Buy a tin of Illy, it is EU roast, and imported to North America. Get dark roast, the medium doesn't do it for real flavour :-)
Gerrit -----Original Message----- From: PDML [mailto:pdml-boun...@pdml.net] On Behalf Of Igor Roshchin Sent: April 21, 2013 2:59 PM To: PDML@pdml.net Subject: Re: OT - Coffee terminology in the USA Brian: Beware that the roasts that are typically used for espresso and derivatives is very different from that in Europe, and I'd say from what I had in Sidney (although, probably to a lesser extent). After trips to France or Italy, for some 2-4 weeks, I couldn't drink esperesso back in the US. Once, I asked the owner of the coffee cart that had nice coffee (compared to what you have in the US) about that difference. She told me that a bunch of people had asked her (it was on UCSD campus, so there were many people from Europe or who had travelled to Europe). They tried to look for a supplier of a "european-style roast", but it would have been prohibitively expensive for them to use that coffee, so they never did. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
