| True, espresso aficionados look down on | | | | properly? Has the temperature stabilized or do |
| espresso pods. The most perfect, flavorful shot | | | | they turn it off when not in use? Is the coffee |
| of espresso - the so-called "God Shot" can only | | | | fresh? Was it ground today? |
| be made from the best equipment properly | | | | If the answer is "yes," then you are a lucky |
| maintained and adjusted, the freshest beans | | | | person. In my experience, most restaurants |
| ground just before use - and ground to a fineness | | | | serve undrinkable espresso for the reasons |
| matched to the particular espresso machine. The | | | | above. I gave up on drinking espresso at |
| final ingredient - an experienced barista (Italian for | | | | restaurants long ago. |
| bar tender). When all of these ingredients come | | | | Where do pods come in? I like to look it this way. |
| together the result is a truly amazing experience. | | | | The "right" way - the grind-and-tamp-and-barista |
| Question #1: Do you have these skills, this | | | | route has the potential to deliver the A+ shot of |
| machine, this grinder, this experience? If you are | | | | espresso. But lacking the needed resources you'll |
| an aficionado and an espresso hobbyist, you | | | | likely wind up with a D- or F shot. An espresso |
| probably do. But maybe you just want a decent | | | | pod, on the other hand, can consistently delivery |
| cappuccino without dedicating your life to "the | | | | a B+ or better shot of espresso. C+ if the |
| cause." | | | | restaurant is determined to do it wrong... |
| Question #2: At restaurants you visit, do the | | | | And then there is the issue of clean up. Winner? |
| servers have this skill? Have they been trained by | | | | Pods by a long shot. |
| a professional barista? Is the machine set up | | | | |