In Italy, it’s known as the four M’s:  - Macchina (the machine)
- Miscela (the blend)  - Macinino (the grinder)  - Mano (the
skilled hand of the barista)  Zibetto has them all. Owner and
barista Anastasios Nougos learned the trade at the famed
espresso bar Sosta in Stockholm, which clearly informs the look
of his present space. Clean lines, marble bar, no chairs, no
stools, no laptops. It’s a mixture of modern Swedish design and
the warmth of a traditional Italian espresso bar.  Anastasios 
was born and raise in Sweden, his mother Greek and his father
Italian. He always admired how personal the coffee culture in
Europe was standing at the bar, sipping a cappuccino and
speaking to the barista. Which is exactly what inspired him to
create two New York City Zibetto locations, one in mid-town and
the other downtown.  Right after he signed his midtown lease,
Starbucks moved in. Not a problem for Zibetto, this is not a
place for Wi-fi seekers, this is for serious espresso drinkers.
Their brew is custom blend, and