If you have ever experienced the “goodness”that is Italian espresso,you know how difficult it is to find outside of Italy. Something weird seems to happen to espresso when you cross Italy’s boarders and enter into another country. One step into France or Switzerland and “POOF”the ability to make a truly good espresso disappears like a newly formed Italian government (sorry,I couldn’t help myself.)
I have had numerous discussions about this with my Zio G who makes frequent trips to the US from Calabria and he’s come up with various explanations.
- “It might be the same brand but the caffe’is different here.”which might be true but when he’s the one bringing the caffe’from Calabria the theory sort of dies.
- “It’s the water.”Logical next step,if it’s not the caffe’it’s the other ingredient,right? Maybe but I don’t think so. I concede that it may make a slight difference but not enough to change the espresso.
- “It’s the air.”the air? what do you mean? The air in Italy makes the coffee taste better? Maybe breathing the air enhances the experience but I have a hard time believing that the air can make the espresso taste better. It also doesn’t explain why an espresso tastes different one step across the Italian border…. I’m certain that “Italian air”doesn’t recognize borders.
- “It’s the barista.”Now this one has some merit. Is there a course that every barista in Italy takes? A secret society of sorts? Maybe there’s a hand-shake and weekly meetings where they wear funny hats and talk about making espresso. Maybe they even vote on new types of caffe’…. macchiato semi-freddo! Cappuccino-Vino! all in favor?
I think the barista is truly a factor,hand-shake or not. My brother-in-law who came to the States when he was 16 from outside of Napoli has a pasticceria/bar here in Massachusetts and he can make a darn good espresso…still not as good as he can make it in Italy,but don’t tell him I said that.
A few helpful hints for American Baristas:
- Please don’t give me 5 espressos in one cup…. I know you want to give me my money’s worth but the more water you filter through that 1 shot of espresso the less it tastes like an espresso. It’s like using 1 tea bag for 5 cups of tea.
- When I ask for a “short”espresso,why can’t the waiter understand me? I even show you with my fingers how much espresso I want in my tazza…. but you still fill it to the top.
Will someone PLEASE bring me a good espresso!
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Same frustration with the Espresso macchiato. Macchiato means “stain”in Italian. BUT,innevitably my macchiato comes out resembling a cafe latte or a cappuccio. Buh!?
It’s pure tortune on the ‘caffe’scale…I remember coming back from Italy my first time and almost launching Starbucks’version back over the counter at the barista.
The Barista does have something to do with it but don’t discount the water theory. It holds 100% true with the bagels and pizza here on Long Island…
Amen my friend….I totally miss the Italian espresso. It is just not the same here.
One thing I noticed when I traveled to Italy,was the crema,Oh the crema,I loved it! You can’t find that anywhere out here! Thanks for visiting my blog!
Marie
Hahahaha!! I do the exact same thing,trying to show how short I want it but it never works!! They always say of course and then bring an espresso cup full to the top!! I think when I say short they take it as being served in an espresso cup!! You think it’s bad there,visit Ireland,it is so bad here we actually don’t drink it outside of our shop or home:( I’ve spoke about this loads on my blog too,another thing that drives me mad is “sugarlumps”served with espresso –Ahhhhhhh!!!! Love the blog,I’ll add you as a link!! Ciao!!
thanks for comments! I’m glad I’m not the only one that is frustrated. It makes that 1st one at the airport taste even better!
If you order Espresso in the Czech Republic,you’ll be served a mugfull! If you order ‘picolo’(sic.) ,you’ll get an espresso cup full to the brim! If you just order a coffee,they’ll put a spoonful of ground coffee in a glass and top it up with almost boiling water. Not a country for coffee lovers. I recommend sticking to beer if you visit
Isn’t America the land where all beverages must be consumed from a bucket? Seriously,you can get some pretty bad ‘caffe’in England too but the worst is definately French partly because you have the expectation that it should be good and it’s always soo bad. Having great ‘caffe’on tap literally everywhere is one best things about living here.
dkrysa –I’m ok with your recommendation of beer.:)
Amanda –funny you say that,I had 2 buckets this morning. Strong buckets!
Funny post..sometimes I have different results at home,but almost always a consistent experience at the cafes,excellent. go figure. The Baristas usually are professionally trained,and the better ones put wonderful designs in the cappuccinos.
Thanks for stpping by my blog. Unfortunately I don’t have a lot to offer on the music front as I tend to listen to satelight radio as we get suc poor recption here in the mountains…Sara from “Ms Adventures in Italy”usually is pretty up to date on the Italian music scene..
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I just found your blog and am enjoying it! Have you tried an espresso from Peet’s Coffee? I believe they have stores in New England. It’s about the only American coffee I can drink.
Hi Rose,thanks for reading! I have tried Peet’s coffee but there aren’t many around here. Haven’t tried their espresso yet though.