Cappucino

[Dr Frigo]

One for the Italians here! Is it me or what? For me a cappucino should be
expresso shot(s) at the bottom
very little - if any - liquid milk
frothed milk on top
Costa, Caffé Nero - everywhere in fact what you get is just a white coffee (ie lots of liquid milk) and just a little not-so-frothy froth on top.
For me you should be able to taste the strength of the expresso drinking it through the froth. The froth should be solid enough that you could eat it with a spoon, and not be so weak that it instantly dissolves into the hot coffee.
Only at EAT (and yet not all the barristas get it right) do I get a decent one. Thankfully it's the closest place from work.
Eh?

[Dr Frigo]

Cheers - no, caffeine doesn't have any effect on me (sometimes I wish it had, ie in the mornings!), I just drink it because I like the taste - generally after lunch rather than in the morning.

That Illy sign is familiar but I've never stepped into one of their shops yet.

[siwickm]

You are right Sylvain, Cappucino should be mainly froth and not a load of watered down milk. But in this day and age of fast food and drink it probably takes too long to spoon on the froth so they just pour in the frothy milk.

Cheers

Marek...

[Dr Frigo]

I forgot, the best one I ever had in London was in that coffee shop just off Borough Market.

[Elliot M]

My preferred supplier is Carluccios who produce a cappucino as Sylv describes. And you can choose two different blends.

[Snoop Doug]

marco like you I hate Starbucks - I love the toilet humour - hilarious!!!

Cheers - Snoop

[Elliot M]

Oh and at weekends I am a regular customer in Sorrentos in West Norwood which I think passes Marco's standard!

[Elliot M]

Sean - me too - a few years back when I was still taken in by Starbucks marketing, I was in a posh cafe in Sorrento (the one on the Amalfi coast this time) and asked for a latte, the waiter asked if I wanted hot or cold; I didn't want an iced coffee so of course ordered it hot. So then he brings my glass of warm milk over; bringing two other waiters to have a good laugh...

[David Lombari]

Agree with the others. A good cappuccino should always start with a good espresso and the froth should be thick enough to hold the sugar when you put it in. Having said that, if you take sugar, try to ask the maker to put it in the espresso and stir it BEFORE adding the milk.

The best drink in Carluccio's is Bicerin, a drink from Torino, which is served in three small jugs - one contains espresso, one cream and the third thick Florentine chocolate - and an empty cup for mixing it all up...mmmm....

Agree about S**tbucks, and as for instant: Nescafe, no es cafe!

[David Lombari]

I get a bit passionate about this subject and think that there should be a EU standard on such things as espresso, cappuccino and pizza (a la Palma Ham and Champagne).

Ever ordered a cappuccino in Spain and had a big squirt of canned cream dolloped on it?

Sylvain, do you know anywhere that does a 'proper' French breakfast of strong black coffee [url]in a bowl[/url] and a croissant to dip in it? mmmm.....

[David Lombari]

http://www.illy.com/Illy_En/Science/Pre ... ccino+.htm

[Dr Frigo]

Yeah I got your pack of 100 strawberry cornettos marco you can come pick them up.

[quote]Sylvain, do you know anywhere that does a 'proper' French breakfast of strong black coffee [url]in a bowl[/url] and a croissant to dip in it? mmmm.....