On 8/27/07, Venkat Mangudi <[EMAIL PROTECTED]> wrote: > http://www.lokeshdhakar.com/2007/08/20/an-illustrated-coffee-guide/ > > I wish all the baristas in the cafes in the US educated themselves at > least minimally from this site. It might not be a gourmet coffee > drinker's definitions, but surely better than what most of the baristas > dole out. Many of them just throw some espresso "after" they put the > milk/foam into the cup. I have so far been impressed with the baristas > in the cafes in Bangalore. Most of them know how to prepare a good latte > or cappucino.
You have got to be kidding. The only good cappuchino I've had in Bangalore have been the ones I've pulled myself. There is no place in Bangalore that can compare to any of the serious cafes in the US. Can you imagine going into a cafe here and asking for a double ristretto? When I asked for a double ristretto at Ritual Roasters in San Francisco, the barrista said somewhat haughtily "All of our espressos are double ristrettos. That's all we pull." Well excuuuse me. That said, I don't think I've seen a single E-91 group head in all Bangalore. It's a wasteland of super-automatic pushbuttons. I'd be happy if I got a place that ground the beans on the spot and tamped by hand. Though nothing has been as bad as the espresso I got at the Oberoi sunday brunch. It was undrinkable. So Venky, this is a throw down. Where do you think you can get a good espresso in Bangalore. I'll meet you there. -- Charles
