A not very good cappuccino. Milky and weak.
Italian ´barista´, I use the word with caution, clueless on coffee.
When someone tells me you add sugar to a cappuccino, that you add chocolate, that Italy is good for coffee, that LaVassa is excellent coffee, they may as well wear a badge saying Clueless on Coffee.
The myth that Italy is synonomous with quality coffee, is just that, a myth.
Italy invented the espresso machine, though the French may wish to dispute this.
It was the French who first applied steam to drive water under pressure through coffee.
In 1818, Mr Laurens of Paris used a percolator system to create coffee. Further refinements by Louis Bernard Rabaut in 1822.
It was not until the early 1900s Italians came on the scene.
In 1901, Luigi Bezzera created a primitive espresso machine.
It was not until post-WWII we had the forerunner of the modern espresso machine.
It was Italian Fascists who coined the term barista, to differentiate from the American barman.
The coffee is Italian, which says it all. No aroma. I suspect old beans and slightly over roasted.
The coffee was served too hot. Usually this results in bitter, unpleasant coffee. Surprisingly not, but maybe due to fact weak and milky.
I tried an Energy Ball. Interesting to say the last.
Ambience in Roots pleasant but not the unplesant moronic music thud, thud thud. I asked that it was turned off, and yes it was. But, as a left, the Italian ´barista´turned it back on.