My parents were avid drinkers of what has become known as "American" coffee - large quantities of weak brew, basically. While in Japan, Carolyn and I were amused to find Japanese coffeemakers had a switch for the "American" option.My mother percolated her coffee on the stove, reheating it numerous times, recalling days in Minnesota where some even cracked an egg in the coffeepot - a filter for the grounds - a technique brought over from Scandinavia.
It's interesting to see how much Starbucks - albeit 600 fewer franchises - has changed things java. I mentioned before that in the not-too-long-ago past there weren't really places in America where you could just sit and enjoy coffee; "coffee shops" seemed more like full-on restaurants. Tables have turned and now many Americans come to Europe searching for a coffee experience to match State-side.
But, perhaps, things haven't changed so much after all. We used to drink gallons of bad, weak java, but - stepping on some toes here - now we drink gallons of bad, strong coffee? Anyway, I've been struck at how the coffee culture of Starbucks hasn't caught on in Switzerland and Italy, where coffee is generally a quality social drink that involves sitting, serving, conversing, reading, and porcelain, in a neighborhood context.
But, curiously, Nespresso seems to be performing a similar revolution here - with home machines and swanky cafes - coffee boutiques, really - popping up here and there. The new Nespresso shop in Lausanne's St Francois square below.
I got one of these for Christmas.
I sometimes think we added an element of connoiseurship to the old brew; the pseudo-Italian (I love hearing Americans ordering lattes in France) Starbucks grammar book adding an aura of "bar talk" to the morning; the surviving elixir of the '90s hi-tech boom which I've certainly benefited from. (For an interesting opinion arguing for the contemporary relevance of liturgy proven by the coffee chain phenomenon, check out "Liturgy and Starbucks").If the real-estate bust is really unearthing a mistaken, expensive, post WWII premise - that every American should be able to own a house - maybe the humble percolater will be making a quiet comeback? Anyone recall newspaper articles about reusing old coffee grounds - baking them in the oven?
1 comment:
As always Mike, a great post.
I remember my grandmother talking about the egg percolator method. I've never quite understood how it actually worked. And as a kid, it did little to enhance the allure of coffee. Not until high school did I finally learn to embrace this sanity saving beverage.
Post a Comment