Palworld thread is that way, friend ->

There is no “non-espresso” coffee in Italy. You’re basically describing how the Americano came to be.

I don’t understand what you mean by “regular (non-espresso) coffee”.

because regular coffee is for peasants. it’s so god awful that hot chocolate is better.

Same here. Occasionally served with liqueur, something like Kahlua or Bailey’s.

What did you just call me?

In my experience Affogato is usually with amaretto as well

I used to be all about a latte macchiato with an extra shot, then I got hooked on café con leche. After I returned home I found out a flat white is as close as you can get, without being a jerk who explains their custom order to every barista.

First time trying a flat white my wife and I had an epiphany. We always ordered cappuccino but didn’t care about the foam. Now it’s our go to coffee, unless I need to get a real energy boost. In that case ristretto or espresso with sugar is my go to.