Um... Yeah. Kills me to say this, I waited a while to try this stuff. I'm voting tourist schlock.
I think what happened is that coffee technique has moved on in the past 15 years, at least in Seattle and Portland. We have extraction curves, refractometers to measure saturated sugars, etc. And with those tools the espresso world has left Rome far behind.
This place is nothing special, even in Rome, well except for the long line and high prices.
American espresso fan here. I've had a schomer god shot at vivace in seattle (Ethiopian with blueberry finish), good days at victrola, and the shots I pull at home are at least in the ballpark.
First time I ordered "cafe dopio ristretto senza zucchero" and the dude at the register ignored me and charged me 4.50 for a cafe supremo, or whatever their deluxe espresso beverage is called. Handed the receipt to the next indifferent punk behind the counter and received a typical roman espresso (overextracted, weak) but it and had a strange texture, some sweet white powder whipped into it. There was a bunch of white stuff on top but not what I'd call crema. This was not what I expected.
I went back a week later for another go with my improved pronounciation and a serious disposition. Again waited patiently in line. Ordered the same thing but made sure the guy at the register understood me. Then with receipt in hand I waited patiently for the most crowded machine with the most serious and diligent barrista. He eventually held out his hand for my receipt. Before I gave it to him I carefully repeated my order. He took almost a minute to make it, ended with some secret whipping motion. The coffee was much better than the first (barrista matters) the pull was short and more in line with what I wanted, and I can tell the beans aren't terrible, but still instead of sweet crema there was this flavorless powdery cream on top. Talcum powder? Baking soda? I fail to see the charm.
Not what I expected for €2.40 ~= $3. Pretty darn bad - not even the best in Rome.
Honestly I think the problem is the beans, but I don't see why when they charge $3 for a doppio. An error in the Italian supply chain?
Mini rome coffee guide:
First, the big problem is the barristas. Pay attention and make sure you find someone serious to make your coffee. Lots of people sling coffee like they're washing dishes.
Tazzo (another tourist place) is better than Sant'Eustachio. So is the place across the square from Sant'Eustachio, but only if you get one of the old guys to make the coffee for you.
Best coffee I had in Rome was the Napoli Drip at Beppo in the jewish quarter. For espresso Liquori Dolcum in the jewish quarter has an older barrista, Georgio that made me a good ristretto right out the gate. The other punks in there shouldn't be allowed to touch the machine. Café Della Pace, between noon and 9pm there is a tall lady that makes excellent espresso but beware if shes not there. No one I found can make a great espresso, order a "corto doppio café macciato", or more precisely "doppio cafe ristretto macciato pocco scumato" for a short pull espresso with a small spoolful of foam on top.
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