Peyton has supposedly poured a 28-leaf “rosetta,” though none of my drinks topped a dozen. Espresso Bar & Cafe, Winchester, Virginia.
He then gauges baristas by the amount of leaf- or fern-shaped fronds they can artfully pour using milk. Peyton is that committed to brewing the perfect espresso. If you happen to have a first-rate espresso bar nearby, that's the best way to go you can ask the barista if they'll grind to your preference on the spot and you won't have to invest a few hundred dollars in a burr grinder. Pat’s stayed open only three days a week to serve food. For the best espresso available to humanity, you've got to get your hands on the freshest beans you can. They are always friendly and really understand the hospitality business. Pat’s Sports Bar struggled through the COVID-19 pandemic, like many other businesses in the hospitality industry. Great atmosphere, great coffee, and great people running this establishment. Equal parts espresso and steamed milk Con Panna. The Espresso Bar Taos Valley Lodge is a 5/5 for me. He uniformly applies 30 pounds of pressure to the grounds and brews the coffee at precisely 203 degrees. Our house Espresso is served as a double shot on the shorter side. According to Meehan, Peyton uses exactly 21 grams of coffee for each 2 to 2¼ ounce shot of espresso. Peyton starts with Counter Culture Coffee beans, imported from Durham, North Carolina. Given the killer combination, I wasn’t surprised to discover Peter Meehan recently selected Ninth Street Espresso as one of the city’s top espresso bars, in a recent New York Times write-up. I was glad to hear the Strokes’ “Take it or Leave It” and Nirvana’s “Dumb” fill the room. Still, I like their espresso – a lot – and I like their music. Bob Peyton’s sleek espresso bar in formerly foreboding Alphabet City is a magnet for caffeine-starved hipsters.
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