I try not to show off or raise expectations, keeping a low profile, not spouting everything I know plus an extra 20% that I'm making up ) treating the espresso service as normal----not that big a deal. The gear speaks loudly enough.

If I can offer a choice between caf and decaf, decaf wins at least 2:1 if it's in the evening.
Next, I say that I'm having a macchiato, and I explain that it's a straight espresso with just a little milk.

Always festive and welcomed is a bowl of freshly whipped cream--sweetened + vanilla. People will put it on in just about anything--mostly their finger tips. However, I typically try not to compete with Starbks confections: I'm not that good.

On the bar I have a few bottles of DaVinci syrups (mint, cinnamon, vanilla) caf and decaf along with a variety of sweeteners. Distribution shakes out at half cappas, and half others. Always some who ask for straight.

I usually make 6oz. cino and frequently suggest that they try using less (or no) sugar vs. what they get at *$s. It is surprising (well, not really) how often folk say that the resultant beverage is as sweet as they need/want. Often , they ask for another with NO sugar.

Len

It's a good excuse to splurge on Stumptown's Anniversary Blend

I like to split doubles, then put in about 5oz of milk, but I also put some vanilla extract, touch of home-made chocolate syrup, and a splash of maple syrup into the milk before frothing. Finally, I add a dash of cinnamon on the crema before making my poor attempts at latte art.

If they like varying sweetness I might leave out some or all ingredients. Of course, at the moment I am not good enough to serve my shots straight...I have only had about 2 that I wanted to drink striaght myself, and that for only about the first 30 seconds, then I decided to put milk, as the taste had changed....I have alot to learn....

I have a lot of espresso cups and only a couple for cappuccinos, so I pull an espresso shot, fill the espresso cup the rest of the way with steamed milk and top it off with a dollop of foam. This drink is much like what I was served in Buenos Aires called a Cortado. Calling the beverage a Cortado makes it seem special to guests, a drink most of them have never tasted before.

Fullsack wrote:I have a lot of espresso cups and only a couple for cappuccinos, so I pull an espresso shot, fill the espresso cup the rest of the way with steamed milk and top it off with a dollop of foam. This drink is much like what I was served in Buenos Aires called a Cortado. Calling the beverage a Cortado makes it seem special to guests, a drink most of them have never had before.

Seems to me the definition of "macchiato" is pretty flexible. That's what I call what you describe. And it's close, if not the same as what I've gotten recently from Gimme and 9th St. Don't correct me if I'm wrong. Couple of years ago I'd get what Luxxe, in Santa Monica called a "Baby Cappa." Same thing.

Anyway, it's as large a milk drink that I go for myself, and I suggest it for friends- - sans foam. Sometimes I'm able to connect with a little artfulness. BTW, last night, the most redeemable moment in the academy awards show was my serving, as if scripted, a cappa in a Pedro Alamadovar Illy cup (Penelope Cruz image.) The set of 6 is gorgeous and of course pricey, but I found a boxed set of two. Half-pricey.
http://www.wholelattelove.com/Illy/illy...ino_up.cfm

What distinguishes a Cortado, (cut), in Argentina, as I experienced it, is the espresso is cut by a very small amount of milk, my espresso cups don't have much room once I pull a double, so if I called it a macchiato, the expectation might be different plus, it wouldn't sound as cool.

what constitutes a 'true' cappuccino?