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© St. Petersburg Times, published March 28, 2002
Espresso with crema on the top . . . That mocha foam around the edge and ideally across the surface of the coffee is the hallmark of proper espresso, a sign that it's a well-balanced cup and not too bitter. Getting it right takes a good machine and a reasonably experienced barista. Too often, my espresso is so flat that I wish they had said, "Our machine is broken today."