American: a gallon of dark caffeinated liquid that is mostly water mixed with 150 grams of sugar, sweetened milk, sweetened flavouring, sweetener and more sugar and one packet of ‘sweet’n’low’ for the diabetes
Also americans: drm’d crappy coffee machines that only work with first party drm cartridges
I take offense to this, traditionally American coffee is made with a percolator (a much much stronger coffee) but it was replaced with the very American invention of the Mr. Coffee (the gold standard at the time).
also if you remember that whole Boston tea party thing, it wasn’t just dumping tea, tea was seen as a political statement, aligning yourself with the crown and anyone who supported the colonies and Independence would drink the much, much stronger coffee,
the truth is that American coffee has become so ubiquitous that it is the base line of what coffee is and anything else is pointed out as an oddity. America kind of invented coffee, not entirely, it certainly existed elsewhere but they are almost certainly the reason you know about coffee at all, coffee is more American than the American flag, it has been around longer and has a more important part of the foundation of the country. I would say it’s so American you could say all those fancy coffees are just cheap knockoffs.
You misspelled “British”, badly. Modern coffee and coffee culture is a British concept that followed the British to the USA.
https://www.thespruceeats.com/evolution-of-the-coffee-house-765825
Unless you were trying to claim that the French invention of the percolator is somehow really American.
Also, Mr Coffee is the American version of the German invented. Wigomat. It’s not an American thing.
the truth is that American coffee has become so ubiquitous that it is the base line of what coffee is and anything else is pointed out as an oddity.
What an insane statement. The two methods of brewing that you stated are considered some of the worst methods in modern coffee brewing. Percolation, while producing a strong brew, suffers from a large amount of ground coffee making it into the final cup. And drip coffee, while producing a cup of coffee, leaves a lot to be desired since theres a lack of flavors extracted through the process.
Siphon coffee brewers existed long before percolation, with the Moka pot being one of the most ubiquitous, and still used to this day.
Turkish coffee produces some of the best tasting coffee but also suffers from the grounds leftover in the cup.
All of this is to say Americanized coffee may have gotten more people into coffee, but it didn’t do anything to innovate the brewing process. These processes have been refined and proven long before Americans started brewing coffee.
Just because you don’t like the innovations doesn’t mean they don’t exist, need I remind you of the, k-cup, nitro brew, instant coffee, frappuccino, iced coffee.
K-cup and instant coffee aren’t exactly high quality coffee
I could make an argument for K-Cups or at least individually packaged coffee.
One of the biggest problems with ground coffee is that the first scoop is fresh but when you get to the bottom it is stale, whole beans have the same problem but it takes longer . The problem is both are in an oxygen environment when you open them the K-Cup is stored in nitrogen and sealed until use, we might use old beans or bad beans but the invention itself is pretty revolutionary.
Instant coffee is harder to defend but I will say it took over all of Europe and it to is revolutionary l, if you get the kind that is made by freeze drying instead of dehydration it is a lot better and also it is dependent on the beans
I disagree, but think this is a fish in water issue, tbh. The anglophone countries tend to drink tea, except for the US and Canada, so the English vocabulary for coffee things developed based on North American coffee consumption. In the US, coffee means drip coffee (not trying to start a coffee snob war, French press or pour over or whatever also works here), and espresso is a separate thing entirely.
When I was 19, I studied abroad in Germany and after a couple of weeks, I complained to my housemate that I couldn’t find just plain coffee out* anywhere. It was all either espresso based or seemed to be halfway between espresso and coffee- not very much volume, noticeable crema, and concentrated taste. She was confused and tried to explain that that was plain coffee.
It’s just done differently here, but because I already considered espresso “other,” I just thought they didn’t really have coffee. Filter coffee is the term for drip coffee here, and it’s more common now, but I suspect that’s at least partially because it’s cheaper and I encounter free bad coffee (not all drip coffee is bad, but those fifty cup urns that scorch it after twenty minutes are) more often now than I did when I was a student.
*full disclosure, based on grocery store space allocation, I think at home coffee making is about 50:50 American style coffee from beans (though they could also be used in Mokka pots) and espressoier pads. This is purely about stopping for coffee somewhere.
There is a reason Americano is literally just a watered down espresso. It has a better flavour than making equivalent strength drip, French press or percolated brew and doesn’t require any equipment other than the far superior espresso machine.
There is also a reason why those other three methods exist (I’ve used/enjoyed all 3 so not entirely shitting on them) and it is a similar reason to why instant exists.
woosh
Mmmm Yum!
