Here in Tecpán, Guatemala, where I’m volunteering with Project Somos, we have been lucky enough to find delicious espresso drinks at a small café called the Tecpán Café. It is a tiny, 150 square foot family run café. My new friend, Mynor Jr., works there and is a young barista who has aspirations of competing in a latte art competition.
On this visit to the Tecpán Café, I ordered a macchiato. At first glance, I noticed that it contained very little steamed milk compared to the macchiatos I make in Vancouver. When I asked Mynor Jr., about the difference he said that their macchiato only has a touch of steamed milk to “mark” the espresso. They do, however, have another drink, the cortadito, similar to an Ethical Bean macchiato. I’ll be sure to give that a try next time I visit.
After I took my first sip of the macchiato I made a few notes in my book.
“The espresso is nice and strong but not overpowering. I taste a hint of dark chocolate and it leaves an enjoyable, lingering aftertaste in my mouth. The milk is lovely and creamy and I can tell Mynor Jr. has been practicing as the steaming of his milk is improving and he even managed a little heart. Overall, the milk compliments the espresso well.”
Every time I go to the Tecpán Café it is a treat. They welcome me with a big smile and friendly handshake. I also can’t help but enjoy the fact that Mynor Jr.’s confidence seems to be growing each time this Canadian barista says, “Muy bien.”