I've been to Caffe Streets in Chicago twice now and both times, the quality of the espresso has been incredible. The best I've ever had and I wonder how they do it? They are able to get incredible power and clarity while retaining the sweetness and avoiding flaws. It's not like they are using equipment that isn't fairly mainstream. I know their Synesso is capable of pressure profiling, which my Strada EP is also capable and we are both using Robur-E's so why can't I get close?
Help!!!!
Mitch
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