29 Nov 2019

Hot-cold coffee

Article written by Michele Sergio and published in Rome on November 24, 2019

There are those who like hot coffee and there are those who prefer it cold (especially in the summer). As the ancient Romans used to say “de gustibus non disputandum est”. Drinking coffee, in fact, is a pleasure and as such must satisfy all the incurable drinkers of black infusion, even those from the most demanding “palates”.

When, however, the two opposites are combined, heat and cold, the results are even surprising. In the world of coffee, for example, the Neapolitan bartenders have created a recipe that breaks the mold with the past: we are talking about the “hot-cold”, proposed towards the end of the last century in the cafeterias of the center of the Campania capital and immediately became an object successful. In fact, the customers immediately liked to enjoy a drink that contrasts the sensation of the warmth of coffee with that of the cold of whipped milk, which creates a very original but certainly successful combination, due to a thermal shock of taste and of goodness.

Today the hot-cold is a classic of the Neapolitan cafeteria (which can be considered as a cold Brazilian coffee) very requested also by tourists and enriches the large family of gourmet coffees (recipes based on coffee). It can therefore be confirmed, once again, assuming that there was a need, that Naples deserves the title of capital of Italian coffee.

This recipe is easily achievable even at home. The ingredients are essentially four: sugar cream, coffee, cold frothed milk and cocoa (optional).

It is advisable to make coffee with the capsule machine because, for this recipe, we need a creaminess and consistency that reminds more of the espresso of the bar than of the homemade coffee (prepared with mocha).

The cream of sugar is obtained by mixing 12 teaspoons of sugar and 6 of coffee in a container until the mixture is creamy and light brown.

To make cold-mounted milk we use the french press (better known as the piston coffee maker). Let’s pour, then inside the cafetière à  piston (so called in its original language the French) cold skimmed milk and – unlike the preparation of the coffee where the plunger is lowered only once to separate the coffee from the dust – which must be mounted raising and lowering the piston several times and quickly for a few minutes.

Once we have obtained all the individual ingredients we can proceed to the composition of our recipe. Pour into a glass coffee cup – we recommend the glass to be able to see the many nuances that coffee and milk create when they meet – the cream of sugar, then the coffee, the cold frothed milk and finally the cocoa . A secret: a dusting of cocoa on the coffee before pouring the milk can serve to amplify the contrast between the sensation of heat and cold, thus making our taste experience even more intense and pleasant.