Tag: American coffee

An estimated 95% of Australian cafés are independently owned, fostering a culture of high-quality, espresso-based coffee, while the American market is significantly shaped by large chains and a tradition of drip coffee. This fundamental difference in preparation is the key to understanding the perception of strength and flavor profile between the two countries.

While a classic Italian latte uses steamed milk, the Americanized version uses half-and-half to create a richer, creamier texture. This specialty espresso drink is known as a caffè breve, and its indulgent flavor profile has earned it a dedicated following among coffee connoisseurs.

Primarily made with Robusta beans, which contain nearly double the caffeine of Arabica beans, Vietnamese coffee is considerably stronger in both flavor and caffeine content than a typical cup of American coffee. This robust difference stems from bean variety, preparation techniques, and cultural preferences that favor a powerful, concentrated brew.