Besides ruining a perfectly good espresso shot, is there any reason not to pour a raw sugar in with the grinds? Some coffee shops do it and some won't. My thinking is that as long as the sugar is sandwiched in between the grinds and not actually touching the screen, it shouldn't cause any damage to our holy La Marzocco. Thoughts?

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Sounds like a tasty drink, but it ain't a Cubano.
Sounds like an espresso con panna
oh yea, that's just not right :)

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