> the espresso is incredibly bitter and astringent/acidic. Is that on purpose? Do Americans actually want their coffee to be super bitter and astringent/acidic?

> the espresso is incredibly bitter and astringent/acidic. Is that on purpose? Do Americans actually want their coffee to be super bitter and astringent/acidic? Haha, yeah. The new "hipster" coffee I'd tend to say leans more on the side of expressing the acidity of the bean through light-roasts over the chocolate-y flavors from dark roasts. > But in the US it is rare to actually see someone drink a coffee without milk. I think this is true with espresso, but not with pourovers. I think the people who like to drink espresso by itself won't go to a cafe to get an espresso since they'll likely get a better shot with their own machine than a cafe's machine. The reason being is that cafes don't have time to re-dial in their shots midday, and they don't need to be as detailed with their shot-pulling since most customers order milk-based espresso drinks (so most bitterness/sourness from over/under extraction gets masked with milk).