Just back from three weeks in Amsterdam. Something new to me was the fact that all the cofffee served to us , at numerous cafe's and restaurants was made using pressure machines , not a drip machine in sight.
We weren't asking for expresso, capachino or anything other than plain coffee. And it was (almost) uniformly delicious. My wife drank her's black and I had mine white, with warm milk.
In some places, self serve cafeteria's and hotel lobby's, there were machines that had a list of buttons including coffee, coffee with milk, expresso single or double.
The coffee we were served seemed much thicker and stronger than american drip coffee but not quite expresso.
We'd love to make it here.
One thing I did learn was to warm up the cream in the microwave before adding our drip (Braun machine, just ground french roast beans, strongest setting) morning coffee.
Help please