Friday Shots: Maromas Orphea on Bezzera Galatea Domus

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Espro Medium Pre-Review

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Back in 2002 two innovative mechanical engineers sat down for coffee and sketched their first of many designs to come into the company we know today as Espro. Their names were Bruce Costantine and Chris McLean. By 2004 Espro was born. They had found a way to take out the biggest problems that are faced by the French Press. Coffee grinds everywhere. Breaking models. Staying warm for five minutes. Espro has made a beautifully stunning work of art. Their Press is stainless steel. Vacuum sealed. Double walled to keep the coffee hot for a minimum of two hours. It has a unique two filter system that filters the coffee in two stages that enables the coffee to be pressed 9-12 times finer in comparison to an average French Press. In doing this they have removed 10-20% of leftover waste. They came out with their large model first, and now they have a medium one.It will be 12-18 oz. This Press will save 20 to 30% of waste! The new Medium Press is available for a discounted rate on Espro's...
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Well this wasn't my first time trying Cafe' Bustelo. I read online it was the number one cuban coffee in America. All people drink it not juts spanish. But I know the spanish people rave about it. I have yet to meet a spanish person that doesn't have a brick of Bustelo in their cabinet. LOL. So I wanted to try it really bad. Well the first time my father in law made me the instant version in a regular drip coffee maker. YUCK. It was so bad couldn't even drink it. . Second time was last week. I got the regular vacum packed version. It was supposed to be the "espresso blend". I made it the authentic way with the stove top moka pot. I thought it would be good. It had a nice fine consistency so I was thinking great. This will be perfect for espresso. I really wanted to love it... But once again I was let down. It had a really bitter taste during and after drinking. Honestly , I didn't even finish it. Which the worst thing I hate doing is wasting anything in li...
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