macchiato

What really makes a good macchiato? I don’t believe that truly understanding the ingredients for this drink, nor the actual construction of it make for a really good single macchiato. Don’t get me wrong, good knowledge from a good barista is the foundation of it all. But what are the intangibles that push this coffee drink into the next level, and what puts the coffee house on the map? I was introduced to place that had high remarks, but I was disappointed. Not just in the ambiance, but the drink was just not to par. Where was the joie de vivre? Where was the small Italian ceramic cups? Where was the smile? Where was the kitty cat? Where are the crakow stories? I’ll leave the place unnamed as I’m sure many of you have run into a place that lacked expectations. But maybe you’ll find that there is absolutely nothing wrong with the new place, but the other place was just perfect, so why change? My company was the saving grace that will allow me to try the place once more, but expectations are different now.