I work as a barista in Madison, WI, serving up the best espresso I can at Cafe Soleil, L'Etoile's street-level cafe on the Capitol Square. One afternoon I was giving the Maître D' a quick how-to on various espresso drinks. She had become a fan of the cappucino, and I showed her a macchiato, topping off a shot of espresso with frothed milk.
After I poured the drink, she became concerned with the milk pitcher and the remaining frothed milk it contained. "What are you going to do with the rest of that milk?" she asked. "If I have another drink to make, I'll use it, but I'll probably end up throwing it out," I said. When that answer didn't seem to suit her, I continued, "Well, that's the casualty of the macchiato."
