WARNING:  This may be unsuitable for under viewer or those with weak 
stomachs :-)
I was at the local book store/espresso shop.  Remember, the one with the 5 
second pulls and top ups with frothy water?  Well, I watched as someone 
ordered a single and a double espresso.  They ground, filled, leveled and 
tamped (Thor tamper I might add), set the PF and pulled the shot for the 
double.  5 seconds black goo, white watery foam next, wait for the dribble 
to stop, dump it into the serving cup.    Repeat for the other group for 
the single.  Back to the double, dripping about a minute, dump that into 
the serving cup.
Ready.....WITHOUT emptying the PF or redosing, pulled another shot through 
the grounds to make the double.  And I wondered why I hated their "coffee".
Sigh, I really wanted to say something, and I would like to "help" them, 
but I think it is just wasted effort.  Maybe some anonymous literature 
dropped off....
--
John Nanci 
AlChemist at large
Zen Roasting and Blending by Gestalthttp://www.dreamsandbones.net/blog/

John,
Sorry I missed you today!  Now you know why I don't drink their coffee
either!  No matter how good the tamper is, it can't make up for technique!
I have taught some of the folks at the local drive-through espresso proper
technique and their coffee isn't over roasted either.  However they look at
you funny when you don't want it all gooped up with sugary flavors.
Les