Tuesday, March 20, 2012
My first-ever Cortado
As most two-wheelers know, the world of cycling is inextricably tied up with the world of caffeinated beverages. And yet, I know comparatively little about the go-juice. Who better to fill me in than Matt P, known espresso afficianado, and my new roommate besides.
This weekend, between shifts scrubbing and polishing our new digs in the East End (didn't you hear? I'm moving again!), we took a break for a tiny little drink that packs quite a punch called a Cortado.
Matt tells me that if I were ever to spend my winter's training with pros like Michael Barry in Girona (I dunno, maybe next year?) this is what I would be having on every ride's coffee break. It's served in a small glass tumbler, just a little bigger than a shot glass, called a "Gibraltor." It's made with delicious espresso, cut with warm milk in about 1:2 or 1:3 ratio. It's like a little mini latte only better. The barrista even did some foam art that I think was supposed to be a heart, but to me it looked more like garlic. Let's not read too much into that.
Anyway, I took my little Cortado to the table as it was served. No need to add anything. My first sip was a little bit harsh. But every sip afterwards got better and better - smooth, the perfect balance of bitter and sweet. Of course, that meant the best was saved for last and by then I was completely hooked.
We got ours at Crema on the Danny, but you should be able to get them at any reputable espresso joint -- even if it's not on the menu. Hope you enjoy one soon (and I hope the same for me!)