We're getting some comments on our cups at the shop not being the traditional espresso cups, some positive, some not so. So I figured that I should write a few lines about that.
All of our coffee, from espresso and cappuccino to filter coffee, is being served in thin porcelain cups. The short answer is simply because we find more flavour presented in the cup that way. The longer answer is below.
With a traditional espresso cup you perceive mainly two things: a thicker cup and slim cup.
The purpose with the thickness of the cup is mainly to keep the coffee warmer for longer. The coffee is indeed tasting good straight from the espresso machine, but letting it cool down just a few degreed lets the character of the coffee bloom out even more.
The traditional espresso cup has a slim opening, often not more than 3 cm width. This means that we're mainly having the taste of the coffee landing on the tongue but the nose is still placed mainly outside of the cup. Without the aroma we're getting we can't connect the aroma and basic taste (acidity, bitterness, umami, salt and sweetness) together, which together are building the flavours (eg. mature strawberries, milk chocolate).
I've also always personally appreciated to drink coffee in thin porcelain and is something that is well established in the Swedish coffee tradition, long before the espresso came to Sweden (in the 1960th the first espresso machines were coming to Sweden and espresso was being served at Italian pizzerias.). I would like our guests at the café to notice that they are at Drop Coffee in Sweden, in Stockholm, on our very corner of the Wollmar Yxkullsgatan of Mariatorget. They are at just the cafe and roastery Drop Coffee in the year 2016 and nowhere else in the world.
Furthermore, I've personally always preferred the thin material compared to a thick mug or espresso- or cappuccino cup when drinking any kind of brew.
Our cups are handmade by Gustavsberg in Gustavsberg, Stockholm.