Making a shot of espresso is not hard. But none of the baristas here know how to do it or they are too lazy. To make a proper shot, the coffee grounds must be firmly compressed. This requires the barista to fill, then tap, then fill again, and tap again. If this is not done, the espresso gets burnt. If you are drinking a sugary coffee drink, this may not bother you.\n\nAs a whole, the drip coffee is usually just ok. But lately it has started to tasted really burnt. Might I suggest cleaning with vinegar.\n\nThe service is hit or miss.