“My boss won’t let me make espressos,” says the barista. “I need a year more, maybe two, before he’s ready to let customers drink my shots undiluted by milk. And I’ll need another whole year of practice after that if I want to be able to froth milk for cappuccinos.”
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Made Better in Japan “My boss won’t let me make espressos,” says the barista. “I need a year more, maybe two, before...
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