Mmmm. A shot of Hines 'Spro, mixed affogato style with some mango gelato (that's the hump under the crema). Actually, it wasn't all that great; I should stick to chocolate based gelatos. But it was nice!
Grinder: Anfim "Best"
Machine: Rancilio Silvia (new model)
Tamper: Reg Barber "c-flat" brass model
Brewing temp: 200F (approx)
Coffee: Hines 'Spro, roasted by Bronwen Serna
Portafilter: Naked PF, 14g Synesso basket
Volume: 45mls ristricted slightly
Shot time: 28 seconds (approx).
Cup: Illy Nude, 75mls to rim (going by memory)
Spoon: Robert Welch "Comet Platinum" espresso / coffee spoon.
Gelato: Mango organic from one of Vancouver's better Gelato places.
Volume of gelato: a melon ball scoop.
Taste: well.... the citrus-heavy (!!) mango gelato didn't balance so well with the Hines 'Spro. It wasn't a bad cup per se, but the taste balance, combined with the temperature overall wasn't the greatest. I should have drank it as soon as I dropped the gelato in and stirred, but I waited a bit.