I have traveled extensively in Europe over the last 15 years on business and have grown hooked on two things that are fairly commonplace over there but not so common over here (at least where I live) - good espresso and good gelato.
I wrote that comment a year ago just before getting a "real" espresso machine and grinder. In the past year I spent a lot of time on this forum learning how and why. I've experimented with settings, grinds, and coffees and learned how to consistently hit a temperature and extraction time and to make what I consider a good cup of espresso on my machine.
I recently went back to Europe on a business trip and ate at a number of very good restaurants during my trip. I had espresso at each restaurant I patroned and I have to say I was sorely disappointed. Some cups were downright bitter. Others just seemed to lack character. I found myself noticing things like the bean hopper being full and wondering what kind of beans they were using and how old they were or if the barrista had dialed them in properly and what temperature the boiler was set at.
Maybe I'm spoiled. Thanks to the advice on this forum and a lot of trial and error, the bar has been raised for me and for that I am greatful. It's a heck of a lot easier to go to the kitchen than to go to Vienna.
