An excerpt on an essay on my first trip to Florence, Italy, for a two-week workshop.

As the mid-afternoon doldrums hit, we filtered up to the dining room again, and the few that had arrived before us were already deep in lively debate of the politics of one country or another.  This was Italy and this was espresso time, and I joined out of external social pressure rather than a love or need of coffee, which, before this week, I had drank of very little.  The air of the room was heavy with the stench of burnt beans atomized into steam and expelled from the machine into beige plastic demitasse, and I joined the queue, then walked to an open seat bearing the drink and a stick packet of sugar, the only way that I could stomach it.  A whole packet of sugar for one shot of espresso rendered what was in the cup thick and syrupy and I was able, just, to maintain a straight face while I sipped, but needed the strength of all my faculties to do so, and did not engage in the conversation.  Every day I did this, and every day about 30 minutes later, jitters would take over and I would crash, humorous head-on-keyboard style, slumped in my chair for a nap before I could wrest control from this vile drink.  Convinced that this was the fault of the coffee, I swore off the stuff when I returned home, ordering a hot chocolate while my girlfriend ordered a latte, and only minimally engaged with it when I would return to Europe.  Years later, when I had come to adore black, unadulterated pour-over coffee for its therapeutic properties to children screaming at hours of the day I had previously been unaware existed, it finally dawned on me that my issues with Italian espresso had not been the espresso at all, but the sugar.