Thank you)
Actually, it`s could bring a problem for me - bring into alive your recommendation)
Because i`m working at commersial coffeehouse.
They have own standarts - they used volumetric standart, time of extraction, dark roast and they use 4 external attribute of “good” espresso and none a word about taste )))
My knowledges is not enough, but i`m here like a training manager… )))
So, i try to do best from these poor things, wich my employeer gived
Big brands - full of headpain, when you try to give quallity. Espacially at my state.
Well, thank you for your help, i`ll doing all, what you said)