Avid Amoeba to Coffee • edit-21 year agoEspresso, allegedlylemmy.caimagemessage-square26fedilinkarrow-up1104arrow-down17file-text
arrow-up197arrow-down1imageEspresso, allegedlylemmy.caAvid Amoeba to Coffee • edit-21 year agomessage-square26fedilinkfile-text
minus-squareIlmilinkfedilink1•1 year agoThat’s a darn good machine. So it must be other factors, maybe the barrista…
minus-square@CoffeeGroundslink1•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-squareIlmilinkfedilinkEnglish1•1 year agoOther factors: coarser ground, longer pull, (maybe) unscaled 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…