OK, it's time for the update...came back yesterday, still feeling a bit jittery after all the shots I've consumed but at least I can focus properly to use the keyboard...
Went back to Tazza d'Oro and found things had changed slightly
ordered a single (80cents) and was served a shot with around 2mm of crema which seemed a little thin. Ok, I thought, it'll taste good...surely.
Nope, sorry guys it was bitter...
The guys I went with all take sugar and 2 of them had the macchiato so no one else noticed or commented. It was 1.30 in the afternoon, the huge Wega 4 group was humming away happily, what was the problem??
The next day everything was as it should be... gloopy thick crema, lovely chocolate aromas and not even a hint of bitterness... just a different barista !! I can't understand how it was possible to pull such a bad shot with a setup like that ?
Anyway the trip was fantastic, not a single basket/portafilter in sight. If you order a single, they setup for a double and just let the coffee flow from the disused spout into the driptray... (bit of a waste but couldn't quite fit me head under before they noticed
)
Also found a new way of serving sugar. In one bar there was a bowl of a really thick, gloopy substance which people were spooning into their cappas. It was 1 espresso/2 parts sugar which is the whisked into a cream like consistancy. Tried half a spoon of it and, although being very sweet, it lt was lovely.
Will post some pics when I have time to sort them...
Cheers
PS. Was
given a set of Danesi espresso cups whilst there, I love 'em