Just wondering if anyone makes an extra effort when someone orders espresso from you. Like after I ask the person if they've had espresso before, I do my whole little routine. I make sure the cup is nice and hot while remove all the little amounts of grounds left in the hopper. Get my little timer ready to make sure I have an oz in 25 seconds. Dump out the first few grounds when I start grinding. Then pull my shot.
By chocolate I mean a powder that contains both cocoa and sugar (and some other stuff - flavour and milk powder I think). Cocoa itself is, I believe, far too bitter to dust the top of a cap or a mocha, making the first sip rather unpleasant.
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