Wet Double Short Capp
Oct 16, 2007 general food
You’ve seen the tall, the venti, and the grande, but unknown to the common man, everyone’s favorite green-aproned-charred-coffee-serving-pseudo-baristas also have the ability to hand you a super-automated short.A short you say?Why it’s an 8oz single shot as apposed to (a) the 12 oz single (b) the 16oz double or (c) the monstrous (perhaps you’d like a little coffee with your milk and foam) 20oz triple.But, to at least narrow in on the goal, you have to ask for a double, and you have to ask for it wet. If you don’t ask for them to make it wet, you’ll just end up with a billowing white cloud of foam piled high atop a shot of espresso — a sort of faux macchiato if you will.
Sadly, it’s still better than most cappuccinos in St. Louis, and with them being around every turn, of every road, of every city, of damn near every country these days, you best know how to at least get something close to feeding that addiction of yours.
They’re still the ones that ruined the cappuccino though.
Tags: Goshen Coffee
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 16th, 2007 at 2:19 pm
They ruined “macchiato” too. If people come into our place and ask for a macchiato or a cappuccino (or a “cup-a-chino”) I have to question them to figure out if they really know what they’re asking for. Boo.