The Espresso Dilemma: Why Great Coffee Shops Still Serve Disappointing Shots
Time to spill: After a year of obsessive espresso tinkering, I’ve come to a sobering conclusion—many coffee shops are squandering their potential. I’m not a barista, but I’ve spent hours dialing in my own shots, and the results? Often, the espresso I’ve tasted feels like a half-baked experiment. It’s not just about the beans or the machine; it’s about the invisible dance of technique, timing, and care. Yet, for all the hype around “third-wave” coffee, the espresso remains a wild card. The problem starts with the basics. A great shot needs precision: the right roast, the right grind, the right…
