This week’s The Brooklyn Paper published an article on espresso quality standards and their general absence in the fine borough, interviewing noneother than Third Wave pulpit banger, Nick Cho: The Brooklyn Paper: Coffee guru espresses his disgust.
Nick discusses the “seafoam problem” with cappuccinos, which he describes as, “When the milk is over-steamed, the bubbles get too big and dry up. It’s become a standard in American cappuccino.” Nick also scores major points with his criticism that bigger doesn’t equal better when it comes to espresso drinks. Another one of his quotes: “A piece of sushi shouldn’t be a foot long and a cappuccino shouldn’t be 16 ounces.”
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