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From: harrow@delni.DEC (Jeff Harrow, LKG1-3/F16; DTN=226-7445)
Newsgroups: net.cooks
Subject: European coffee brewing...
Message-ID: <1558@decwrl.UUCP>
Date: Mon, 2-Dec-85 08:50:29 EST
Article-I.D.: decwrl.1558
Posted: Mon Dec  2 08:50:29 1985
Date-Received: Thu, 5-Dec-85 08:37:34 EST
Sender: daemon@decwrl.UUCP
Organization: Digital Equipment Corporation
Lines: 32

I recently visited several European countries for the first time and was 
tremendously impresses with the overall quality of even moderately priced food
as compared to high priced (restaurant) food here in the USA (boy am I spoiled
now).

This even applied to the coffee, even though I am used to brewing my morning
coffee a cup at a time (Melita cone) from beans (kept in the freezer) I have
just ground for that cup.  I was quite pleasantly surprised to find that even
their vending machines grind/brew each cup on demand (60 centimes in
Switzerland, or about 30 cents) and then drop a small container of real cream
out a slot.  Boy was that good. 

I do, however, have a question:  Even though I use beans such as French Roast
or Expresso, the European coffee seemed much stronger, and more robust, and 
always seemed to be served with a slight froth to the top of the coffee (this
is, of course, BEFORE the steamed milk was added).  Does anyone know what they
are doing different to cause that froth, and/or what the difference is between
the beans I can buy here and what they use "over there"? 

Thanks,

Jeff

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