Does the quality we talk about in the industry for espresso lie in the execution or the inputs? Perfect execution with poor inputs or perfect inputs with poor execution are the two situations I am thinking over right now. In both cases it seems like a why bother, but yet both are very common(if not the majority beyond the double clutch shops) circumstances for shop owners to be in. Opinions welcome.
-Jaime
updates and notes from the founder of barismo coffee roasters in Arlington/Cambridge, MA.
