[bcrdukes]

@ cafe22 & ntan

Could either of you kindly describe your espresso routine on your LMs? I'm asking because 9/10 times I go to a shop that uses an LM, the espresso comes out scalding hot, and is not drinkable.

The other day, I was at a notable roaster/shop, I ordered and espresso, and even after a few minutes, it was so hot, I burned my tongue. LMs are known for their temperature stability, but I am not convinced that their machines need a cooling flush among their two or three groupheads to bring down the water temperature, especially at a high volume shop. That or something is just totally off, and quite frankly, it's annoying.