The origin of a name that Canada and Mexico now want to change

Nothing as a diplomatic conflict or, in the worst case, a war to remember that food is also political. Production systems, food trade, or even the purchase list or name of a dish make up that political sphere of gastronomy. If a few years ago the invasion of Ukraine caused some to change their name to the Russian salad, it is now the American coffee who is in the focus of Canadians and Mexicans who, given Trump’s aggressions, have proposed to rename this drink that, in reality, only has the name. “For 16 years in Kicking Horse Café we have called” Canadian “to the American coffee, but today we are doing it official and asking coffee shops from all over the country to join and change the name,” explained a few days ago on their social networks this Canada coffee brand. A symbolic gesture against Donald Trump’s threats to his northern neighbors that it would not take to be seconded by other premises who erased American coffee from their blackboards and adopted the new Canadian denomination. In full wave of Canadian national pride in the face of trampist insinuations to turn it into a state in the country, coffee becomes a flag. And not any one, because, with a consumption of more than 5 kilos of coffee per inhabitant and year, Canada is above the United States when drinking coffee and sneaks into the top 10 of consumer countries of this drink. Canada is located above the United States when drinking coffee and sneaks into the top 10 of consumer countries of this drink, but what Americans do arguing coffee when none of them produces it? They are asked rightly in Mexico, which is also suffering in the first person the consequences of Trump’s policies. So, if the new White House tenant is believed with power to change the name of the Gulf of Mexico, it is more than reasonable that in the neighboring country they also want to join the Canadian initiative and claim their own pouting coffee. 16 years ago Kicking Horse Café decided to rename the well -known American coffee as Café Canadiano Clv Coffee American and American style is not the same a pot of poto as a poto as American coffee, indeed. In fact, an American is not the same as what is understood by American -style coffee. Yes, that black filter coffee that, always ready and hot jug, we have seen in hundreds of movies and series to serve in those iconic dune. Precisely that way of preparing coffee with drip systems are the key to understanding the name and origin of American coffee. The result of this type of method is an infused, more abundant and light coffee than an express. A system often disgusted but that, as experts are in charge of remembering, is very interesting when it comes to taste a coffee because it maintains better aromas and taste of grain than other methods. But surely the American soldiers who in World War arrived in Italy did not go with barista ínfulas or had any interest in anticipating the fashion of specialty coffee that we now live. The issue is much simpler: the express was too powerful and surely acidic. Or bitter, because the Italian taste for roasting the grain too much – a good way to hide defects – is not something new either. So those ristrettos of concentrated, dark coffee and that in Italy are taken almost like a pacifier did not have just convinced US troops, who missed their filter coffee. Solution? Add hot water to an express to dilute it and get closer to the taste of coffee from your houses. American coffee is a mixture of water and coffee processed in a coffee maker with filter other sources how an American (or Canadian) is prepared is still curious that a coffee that was invented while the United States fought against fascism in Italy returns to the present for precisely Trump’s measures that remind those regimes. But even leaving political news aside, it never hurts to remember this story about the creation of the American to know how it is prepared correctly. Because, now that Flat White and company have settled in the letter of many coffee shops, it is no longer that this Spanish system to extend the extraction of an express to prepare an American is not only technically incorrect but will lead to a coffee that will always be bad. An American is, in reality, much easier to prepare, as it was done in its origins: a standard express and hot water is added. This easy but also complicated to find in most bars in the country. Let’s see if the name change proposal serves at least to start seeing it well done more often. By the way, within the huge market for official Trump products that go from golf sticks to wine, towels or sheets, there is also coffee. Something tells us that their sales in Canada are going to plummet.

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