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  • Questionable and outdated logo design. I'd expect nothing less from my fellow Italians...

    A question for you though: what is the appeal of drinking espresso like this? Whenever I see vacuum packed Italian coffee I think of burnt tasting, carcinogenic coffee that needs a heap of sugar to make it palatable. Is this stuff different?

  • This is my over riding experience of Italian espresso

    Which is fine when there’s some grappa handy
    But wouldn’t be my go to for home drinking

  • I like Napoletan espresso - darker roasted, lower acid, rich, lots of Crema and small. Also like a bit of Robusta in there. I don’t altogether appreciate a lot of the 3rd wave stuff we get in LA. Reminds me a bit of natural wine, though I’ve had a few cracking shots too.

    I’ll report back!

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