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hippy
err, basically he can kind of replicate their results; the coarser grind needs a lower pressure extraction, 6 bar rather than the usual 9, and the amount of solids in the espresso at the end is lower meaning it's less thick, a little more diluted than an espresso you may be used to but can still taste good; it could best be used by cafe's that churn out a lot of drinks very quickly because you're looking at a 15 second extraction rather than 30 and if it's a milky drink then it's near impossible to tell the difference anyway.