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So the weather today is so and so, still NO signs of sun 
At least I can still wake up in the morning surrounded by sheep love, always amazes me how many attentions sheep need 
I just had some proper Lavazza as well so I should say "at least there's this" ..
@gilesgoat How is the proper Lavazza best made? Moka? Espresso machine? Other?
@bjoreman Well .. in order of "best" that would be an ITALIAN Espresso machine, followed by Moka at home. I say "Italian" because I had a talk once with an "espresso machines installer in UK" I was asking "why they don't do espressos like in Italy" he told me "because we set machines differently for UK or it'll make espressos 'too short' for UK taste". In UK people seem to want to have "mugs" of coffee and/or "espressos cup filled to the brim". EVERY time I saw an "espresso" in UK it's TOO LONG.
@gilesgoat Thanks, exactly the sort of thing I was curious about. We (Swedes) are way into mugs of coffee too, and I find I enjoy my coffee more the more I move away from that. My very best coffee memory is still the one I got at a B&B in Verona. Out of a small thermos on the breakfast tray, so no idea how it was made, but just soo good. And about two small cups in amount.
@bjoreman See that's the HUGE difference .. in Italy coffee is something "you drink in 10 minutes" ( or even less ) .. It's "a super concentrated shot of energy and aroma" it's NOT something you keep around the desk/etc. and you sip in 3/4 hour. For us "anything like that" is "dirty water". Also the flavour tends to be really different, coffee has to have "a strong aroma" BUT NOT "burned" it has to be "roasted/toasted the RIGHT MEASURE", not too little, NOT too much.
@gilesgoat I thought for a long time that the coffee machine at a former workplace was really bad and/or dirty. Turned out people were just buying super dark roasts which tasted burned and nothing else …
I think I would do well to pick up that mentality for food in general actually … A portion of taste to enjoy, not something which needs to last for hours and fill me up beyond belief …
@bjoreman Also Italian roasts, generally, are intended to be made with "moka". Drip machines USED TO BE completely TABOO/UNKNOWN in Italy .. So people would HORRIFY at the idea of "instant coffee" ... sadly a lot of this changed with "newer generations" and (*&*(£&*£$" Nespresso capsules. Despite that Italy is still almost 100% "Starbucks free" and people still want a REAL espresso plus there's the "ritual" to have an "espresso break OUT of the office" ( when possible ).
@gilesgoat I am actively longing for the espresso I had in a very small place in Verona in April. Truly all you’ve written here, including the quick consumption. Also, I now feel like bringing out the moka pot more often at home. I mostly do Aeropress right now, drip machine and automated espresso machine (with what I assume are Swedish settings) are my main alternatives.
@gilesgoat @bjoreman a lagom roast, perhaps?
@frost @bjoreman I found out that if you look carefully "in some specialist places" you CAN find some really nice roasts even in UK .. BUT it seems that "the commercial way of brewing coffee" in UK or "the UK taste for coffee" is COMPLETELY DIFFERENT from the Italian one ( i.e. what for us is really "dirty water" ). Said that ALSO in MANY cases some coffee places have HORRENDOUS roasts to start with that taste like "burned ashes of sawdust" So there's that too.