[Dylan]

Oh and is that "micro biological level" similar to the sort of level where food poisoning occurs as I know he has some experience with that........

Whilst that expression is a bit fluffy, there is nothing wrong with taking flavour and taste down to its constituent parts to learn how things interact. We do this with coffee as much as we can, and understanding how something works is integral to becoming an expert in just about any field.

The sensationalist fluff of "studying at a micro-biological" level may be a bit OTT, but studying food is a perfectly constructive thing to do.

 

[Dylan]

Well well well...

I've now had a good look at the photograph of the "coffee menu" that I took on Saturday, and googled some of the narrative.

They are VERY VERY obviously Nespresso descriptions - almost word perfect from the Nespresso capsule descriptions.

Still - the ristretto that I had was pretty good, tasty and had good crema and mouthfeel.... so I guess they have a well looked after Nespresso machine!

Reinforces my thoughts that, if you just want a cup of drinkable coffee with minimal fuss and almost zero mess, and don't have any deep desire to understand the process and become a Barista - you should just buy a Nespresso machine.

The official Nespresso caps I have used at my mums produce a surprising amount of crema and a decent shot, before a manual setup they really are a very good option. Hard to ever recommend a B2C for convenience with Nespresso about really.