Today I returned to Northwestern, taking part in both the communal faculty lunch and the post prandial espresso. Jared Wunsch worked his magic on the Silvia (Rancilio) to pour one of the best espressos I have had in a very long time (Metropolis beans). It has inspired me to put aside my recent flirtations with pourovers to return to the pure espresso form. The question is: what are the reliable cafes in Chicago that don’t overextract their espresso in order to serve milky drinks?
Oh, and other news: Joel Specter succesfully had his thesis defense. Congratulations Joel! You have now gained couch privileges.