Italy vs Australia: Who makes the best espresso?
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- Опубликовано: 12 июн 2024
- Espresso coffee is one of Italy's most loved exports, but Australians have a completely different take on the world's favourite drink. So, in the interests of stoking international conflict, today we’re asking…which is better - the original Italian espresso or modern Australian espresso?
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Sections in this video:
0:00 The 2006 World Cup
0:38 Caffe Espresso Italiano
3:03 Aussie, Aussie, Aussie
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Ill keep the classic traditional espresso blend of arabica and robusta. If i want fruity tastes ill drink tea.
Exactly! I can’t stand that fruity acidity and neither can my stomach.
You’re missing out being stuck in the past
Bezzera made their first espresso machine in 1901, according to their website.
This video touches on what took me ages to discover, yet no one has talked about on RUclips yet. When dialing in your shot, you should aim for different things depending on whether you are combining your espresso with milk.
If I have a flat white I will pull my shot shorter than if I was having just an espresso. The milk balances out a slightly acidic shot. A balanced shot combined with milk can taste over extracted. Is this taught in Barista training?
Very interesting 😃 👏 espresso is one of my favorite beverages 😄 Didn't known it has a "classic" and a "modern" school 😮 I think I like both 😊
Can we all agree that his australien access is fascinating 😍😍
You meant "accent" right? 😅
I love my straight espresso to be full of acidity and/or funky notes all the way. Probably put a few people off, but there's something special about a natural process where you end up with a shot of banana, or a Yirgacheffe where the acidity is off the scale :) For now, I'm all over your Wilde blend.
I'm opposite. For straight espresso it's smooth chocolate nuts and dark fruits, at most a wine kind of acidity for me. The super zesty high acidity light roasts aren't my thing at all.
Nice and informative. 👍
But what happened to your magnificent beard??
you ask who makes the best espresso between Australia and Italy....its Portland (in the States).....and not even close.
Napolitano espresso
Portugal
Nice April Fools gag. Thank you! ☕🇮🇹
Bezzera👌
Forza Italia
NZ! Can’t beat a Wellington flat white….
I could call out you kiwis still think you invented the bloody thing
I could point out I had a flat white in Wellington and "meh".
I could take the low road and come up with a sheep joke.
So many options.
tranquilla…. 😬
Interesting video, when I was in my 20s I was a barrister in Sydney as a student for about 5 years where at one point ran a espresso bar. I'm now 39 and have lived in London for almost 8 years and after so many trips to Italy including the epicentre of the best coffee down south in Napoli I very much prefer the Italian style roast for espresso. All the cafés here in London only have beans for milk coffees and use large baskets so I bought myself a 2006 Gaggia classic and modded it with he PID to control the temp for a dark roast, a top quality grinder to grind espresso, Eureka Specialita and i source a Italian blend. I do use 14g basket to pull a 28ml shot, so 1:2 ratio and sometimes 15g to pull 30ml to sweeten it up a little, so not fully traditional as singe baskets are a pain to use but I~ get more caffeine this way.
Now just looking for a the right spring lever machine with a single head to get that more traditional style flow profile, it just they cost a fortune and there are not many to choose from.
If you already own the Gaggia classic you should look into the Gaggiuino mod. It can fully flow profile what a traditional lever machine would achieve and so much more.
After doing my mod I will never buy another coffee machine. This is end game territory
There’s something to admire about Italian coffee culture - it’s quick, readily available and hits the spot. Problem is quality isn’t there. Dark roasts masked by sugar are fine but provide none of the fruity, acidic flavours of third wave coffee.
well, it's not just dark roasts masked by sugar. It's just a different flavor profile, which is more chocolate and nutty and winey. It's still delicious. I don't like fruity stuff, because I don't like fruits to begin with, so it's the classic taste for me.
Who cares what third wave think. Majority drinker are 2nd wave
@@Fear_the_NogIt is generally of lower quality though. It’s not usually speciality grade beans
@@atticustay1 I reject that notion. The notion that "specialty grade" is actually a thing. There is really no such thing. What do coffee roasteries mean by specialty grade? Is it ethnical sourcing? Is it hand-picked varietals? Is it free trade and organic? IS it just roasting lighter? Or is it the "Care" and "selection" of "seasonal" varietals from "eco-friendly" farms? or is it extra "careful" in blending? OR all of the above? What does that term mean? And are all of these aforementioned practices even worthwhile and how? and especially, do they ACTUALLY produce a coffee that TASTES good in the cup? In my experience, the answer is very much often: not necessarily. What even is "quality?" Just the phrase "100% Arabica?" No, I've had mass produced Italian products like offerings by Essse Caffe (their Masini blend) or by Caffe Vergnano, for example, that tasted more nuanced, more refined, more delicious in espresso than some offerings by Third Wave roasters, for example. "Specialty grade" is nothing more than branding. I do not consider any of their selling points to universally define what "quality" is.
🤌🏽🤌🏽🤌🏽🤌🏽
Neither 😂😂😂
When was the last time Italy won the World Barista Championship? 😂
Full disclosure: I'm Australian who is a descendant of Italian immigrants
Australian Espresso? 😂😂😂😂😂
How is that funny?
Most of the Australian baristas make terrible espressos, even at specialty cafes. There are very few who make anything drinkable compared to what I and other home espresso aficionados make at home. I am also yet to see an Australian barista make use of their flow controls which is a terrible waste.
You're just going to the wrong cafes
You aren't going to the right cafes dude😊
agreed for the vast majority of cafes but there are some that do quality Italian style espresso you just need to know where. I'ma Sydney sider living in London which is a lot closer to Italy, the cafes are full of coffee geeks that brag about the complex fruity nuances in their V60 shite, no good espresso here. You need to go to great lengths with your own setup at home to get anything close.
Earlier this week I had a delicious flat white at the very place were this video was filmed ☕️. You are going to the wrong places!
@@CH-yp5byIt’s a shame you don’t have the palate to appreciate a good fruity v60
Might be an unpopular opinion but Italians are to traditional. I’m not impressed with dark roasted beans and sugar…
Agreed and they think they’re the best at everything
Of all the things Australia's known for, coffee ain't anywhere near the list. If you want to take on the world in something like destroying the environment, or selling out to the Chinese, I'm sure you'll do great!
Not the case, I've live in London for the last 8 years and plenty of people in Europe know that there is great coffee in the major cities mainly Sydney and Melbourne as thats the only places they visit.
Melbourne being the coffee capital of the world?
Adelaide does alright as well
You’re wrong. Australia is well known for its coffee culture
Greece makes the best espresso and I can bet everything on .
Greece can go against any country in the world and beat it .
Please you ruin it with adding ice and drinking Fredo Espresso everywhere
@@CH-yp5by that's optional and is one of our coffee patents and based on our culture and climate.
Greek's expertise on espresso is undoubtedly one of the best, if not the best, in the world. I can bet on that.
@@lefterispanos9543 don't forget the legend of Iκαρος, being overconfident never leads you to any good
😂😂😂 Greek are not known for their coffee. Stop talking crap
@@moniquepagano4069 you're so naive, really.