Cappuccino! Oh Cappuccino!
much has been written by so many about this most liked, yet least
understood, drink. So many interpretations, so diverse, so different,
by so many people who loved it and craved it, yet by so many others who
drank it so they could saythat they too had had it, and yet by others
who drank it, hated it, and had no other intention of drinking ever
none of the above happened, the dismissed and chastised drink did not
make them run for or even want another.The worst was for the ones who
went for it with passion because they heard it's high pleasure return,
the rejoicing of all theglands and pores in your mouth and
all.............this and that and in return they got a revolting
strong, bitter, burnt, very hotmouthfull of a drink that was the total
opposite of they dreamed and what their trusted friends told them
do not suggest at all that in Italy all cappuccinos are good and all
the bad are elsewhere. The percentage of bad cappuccinos in my
guestimation: 50% is equally divided all over the world including
Italy, where I tasted some of the mostawful renditions (the extremes)
in my life. A barista seems to be ready for graduation when he or she
can read a thermometer needle, hold a stream jar by it's handle, turn a
knob of a steam valve on a machine, hold a spoon to spoon the froth,
and viola! A barista is born! (an idiot barista in my opinion, to be
He or she does not understand:
- That a 20 second shot becomes such only through the
proper grind adjustment.
- That the quantity of coffee used for a shot effects
- That a true latte is made in the glass to be served,
heated at the bottom, no froth... the sound will tell when the milk is
ready to receive the shot of espresso in it.
- Frothing milk is best done with steady holding of jar
and proper positioning of the nozzle and not continuous up and down
- That you should look at the color of coffee coming
out of the filter handle spout and not the "automatic" button you
- That it is better to hold the bottom of the jar in
the palm of your hand than to stick a thermometer in it. You will not
cook it for sure
- That the size of a dining cappuccino should be 8 to
10 oz and not a soup jar.
- That flavor (vanilla, hazel, etc.) will be better
frothed in the milk than poured below.
- That sugar in milk prior to frothing will sweeten the
drink much better.
- That a cappuccino machine does not change the
composition of a bad blend into a good one. The machine is a device
that will provide steam and a way to push 190 degree water through
ground coffee in 20 seconds.
- That not all 10 oz and above drinks should be douced
with two shots but rather as the drinker desires. Light - one shot.
Strong - two shots. Super strong - 3 shots. and possibly, sold for the
same price, not + $ + $$ + $$$.
To further elaborate on
my philosophy, or on any of the points I made in this brief
introduction to cappuccino (a complex subject), I urge the reader - if
serious about the subject - to dial 817-640-3131 and ask for Domenic. I