Italian coffee is one of the undisputed pleasures, even in the export version. Other countries like Australia have become masters of this drink in terms of preparation, curiosity and culture. The myth of “tazzulella” whether it is espresso or coffee made with very traditional mocha never goes out of style. The preparation methods are manifold and each one, suitable for different occasions. From the “French press”, which returns a coffee “with a thick and clean profile”, to “cold beer”, cold extraction which takes a long time to produce, but guarantees a thirst quencher and a light drink, each of which can be enjoyed in based on your taste.