I got what I think were two consecutive g-d shots out of my MK7+Estro Profi this morning.
After first finishing some now-stale La Mill Black Pearl for the wife to get it out of the way (her fault, she left it in the hopper), I opened a new bag of the Barefoot Finca Vista Hermosa Edlyna, roasted on Tuesday. After an already great first shot, the second, slightly updosed double came out almost pure caramel but with hints of fruit, 85% crema, red with brown freckles, without even a hint of bitter or sour, pure deliciousness, no sugar required. And the third one was just as good. Damn. After three, I am still a little too wired two hours later or I would start making more, and these were without a doubt the equal of any shot I've had, anywhere.
How's that for making one question the decision to purchase a Synesso! (I have to learn to keep from babbling to the wife when I get great results out of the old equipment... though bless her, she'll still let me do it...) I guess the flip side is, could I have gotten even better?
In any case, there's a reminder for you - start with fresh beans and the right grind, and you can get truly great espresso even without perfect temp management...
