 8, 2012
I may not be in Sicily right now, but there is one part of Italian culture that I am enjoying as I am writing this post. I am sitting at the diningroom table, tapping away on my Macbook’s keyboard and sipping appreciatively at a cappuccino. After Nick and I returned from Italy two years ago, we knew that we couldn’t go back to the Canadian coffee standard – a Timmie’s double double. (For those of you who are not Canadian – a Timmie’s double double is a Tim Horton‘s coffee with two cream and two sugars). We started buying espresso, pulled out our little espresso coffee pot – stained and beat up – and we began to make espresso every morning.
On mornings when we had time, I would heat up some milk and blend it until it foamed up. Perhaps not quite the same as steaming the milk, but it is a close second. Then I would pour in a little of the milk and spoon the foam all over the top of the espresso. I love a foamy cappuccino! I haven’t yet figured out a way to make the patterns on the top like you would get from a professional barista.
It took me a while to find the perfect espresso. I wanted an espresso with a dark, rich taste, organic and fair trade. My favourite coffee company, Level Ground Trading, doesn’t have an espresso line, so after doing a little searching I discoveredKicking Horse Coffee. Kicking Horse has a line called Cliff Hanger Espresso. It is both organic shade grown coffee and certified fair trade.