by bruceb » Thu Apr 07, 2016 9:27 am
Disclaimer: I have not been back to Italy for a few years, so consider this historical observation.
What separates Italy from the rest of the world in regard to espresso is this. You can (or could) get a good shot everywhere in Italy. To me, "The best coffee in the world," is silly talk, utopia, nonsense. Coffee taste, like all tastes, is very subjective, not only from person to person, but from moment to moment. But there are simple criteria between a proper cup of coffee (or espresso shot) and all the rest. Stale or rancid beans are standard in most places it seems. Operator incompetence is the rule. But not in Italy. My experience has been that the beans are fresh and the shot is well prepared, whether at "La Trombetta," the big café at Termini in Rome, or in a tiny street hut in the village of Rosora in the hills of the Marche region. No, the barista may not know what a flat white is and he or she may not twirl the tamper after tamping the coffee, but the product is drinkable and tasty, satisfying and clean. It's the reliability of getting a good cup that separates Italy from the rest of the world for me.
Three Francesconi (CMA) espresso machines - Rossi, San Marco, LaCimbali, Faema and 2 Mazzer Major grinders- CoffeeTech Maggionlino, Hottop, Alpenröst and HW Precision roasters. I decided I needed a bit of a change so I roasted some Monsooned Malabar. That was a change!