As it seems I have less and less time each day to enjoy my morning coffee, I’ve really come to appreciate the simple but delicious macchiato. In one tiny cup I get everything I want in an espresso drink. Our preferred macchiato is a 3oz drink comprised of a triple ristretto shot of espresso (2oz) and a splash of steamed milk (1oz). It’s great because you get all the flavor of the espresso and that little dash of milk gives it a little extra richness without detracting from the shot. We have a bunch of loyal macchiato customers and the numbers grow daily, but why haven’t more people converted?
First, I think it has to do with the tradition of American style coffee (meaning drip culture). Brewed coffee IS something to be savored and enjoyed over a longer period of time. My question is- why have we applied these rules to our espresso drinks? The flavors found in an espresso are fleeting and meant to be enjoyed quickly. It’s so good and quick that you should be able to drink it in a for here cup- or make time to do so. You can absolutely taste the difference between a paper cup and ceramic.
Secondly, the majority of espresso served in most cafes is of poor quality. Inferior quality, poorly roasted, stale beans… meets apathetic “barista”/person behind the counter… meets low quality equipment… well you get the picture. If you’re espresso tastes bad, why not cover it up in a bunch of milk and flavoring? While we’re at it, let’s just focus the coffee menu on THOSE drinks- they’re harder to mess up. Coffee is not a flavor additive to a larger drink. It IS the drink.
Third, I think because of the low expectations and the fact that many coffee drinkers have never tasted a good shot of espresso… they never give it a chance. Little drinks aren’t “macho” enough, or people are afraid to try something different. Creatures of habit stay in their comfort zone and go with what they know. By doing so, they miss out on some of the best things that coffee has to offer.
So man up, coffee drinkers, and order the mighty, macho, macchiato.
