Imagine going into an espresso bar, as I did in Tokyo, ordering a single shot, and being told that it’s not on offer. The counter at No. 8 Bear Pond may feature the shiniest, spiffiest, newest La Marzocco, as well as a Rube Goldberg–esque water-filtration system, but the menu, which lists lattes and Americanos, makes no mention of espresso or cappuccino.
“My boss won’t let me make espressos,” says the barista. “I need a year more, maybe two, before he’s ready to let customers drink my shots undiluted by milk. And I’ll need another whole year of practice after that if I want to be able to froth milk for cappuccinos.”