I finally stopped chasing espresso crema, took 11 years to admit it

Back in 2015 I bought a $400 machine in Austin and obsessed over getting that thick, tiger-stripe crema every single shot. I would adjust grind size, dose, and even water temp for hours, convinced a thin layer meant I was doing something wrong. Last month a barista at a local shop pulled me a shot that had almost no crema but tasted like berries and caramel, and it hit me that I was chasing looks, not flavor. Anyone else let go of a coffee goal they held onto for way too long?

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