In a personal piece in today’s Napa Valley Register, a father relates the story of how her daughter became a cappuccino professional — if not a “cappuccino Nazi”: A cappuccino moment | Napa Valley Register Online | Kevin Courtney Columnists.

When it comes to cappuccino, besides great espresso preparation, a lot of the quality comes down to the milk frothing. And with a wife who was born and raised in Napa town and lived for several years in East Sacramento, I can personally vouch for the fact that the author needs to drive relatively far for a great cappuccino. (It’s too bad that Flying Goat is so far away.)

The author does close the article by stumbling upon Starbucks Coffee‘s little-known secret of the short dry cap — though some readers may remember a previous post here on it.