|Specialty's espresso overhaul of 2004 has suddenly made this location semi-respectable. Formerly, this was the malt liquor of cafe espresso: served triple-sized (and cheap) in a wide-mouthed paper cup, made with an Astoria machine with Superior Coffee beans (which has since been renamed Sara Lee Coffee & Tea Foodservice to reflect their new, massive, anything-but-Fair Trade ownership), and somewhat bitter tasting with a sharp aftertaste. The one thing that hasn't improved is the crema - which now is less consistent, thin, pale, and striped. It still comes in a large cup, but the flavor has definitely improved: tobaccoey with definite traces of bittersweet chocolate. While it is still served in a gargantuan cup, the serving size is properly modest - likely contributing to the major flavor improvements - and the serving temperature is just right. Still, this is a push-button barista operation, and it shows.