Chris Y. Gaoiran said:Brady,
Whether it started out that way and we just carried it on as a tradition, or maybe it just became a store-wide phenomenon, but at my old place (Barefoot Coffee) the cappuccino became the drink of choice to recommend. Always. First time? Capp. Can't decide? Capp. Been a regular and want to try something else? Capp. On the menu, that beloved drink of drinks was listed under a different name with "Market" as the price. LOVE, as it quickly became known, became the default drink for co-workers on and off shift, former employees, our roasters (who roast at a separate location), and friends of all stripes. I didn't think about it much then but LOVE is the perfect name for a drink we spent so much time honing. Sure, you could find it at other coffee shops, but you always knew you were at Barefoot when you could get a delicious creamy cappuccino practically thrown at you as you walked through the door. It's that kind of shop.
As for having it on the menu and not being available to the general public: yeah, it's "just" a cappuccino, but having it made for you by friends without having to shell out cash is way different than having it made by strangers and having to pay for it. So yeah, LOVE it is.
Beautiful. So one could walk in and say "give me some love" and get a cappuccino? What a concept!
Bam Bam and Ricky... we've been threatening to do a skim-only throwdown at one our TNTs... you are welcome to join us :). This is great advice, and precisely what I do when using skim. Gotta keep it swirling and pour without delay... even then I sometimes get that "plop" at the end. Has anyone tried a pause in the middle of the pour to swirl the pitcher and re-integrate before finishing when pouring with skim? I may mess with this next time I'm on bar...
My experience with stopping and starting is that it always kills my art, no matter what the milk type. The top of the cup just becomes too hard to break up if I stop and then start again. Maybe I'll try doing this step faster and see what I get. I'll post back to the thread later today after my shift.