[Homeroast] Why is espresso in America so bad? Italian perspective

Steve Hamm steve.hamm at gmail.com
Wed Feb 24 07:53:48 CST 2016

Interesting. Last time I was in Italy, I remember the espresso as being OK
but nowhere great, the analogue of Folgers made on a Bunn drip machine.

I'd expect that the author probably wouldn't like most single-origin shots.
It wouldn't have that commercially homogenized flavor it seems he expects.

I had been thinking about this sort of thing, taste preferences in
coffee/espresso, and robusta vs arabica in very dark roasts (as I've heard
that Italian espresso blends use robusta). This thinking was prompted by a
sample of Death Wish Coffee I got from a colleague. Death Wish is IMHO
coffee fraud -- dark roast robusta with the flavor of burnt tires, but good

So, putting it mildly: taste varies.

On Tue, Feb 23, 2016 at 8:40 PM, Michael Rasmussen <michael at michaelsnet.us>

> This Rome native transplanted to San Francisco critiques and analyzes US
> coffee.
> https://medium.com/@sinzone/why-is-espresso-in-america-so-bad-b0606d8ddeb5#.ubzk6ojd0
> --
>       Michael Rasmussen, Portland Oregon
>     Be Appropriate && Follow Your Curiosity
> The universe is a program. You're just a subroutine.
>     ~ Zach Weiner
> _______________________________________________
> Homeroast mailing list
> Homeroast at lists.sweetmariascoffee.com
> http://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com
> <a href="http://www.sweetmariascoffee.com/forum/">Sweet Maria's Forum</a>
> <a href="http://www.sweetmarias.com/library">Our new Coffee Library</a>

More information about the Homeroast mailing list