It's not until you handle espresso coffee on a daily basis that you appreciate how many reasons there are as to why it might not extract the flavour as well as you might expect. For the purposes of this blog I'm assuming water temperature, the pressure of the machine and the freshness of the coffee are all perfect (big assumptions I know!). Here I want to focus on the grind of the coffee.
Coffee culture like so many things is inate - somehow over the centuries a nation intuitively knows how best to capture the flavour of a particular product that they have consumed for generations.
This is a speech I gave prior to the showing of a film based on the activities of Wal Mart, entitled "Wal Mart, the high cost of low price". My thanks go to Bill McKibben, whose book "Deep economy" was its inspiration.
