🤔
E: This thread made consuming this impostor so much more enjoyable. Thank you!
Are you suggesting it’s not espresso since the stick doesn’t stand up on its own?
still don’t know what op is trying to espresso here
Well put you’re thinking cappuccino on @ figure it out.
I Ihink it’s more that you can continue to see the stick well below the submersion point. No espresso I’ve ever seen is thick enough to make a stirrer stand up, turkish is the thickest ive encountered and it wouldn’t be able to, but I wouldn’t consider something that looks as weak as this image espresso either. This is what fairly weak coffee looks like.
It stands on its own in this one:
You can measure the thickness of the crema:
Amazing crema.
Holy shit my sides
And here I thought it’s soy sauce.
It’s called Expresso when it looks like that
The place I got it from has bags of coffee on the floor and all that. Sells espresso machines. Very performative.
Espresso means “no creamer,” right?
Nah, it just means they serve it to you really fast.
No no, that’s Expresso. Easy to get those mixed up.
Easy to do because that’s how it’s pronounced.
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I’m dying. 🤣
doubt
X
used motor oil?
I’ve never had used motor oil but imagine it would taste similarly.
Yeah they’ve left the dipper in it too.
I suspect this was made by mixing “espresso syrup” and hot water.
It actually came out of an espresso machine. A large ass, commercial machine. That’s why I was so shocked.
What kind of machine? A good machine will produce a good espresso. Maybe it’s a supermarket automatic coffee machine?
I think it was a 3-head La Cimbali.
That’s a darn good machine. So it must be other factors, maybe the barrista…
Former barista here, it’s definitely the barista.
Though to be fair, the blame is mostly on the shop owner for not emphasizing quality and training the barista well
Other factors: coarser ground, longer pull, (maybe) unscaled machine…
Grind. Just… grind… at all…
