Starbucks. Tried it twice. Both times did not get coffee, but who-knows-what.
"Grauslige Plürre."
Want to have the real taste? Make espresso, in a manual machine, no automatic thing. According to the Italian's national institute for espresso culture (no joke, that thing really exists), an original espresso must have 25-30 ml espresso per cup, brewed with 2.6-3.0 mg Espresso powder per 10 ml finished liquid. Press it tightly until it almost is a tablet, there are special stamps for that. The machine must create steam pressure between 11 and 15 bar, temperature not below 93°C, the ready liquid in your cup must have passed through the powder in 12-15 seconds. You do not want a fully light (=underextracted) and no fully dark (=overextracted) cream, but a spotted cream - then it is done right. Use much sugar, drink while hot.
No coffee comes even close to that.
Believe me, my espressos are enjoying legendary reputation over here.
But Green Tea (Sencha) or Roibosch Tea isn't bad either.
