I start most of my days with a nice hot cup of coffee, except for when I decide to switch it up with a cup of tea, and I wouldn’t (or couldn’t) have it any other way. I love coffee; it is a spice of my life, and I can now see American coffee in a new light after being gone for 3 years.
So, where to start?
American coffee is predominantly composed of drip coffee, but there are the cafes and coffee shops that produce cappuccinos and lattes that I either love or hate depending on how it’s done.
Australians make fun of the American drip coffee, but I like it. It’s easy to drink, hot and cheap. You can head to a restaurant and get a bottomless cup for a couple of bucks served up with some cream and sugar, if that’s how you take it. Drip coffee in America is pretty hard to mess up unless it isn’t made fresh.
Specialty coffee would include cappuccinos and lattes. Since being in America, we’ve stopped at a couple of Starbucks and other cafes, but I have to be honest: I haven’t been impressed. First off, the cappuccinos have been served too hot almost every single time. And, if it wasn’t too hot, it was just too milky (reminiscent of coffee in Malaysia). Yes, there are some places that serve up a good coffee, but I think they are few and far between in many parts of this country. Maybe being in Australia has spoiled me?
Add-ins and Sweeteners
Add-ins and sweeteners are popular in America. If you want a coffee with soy milk, light milk, sugar, caramel syrup or sugar-free syrup, it is absolutely an option, and one that is requested often. I would say that standard milk coffees and sugar are the norms in Australia and many other parts of the world.
Final thought: I wouldn’t say coffee in America is anything special… I mean, no one has ever tried to write my name in my cappuccino foam here before.