Avid Amoeba to Coffee@lemmy.world · edit-21 year agoEspresso, allegedlyimagemessage-square27fedilinkarrow-up1109arrow-down17file-text
arrow-up1102arrow-down1imageEspresso, allegedlyAvid Amoeba to Coffee@lemmy.world · edit-21 year agomessage-square27fedilinkfile-text
minus-squarenot_woody_shaw@lemmy.worldlinkfedilinkarrow-up5·1 year agoI suspect this was made by mixing “espresso syrup” and hot water.
minus-squareAvid AmoebaOPlinkfedilinkarrow-up2·1 year agoIt actually came out of an espresso machine. A large ass, commercial machine. That’s why I was so shocked.
minus-squareIlmi@lemmy.my.idlinkfedilinkarrow-up1·1 year agoWhat kind of machine? A good machine will produce a good espresso. Maybe it’s a supermarket automatic coffee machine?
minus-squareIlmi@lemmy.my.idlinkfedilinkarrow-up1·1 year agoThat’s a darn good machine. So it must be other factors, maybe the barrista…
minus-squareCoffeeGrounds@lemmy.worldlinkfedilinkarrow-up1·1 year agoFormer barista here, it’s definitely the barista. Though to be fair, the blame is mostly on the shop owner for not emphasizing quality and training the barista well
minus-squareIlmi@lemmy.my.idlinkfedilinkEnglisharrow-up1·1 year agoOther factors: coarser ground, longer pull, (maybe) unscaled machine…
I suspect this was made by mixing “espresso syrup” and hot water.
It actually came out of an espresso machine. A large ass, commercial machine. That’s why I was so shocked.
What kind of machine? A good machine will produce a good espresso. Maybe it’s a supermarket automatic coffee machine?
I think it was a 3-head La Cimbali.
That’s a darn good machine. So it must be other factors, maybe the barrista…
Former barista here, it’s definitely the barista.
Though to be fair, the blame is mostly on the shop owner for not emphasizing quality and training the barista well
Other factors: coarser ground, longer pull, (maybe) unscaled machine…