I spent four years pulling shots behind a commercial machine, and if you’d asked me what problem I diagnosed most often, it wasn’t broken equipment. It was bitterness. A regular …
Author
Claire
Claire
Former barista — four years on a La Marzocco at a college café in Seattle, ten years home espresso since. First machine was a used Gaggia Classic that taught me everything I'd been doing wrong with grind and tamp. Not SCA-certified; just someone who's pulled enough shots to know which corners are safe to cut.
