The reason I no longer drink espresso in artisanal cafes is that they use medium to lightly roasted beans. The baristas claim that the original dark roast traditionally used obscures the flavor, that the coffee tastes burnt. Since I enjoy the characteristic bitterness of espresso I find this new method unpalatable. Why do 23 year-olds feel empowered to “improve” a signature drink from another country. My forebears would describe this as chutzpah.