Most mornings for me start with a cappuccino, and here’s what I’ve learned. Everything can go wrong during extraction.
The same roast has to compliment steamed milk, work as an americano, as a double shot, and/or over ice. It’s a complex requirement and I’ve found that there are two types of espressos.
Forgiving and very not.
Too tight of a grind, it’ll work. Too loose, it still works.
Add milk, great. Don’t? No problem.
This covers all the bases and is still interesting however you prepare it.
Mokapots, Manual Press, to Super Automatics.
* Edit. I was going to close this one but I'm going to make another run for July :)
July: Espresso no X
4 Countries were involved in this month's espresso adventure.
Kenya, Colombia, El Salvador, & Peru.