I often start my morning by making a split shot - one shot goes into the espresso cup, the other into a 3oz glass for a piccolo. Here's an example:
If I'm at a decent coffee shop I'll nearly always drink espressos or filter coffees (pourovers or Aeropress - not a fan of most batch brew).
Given that around 75% of coffees sold, even in the specialty industry, are milk based, I do, however, like to see what each coffee we sell tastes like in milk.
I never drink an Americano in a specialty coffee shop, as it's probably the worst way to make a light roast coffee. Adding the hot water to the espresso disperses the crema and results in quite an acidic tasting drink (as the crema, when drunk as an espresso, would help to reduce the sensation of acidity).
JP