LOL. Do you also mean that Italian style coffee blends are not available in supermarkets *at all*? o_O Since the age of 15 I've had my coffee (be it espresso served in coffee shops or my usual morning cup made in a Moka pot) without sugar, and differences in varieties and roasts stand out quite strongly like this.
The main difference between our and other brewing systems is in the texture, I find, more than the flavour. With pressure brewing, the aromatic components tend to 'stick' somehow to our taste buds instead of being washed down together with the liquid. This is my theory, at least, as I've often observed I need 2 or 3 mugs of the brown thingy that is usually served in international hotels before my mouth feels like coffee has been there at all.
I'm not a real coffee nazi, though: I've been having my home 'coffee' with nearly 50% ground barley in it since 1998, i.e. since I found a way to brew it in a Moka *and* in separate layers. It's a bit tricky, but the result, with the help of a dash of milk, is creamy and rich enough for me not to miss the lack of caffeine. Of course, it is not advisable to serve such a criminal mixture to unsuspecting guests here. Unless you want said guests to never show up again, that is ;)
Well, I have yet to find an Italian Roast here in Wisconsin. When I lived in Washington once in a while I would get to Seattle and be able to pick some up. I can get French Roast here and the different American blends, but there is definitely something about a good Italian Roast.
I will admit I have never had coffee brewed in a Moka. This is an experience I MUST have. I bet though it would not take you 3 cups to realize you are drinking my coffee. When my family comes to visit they boil a pot of water and fill their cup half with coffee and then half with boiling water because my coffee is too strong for them... whatever.
There is a pot in the kitchen now. Pop on over. I am a bit of a coffee snob. I only by my coffee from a roasting house and I grind the beans myself fresh for each pot. My favorite blend I have found here is from Caribou Coffee and is called Mahogany. The color of the beans lives up to it's name :)
Since the age of 15 I've had my coffee (be it espresso served in coffee shops or my usual morning cup made in a Moka pot) without sugar, and differences in varieties and roasts stand out quite strongly like this.
The main difference between our and other brewing systems is in the texture, I find, more than the flavour.
With pressure brewing, the aromatic components tend to 'stick' somehow to our taste buds instead of being washed down together with the liquid. This is my theory, at least, as I've often observed I need 2 or 3 mugs of the brown thingy that is usually served in international hotels before my mouth feels like coffee has been there at all.
I'm not a real coffee nazi, though: I've been having my home 'coffee' with nearly 50% ground barley in it since 1998, i.e. since I found a way to brew it in a Moka *and* in separate layers. It's a bit tricky, but the result, with the help of a dash of milk, is creamy and rich enough for me not to miss the lack of caffeine.
Of course, it is not advisable to serve such a criminal mixture to unsuspecting guests here. Unless you want said guests to never show up again, that is ;)
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I will admit I have never had coffee brewed in a Moka. This is an experience I MUST have. I bet though it would not take you 3 cups to realize you are drinking my coffee. When my family comes to visit they boil a pot of water and fill their cup half with coffee and then half with boiling water because my coffee is too strong for them... whatever.
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