I've had coffee that hit the spot. I'm picky poo.
Diane and I went recently to a place called Napoli on Carlisle here in Abq.
I don't consider Abq a haven of good coffee, including at my own house as I don't buy good beans. Many of you know me as an italophile, from my first cappuccino at the Milan airport after a million hour flight with delays, when I was asleep standing. It only got better from there, after the next five hour delay with the missionaries from Mexico gathering to sing as we started to board the plane to Rome, where we had been headed in the first place and our luggage was waiting. That first cup of ital coffee hit the spot for good.
If I remember, at least back then, most ital coffee was made with robusta beans, famously second rate lately, which I'm not all that sure of trusting the rating of. I put my connection re caffe in italy down to process, re the roasting and the macchina the espresso was shot out of. Not all were tip top, but some were coffee nirvana, from espresso shots to lattes.
Anyway, she got a concoction (I'm no fan of concoctions so far, and f'the caramel macchiatos (macchiati?) that seem popular) and I got a short double espresso latte, no foam. I don't believe in foam, I believe in crema, the bubbly bit that happens with espresso. Wrong time of day, but I didn't want to play hard at a new shop.
It was just plain wonderful. Curative.
Diane tried it and started wanting explore good espresso.