My quest for the perfect froth continues. I'm now able to get OK froth, but I still need to improve to be satisfied. David Schomer, of Espresso Vivace in Seattle, has a page on espresso and cappuccino tips. Among other things, there is a good article on milk texturing for cappuccino, which is a good summary of the 20+ page article I linked to previously in this blog. If I was opening up a cafe, this would be my bible.
Posted by ahyatt at May 9, 2003 05:28 PM