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