In the jingle jangle morning I'll come followin' you.

Just got back from a trip visiting family in New York, and managed to sneak away to visit some of the city's rockin' new cafes. It is incredible how the scene continues to evolve. The espresso I was served, at five different cafes, was consistently high in quality. This is a far cry from the way it was just a few years ago.

Grumpy was using Ecco's Espresso Reserve, and it was the sweetest and fruitiest. Gimme! served their own Leftist blend, which was deep, smoky and tangy. Ninth Street used Counter Culture's Toscano, which, on Day 10, was tasting really smooth. And Joe poured Barrington Coffee Roasters espresso blend with its thick, "touch of robusta" crema.

The flavors varied but the espressos were consistently unbitter and delicious. The textures didn't vary much at all: heavy and rich. This result wasn't too surprising, because the cafes were all using the most modern espresso machines: Synessos or LM GB5s.

Flavorwise, the stainless groups in these machines are easier than ever to keep clean. This, and their good temperature stability helps avoid the bitters.

Texturewise, the consistency from shop to shop may be due to the Synesso/GB5's similar extraction parameters, as well as the fact that they all served pretty short espressos.

And let me not forget that there were some DAMN FINE BARISTAS pouring the shots! As Rickie Lee Jones might have said, they all live on the "Ristretto Side of Life."

Thanks to the crew at all these cafes; your grace and hospitality touched my heart. I hope to return soon!