New Yorker science and tech editor/coffee nerd Matt Buchanan takes a look at the history of espresso and the precursors to the "modern Nespressocracy." As a lot of restaurants use Nespresso capsules for espresso, Buchanan writes about the super-expensive tech: "The tension lies in the industry's desire to produce coffee as consistently as possible while preserving a sense of craft, even though better technology promises more consistency. " [New Yorker]
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