I do not believe I have ever used this blog to communicate my love of espresso. My love of mochas, lattes, cappuccinos, correttos, Cubanos, ristrettos and affogatos. It began when I was fourteen. I was in a little coffee house in the beautiful town that is Banff, and I was reading the list of all of the coffees one could have. It struck me that, obviously, these were not based on plain drip coffee, but rather based on a very strong coffee I’d heard of called “espresso” (or “expresso”, for those who are French, or incapable of comprehending the lack of an ‘x’). This ‘espresso’ coffee was right there on the board — for a mere two dollars, one could have a single ounce of pure, high-pressure extracted coffee. And for just a little more, one could have virtually unlimited permutations of milk, syrup and shot options. What a fantastic idea!