Vessel

There’s something brewing in the world of espresso—a tool that challenges the way we think about crema, flavor, and extraction. The Better Vessel, developed by Filipino coffee innovator Michael Harris Conlin, isn’t just another accessory. It’s a deliberate shift in how we approach the final cup, offering a method to separate crema from liquid espresso and reveal the drink’s core. After testing its single- and double-shot versions, I’m left with a clear takeaway: this isn’t about removing crema for the sake of it. It’s about understanding its role and how it shapes what we taste. The Better Vessel’s design is…