March 16, 2006
Some moderate cappuccino success
After the water pressure got fixed, my cappuccinos have been getting better and better. This one I decided to froth a fair amount of milk, more than I could drink. I hate wasting, but I thought it might be necessary to get a truly superior froth.
I think that is the case. Just look at that beauty! It's wonderful! Sure, no latte art yet, but this style is definitely what I was aiming for. I still need to increase the amount of froth a bit, I think, and be able to make this quality of cappuccino more consistently. More recent tries have looked much less smooth. I believe perhaps that I need to be more careful during the initial phases of frothing the milk not to make any big bubbles.
Posted by ahyatt at March 16, 2006 10:23 PM
Comments
Don't you know froth is an evil trick barristas invented to charge you twice as much for air?
Posted by: Greg on March 17, 2006 09:32 PMTo make something twice as expensive, introduce the taste of air. Ten times as expensive, introduce the taste of wood (wines, liquors). The taste of dirt? 100 times as much (mushrooms, truffles).
Posted by: Andrew Hyatt on March 18, 2006 03:54 PMPost a comment