I’m in disbelief. The “barista” at SOMA Cafe (on Camelback Rd. and 40th St.) completely failed to tamp before pulling espresso shots. I’m serious. I watched 3 of them being pulled. I counted how long it took for the pour to take place. It was just short of 4 seconds. How does this still happen in 2007? I thought we were supposed to be better than this? Who trained this nut? Sheesh.