There was a dangerous point in my bartending career…
I worked at a fancy restaurant, and they bought a super fancy (like $35k) automatic espresso machine, that ground the beans to order and everything, with a touch screen.
I accidentally discovered that, if I got a little grease on my finger before telling it to make me a double shot, after it poured one, it would think my finger was still on the button, and immediately start pouring another.
So I would make a pint of espresso each evening for espresso martini, and then a quart for myself.
There was a dangerous point in my bartending career…
I worked at a fancy restaurant, and they bought a super fancy (like $35k) automatic espresso machine, that ground the beans to order and everything, with a touch screen.
I accidentally discovered that, if I got a little grease on my finger before telling it to make me a double shot, after it poured one, it would think my finger was still on the button, and immediately start pouring another.
So I would make a pint of espresso each evening for espresso martini, and then a quart for myself.
Wait, how’s that different from just making yourself 2 double shots?
A quart would be 16 2oz double shots.
Oh, shit, yeah, that’s different. But I meant, how does the machine thinking you were still pressing it make a difference?