You can get 6 cups of espresso or cups of cafe con leche out of one of these, but there is one key element to making the latter — hot milk. Putting an inch and a half of milk in a mug in the microwave for 30 seconds to a minute to heat up before pouring in your coffee makes all the difference in the world to the taste of your morning wake-up.
The fact that the milk does not cool the coffee seems to mean that the flavors of the coffee mix better with the milk and allows the aroma to persist longer than it would with cold milk. So, why does coffee taste better in Europe? French press works great as well for regualr coffee and you can make it as hot as you want to boil the h2o. I wasnt much of a fan of coffee becuase my family makes it with Maxwell House and two small scoops for a 12 cup pot of coffee.
It looks like piss water and it tastes like piss water it must be piss water! They are good, I dont deny. Im still not a coffee freak, but now that we are married… its no waste of money at Starbucks anymore.
Same beans, less then half the price. Typical yank! Edward Whitney-Melon: my blog, my opinion. Asking what the latter was I was told 'coffee and water'. I guess that was to mean an Americano,. My local coffee shop is Lebanese although they do also serve other styles available too. Family run with no outside shareholders Marco, Nigel. Be fair. I need my dividend! It works out as a sandwich and two coffees per year. I think I legally own one of their spoons.
We tend to go with the local preference for the most part, Greek Coffee in Greece, a stand up shot in Rome, cafe con leche in Spain,. As I was taught, the darker longer coffee beans are brewed as in espresso the lower the caffeine content. So stronger in body doesn't necessarily mean higher in caffeine. Correction: I meant "roasted" in the first sentence not "brewed". That is, darker roasts means less caffeine. In both Italy and Spain I found ordering a caffe Americano negro at any bar or cafe was similar, but better.
Great coffee and crappy versions are available almost everywhere from my experience. I don't seem to notice a difference as to strength. A superb cup of coffee prepared in Aosta, Italy, is still somewhat fresh in my mind. Very strong, rich. I don't think you could brew American coffee that strong without its being bitter.
I also like the coffee in Belgium. Brussels was my first venue in Europe and, of course, I noticed the strength of the coffee immediately. I do prefer it a little less strong than in Belgium, but Belgium coffee is good, too.
French coffee too "efficient". You get as much caffeine in one thimble size cup as a whole cup in Germany, so it doesn't take long to get your morning fix, but I enjoy the experience of dwelling over a cup of coffee. You don't get to enjoy that in France. PS: I drink my coffee "black" - no sugar, milk or, cream. To me Starbucks is kind of foo-foo. As you're going to be in a number of different countries in Europe, you'll find some differences in the coffee as you travel around and each hotel will be slightly different.
Others serve what appears to be instant coffee which I detest. In some places I've visited, Nescafe Instant is considered a "delicacy", something I've never been able to understand. For coffee when touring around on your own, as the others have mentioned there are no Starbucks in Italy, but you will find them in Germany, Switzerland, France and other countries along with the ubiquitous McDonalds, which are in most if not all countries. Many of the McDonalds have a separate gourmet coffee bar, and the coffee is quite good.
In most places in Europe, you won't be getting the "bottomless cup" - you'll be paying for every cup, as each cup will be freshly prepared. In Italy the best place I've found for coffee is the neighborhood Bars. Customers order at the cash register and then take the receipt to the Barista. The price is less expensive for those willing to stand at the Bar, and more costly for those who sit at a table especially outside.
Every country is different. Why not enjoy what the locals do and skip the so-called "chains"? Hubby is a 'straight up' coffee person - cream and sugar.
No fancy stuff - no cappuccinos, no lattes, no espresso. My mom is the same way - black coffee, nothing fancy. When she came with us last year to Italy, she brought Folgers instant packets and had that in the morning.
Thank you all so much for all the interesting responses! Sounds like I will be ordering cappuccino's for sure! I like the occasional espresso, but my fiancee claims it turns me into a small engine stuck on high rev. I tend to be quite loquacious, and unfortunately, that just exacerbates it.
On the "bottomless" cup of coffee, you can count on getting that at the Pensionen and hotels at breakfast in Germany where the breakfast is a buffet. Maybe that's to be expected. Either a pot is given to each person those eating breakfast solo , a party, or a large thermos or two is available on the buffet table. The difference between the two is a minute or two in the roaster. I drink strong Italian and French roasted coffees without sugar or cream sweet and light to New Yorkers.
You probably had a great cup of strong dark roasted coffee. On top of roasting to perfection - the high quality beans is another important factor. Usually Arabica - some of the most expensive. If you want to even compare to US-big brands why would you they often use the Robusta beans - cheaper and lower quality.
Also - the Italians have it down to a science. There is a fine balance for the perfect espresso: the perfect roast, the perfect grind, the right amount of barometric pressure of the machine, the temp.
As many may know now - the espresso actually has much less caffine than reg drip coffee. Also the darker the roast - the less caffine as its burned off. I like to think that the biggest reason that Italian coffee tastes so good is because you usually are drinking it in Italy. Do you adulterate your coffee? Unless drunk black, coffee will not have any appreciable taste, tho you may taste whtever additives there are in it.
Coffee in the US is made by the gallon from mediocre beans. It only took a few decades for consumption to rise and follow colonial ships to the US later in the s. During the 17th, 18th, and 19th centuries, the coffee house spread rapidly across Europe, and became established as a place where intellectuals would meet. It debuted at the Milan Fair, and quickly became incredibly popular. In the US, however, coffee developed differently. The first coffee percolator was invented by James H.
Nason in the US in , pointing to an early relationship with a completely different brewing method. Throughout the early s, coffee became commercialised and popularised by brands like Folgers and Maxwell House. US inventor George Washington not the president created a way to process and mass-produce instant coffee in Coffee only became more popular in the s in the wake of Prohibition.
Filter or drip coffee is largely believed to have been invented by Melitta Bentz in Germany in Supposedly, Italian espresso was too strong and bitter for them, and diluting it with water made it taste like filter coffee — which they were more familiar with.
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