The first thing I noticed was the way the barista tamped the coffee ground. It was the first time I saw it done that way and I was surprised, even shocked. Later, however, I saw the same method at Fagioli so I am assuming that’s how Rancilio trains the baristas.

I do not remember the condition of the beans nor whether the barista flushed the head prior to extracting. I do remember that upon taking a whiff I smelled a burnt aroma. First sip of the crema was flat, and by flat I mean it didn’t have the usual winey or tangy taste that goes along with the crema.

I proceeded to taste the rest of the espresso. There was the taste of burnt popcorn and the finish was carbony, made worse by the fact that it lingered for quite some time, even after taking a sip of water.

I do not claim to be an expert in coffee nor can I say what the perfect cup of espresso is like. I don’t have enough experience yet. But I do know that an espresso shouldn’t be bitter as what most people have been lead to believe.

I was going to add a story of another cafe who gave me a double espresso that was more than 100mL but this has been a rather long reply.

I will try the set meals when it is available.