The Moment I Tasted Espresso’s True Potential
There's something brewing in the espresso world that's finally clicking. After years of sipping lukewarm lattes and chasing that elusive "good" shot, I hit a breakthrough. It started with a simple swap: trading my Baratza Encore for a Kingrinder K6 and my Breville Bambino for a Flair 58+2. What changed? Everything. For years, I’d drowned my espresso in milk, masking the lackluster flavors. Dark roasts and creamy textures were my comfort zone—until this year, when I cut back on milk drinks and leaned into simpler brews: Americanos, espresso Coke, and the occasional iced latte. The shift wasn’t about austerity; it…