There was no crema and the flavor was flat and one-dimensional. The crema was a deep nut brown. The cup and saucer were exquisite, although the size of the cup didn't seem much bigger than a thimble. The coffee was delicious, smooth, rich and pleasantly bitter, and it was gone in two gulps. Size wouldn't be an issue if the quality was there.
Conditions have to be right to produce the best crema.
And you don't find that often. Many espresso aficionados believe that part of the problem lies in the attitude of management and staff in restaurants. Wine is treated like a first-born son but espresso is a stepchild. But even in espresso bars, where coffee is the focus, finding reliable, knowledgeable help can be a problem. Once they are taught, they're gone, because wages are not very high.