From one "rambler" to another 😉 Be aware that the hipster set like to make their interpretation "espresso" using the largest available filter (around 21 grams), by flowing it out of a bottomless group handle, into one only espresso glass or cup, not much more than about 10 ml of liquid. Depends on the location ie different situation can have a different interpretation. If done "well" this will give a very muddy thick indistinct citrusi type of thing. The emphasis for me, is on "indistinct". If you dont want it that way ask first whether you can get a standard espresso. Also be aware, that its all anyone's "poison" and that is to say, individuals get used to what they usually drink, so once you become accustomed to the muddy indistinct citrus, the standard way seems lacking (certainly in body and mouthfeel), or even too complex in its character. And of course if all the equipment is set up to make you a triple shot 10 ml citrus drink, its likely any std espresso they make you wont be right??? Where to from there? Also be aware, that for all the BS and angst all this stuff generates, most cafe industry income is generated in bread and butter cafes plying their trade selling caps and lartays in shopping centres and in the bottom of office buildings, to people that buy their coffee in 16 oz takeaway cups with choc powder on top and an average of 3 sugars.
