The Espresso Revolution is Already Happening

For years now, this channel has been a champion of alternative approaches to traditional methods of extraction. One that has been embraced is a focus on flow instead of pressure for espresso extraction, aiming to enhance the flavor of a classic. In this video, I take a look at 3 internationally renowned cafes and how they approach espresso in the context of faster flow and chasing better quality. SEY, Big Sur, and…From the creator’s description on YouTube