If you stand near the bar long enough you'll notice we don't rush a single drink. The barista weighs the dose. The grinder is dialled twice a day. Milk is steamed to a specific texture — not just heated. A latte at MIAM takes about ninety seconds longer than it would at a chain. That ninety seconds is the whole point.
Our house espresso is a blend roasted for us in small batches — a mix of South American and East African beans that carries chocolate, dried fruit, and just enough acidity to cut through milk. We pull double shots into preheated cups. The ratio is 1:2 — eighteen grams of coffee, thirty-six grams of espresso, twenty-eight seconds. Slightly slower than fast. Slightly faster than slow.
For lattes we steam to about 140°F — hot enough to feel right in your hands, cool enough not to scald the milk's sweetness. The microfoam is what carries the art. For cortados we go shorter on milk and longer on espresso, the way it's done in Madrid. For the Spanish cortado we add condensed milk and a tiny bit of magic.
Order whichever one suits the morning. If you want something cleaner, ask for a filter — we keep a single-origin batch brew on at all times. And if you want it iced, the secret is over-extracting the espresso slightly to compensate for the ice melt. That's what we do.
