We currently serve our drinks in small (12oz), medium (16oz), and large (20oz). In Seattle terminology, for what I understand of it, there is a missing size, the 8oz or 'short' (hence the reason that at some other places the 'small' is called the 'tall'). I purchased some 8oz cups (one latte bowl, one macchiato cup) and started trying to do art pours with single shots. I pulled off some amazingly beginner rosettas, something that has eluded me with the 12oz cups. I began to realize why...
The single shot ristretto is meant for the short, not for the tall. The blend and balance of espresso to milk is spot on, while on the 12oz they often taste too milky and pours are hard to do since the vast overpowering of milk tends to destroy too much of the crema (either that, or I just really need work on this). The double shot ristretto, however, doesn't work well in the 12oz, but works perfectly in the 16oz. In other words, the 12oz is a strange anamoly in the espresso world. Very few American consumers are going to get an 8oz drink, even pop comes in 12oz standard. However, folks want something smaller than 16oz.
I really like the short, though. It is the perfect amount for a latte or any espresso-based beverage, at least for my tastes. I like to drink my beverages fast and enjoy the mingle of foam, steamed milk, and espresso dance quickly over my tongue. The short gives me that ability.
Interesting, though, is our recent, unrelated decision, to only offer cappuccinos in the short variety. The reason being that if it isn't a short, it isn't a true Italian cappuccino--we are trying for integrity in all of our drinks and this is a short step towards it. Plus, trying to accurately foam a 20oz cappa can easily lead to burnt milk and poorly done foam. A short cappa is hard enough to do as it is.
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2 comments:
It's an opportunity for education.
Once people have tried a trad capp (5-6oz, ceramic only - not 8oz) they tend to "get it" a little more - how the espresso works with the right amount of milkfoam in harmony, neither overwhelming the other.
Once you've they'll virtually always enjoy the drink more than an oversized milkshake latte.
You can also try going with double shots in the 12 oz latte (if you're using double spouts anyway), or using a separate grinder and a more Central or South Italian smokier blend (more like Charbucks) that will keep some zing in a pint of milkfoam.
That said, you'll never break people from ordering the largest size of anything they can, especially not around Pittsburgh, but the ones you can convert to smaller traditional sizes will love you for it and you'll love them back in spades.
Been there, done that, burned the t-shirt... good luck to y'all and we'll get up to visit soon like we told Bethany earlier.
Thanks PaniniGuy (apparently I know you, but don't recognize the name). You are exactly right about the 6oz, something I learned a little later than the post (semper brew-anda). We actually also, until the proper cup lids come in, are doing double shot 12oz cappas, instead of the 6oz, but you can request a short for in shop, since we have the glasswear for it. That was a long and confusing sentence. Time for me to sleep.
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