This week, The Guardian (UK) posted an article on the elusive quality cappuccino: How’s your crapuccino? from Guardian Unlimited: Word of Mouth. While the Brits may disparage the “dirty dishwater” that is American coffee, even in London you’re helpless to find a cappuccino that isn’t served in a gargantuan bowl, filled mostly with milk, and gurgling with immensely sized bubbles (and yes, he includes Starbucks Coffee in this category).
The author suggests that home brew is the best option. But given the paltry pressures most home espresso machines can generate, I find good milk frothing to be one of the hardest things to produce at home.
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