Espresso Picks

Prior to WWII, espresso bore little resemblance to the beverage we know today. Relying on steam alone for extraction from machines that could not generate much pressure, the resulting cup of coffee was more like a burnt and bitter Americano than a lovely crema-topped shot of goodness. Giovanni Achille Gaggia came to the rescue in 1947 with his manual lever machine, which applied a lot more pressure, pushed water rather than steam through the coffee, and produced a 3 ounce brew. The manual lever on the original Gaggia is where we get the phrase “pulling a shot” of espresso.  

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  1. Dark chocolate, heavy body, malt, toffee, fig, long finish
    P612393-3
    • 4
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  2. Chocolate, honey, almond, dried fruits
    BR-MOG-NJ
    • 200+
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  3. Semisweet chocolate, praline, strawberry preserves, good body
    P612110-3
    • 18
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  4. Caramel, semisweet chocolate, golden raisins, clean
    P612848-1
    • 62
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  5. Heavy body, dark chocolate, tobacco, granola
    P612809-1
    • 114
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  6. Nice intensity, orange, white peach, brownie
    P612762-2
    • 57
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  7. Honey, lemon bar, baker’s chocolate, dates, heavy body
    P612933-2
    • 98
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  8. Chocolate, honey, almond, dried fruits
    BR-MOG-TX
    • 200+
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  9. Dates, dried apricot, pear, honey
    P611742-1
    • 10
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  10. Heavy body, cocoa nibs, melon, honey, dried pear
    P612629-4
    • 20
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  11. Chocolate, red fruits, citrus, heavy body
    CO-DU-TX
    • 68
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