clearly. The Italians do it best.
This, ladies and gentlemen, is the best coffee in the world:
Well, not necessarily exactly This is shown here Coffee that was offered to me a few days ago at a motorway service station near Varese. The image represents the hundreds of coffees I’ve enjoyed all over Italy for over 30 years.
Here is one from another break.
Here’s one on the ferry between Luino and Intra on Lake Maggiore.
Here’s one at a random bar in… Oh, I don’t remember.
In this country, this is called espresso. Only in Italy And coffee. (And if the waitress behind the counter realizes that the customer is a foreigner, she might ask if that is the case, just to be sure And espresso is meant.)
Everything about it is perfect: the amount, the temperature, the taste, the creaminess.
It costs 1 euro 30.
It used to be 1 euro. evaluation And so, soft.
And above all, this cheap coffee tastes a hundred times better than any five-franc espresso served at the trendy “Craft Coffee Roasters”. You know what I mean: whether in Zurich’s District 4, whether in London’s Shoreditch or Los Angeles’ Silverlake – everywhere in the world there are those cafes with menu blackboards talking about something single origin or Roasted blond house mix One would assume that 1. espresso would be expensive and 2. would be sour.
Disclaimer: No, I’m not a coffee connoisseur. I’m not familiar with single origins or a blonde roast. I have also been taught many times by connoisseurs that the typical Italian espresso “In reality Not good.” The traditional Arabica and Robusta coffee blend commonly used is “cheap and fairly low quality.”
Perhaps this is actually the case. However, every dusty truck stop from Domodossola to Catania could easily get a supercar coffee there. With a low quality coffee blend? If you think so – but the result speaks for itself.
why is that? Could it be that Kenyan single-origin coffee is so unsuitable for a piston espresso machine, but for other coffee preparation methods? (After all, a pasta dish with the most expensive ingredients in the world is no better than a simple one Spaghetti aglio olio.) I prefer to leave the answer to my question to professionals who can handle terms like water hardness and extraction temperature correctly.
Finally, a little anecdote: a few years ago, Quizz-Huber and I had a rather funny experience in a gourmet café in Zurich (we were recommended a “fruity-floral” espresso, which cost five francs, tasted sour, and Danny exploded when he asked for sugar). The editorial staff asked me to write a comment on this …
… And a few months later, a press release flew home that this particular coffee shop had seen the World Brewing Championships World Beer Cup had won! 😳🤦♀️
bubble! Am I completely wrong?
Well, in my defense it was the World Beer Cup expressly in accordance with the guidelines no Not about the espresso extraction method, but about other types of preparation. But I do not want to deny in any way that this elegant café in Zurich, which represents tens of thousands of similar gourmet cafés around the world, is not of the highest level of expertise. The diversity that this beloved coffee culture has given the world is welcome. Yes, the customer should expect a larger selection and be able to choose between flavors and home blends. Diversity is always enriching and the best is the worst enemy of the good.
In this case, the natural Italian caffe is obviously better.
Buon apetito Retro! Italian snack ads from yesteryear
5.50 francs for a coffee?!?! Dear Switzerland, not like that!
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