Barista Magazine

FEB-MAR 2018

Serving People Serving Coffee Since 2005

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41 www.baristamagazine.com It's impossible to know) sweetened with sugar. That's it—no sugar in the portafi lter, no fancy techniques to incorporate the sugar with the espresso (Although at my grandmother's house, she will use the fi rst drops of espresso to make a paste with the sugar, and then mix the espresso in with the paste so all the sugar is dissolved. She'll also use her steam wand to make the espresso hotter, so maybe she's not the person to listen to). There are other drinks you can order: a cortadito is just a little bit of milk with your sweetened espresso, and a café con leche is usually 6–8 ounces of milk with your espresso, almost always served in a Sty- rofoam to-go cup. And if you're bringing coffee back for friends, you can order a colada, which is 6–8 ounces of sweetened espresso, served in a Styrofoam cup with as many thimble-sized cups as you want to share with friends. At Versailles, a tub of white sugar is fl anked by two espresso machines—and I can confi dently say this is the only place I've ever seen two espresso machines make 100 percent sense— and if you catch your barista quickly, you could ask for your espresso sin azucar, or without sugar, but hey! You're in Miami. Live a little and drink like the locals do. Versailles is the traditional place to go, but it's the place everyone goes. Lucky for you, pretty much any ventanita in Miami will offer a similar experience. Just down the street from Versailles is local favorite La Caretta, which translates to "the wheel" in English. Along PHOTO COURTESY OF PANTHER COFFEE The coff ee scene in Miami may seem big now, but it's only just hi ing its stride. Along with pioneers like Panther, which recently opened its fourth shop, industry heavyweights like Blue Bo le and Counter Culture also have a presence in Miami, and continue to push the coff ee-driven city forward.

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