you just know it's going to taste great!

My good pal Bill Abbott was all frazzled this morning from a language barrier at Starbucks. Bill wanting "large" and them wanting to hear some fancy made-up, sorta Italianish words instead. 

Bill should simplify his life and do as I do. Simply tell the coffee gal that you would like them to use 22 grams of dark roast, African if they've got it, slightly finer than standard espresso grind so that the pull gives them an ounce and a half just before the stream starts to blonde. Then, depending on one's mood, direct them to add either nothing or up to two ounces of 205 degree clean water to the ceramic cup into which the espresso has been pulled. 

So quick and easy and you'll get exactly what the body needs. 

I'd have shown you a full cup but typing took too long and the espresso was too good. Note the dark residue. That's because the crema was more like dark chocolate. Arabian Mocha Sanani, roasted within the last week. Originally planned to add an ounce of water but it looked so great I just made it as a straight espresso. By the way, that cup hold 3 ounces when filled to the tippy top. It's my fav because I can do espresso (like just now) or a concentrated Americano with it and not feel that I'm wasting cup space.