Dear Web Friend,
I live to give you something to remember me, something you can enjoy almost daily if you are a cappuccino aficionado. First This: Upon his return to Spain from his discovery of America Christopher Columbus was given a royal welcoming banquet by the Queen of Spain, even though he went to India. When the conversation came to his long journey everyone in the room laughed, claiming that a big thing had been made out of nothing. Anyone in that room could have done what he did, because nothing he did was extraordinary. Columbus was, in fact, ridiculed instead of praised, so he had to react and put everyone in the place they belonged. He summoned a waiter to bring him an egg. Immediately, when he got the egg he challenged the room, full of intelligence, to stand that egg on one end, on the plate. He told them to take all the time they needed. People thought how naive it was to give such an elementary test. They thought it was no problem, everyone tried, all became frustrated, all became upset and gave up. The egg never stood up, for nobody was able to accomplish such an easy task. The crowd was anxious to see how he was going to accomplish the task everyone else had failed. He calmed the room, asked for silence, and was ready to perform when all eyes were on him. He got the egg, hit the plate gently with one end while holding on to it, flattened it and miraculously the egg stood on the plate. A chorus of boos came from the crowd, with the inevitable phrase "We all knew that!" and the more natural answer from Columbus "If you all did know, and you all had your turn, why have you not done it?". (continued below...)

And now let me introduce you to cappuccino Domenic. We know that cappuccino orlatte is the drink of choice for many people and more and more a shot of flavor is added to give a more appealing taste to more people. Nearly all baristas add the shot of flavor to coffee and then proceed to top it with milk and foam. The customer then tries to blend it all with a stirring utensil before drinking. Domenic's cappuccino is instead done as follows: Add the flavor to the milk in the cap and you will serve it in, add steam to the mix and you'll see how the flavor comes to life Top it with the shots of espresso by letting the espresso fall from about 12 inches above the cup. The reaction from the customer is always "How simple! Why didn't I think of that? It tastes great." Lately, I have taken it to a new level by adding several 1/4 oz. shots of different flavors (i.e. vanilla, white chocolate, hazelnut, and caramel) and then melding it all with the steam. What is the best way to steam? Insert the nozzle in the top 1/4 inch of liquid and release all steam power for 3 to 5 seconds while going lower in the top 1/4 inch of liquid, also while it turns into foam go to the bottom of the cup for another 5 to 10 seconds and serve.

Our extensive knowledge of this subject qualifies
us to advise any enterprise on the need to serve
espresso and cappuccino and the best, most efficient,
and price value to best meet the need.
We feel that a cappuccino machine without a grinder,
next to it is like a restaurant without a kitchen.
We also emphasize that the placement of the machine in
any operation can make a big difference. The need for
proper training of the person operating the machine is
of paramount importance. The total of how to froth
milk and how to properly brew the espresso (the perfect cup)
is the key to pleasing the very palette we want to come back
to us. The choice of espresso blend is equal only to the
choice of suits the owner wants to wear and be seen wearing.

We excel in all of the above!