The US coffee tradition is both not very strong and made without pressure (drip/filter.) Most places use espresso level pressure even on larger weaker coffees. The stovetop moka is still typical for occasional coffee drinkers and is lower pressure, but still made stronger than drip coffee.
If you add an equal quantity of hot water to an espresso that is the European cafe attempt at emulating an American coffee, but it still has different taste because of the pressure.
I don't think Europe is as obsessed with aribica beans, robusta is common and actually quite good. In drip coffee, arabica is really the only thing drinkable or the closest to drinkable depending on your perspective.
If you add an equal quantity of hot water to an espresso that is the European cafe attempt at emulating an American coffee, but it still has different taste because of the pressure.
I don't think Europe is as obsessed with aribica beans, robusta is common and actually quite good. In drip coffee, arabica is really the only thing drinkable or the closest to drinkable depending on your perspective.