Art of Italian coffee making under threat

Reuters
TRIESTE, ITALY: Technology has transformed a lot of Italian food traditions into endangered species. Pizza is frozen. Soups are dehydrated and even risotto can be bought vacuum-packed with all the ingredients and spices inside. You don't even have to stir it.

Now, another venerable tradition is on the danger list -- the barman in the corner coffee bar.

Next time you go to an Italian coffee bar hoping for a shot of espresso, take a peak at the coffee machine.

If the barman is using state-of-the-art technology, all he has to do is press a button with an espresso symbol on it or insert a coffee sachet and hit another button.

In an old-fashioned coffee bar, the apron-wearing barman grinds the coffee himself, lets just the right amount of water steam its way through the fresh coffee and stop the water just when it has reached the right level in the ceramic cup.

That flick of the experienced wrist depends, of course, on whether you have ordered your espresso long or short or normal.

Seasoned Roman coffee shop barmen fear that high technology may be threatening the art of making a glorious espresso that leaves a 'chocolate-hazelnut' after-taste in the palate.

The battle lines of the coffee machine war are drawn.

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