Coffee & Tea

Why is it so difficult to find good espresso in restaurants?

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Why is it so difficult to find good espresso in restaurants?

zin1953 | Jul 25, 2007 09:16 AM

As a break-away from another thread -- http://www.chowhound.com/topics/424274 (which itself was broken away from yet another thread) -- the question arises: why can't restaurants serve good espresso?

To be clear, I am not talking about coffee houses that serve food, or coffee roasters that also have espresso machines (think Espresso Vivace -- http://www.espressovivace.com/ -- or Peet's -- http://www.peets.com/). I'm referring to high(er)-end restaurants where one might order an espresso after lunch or dinner (with or without dessert or after-dinner drink).

All too frequently the quality of the espresso is just horrid! I am limiting my comments here to JUST the coffee itself. It's thin, over-extracted, and brewed too high a temperature -- meaning it's bitter, weak and tastes more like regular commercially brewed coffee (think one of those ubiquitous BUNN coffee makers installed in every Denny's and Waffle House) that was left on a burner far too long.

I know it's not that difficult -- I do it at home all the time! -- and the fact that some restaurants CAN do it obviously means that it isn't impossible . . . so what gives???

Jason

P.S. And the names of some restaurants that DO make good espressp would be appreciated, too.

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