Avid Amoeba to Coffee@lemmy.world • edit-211 months agoEspresso, allegedlylemmy.caimagemessage-square27fedilinkarrow-up198arrow-down16file-text
arrow-up192arrow-down1imageEspresso, allegedlylemmy.caAvid Amoeba to Coffee@lemmy.world • edit-211 months agomessage-square27fedilinkfile-text
minus-square@not_woody_shaw@lemmy.worldlinkfedilink5•11 months agoI suspect this was made by mixing “espresso syrup” and hot water.
minus-squareAvid AmoebaOPlinkfedilink2•11 months agoIt actually came out of an espresso machine. A large ass, commercial machine. That’s why I was so shocked.
minus-squareIlmilinkfedilink1•11 months agoWhat kind of machine? A good machine will produce a good espresso. Maybe it’s a supermarket automatic coffee machine?
minus-squareIlmilinkfedilink1•11 months agoThat’s a darn good machine. So it must be other factors, maybe the barrista…
minus-square@CoffeeGrounds@lemmy.worldlinkfedilink1•11 months 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-squareIlmilinkfedilinkEnglish1•11 months 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…