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

Excluding Sales Tax
  • 4 Countries were involved in this month's espresso adventure. 


    Kenya, Colombia, El Salvador,  & Peru.