I'd go along with that - but occasionally you'll get a cup that's too syrupy. So I started using scales and a thermometer and making a note of the grind and it's such a consistently good cup that I've tweaked over time. Better than any milky espresso-based drink in a cafe.
I'd go along with that - but occasionally you'll get a cup that's too syrupy. So I started using scales and a thermometer and making a note of the grind and it's such a consistently good cup that I've tweaked over time. Better than any milky espresso-based drink in a cafe.