Neglected Food Bubbles: The Espresso Coffee Foam

Re:Neglected Food Bubbles: The Espresso Coffee Foam by acchow on Tuesday September 13, 2016 @11:47PM (#12494127)

Typically, 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.

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Re:Neglected Food Bubbles: The Espresso Coffee Foam by sjg007 on Wednesday September 14, 2016 @01:31AM (#12494435)

Robusta produces a better cream but is flat in taste. Arabica gives you the hops to draw the analogy.

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Re:Neglected Food Bubbles: The Espresso Coffee Foam by inflagranti on Wednesday September 14, 2016 @02:17AM (#12494587)

Flat = 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.

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