
I'm an ex-barista and a self-professed coffee snob. I'd rather drink no coffee than bad coffee, which is why I tend to sip on matcha or standard black tea if I'm short on time.
When I have all the time in the world, though, I make a mean flat white. The espresso drinks I make nowadays genuinely taste the same, if not better, than the beverages I busted out in my coffee shop days. And it's all down to these three things: 1) one of the best coffee grinders (Comandante C40 MK4), 2) the #1 best espresso machine (Breville Bambino Plus), and the most unassuming of all? A coffee scale.