Co-founder of Square Mile Coffee Roasters, James Hoffmann, looks back to when we made thicker – and in his opinion – better-looking espresso.
Hint: it didn’t necessarily taste better.
What do you think?
Did you once pull shots like this?
Did you once dose to create ‘mouse tails’?
Do you like crema?
Do you know your current brew ratio? And how and why it was established?
Does your espresso now taste better?
Do you miss how shots used to look?
What did you learn?
About the viscosity of coffee?
Why we now typically run longer, looser shots?
Why tiger striping occurs?
