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It all comes down to the roast profile and the personal preference of the person drinking the coffee. Before the Nordic Countries influenced the roasting style

It all comes down to the roast profile and the personal preference of the person drinking the coffee. Before the Nordic Countries influenced the roasting style of espresso an overdosed and under extracted espresso was palatable. After the influence a cup brewed like this was incredibly acidic. Like reflux in a cup.

lostlogin 4y ago
Over dosed and over tamped, the thicker the shot the better. Then a splash of milk to take off the bitter edge. Others can disagree but that’s my beverage. It’s also not an espresso, and is probably a macchiato. Are Nordic countries to blame for this style? Naples in particular but Italy and also France are known for a pretty acid coffee.
- CTDOCodebases 4y ago
  In the specialty coffee scene I would say so. I think Tim Wendelboe influenced a lot of roasters within that part of the industry all around the world. Specialty coffee isn't just a buzzword too although it is often used as one. It specifically refers to green (raw) coffee rated 80-100 by a qualified grader. When you are paying good money for a quality coffee it doesn't make much sense to roast out the individual characteristics of the coffee i.e you either roast off the acidity and the aromatics or you keep the aromatics but accept higher levels of acidity. I travelled to Italy and France before I got into specialty coffee. At the time the style of coffee in Italy at best was a nice simple chocolate/caramel/toffee cup. Not overly acidic at all. All the coffees I had in France were terrible. The best way to describe them would be ashtray/bitter. I know in later years people from the Australian scene moved to (or back to) Paris and opened shops importing specialty coffee from other European countries or just started roasting their own. To be fair thought you can't talk about coffee without taking price into consideration. Quality varies wildly too within a given market even though price may stay the same. A few anecdotal experiences in different cities can have you comparing the equivalent of a loaf of bread purchased at the supermarket to a loaf of bread baked by an artisan.
  - lostlogin 4y ago
    I struggled to find decent espresso in Paris and went for a walk, bypassing anywhere that has a full automatic machine. I found a cafe with a nice looking machine and went in and ordered. They grabbed me the next coffee off the line of pre-made Nespressos that were sitting in a bench out back.
    - LeonidasXIV 4y ago
      I am firmly planted in the Nordic coffee tradition (living in Scandinavia) but the most over the top place to appreciate coffee was in Substance Cafe in Paris. It's like a japanese ramen bar but instead of pots in the middle there's kettles and a menu of coffees they have on offer. Ran into people competing in barista championships there, so yeah, you can get decent coffee there.
      - FullyFunctional 4y ago
        This is purely subjective of course, but my story: I'm danish but abroad, but I had heard so much about "the coffee collective" that I went out of my way to go there and try it. I was absolutely stunned by the experience. This was the worst disgusting sour ... "drink" I had ever had. Being of the scientific persuasion I had repeated the experience twice more before bailing. Yeah, so I respectively disagree. The best coffee I've ever had was from Caffè Artigiano in Vancouver.

lostlogin 4y ago

Over dosed and over tamped, the thicker the shot the better. Then a splash of milk to take off the bitter edge. Others can disagree but that’s my beverage. It’s also not an espresso, and is probably a macchiato. Are Nordic countries to blame for this style? Naples in particular but Italy and also France are known for a pretty acid coffee.

CTDOCodebases 4y ago
In the specialty coffee scene I would say so. I think Tim Wendelboe influenced a lot of roasters within that part of the industry all around the world. Specialty coffee isn't just a buzzword too although it is often used as one. It specifically refers to green (raw) coffee rated 80-100 by a qualified grader. When you are paying good money for a quality coffee it doesn't make much sense to roast out the individual characteristics of the coffee i.e you either roast off the acidity and the aromatics or you keep the aromatics but accept higher levels of acidity. I travelled to Italy and France before I got into specialty coffee. At the time the style of coffee in Italy at best was a nice simple chocolate/caramel/toffee cup. Not overly acidic at all. All the coffees I had in France were terrible. The best way to describe them would be ashtray/bitter. I know in later years people from the Australian scene moved to (or back to) Paris and opened shops importing specialty coffee from other European countries or just started roasting their own. To be fair thought you can't talk about coffee without taking price into consideration. Quality varies wildly too within a given market even though price may stay the same. A few anecdotal experiences in different cities can have you comparing the equivalent of a loaf of bread purchased at the supermarket to a loaf of bread baked by an artisan.
- lostlogin 4y ago
  I struggled to find decent espresso in Paris and went for a walk, bypassing anywhere that has a full automatic machine. I found a cafe with a nice looking machine and went in and ordered. They grabbed me the next coffee off the line of pre-made Nespressos that were sitting in a bench out back.
  - LeonidasXIV 4y ago
    I am firmly planted in the Nordic coffee tradition (living in Scandinavia) but the most over the top place to appreciate coffee was in Substance Cafe in Paris. It's like a japanese ramen bar but instead of pots in the middle there's kettles and a menu of coffees they have on offer. Ran into people competing in barista championships there, so yeah, you can get decent coffee there.
    - FullyFunctional 4y ago
      This is purely subjective of course, but my story: I'm danish but abroad, but I had heard so much about "the coffee collective" that I went out of my way to go there and try it. I was absolutely stunned by the experience. This was the worst disgusting sour ... "drink" I had ever had. Being of the scientific persuasion I had repeated the experience twice more before bailing. Yeah, so I respectively disagree. The best coffee I've ever had was from Caffè Artigiano in Vancouver.