well more like what ive learnt about coffee yesterday and cant be bother blogging until today.

finally found out what a doppio ristretto is
doppio mean 2
ristretto mean restricted.
essentially it half a short black. as i recall, its around a 10 second extraction which gives it a fuller coffee flavor.

an espresso should have you tasting it around the whole tongue and it needs to be enjoyed straight away otherwise itll turn bitter and sour.

know your machine

know your jug

you should have your textured milk to be ready to pour straight away after its finished steaming otherwise the froth will settle and be horrible for art.

heres something my mentor couldnt answer..

if a flat white has no froth how can you do art on top?