As I mentioned before, when I first became hooked on coffee I took to it like a new convert, gaining in confidence and knowledge about what and why I liked in different coffees.
To begin with, like most newbies, I was happy with the generic stuff that came out of most chain stores like the S word….I believed that by avoiding instant coffee, and knowing what a cappuccino was, I was getting the best. Slowly I learned, and my tasted evolved. I was lucky in that I live in a city that has a great independent coffee scene, and that I get to travel enough around the world to experience new trends and traditional methods. My first cappuccino in Italy was a real eye opener, here was an exquisite thing to savour, rich intense espresso with just a hint of milk, except you don’t sit around savouring in, no, in Italy you stand at the bar, jostling with the other patrons to catch the eye of the barista, and just enjoy that short burst of your first morning hit (as cappuccino should only be ordered in the morning), then your off into the day. And I loved it, loved the theatre, the ambience and mostly the taste.
This moved me on to ordering machhiato back home, to get that rich short intense flavour, without all that milk that us Anglos love. And so my journey began..