Though the origins of coffee hail from the Yemenite peninsula (in MOkha city), it only spread throughout Italy, starting from Venice, in the XVIth century, then in the
United States, a hundred years later, with the opening of a Cafè in Boston.

First question coming up is why the coffee we taste in Italy is literaly different from the one made in USA?
From the city of Mokha derives the etimoly of our way to make coffe, our machine, while in America it's common to use that enormous thing called Coffee Maker.
Water is the core, the element that makes the difference. If only you travelled fomr city to city, bar to bar, across Italy, you would taste the different flavor in your mouth. Think now how much it could be the difference moving to another continent.. Not just how's the water, but how much water.
Wishy-Washy coffee made in US, that's how we call the american coffee.

"De gustibus non disputandum est", the Latins said, which means that everyone has its own taste for something, but what's the border line when feel like you're drinking colored water?
You hardly find a yankee who does not like Espresso; you easily find italians who do not like american coffee.

I've always taken advices for granted in this case, and I've always tasted the coffee with cream (which is pretty fat, but it gives the coffee a hefty and bodied shape and taste, and I was never wrong, it's good. It also saved many of my mornings there, when swallowing sausages potatoes eggs and bacon was more than a challenge, but it didn't push me out of the italian tradition track, which it'll always be the best.

di Federico di Nuzzo