Making a proper cappuccino
A few pointers for all you people out there who have no idea:
- Don’t boil the milk! We don’t want a cappuccino that tastes like gruel. The ideal temperature of the milk is around 68 degrees Celsius (155F). It takes seconds, not minutes. If you’re burning your hand on the pitcher, start again.
- Don’t fluff up the milk into something that looks like beaten egg whites. We want microfoam, not shampoo bubbles.
- Pour it in a small cup. The ideal cup holds about 15 centiliters (5 ounces). Nobody wants a soup bowl of milk that doesn’t taste any coffee.
- Don’t ever put cocoa powder or cinnamon or anything like that on top unless the customer specifically requests it.
Here’s an example of how it should look and how it should NOT look:
If you serve me one of those on the right when I’ve asked for a cappuccino, be prepared for a falling out.