casualtyofthemacchiato.blogspot.com
Casualty of the Macchiato: 08/07
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Casualty of the Macchiato. Adventures in espresso, Madison, WI. August 12, 2007. The Hand of the Barista. On my most recent visit to New York City, one the most definitive realizations I came to about high quality espresso bars is that at any given time, a coffee shop is only as good as the barista on duty. Surprisingly, I had only one heavenly macchiato experience that accomplished all this: Joe: Art of Coffee near Union Square. And to be fair, almost all the coffee I had was excellent, I just had r...
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Casualty of the Macchiato: 07/06
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Casualty of the Macchiato. Adventures in espresso, Madison, WI. July 2, 2006. Anyone serious about espresso in Madison knows about Sacha. A barista at the King Street Ancora, he, in my experiences so far, is the best barista in the city. Part of the Sacha experience, of course, is his charm, but his attention to craft and his high level of consistency has outdone every other barista I have come across in this city. Subscribe to: Posts (Atom).
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Casualty of the Macchiato: 11/06
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Casualty of the Macchiato. Adventures in espresso, Madison, WI. November 20, 2006. First things first: When we talk about a dry cappuccino, the word "dry" is describing the flavor profile. It is not an description of what the milk froth should be. Cappuccino foam should always be smooth and wet, and well incorporated into the whole of the beverage. Subscribe to: Posts (Atom).
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Casualty of the Macchiato: Don't Call It A...
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Casualty of the Macchiato. Adventures in espresso, Madison, WI. March 12, 2007. Don't Call It A. A woman has been coming into the Cafe recently ordering espresso, with "a little steamed half and half." When I first heard the order, I was like, "Oh, a macchiato breve! The woman was uninterested in my name determination, shrugging it off and saying, "Well, whatever you call it.". How do you keep the milk and foam from separating? Dont Call It A.
casualtyofthemacchiato.blogspot.com
Casualty of the Macchiato: 03/07
http://casualtyofthemacchiato.blogspot.com/2007_03_01_archive.html
Casualty of the Macchiato. Adventures in espresso, Madison, WI. March 12, 2007. Don't Call It A. A woman has been coming into the Cafe recently ordering espresso, with "a little steamed half and half." When I first heard the order, I was like, "Oh, a macchiato breve! The woman was uninterested in my name determination, shrugging it off and saying, "Well, whatever you call it.". How do you keep the milk and foam from separating? Subscribe to: Posts (Atom). Dont Call It A.
casualtyofthemacchiato.blogspot.com
Casualty of the Macchiato: 12/06
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Casualty of the Macchiato. Adventures in espresso, Madison, WI. December 21, 2006. A Shot in the Dark. The bartender here at the L'Etoile liked to talk about café corretto. Or "corrrected coffee"- that is, coffee with liquor added. WIth the help of the baristas at Barrique's, I learned just how good a late night espresso can be with a little correction. Subscribe to: Posts (Atom). A Shot in the Dark.
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Casualty of the Macchiato: Triple Ristretto and Menu Size
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Casualty of the Macchiato. Adventures in espresso, Madison, WI. July 29, 2007. Triple Ristretto and Menu Size. The Madison espresso scene has been good to me, and I've been lucky to have learned and shared so much with fellow barristas in the downtown area, but I must be moving on. In September I will be relocating to New York City, home of the recent espresso bar boom, and land of the triple ristretto. The way to get a triple shot then is to switch from a double basket to a triple basket. The filter...
casualtyofthemacchiato.blogspot.com
Casualty of the Macchiato: 01/07
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Casualty of the Macchiato. Adventures in espresso, Madison, WI. January 10, 2007. Notes toward a more perfect macchiato, pt. 1. If there's one I've learned about espresso while researching and working at a cafe, it's that there are not absolutes. Any kind of training I've received is only jumping off point. It's analogous to my similar method of always using a clean, chilled milk pitcher for each steam. Like coffee, once milk has been frothed it goes through chemical changes, and allowing this alread...
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Casualty of the Macchiato: 02/07
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Casualty of the Macchiato. Adventures in espresso, Madison, WI. February 26, 2007. Reflections on Coffee Fest Chicago. This past weekend I went to Chicago for the big Coffee Fest Trade Show. I joined Ancora Coffee Roasters, representing Cafe Soleil and the Madison barista community at large. This was my first large-scale event, and it was a lot of fun, but not exactly as I thought it would be. Our Madison competitors didn't make it to the second round, unfortunately, but some Milwaukee baristas poured so...
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Casualty of the Macchiato: 06/06
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Casualty of the Macchiato. Adventures in espresso, Madison, WI. June 25, 2006. You will never see a barista order any kind of espresso drink as a triple, or with, as it has been unfortunately branded, "an extra shot.". Indicative of this is the woman who looks at our menu, sees "espresso" as the first listing and the cheapest, and wonders aloud, "Espresso? For espresso) is exiting. June 8, 2006. The Jury is In. June 4, 2006. And I'll admit, I have served double shots when a single was ordered. Never ...
