Last Saturday we hosted a 2-hour session dedicated to the iconic Italian espresso. We spoke about the origins of coffee and how it's processed. Then we talked about what makes a good espresso. Clean machinery is key. Dirty machines dirty the flavours. We showed the class what comes out of the machine if it's not flushed before pulling a shot. They didn't like what they saw. We might have sparked a movement: "I loved the ESPRESSO YOURSELF morning. I SO wish you were still in