Cappuccino vs. Cappuccino
Sep 28, 2007 coffee, general food
I would like to make an addendum to the list of things I consider myself to be an expert on. To meatloaf and carrot cake I now add the traditional Cappuccino.
Why is it impossible to obtain this in St. Louis?
Good:
- notice the six ounce cup
- notice it’s ceramic
- notice the way the microfoam blends into the espresso
- notice (though you can’t) that it’s perfect thirds (espresso, microfoam, steamed milk)
- notice it’s awesome and not from St. Louis
Bad, very bad:
- notice the cardboard cup (with no option for ceramic)
- notice the meringue like foam that is anything but micro
- notice the almost complete absence of foam mixing with espresso
- notice (though you can’t) that it’s 2/3 foam
- notice it’s not awesome and is from St. Louis
I know I’m being a little snotty — a little. The thing is there’s real cappuccino, and then there’s the over-foamed, overly bitter, super-automatic espresso machine, Starbucks-upped fake one that comes in some sort of just shy of a half-gallon size.
These milk based drinks; they are all supposed to be 6oz traditionally. Every one of them. An espresso is 1/3 milk, 1/3 microfoam, 1/3 espresso. And look, I realize there’s the argument that I’m being all non-traditional by drinking cappuccino after noon, but they get the juices flowing — and at least they’re not the 24oz size.
Even worse there’s the 12oz single shot latte. Can you even taste the coffee in that?
I don’t care if the one you want is the weak flavored coffee for beginners. I really don’t. What gets me though, like a shiv in the chest, is that it’s that cruddy one that’s become the norm making it virtually impossible for me to get the real deal without a long drawn out conversation about what it is I want.
I don’t want to give a twenty minute dissertation when I order a traditional cappuccino. I just want a real one.
So please, if you know a barista in St. Louis with the skills to pull off Cappuccino #1, let me know who and where. I’m longing for the good stuff. I’ll travel anywhere — I had it mere hours ago in KC at Broadway Roasting Company, and I walked away a happier and jitterier man then before.
From the mountains of Panama and Ethiopia, to the urban-jungles of Portland and Chicago, journalist Michaele Weissman takes us behind the scenes for a look at the world of third-wave specialty coffee. How did we get to Starbucks, and where we go from here?
October 1st, 2007 at 4:49 pm
Bill,
You mentioned once earlier your “expertise” regarding meat loaf. Is there a place in town that serves a good one? I haven’t found one I like yet.
October 1st, 2007 at 8:05 pm
hey Dan. Sorry I didn’t respond the first time. I’ve had a loaf I wanted to get to before I responded, and I’ve been typing up an entry to comment more in detail. Stay tuned.
October 1st, 2007 at 9:22 pm
Thanks, Bill. I’ve not made it more than once or twice at all, but it’s something that always interests me. I’ve been meaning to make a somewhat simpler version of this recipe for a while: http://www.foodandwine.com/recipes/smoky-meat-loaf-with-prune-ketchup
October 2nd, 2007 at 10:59 am
Try the folks at 222 Artisan Bakery in Edwardsville — Matt roasts Goshen Coffee there and he’s pretty fanatical about his coffee. I’ve heard that Mississippi Mud House (http://www.mississippimudhouse.com/) on Cherokee serves a mean cappuccino in the “right way” — I’m going to check them out and see.
October 2nd, 2007 at 12:44 pm
Dear Mr Cappuccino,
Love your sensitivities about the coffee, the cups, the foam, the proportions, the serving size, the finished look, the texture – and you are SOOOOO right. A beautiful crepe/omelet/pastry restaurant just opened in Central West End on Sunday. The food looked incredible, but the latte – in this case – Cafe au lait – should have been described on the menu as a childrens special. It was basically a very expensive cup of hot milk with some pleasant spices steeped in it – similar to a chai. The espresso was merely an accent and hardly that. It was a nighty-night drink and almost put me to sleep. I and my adult children have learned our lesson: if you want a really flavorful cup of coffee, buy some starbucks in the bag and go home to make it in the proper proportions. Only at home do we get what we’re after! Cheaper too. I’m sure we bore a lot of people with our details of outrage, so it’s really nice to know that we are not alone!!!! Thanks…..
October 2nd, 2007 at 1:35 pm
Thanks Catherine – Ellie and I love what Matt and Debbie are doing with both bread and coffee. 222 is definitely the best espresso and cappuccino I’ve had in the area — the only place that served me a 6oz capp without requesting it in fact.
We tout their quality as often as possible, and send anyone willing to listen over to Edwardsville for a Saturday morning pastry and coffee. They really do rule the area on both fronts!
Debby – see above. If you really want some local drip brewed coffee of quality 222 is the place to go. Matt is the one person in St. Louis that prides himself on his lighter roasts. More often then not, the other local roasters either over-roast consistently ( I guess to compete with Starbucks) or don’t roast with enough frequency to ensure freshness.
Make it a Saturday morning run and return with coffee for the week and a loaf of bread for the weekend.
October 2nd, 2007 at 4:08 pm
I’ve heard good things about Picasso’s, way out west. Never tried it myself, though.
October 2nd, 2007 at 4:50 pm
I touted Picasso’s for a long time, but the barista that was pulling great shots, and pouring latte art doesn’t appear to be there anymore. They can get you what you want if you have a conversation about it first, but it’s not the norm.
I admit, I haven’t been in a few months though, so I’ll have to go check it out.
October 5th, 2007 at 4:17 pm
The guy from Picasso’s is opening up his own place – serving only traditional espresso drinks. Personally, I don’t think there’s a market for that, but if he can pull it off then congrats to him.