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How were they? Well the barista used an interesting tamping method, grinding and then pulling the filter back and pushing up on to the attached tamping tool, not my favorite method for tamping but it seemed to work for him. This might explain the slightly over extracted liquidity of the shots. This was really my only complaint, the rest of the experience was wonderful. The smokey aromas of wood and citrus leaped into my nose. The taste had a hint of green peppers and afterwards left a bitterness on the roof of the mouth that wasn't at all unpleasant. Nice crema and body even if a little watery. One of the baristas told me it was a blend of darker roasts from Costa Rica and Guatamala. I hope to return soon because they seem to change their espresso blends from time to time and who knows what I might taste next time!
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