Best Espresso in the World?

After all these books and reflection we really need a break. What about a good Italian espresso? Read this here:

“The espresso at Sant’Eustachio in Rome is so well-regarded that William Grimes of the New York Times advised those in the US seeking the perfect espresso, “…When the need for a real espresso becomes overpowering, buy a ticket to Rome, tell the taxi driver to head straight for the Sant’Eustachio cafe. The espresso will be perfect. A little expensive, but surely worth the trouble.”

This original article by William Grimes is so funny in his frustrated search for the best espresso in New York, and provides a lot of infos on a great town and on coffee. I agree. Sant’Eustachio’s espresso is actually great, and we cannot but be flattered that this NY guy appreciates it. Thank you Mr. Grimes, really. It can even be worth a flight to Rome, no kidding.

The only thing though being this: YOU ARE TOTALLY WRONG MR. GRIMES. I’M SORRY.

I mean, why don’t you US guys ask Italians first before writing such things? I know Grimes asked a few, but I mean the people of the street in here, in this country. If you’d asked them before, every Italian (or 90%) would have replied that the real best espresso in the world is not made in Roman Sant’Eustachio café (where they just perform inspired tricks, that crema etc.). The real best espresso in the world is made in Naples.

The truth is how can Romans compete with Greek cousins in food, pastries and general refinement of life? In Neapolis they have dozens, even hundreds cafés where espresso is much better than Sant’Eustachio’s, even in the poorest suburbs where camorra rules.

So, apart from the real pizza (which in Rome is not bad but hasn’t got the original Neapolitan taste) and apart from a choice of pastries whose quality is definitely unknown in Rome (sfogliatelle, babà, pastiera etc.) where is then the best of the best espressos?

It is served in Il Caffè del Professore, 46 piazza Trieste e Trento, in the heart of Naples. There they make their own blend or miscela of a superior quality so they can serve you the best of the best of the best. No tricks. Only real sublime coffee from a superior sublime miscela. Then of course they also do tricks and variations on the theme. How? In ways and varieties that can make the guys at Sant’Eustachio get pale from depression.

More on our Greek Cousins, the Neapolitans, who can provide a lot of surprises, not only coffee or food. It will be our duty to relate some of this in other posts.