Coffee Philosophy

I make espresso and lattes (instead of drip) after dinner for the same reason a bartender would rather make an Old Fashioned, a Caesar, a Martini, or even pour a Guinness than serve a bottled beer. It allows one to display their craft AND connect with the guest for several minutes during preparation. That ain't so bad, is it?

Last drops.

Rethinking espresso

James Hoffmann, former World Barista Champion. More on his site.