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It’s all about the foam

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The espresso is crucial of course – if you don’t make good espresso, then why are you selling it?

After a great espresso shot, the key to a macchiato is the foam. There doesn’t need to be more than a spoonful, but it needs to be finely structured foam – no large bubbles and not too wet.

Thanks for this beauty, Raynor.

Raynor, Sumach Espresso, 2019 May 11, 9:45