In refer to the Italian traditions...
My question is to those barista's in America either on the west coast or the east coast. How is the italian tradition in preparing coffee viewed by you. As far as the cappuccino or espresso is concerned, I ask because I am here in the United States, (from Southern Italy) and though to keep this fair and respectful to all those who love coffee in their styles and traditions, is the italian way respected or is it seen as being condescending? For me I know my country's way to prepare the coffee that represents our culture, and this makes me feel at home here in the U.S.
Thanks in advance for anyone who comments
Giovanni
Thanks in advance for anyone who comments
Giovanni
Replies to This Discussion
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Permalink Reply by Giovanni Caffarella on
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And speaking of Koninkrijk België, I am excited someday to go there and try some great beer!
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Permalink Reply by Fraser Jamieson on
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Which would explain why the last five of my friends to return from Italy found "OK espresso at best." to quote one of them.
Hey, I'm too busy to go anywhere these days so I'm only going by what people are telling me.
Jared Rutledge said:you always have time to tamp with a proper tamper. my grinders don't even have the attached ones, thankfully. they just get in the way
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Permalink Reply by Shari Coia Fulton on
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Ciao Jared - we hand tamp all of our espresso pulls as well, and don't have them on the grinder, but in Italy, I rarely see them hand tamp purely because of the volume most caffe` bars do...nearly all Italians drink espresso - singolo or doppio in the morning - the volume of espresso shots they pull are staggering compared to the US, and they are very skilled at putting a good tamp on the grinds using the ones attached to the grinders...just for comparison purposes...Giovanni - you can respond, but I'm guessing they grind the beans even finer, so the tamp doesn't have to be as forceful and done with a heavy downward tamp...do you agree?
Jared Rutledge said:you always have time to tamp with a proper tamper. my grinders don't even have the attached ones, thankfully. they just get in the way
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Well to be respectful but yet standing my ground, A culture such as America's which has taken too much for granted, taken too much from other cultures, I have to remember that they may or may not have the taste such as we italians do. And I do remember if I didn't say it before if Americans are making improvements it is only for them, and not us. I know I sound traditional but that is the way we italians believe. Take it or live it, we are here!
Fraser Jamieson said:Which would explain why the last five of my friends to return from Italy found "OK espresso at best." to quote one of them.
Hey, I'm too busy to go anywhere these days so I'm only going by what people are telling me.
Jared Rutledge said:you always have time to tamp with a proper tamper. my grinders don't even have the attached ones, thankfully. they just get in the way
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Which is great, because it stands to reason that there will be slightly different tastes and expectations everywhere one travels.
Naturally, people will adapt techniques to fit their own personal tastes. That has bound to have happened in North America, and quite a bit, I should think.
That said, the five friends who I made mention of are Italian, Swiss and Maltese.
Hey, I'm only going by what they told me. I take one day off a week and have not been out of the country in ten years!
I'm sure not here to be fighting with anyone; just here to share input.
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And I should point out that there's a shop down the road from here which is doing 3,000+ espressos a day, all tamped and pulled well.
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I truly am an older man trapped in a younger body. All I can think of is being straight and narrow in my path. But I do admire all that is shared here. Geez I still hope that bitter tastes are still refined in the Italian palate! :D
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Hey, being an older man inside a younger body is a good thing.
You have standards!
That's what counts.
I don't have to agree with you to respect your opinions!
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Permalink Reply by Adam on
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Italian tradition is the standard. I think there is always room for the personal flare of the barista as long as it does not deviate to far from "Home". I too find a home when I can order a doppio, con pana or machiato without having to explain what it is.
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