Much of the midwest views espresso as something that comes with a wince while drinking it. Much of North America simply covers espresso with lots of steamed milk and some form of sugar, be it vanilla, hazelnut, or chocolate. Also, let us not forget the whipped cream. In our experience, there is a common progression inside this experience that, when nurtured properly, allows consumers of big, hot sugary milk drinks to discover the overlooked world of fine craft espresso. The process basically involves working your way backwards from the large American milk drinks, towards the "short" Italian milk and espresso drinks. It can be quite a leap of faith to accept that a latte never exceed 5oz. But the path to espresso enlightenment does not need to be harsh.
First and foremost, the definition of espresso needs to be addressed. Many will tell you what espresso "needs" to be considered espresso in the first place. For example, someone may tell you "espresso must be darkly roasted and contain no less than 1/3 robusta beans". Or perhaps they'll say that "espresso can be no less than eight beans blended together". The jaded will simply remark that "espresso is just expensive coffee in little cups". For all of the misconceptions, troublesome descriptions, and flat out bad experiences, espresso can be summed up quite simply:
Espresso is a method of brewing coffee.
The espresso brewing technique is intended to allow the finest elements of coffee into the cup, and the experience they provide. If you are able to follow this one concept, the entire world of coffee will take on a new meaning. From here the need to drink a 16-24 oz latte with flavored syrup, chocolate syrup, whipped cream, artificial sweeteners, etc, will become uncomplicated pieces of the coffee menu instead of the world espresso lives in. Start by cutting the volume; order 12oz instead of 16oz. Then, cut out some sugar: leave behind the whipped cream on your mocha. Before long, 12oz double cappuccinos will seem tame. 8oz americanos will become an exciting endeavor all their own. Even drip coffee will become more vivacious and alluring. Quality will replace quantity in the cup, and you'll be richer for it. The entire world of food will be seen in a new light.
The ability of a few simple flavors, produced with care and precision, will always be noticed as the result of quality ingredients and craftsmanship.
Coffee is the vehicle that can awaken your taste buds. For that matter, coffee is the new wine, as we create and experience flavors never expected in the cup. As the definition of quality evolves, so does the ability of espresso to break new ground. With this in mind, remember that any coffee can be brewed as espresso, but not every coffee will taste good as espresso. Therefore, do not be afraid to experiement. Let no roast, origin, or espresso machine be your master. Join with us as we quest for perfection in the cup.
Our motto: Better Coffee. Better Living.