Hi all, Schomer refers to the cappucino as the "barista's masterpiece" or something like that. I know it's typically 1/3 espresso, 1/3 steamed milk, and 1/3 foam. I believe he also mentions having an unbroken ring of espresso surrounding the foam at the top of the cup.
Is there a way to free pour this drink, or do you have to spoon the foam onto it? Same question for a macciato? Any favorite You Tubes for capps? tx, bmc --~--~---------~--~----~------------~-------~--~----~ You received this message because you are subscribed to the Google Groups "Brewtus" group. To post to this group, send email to [email protected] To unsubscribe from this group, send email to [email protected] For more options, visit this group at http://groups.google.com/group/brewtus?hl=en -~----------~----~----~----~------~----~------~--~---
