I spent this morning introducing espresso to a friend who's a regular coffee drinker, but limits himself to espresso with milk and sugar. The video below is his discovery of good espresso through a progression from latte to macchiato to straight espresso. I hope you'll find his observations and my commentary helpful in your attempts to convince others that coffee doesn't need to be "tamed" by loads of milk and sugar.
The next "newbie" video of this series, Barista Mechanics
, focuses on the basic steps of making espresso at home. It was my intent to prove that 80% of the effort can be reduced to rote steps just about anyone can do. If members are interested, Phillip has agreed to return in a few weeks for a more advance diagnostics session.