If people put sugar in espresso, what’s the problem with brewing directly onto the sugar?
We used to pack brown sugar right on top of the espresso before pulling a double shot and running it into about an oz of half and half. Delicious and easy to drink immediately.
Uhh don’t mind me pulling my shots directly from my gaggia classic evo pro and into a 3/4 full cup of half and half…
Straight to jail
This is a shitpost