Tiny cups of pure Heaven
Life is too short for a bad cup of espresso. Its time we stand up and demand that we are given at least, a fresh cup of coffee.

Perhaps I'll rant about espresso today.

A classic espresso should be no more than an ounce and a half. After that essential ounce or so, all you are getting are unnecessary chemicals and water. Go for the essence, the heart. Don't linger over your espresso, that's just pretentious and silly. Its one or two sips, and lick your lips with a sigh. Want more espresso? Order a double.

When drinking espresso at a cafe, the thing to do first is to take a peep over the espresso machine, and check if the espressos are brewed fresh for every drink. Give that cafe a pass if espressos are ready brewed and waiting. *shudder*

The espresso should be served to you immediately, not left languishing on the counter as the server slowly counts out your change and then calls out your name. With every second that passes, the quality of the espresso plummets drastically. It is the espresso, and the crema (the top layer of an espresso) that will tell you whether the barista knows what he's doing. The crema will also tell you how fresh the coffee beans are.

The crema should be caramel coloured, and reasonably thick, as much as a quarter of an inch thick. It should coat the side of the cup almost like a syrup and linger as you sip. A crema that is dark brown, with a while dot or a black hole in the middle is a sign that the espresso has been over extracted, and will taste harsh and bitter. A light coloured crema shows that the espresso is underextracted, and will taste weak.

It is totally acceptable to add sugar into your espresso. Stir enormous amounts of sugar into your espresso and you get a tiny cup of pure heaven.

I'm getting myself a double from my favourite barista. BRB. (: