For the OP: I second, third, whatever the calls to – if you haven’t – first try real espresso (as opposed to just strong coffee) plain and see if you like that.
As far as adding cream to espresso, the reason it might be considered gauche is that more than a couple drops are going to drown the espresso flavor, and the result won’t taste much different than regular brewed coffee with cream. Now whether it’s gauche to pay extra for espresso when you won’t taste the difference is up to you.
I was in a coffee shop that had both “Traditional Machiatto” and “Machiatto” on the menu, because Starbucks/Dunkin’ Donuts had taught too many people that Machiatto meant ‘small amount of coffee used to justify excessive whipped cream and sugar’, as opposed to ‘espresso marked with a little foamed milk on top’.
So saying ‘macchiatto tradizionale, per favore’ might get you both style points and your desired espresso with a dollop of steamed milk. Or at least make the barista confirm what you want.
I thought that was indeed a Mexican thing. Can be handy both because you don’ t have to seperately add sugar, and because condensed milk keeps a lot longer than cream in the fridge.
I guess the question is: WHY do you care if it’s gauche?
As long as you like the end result and realize that you may be missing some of the experience*, it’s no-one else’s business
*For example: Well-done steak: you’re losing flavors that are cooked out. This is objective fact. That you may not like those flavors and prefer it well-done is opinion and perfectly valid. Same deal with expresso–I usually put a few drops of cream in with the expresso. I don’t care that I’m probably muting some of the flavor-notes, it tastes better to me that way.
I don’t think it’s gauche at all. If someone says it is, that’s like saying that preferring pepperoni and mozarella on your pizza over goat cheese and roasted vegetables is childlike.
I wouldn’t worry about it at all. Just sit back and enjoy your coffee.
Do you speak from experience here? I think that espresso has a flavor very different from regular drip-brewed coffee; as others have mentioned, it’s less acidic. There’s a definite difference in flavor between a cafe au lait and a latte, and the only difference between the two drinks is whether the coffee is drip-brewed or steam-expressed. If someone likes the flavor of espresso with milk, cream, or dissolved Gummi bears, it’s none of my business. And the true sophisticate orders what he wants without giving two craps about anyone else’s opinion.
If you want to get hoity-toity about it, yes, ordering an espresso and then putting cream in it is gauche.
People have mentioned other espresso-based drinks you can try. Here’s a run-down of everything I can think of: Americano: Espresso diluted with hot water Breve: Espresso with half-and-half Cappucino: Espresso with steamed milk, including foam Latte: Espresso with steamed milk, no foam Caffe Macchiato: Espresso with a small amount of foam (from steamed milk) or steamed milk
I’d say you should try an americano, breve, or caffe macchiato.
None of these drinks should get you into trouble if your barista knows the basics, which they should in any independent coffeeshop. I can’t speak for a chain like Starbucks.
I’ve had espresso in Italy, Turkey, and Brazil, and it is just as unlovable there as here, but they all leave far more grounds in the demitasse to grit up your lips.
Life is too short to worry about what others think about such a small detail - you drink coffee because you want to, you don’t drink it to gain approval from other snowflakes so screw them.
Besides, its really very bad manners to look down on another person for something like this - so their approval is worthless
Espresso that’s been sitting around since 2009 probably needs to be dumped, not dressed up with cream.
Otherwise, while I agree that a good espresso doesn’t need any additives, I am aware that the chances of finding a good espresso at most chain coffee places in the US is virtually nil (I’m looking at you, Starbucks!) so go ahead and dress it up however you like to make it drinkable.
Or stop by my place and I’ll make you a Godshot ristretto (all the coffee beans, half the water of an espresso) and you’ll not settle for less than that again.
Kopi (Malaysia). Either iced or warm (not really hot). For some reason, a few people use unsweetened condensed milk (Kopi C), but sweetened condensed milk is what you expect if you just order Kopi. It’s not really “coffee” either: it’s a sweet milk drink flavoured with coffee. Malaysians also like Milo – a sweet milky chocolate drink. Milo and the condensed milk are a legacy of colonialism.
I love the flavor of condensed milk in coffee, or not. But family tells me I was weaned on condensed milk so I must enjoy the nostalgia. (Yes, I am quite old.)
