You'll notice this upgrade in a couple ways, the most obvious being our new espresso grinder, the Anfim Supercaimano, is a lot quieter than the Mazzer it replaces.

We hope you notice it more in the cup - this grinder is a lot more adjustable and is a boon to pulling more consistent shots at our coffeebar. While we can program the amount of coffee we grind per shot, what this actually allows us to do is be more methodical and ensure our shots are pouring at the ideal extraction ratio that we've determined in our coffee lab. All our baristas love this grinder.

Best of all, the quality of your espresso is less effected by the approach of your barista that particular visit and now rests more on a few other things:

A) the particular batch of espresso from our roaster (is the coffee too fresh and still off-gassing?)

B) how busy it is at our shop. if we've pulled 40 shots in the last hour, there's the possibility the shot might not be as good than say a quieter weekday afternoon. then again, you might get an amazing shot on a hopping saturday morning.

But I'm pretty happy to say we don't rest on our laurels, and there has never been as good of a time as now to be a Museo coffee fanatic.

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