Case 2: Strange Brew: Coffee Culture Around the World Question 2 with chinese translation

 Do you think Starbucks will succeed in Italy?

I've always been impressed by the variety of options available for a simple cappuccino. In Italy, a cafe generally consists of an espresso. A cappuccino, on the other hand, is regarded as a breakfast beverage that no rational person would prefer after 11 a.m. The Italian espresso, on the other hand, comes in almost as many varieties as Starbucks' coffee-based drinks. You may have it macchiato, corretto, lungo, or ristretto.  You can get a molto decaf espresso coffee, a caffeine-free macchiato with cold milk, or a normal espresso with foamed milk. 

我一直对简单卡布奇诺的多种选择印象深刻。在意大利，咖啡馆通常由浓缩咖啡组成。另一方面，卡布奇诺被认为是上午 11 点之后没有理性人会喜欢的早餐饮料。另一方面，意大利浓缩咖啡的种类几乎与星巴克的咖啡饮料一样多。你可能有玛奇朵、corretto、lungo 或 ristretto。你可以得到一杯 molto 无咖啡因浓缩咖啡，一杯不含咖啡因的玛奇朵加冷牛奶，或者一杯普通的浓缩咖啡加泡沫牛奶

Although they all come from the same machines and are given in the same small cup, there are an unlimited number of flavors to pick from. The counter of a coffee shop in Bologna is piled high with brownies and pastries. In most large cities, a few American-style coffee shops have already been established. Popular toppings include flavoring syrups and topping sauces, whipped cream, and fat-free whipped milk. An espresso bar is the polar opposite of this. While some Italians dislike American culture, others are lured to it in the form of movie popcorn, Halloween costumes, and cheesecake.

尽管它们都来自同一台机器并装在同一个小杯子中，但可供选择的口味数量是无限的。博洛尼亚一家咖啡店的柜台上堆满了巧克力蛋糕和糕点。在大多数大城市，已经开设了几家美式咖啡店。流行的配料包括调味糖浆和配料酱、生奶油和无脂生牛奶。浓缩咖啡吧与此截然相反。虽然一些意大利人不喜欢美国文化，但另一些人则被电影爆米花、万圣节服装和芝士蛋糕所吸引

Other Question
Q1	Based on the reporting in the case and your own experience, how does “coffee culture” vary around the world?
Q2	Do you think Starbucks will succeed in Italy?
Q3	Why do entrepreneurs in many parts of the world open coffee shops?
Q4	What accounts for the popularity of coffee pods and capsules marketed by Nestle, Keurig, and other companies?
Q5	If you are a coffee drinker, are you participating in coffee’s “third wave”? Why or why not?