A bit of a hothouse flower, the Roman Espresso can turn on you in an instant if one of a dozen or so brewing parameters are not to its liking. Generally, it likes lower brewing temperatures and slower extraction times. In the right machine, it is a crema bomb, pouring ceans of the red/brown frothy stuff into your unsuspecting demitasse. When all is well, the result is a sweet, carmelly, fruity medium-bodied espresso that takes modest amounts of milk in the most delightful way. As pleasant as it is, after a couple of years of tweaking and fine-tuning, it doesn't much resemble the espresso enjoyed in Rome any more, but we're not about to shell out another twelve bucks for a new rubber stamp when we have a perfectly good one right here.