Just got to pull some shots of a wonderful Guatemala Huehuetenango (San Vincente from Stumptown). Chocolate covered dried cherries!!

The Mia continues to amaze me.
And the performance of SO espressos on it continues to be revelatory. If I owned a Mia, I'd be pulling mostly single origin espresso with it.

A shot of an affogato made from the Guat mentioned above (total, amazing, over-the-top dessert treat drink!!!).



I'm going to miss the Mia.

Chris,

What's in the Affogato and how do you make it?

Pretty simple.
Two shots espresso, scoop of vanilla gelato, shaved chocolate.
Works best with espressos that express a lot of chocolate and fruit or heavy caramel IMHO.

Yum!

Folks seem to be confused about my "tippy" comment about the back half on the cup warmer tray (the section that covers the water reservoir).






Note the lack of any rest on the back external panel. This allows the top to rotate and fall.
In addition, as this has to be removed to add water, you cannot really store cups on it anyway.

Future comments or follow-up questions are welcome in Article Feedback.