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The first time I went to Seattle, a little less than two years ago, I learned a trick to making flavored espresso. After putting the grounds in the thing but before tamping them, add the flavor to the top of the grounds. Then proceed as usual.

The El Diablo coffee shop on Queen Anne Hill does this with raw sugar in their Cuban Coffee, and it turns out to be a fantastic drink, despite being inevitably short-lived.

I tried this flavoring method this morning with the cinnamon and created a decidedly more exciting drink than I did with yesterday's cinnamon espresso. I have decided this drink's official name will be espresso melange, in honor of the relationship among the drink, the fellow Mensan, and Dune.