My current hypothesis is based on a combination of timing and government policy…

The first major wave of Italian migration to New York was at the turn of the 19th century and, one might take the view that, the US government has historically encouraged assimilation as opposed to a more formal policy of multiculturalism seen in some other high migrant destination countries.

Now. Mr Gaggia didn’t invent espresso machine technology until 1946 (Him and others). The first wave of Italian migrants to New York didn’t have espresso technology culture to bring with them. Those who arrived in the post war wave of migrants from Europe were confronted with a pre-existing, instant coffee based, coffee culture. An American coffee culture to be embraced at the expense of the new espresso culture?

Post war Italian migrants landing in countries whose cultures were not as influential, hung onto, nourished and ultimately shared the new espresso technology/art with the locals, when they were ready for it.

It’s an hypothesis…

But for a city the size, population (Italian immigrants included, vis-Ã -vis Australia), and availability of high-end quality standards of New York, it is unquestionably a national laggard with regards to general coffee quality and the number of exceptional options in town (and we’re not even talking “per capita” either).

Not to mention that only a few years ago, NYC’s finest was cited as including the likes of Higher Grounds in the East Village, Cafe Edison, Espresso Madison, Via Quadronno, Tarallucci e Vino, Terramare Cafe, and even Burektorja Dukagjini in the Bronx. That was the best it ever got — and some of them are long gone.

Ninth St Espresso would have to be one of the finest espresso experiences of my life, and never disappointed with it’s offerings. Gimme, Joe, and Grumpy all produce truly excellent drinks, also, and certainly leave a city like London a long, long way behind.