The Espresso Boom in Manhattan: Which Cups Are Best, and Why?

Dec 19, 2017 942

BY: David Rosengarten

I live in Manhattan. I drink gallons of espresso in Manhattan every year (even though each pour is very, very small!). Over the years, I have developed a list of my favorite Manhattan cafés for espresso—always remaining open, of course, to new places, in what can only be described as a post-Seattle Manhattan espresso boom. But one big espresso detail eludes me, then and now: what are the key factors that go into producing a truly superior espresso?

In fact, the answers are even more elusive to me these days. Why? Because I recently re-tasted all my favorite Manhattan espressos (or espressi, as the Italians say). And I spoke to key people at each espresso place, asking each barista or manager what makes the espresso so good. To my amazement…nearly every espresso expert had a different opinion about the fundamentals! In fact…some of the opinons were in direct contradiction to each other!

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