Coffee… some say when you drink it, it’s like flogging a tired horse. Sometimes you need to do that — you need to push yourself a bit further and get that day’s work done. And sometimes you just want to savor a well-made cup of coffee. It’s a bit like meditation. You focus on one thing while you let the world flow around you.

It’s getting harder to find good coffee on the go in Romania. I used to get an espresso now and then, especially when driving at night. That was till I got tired of espressos that were too bitter, too bland or tasted like motor oil. It used to be you’d rarely find an espresso back in 2008 and 2009. Now everyone, including the random roadside stand, has an espresso machine and most taste terrible. To date, the best espresso I’ve had was at a little hotel on the beach in Ladispoli, Italy, back in 2009, and that says something about the quality of the espressos if in more than three years nothing even came close.

The thing about the espresso is that if you want a good one, you have to have a good espresso machine. And that machine has to be serviced regularly and constantly calibrated. You have to put in quality coffee in the right amount. But most restaurants and hotels forget these other things. They think that if they’ve got an espresso machine, they’re good to go. No, no, no. Not unless you want to sell crappy espressos.

So I’m not drinking espressos anymore. I’ve switched back to regular coffee. To my dismay, I’ve found out that most places don’t have filter coffee anymore. In the short span of three years, they’ve all stocked up on espresso machines and forgotten about regular coffee. Stop at any place in Romania but a five-star hotel and ask for it. You know what they’ll say? “Sorry, we don’t have any. But we can serve espressos. Would you like one?” To which my answer is easily guessed.

Given my experiences, I was pleasantly surprised when I had breakfast at a Swiss hotel next to Hanul lui Manuc in Bucharest, where I had what was quite possibly the best cup of filter coffee ever. Just as I was thinking it, my dad, with whom we were dining, exclaimed: “Wow, this is very good coffee!” I sure wish I could remember the name of the place but you can’t miss it, it’s right next to Hanul lui Manuc, the great historic inn, which by the way, doesn’t serve filter coffee or turkish coffee, only espresso, as if the espresso existed in the 1800s.

To make sure, we went back there just last week to have breakfast and sure enough, the coffee was just as delicious: perfectly flavored, not bitter, not watery, the right aftertaste, went down easy and made you want more. I called the waiter over, complimented them on their coffee and asked how they made it. In case you’d like to follow the same recipe, here it is: ground Lavazza coffee, 6 grams per 50 ml of water. They run it through a regular coffee maker, albeit a big one. That’s it. It’s so simple. Why aren’t others doing it?