I felt a great disturbance in Italy, as if millions of voices suddenly cried out in terror and were suddenly silenced.
Espresso does not have milk.
Macchiato, is an espresso based drink with milk.
Edit: it's bad form to change your message after-the-fact to remove the thing that was quoted.
Edited to remove because the paper clarifies that it’s black coffee. But missed the (edit- found the clarification). Was quoted whilst in the process of fixing!
For those sensitive souls I'd think they'd be more worried about "Expresso","Frappacino", "Puppacino", Starbucks, and 20oz "venti" lattes.
You're using the term in an unnecessarily specific way.
I’m from Melbourne, have a Brewtus IV + Mazza Mini, probably have a low user ID on coffeesnobs, hung out every day our Prouds and Patricia’s, and can tell from first sip if the beans are South American, African, or from Sumatra, so you can probably tell I’m anal about my coffee… and all I can say is don’t knock Campos (especially their King Street).
For domestic use, in the home of somebody whose coffee snobbery is dialled to 11, I need far more information.
What beans were they using, freshness, etc? (Edit: Campos coffee… not on my shopping list that’s for sure…)
How did they control for extraction method differences to maximise output quality for all brew methods? (Edit: TDS and EY)
Were the “regular” coffee drinkers regular consumers of espresso?
Most importantly, how long until Hoffman does a deep dive and much will it cost so I can allocate budget for yet another coffee making device?