Too hard too soon? Is that even possible?

I worry (ok, infrequently) that I've peaked too early sometimes.
Eight years ago, I started, a little chocolate, a little milk, (a lot of) sugar.
I slowly graduated to cappuccino, enjoying the chocolate on the foam with my spoon. Gradually I came to loathe the foam though, spurning it in favour of its milky sister, the Flat White. Occasionally I asked for chocolate on my minimal foam, to rekindle the days of old.

But I soon tired of the flat white too, especially if it was too hot to drink. I started asking for my takeaway "not too hot" and learnt this translates to "warm" in barista.
I made friends with the coffee shop near my store, "warm skim flat white with 1". Day in, day out, I changed stores and my order came with me, making new barista friends along the way.
But it would go cold, even though I had made the effort to ask for it warm so I could drink it right away. It was too big, even a "small".

Before I knew it, my interest in the "small flat white warm skim with 1" was waning. I was flirting with a second shot, but it wasn't enough to hold my interest. I needed something new, something different.
I discovered- the macchiato.
We became instant friends. I was nervous at first, it seemed like a big change, much bigger than any other step I'd taken. Once I started though, I was hooked, I couldn't get enough. I didn't feel bloated and full if I had two in one sitting!

Have I gone too hard too early though? Where is there left to go? Single Espresso? Double espresso? What hope is there for me......

6 kindred spirits ~ This bugs them too!:

Re said...
March 14, 2008 1:54 PM

HAHA oh deary deary dear.
I am thr opposite, I heart foam!
So much so I ALMOST enjoy the foam as much as the coffee.

I am a coffee whore.
I find it difficult to stay loyal to one coffee. My loving loyal cappucino will always be there with me, but cannot help but endure a dalliance with the Mocha, the Macchiato, the occasional Affogato and a brief stint with the Vienna Coffee at which point we both decided to go our separate ways and never speak again.

I think you need to inject your coffee love life with the occasional different indulgence... go on do it. You owe it to Coffee!

Eca said...
March 15, 2008 6:45 AM

tis true. You only appreciate the macchiato (or splendidly brewed espresso doppio) once you've had a bit of a flat white every now and again! At least it will remind you (as it does me) why less milk is good.
Where to from here? I guess you've a couple of steps to go, but I think you will have reached the end of the line when you order your double espresso, don't put any sugar in it and then stand there at the cafe bar and drink it down straight away, scalding hot; then be on your way. Italian style!

Re said...
March 17, 2008 10:19 AM

Its hardly any wonder Italians have a reputation for being firey!

Dataceptionist said...
March 17, 2008 10:50 AM

Ooh Eca what's an Espresso doppio??
I must admit I'm really looking forward to Italy for the coffee.
I don't know if I'll drink it down like tequila when I get there, but bring it on I say. Woo!

Next worry-go to Italy, drink awesome coffee, nothing ever as good in Oz.

Eca said...
March 19, 2008 5:47 AM

erm. There IS that. You'll appreciate the good in Oz things for being good in Oz though(eventually) (I assume/hope) and appreciate them all the more when you get back!
And start planning the next trip...?

Dataceptionist said...
March 19, 2008 9:02 AM

You didn't answer me on the Espresso doppio front?

And I don't know if we'll be having anymore trips after this one!

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