This may be a novice thing to ask, but you never learn if you don't ask!
I had a macchiato the other day at a new coffee shop I was trying. The taste was really quite bitter, but what struck me oddly was how thick the shot was. VERY dark, but VERY thick, almost like cream. Any ideas on what would cause something like this? The shot was quite dark coming out, definitely not golden but otherwise looked right on...timing and everything. Thoughts?
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