> Is that what they were using in Italy?
They're using the big industrial-looking espresso machines, since throughput is everything.
You pay at the (separate) till first, then take your paper receipt to the bar, hand it over, and 90s later you're handed your drink.
I've ordered a lot of coffee in Italy and have never ever heard a discussion about drink size, flavours, soy, or skim milk. That stuff is apparently irrelevant.
I’ve watched just enough of his stuff for him to sell me on the idea that maybe manual espresso presses produce a more consistent cup with just a little practice. Also they seem to be cheaper. Is that what they were using in Italy?