For me, for bikes and coffee, if it ain't Italian, it ain't worth it.

I was never a big coffee person. At least the stuff in the US. I was with our Italian sales rep, headed to a hospital (work, not incident). She said she wanted a coffee and pulled over at a random cafe on the way to Ravenna. I have had cappuccinos before, in Italy, but the barista managed to make the best one I had ever had. And this was in an "average" cafe in an "average" town. But to be perfectly honest, it is impossible to get a bad coffee in Italy in a proper cafe.

I have been chasing that fix since. The science behind it also keeps my interest besides merely the taste/texture. It adds to the experience.