/ck/ - Food & Cooking

>But plenty of baristas from Brooklyn to San Francisco, from Chicago to Miami, are using as much as 20 grams of coffee in an ounce of water, which, says Milos, makes an espresso look syrupy and sexy but is too overpowering to taste.

>“Here in the U.S. the coffee they use is good, but the way they prepare it is bad,” he says. “Fifty percent of the result of a good espresso is in the hands of the barista. And if consumers can’t recognize that, we lose.”

Is it true?