WHEN IN FOAM: Nobody takes their coffee more seriously than the Italians. But when it came time for a fresh twist on their beloved espresso, they turned to a Spaniard — famed chef Ferran Adrià of El Bulli. The result: èspesso, an edible coffee with a name playing off the Italian word for dense.
Adrià, credited with developing and popularizing foams and gels in cooking, has put his high tech culinary knowledge to use. Served cold, the mousse-like substance is a fused concoction of espresso, sugar and gelatin. Milky macchiato and creamy cappuccino are also available. "It seemed like it would be fun to create an edible coffee," said Adrià. "Life is already too serious to live it without a little bit of irony."
Lavazza is rolling out a collection of holed spoons made expressly for dolloping the spongy stuff. For around $1, èspesso will be available in select European coffee bars — including Milan’s Sheraton Diana Majestic Hotel — starting this month, and Lavazza said the product could make it to the U.S. market as early as 2004.