Have you ever heard of coffee profiling? It’s a process that only specially-designed espresso machines can do. It basically means a barista can choose what flavor comes out of the beans, and it’s mostly achieved by controlling the water pressure flowing through the coffee and with changes in time. West Town’s Coffee in Manila, which just reopened, claims to have mastered coffee profiling with their La Cimbali (an Italian manufacturer) espresso machine, so we paid a visit to find out. Although there were hiccups when we visited, they were just getting back into the swing of things, which makes them pretty excusable. The Americano was a bit too hot to really enjoy, although when cooled down, notes of milk chocolate pop out, making it taste almost like a mocha even without milk or creamer. It’s surprising how much can be done with coffee without adding anything to it like sweeteners, cream, or even syrups. Just tweaking a couple of things during brewing can really bring out the complexity.