Good Ol' American Coffee

From american coffee

Good Ol' American Coffee.


Brewed, Sugar with a healthy serving of Half&Half.


Such a concoction simply cannot be found outside of the tourist cafes in Europe. I wouldn't say that I necessarily missed it, but I was certainly delighted to taste its sweet and creamy goodness once more.

From american coffee

It was a minor objective of mine to sample the variety of coffee each country had to offer. The challenge was met with both diversity and satisfaction.


In Paris France they serve serve Cafe Creme instead of Lattes and are very much different. The milk is -consistent between the actual cafes visited- steamed neither flat or fluffy...sort of like sloppy cappuccino froth. The cappuccinos are more like Italian machiatos.

From Budapest_Bakery and Eszpresso Bar


Budapest, Hungary -Fortune lead me to the most lovely bakery hidden within the neighborhoods and away from tourist traffic. There I was served eszpresso along with various impressive treats. When asked if I wanted any cream I was shown a container of heavily whipped cream and quickly agreed. After adding one packet of sugar I eagerly took a sip and was immediately sent into a fit of satisfaction.



Anyone that goes to Budapest would add significant color to their trip by visiting this intimate little bakery.


Rome Italy -I ordered espresso, machiatos, cappuccinos. Everyone consistently tasted like the best here in the States. One bar however located away from the beaten path, fulfilled my desires to discover if the mythological espresso archetype was really more than a myth. The crema was sweet and thick and was persistent until the last drop, quickly covering the extraction with every gentle swirl of the cup. The bite of the espresso was neither intense of subtle, it was simply balanced. From that moment on I wondered no longer what is possible.


Lisbon Portugal -Bars. You go to bars and order a caffe and are served a shot of espresso...with a touch of milk if you wish. And there you will stand, at the bar, sipping your shot of espresso shoulder to shoulder with you fellow drinkers...some drinking spirits for their morning boost. There were western cafes available in the main parts of town that catered to tourists where one might have a Cappuccino of Latte, but if you want Lisboa's culture, do what you can to find a local bar and have yourself drink.


No matter the representation, coffee is clearly a major part of every culture I passed through during my short tour of Europe. Into Italy coffee spread from the Muslim world back in the late 1500s and the first Italian Coffee House opened in 1645. Perhaps Portugal's expression of coffee can be explained by their significant exposure to Arabic culture.


Brazil produces the most green coffee in the world, followed by Vietnam and Colombia. Indonesia and Ethiopia follow in the line up according to Wikipedi.


Back in the States, sitting at the local Coffee Bean and Tea Leaf in my families town in Southern California, I realized I had never qualified American coffee as its own variety and further excluded it from ever doing so. I had fallen into the classic trap of comparison to what something should or could possibly be. Now after having drunk so many varieties of the same thing, I understand that we Americans are no different. It is an adapted taste designed by the needs of our culture here. This is not unlike American Whiskey, New York Pizza, San Fransisco Chinese Food, Japanese Spaghetti, and a European Hamburger.


I find it amazing that I had to immerse myself into other Cultures to discover American Culture.