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Originally shared by Mac Vogt

Coffee & Thoughts

This is a macchiato. It’s an espresso with a dash of steamed milk. I’ve been a barista for five years, and I didn’t know how to make one proper until a week ago.

Now, the macchiato is my daily drink.

A month ago, I thought I was a great barista. I was getting positive feedback. Numbers at the cafe were up fifty percent from last year. My boss was telling me I should go to the barista competitions. I enjoyed my drinks, I knew they were good. I drank cappuccinos. I didn’t understand why anyone would get a macchiato. Who would want to ruin their espresso like that?

I was feeling particularly confident one day, being a little silly about it, saying things like, I’ll tell you right now, I want this to be the best drink of my career. Today is the day, when a man with a bow-tie came in and ordered a cappuccino.

I had never seen him before so, in order to feel him out, I explained how are our cappuccinos are made compared to a traditional one (totally different.) The way he said I know, the way he smiled, the way he completed my sentences, further elaborating what a good cappuccino ought to be… I felt a disturbance in the force.

I decided then to focus very intently on the cappuccino. The bean was in a good place. The design was good, nay beautiful. It came out exactly as I wanted.

And he received his drink, gently, he tapped the bottom of the cup to the counter, took out his spoon, pushed the foam away once, looked at me, I looked at him, he lifted the drink to his lips, closed his eyes… I watched him, a little bemused.

He asked, “Do you want me to be honest?”

“Sure,” I said.

“It’s much too hot.”

I cleared my throat, “You know your coffee, don’t you.”

“Yes. Yes I do.”

Turns out this guy was a fly-to-Australia class international barista championship judge man. His name was Shay.

Turns out he’s been the hidden force propelling much of the quality behind Black Canary, advising on bean choice and technique from the start. Shay is serious about his coffee. He wanted me to make him another.

I know some folks would see this as a huge turn off, like get over yourself, man. But here’s the thing, as soon as someone starts challenging my street cred on that coffee front, my pro gears start going and I’m all out for this dude. And no matter what I pour, he ain’t impressed.

I tell him look, I know what you’re talking about. I’ve done it before I swear. I just don’t know how to do it consistently. I’ve been operating blind here. You’re the first person I’ve been able to really get down to the nitty gritty with. He says, do soap and water.

…which is beyond humbling, because that’s how noobs first learn. You put water in a milk pitcher with a little soap and it foams up just like milk. That way you don’t have to waste any of it.

And the point of all this is it’s worth it to humble yourself. To go back to the basics. To cue the montage of steaming and steaming and pouring and pulling and tasting through the weeks as he comes in once a week, always when it’s busy, talking the craft, paying close attention.

That macchiato? Someone ordered it while Shay was there and I could admit to him my hang ups. He gave me two simple tips, and now I understand the glory of the macchiato. It is sweet and savory and almost chewy in this incredible way.

Nobody had complained before so, so I figured I was fine. And what’s so awful is before I knew what was up, I would get disappointed a customer had the bad taste of ordering a drink I knew wasn’t great.

Afterall, I only wanted to give them a good experience.?