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You're equivocating. A random person knows his culture in a general way and is competent to make comparisons. The op was essentially saying his overall observat
by 205guy 10y ago
You're equivocating. A random person knows his culture in a general way and is competent to make comparisons. The op was essentially saying his overall observation of espresso in the US does not overlap with his experience in Italy.
Having lived in Europe myself, I also know this to be true. Further, that it happens in many food categories gives credence to the espresso observation: cheese, wine, bread, etc. It goes both ways: hamburgers, Mexican food, Japanese food, etc, in Europe are not the same as you find in the US, Mexico, and Japan. It's not so much a critique as an observation about how hard it is to replicate cultural foods.
But I do have to add that people in the US have this attitude that they can borrow and replicate a cultural food, and then they hype it and get smug about--without realizing they haven't captured the essence of the original. How hard can it be to operate an espresso machine after all? Well, very hard if you include selecting and blending beans from around the world, roasting them right, grinding them just so, and dosing and tamping it right.
- horshod 10y agoI am from India, living in the US and I have seen tons of Indian snobs saying the Indian food in the US is just not good enough. I just can't agree. I can imagine that the probability of finding good espresso may be much higher in Italy - maybe every corner cafe makes only the best coffee. But the idea that good espresso cannot be found anywhere in the US (or SFO), which is home to many Europeans, just seems a bit of an exaggeration.
- acchow 10y agoTypically, coffee in Europe isn't the artisanal, single origin stuff one is probably used to on America's west coast. It's a different food. Especially in Italy, where they also traditionally mix in Robusta beans with the Arabica.
- sjg007 10y agoRobusta produces a better cream but is flat in taste. Arabica gives you the hops to draw the analogy.
- inflagranti 10y agoFlat = nuanced!? Because definitely with beer I find it very questionable how breweries out-compete each other with making hoppier and hoppier beers that get completely dominated by it. And the selection of one be all and end all criteria, in case of beer hops, in case of coffee the pureness of the beans I guess, that everyone measures itself on, seems actually very American to me.
- Ar-Curunir 10y agoMost Indian restaurants do not serve common Indian cuisine; no average Indian consumes saag paneer or "paneer tikka masala" on a regular basis. North Indians, on the other hand, have things like daal regularly; daals in Indian restaurants in the US suck almost universally. I haven't even seen a restaurant that serves rajma. Maybe South Indian food is different, but I haven't had good North Indian food anywhere in the US.
- horshod 10y agoI grew up in Puné and almost all restaurants served stuff like paneer tikka masala. That's what going out to eat was for us. At home we had home cooked Maharashtrian food. In the restaurants we had "North Indian" fancy dishes lol which were almost never made at home (So I've never had daal in restaurants). I see it the same way here. A North Indian may view it differently.
- Retric 10y agoIt's not a difficult process, the problem is there is little incentive to get to make it 'correctly'. Good pizza for example costs significantly more to make and you can only afford to serve it if you customers are willing to pay for it. PS: Chocolate seems to be the worst offender, IMO. Good chocolate is pricy and has a poor shelf life, but tastes so much better than even expencive chocolate you can find in the US. Even when you can find a good brand companies just tend to make worse product over time, because that's how you maximize profit.