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I've remarked before on how an espresso blend is always subject to transitions and changes. As much as possible, we try to create a certain flavor profile and experience from all the components. Even so, every shot is unique, subject to different specific conditions ranging from the roast age to machine temperature, from coffee dose to the humidity. That's why our baristas spend so much time learning to find the best shot in every situation. And it also makes drinking espresso considerably more interesting, by forcing you to find the nuance within a certain flavor profile. My Leftist shot this morning at our Brooklyn location held a heavy cashew flavor through a soft texture, had a short appearance of grapefruit zest through the middle, and finished with cloves, extra-dark chocolate, and amaretto liqueur.