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I would pay $100+ to go to an event and taste espressos made from different machines.
I'm doing a double a day in the afternoon with the Saeco Mike sent me. Have tried different tamping techniques and am happy with the results. I've used 3 different espresso beans and each one is radically different from the other. All have been good but not the same flavor as what I've had in restaurants.
What beans are people using?
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Tru6 Restoration & Design
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