So my friend just started at a new coffee shop in Milwaukee. Previously we have both been trained at Alterra and were puzzled when the trainer at the new shop said the way they make cappuccino's there is holding back the liquid milk and then scooping all the froth on top!?!?!?! We have always been taught you need to steam properly to get even foam and make sure your pour consistently layers the drink having 1/2 to 3/4 froth in the cappuccino.
I realize coffee shops do things differently but I have never heard of "proper" cappuccino's being made this way. Correct me if I'm wrong, but I just don't think they look or taste like they should when you just "plop" froth on top. Not only that, they did not fix their machine's steam wands, they simply don't use the side that is clogged.
Also, what do you say without seeming pompous?
Comments, tips, help?
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