The Venetians were the first to discover the strong aroma of coffee, thanks to Prospero Alpino.
This led to the opening of the first “bar,” or rather, coffeehouse, in Venice.
Caffè Campetelli is the result of a sweet harmony in the journey of the senses.
THE BAR AND ITS HISTORY
One morning in 1570, the Venetians discovered the strong aroma of coffee for the first time. It was a physician-botanist, Prospero Alpino, who had spent a long time in Egypt and there discovered the “black-colored beverage with a taste similar to chicory.” Believing that his fellow citizens would enjoy it, he decided to bring it to the city.
And he was right. This led to the opening of the first “bar,” or rather, the first coffeehouse, in Venice.
However, the very first coffeehouse, in chronological order, had been opened in 1554 in Constantinople. In Europe, a coffeehouse was inaugurated in Marseille in 1659 and another in Hamburg in 1679.
In Venice, coffee was initially known as a medicinal remedy, but it was soon used to prepare the delightful beverage: in 1683, under the arches of the Procuratie in Piazza San Marco, the first “coffee shop” was opened.
In the photo, a coffee shop in Germany in the 17th century.
The new custom quickly spread throughout Italy: in Turin, Genoa, Milan, Florence, and Rome, coffeehouses emerged, later becoming renowned cultural centers and meeting places for writers, politicians, and scholars of all eras.
The French also developed a strong appreciation for the new beverage; it is said that the famous writer Balzac would drink up to fifty cups a day.
In England, the first coffeehouse was opened in Oxford.
When coffee first appeared in Italy, it faced quite a few opponents. The Church particularly opposed the practice of visiting coffeehouses, considering them “places of perdition,” and attempts were made to ban coffee.
However, Pope Clement VII insisted on tasting the so-called “Devil’s Drink” before condemning it. He was so captivated by it that he immediately gave it his blessing, declaring it a “Christian beverage.”
Thus, Italian-made coffee was born: the Italian espresso, invented by Luigi Bezzera in the early 1900s. Today, it is served in more than 200,000 cafés throughout Italy and in millions of establishments worldwide.
This concentrate, which distills the very essence of the coffee bean’s fragrant soul, is obtained by forcing water at about 90°C under pressure through a layer of finely ground coffee, in a process that typically lasts no longer than 20 seconds.
In the photo, the famous Italian espresso.
One of the defining characteristics of espresso in a cup is the crema, whose structure and density largely depend on the grind size, the high concentration of volatile compounds, and the intense, lingering aftertaste.
Machine manufacturers continue to refine this system to meet the needs of a clientele now spread across all continents, while the vast number of roasters, serving the world’s largest espresso market, maintain a wealth of knowledge, experimentation, and secrets.
In Italy, almost all the varieties produced at the four corners of the tropics are imported, and thousands of blends are sold.
Master roasters draw inspiration from Italy’s rich winemaking and culinary traditions and, opposing industrial standardization, highlight the regional richness and diversity that are deeply rooted in Italian culture.
Ristretto or lungo, macchiato or cappuccino, espresso represents a small but warm Italian contribution to the “dolce vita” around the world.
