Skip navigation

Monthly Archives: June 2011

The cappuccino; the first drink your average barista learns to make decently-

Water, at 94 degrees Celcius and roughly 9 atm, pushed through a filter containing – the adequate amount of properly roasted, ground and tamped coffee.

Hot steam then creates mini-cyclones in the (initially) cold milk; creating foam (not froth) as the milk heats.

The milk at approximately 60 degrees is poured over the espresso, alternating foam and milk, then topped off with pure foam – simple latte art if you’re feeling fancy.

I’m the first to admit I’m a coffee nut. Ever since I was a kid, I’ve loved coffee – making a good cup of coffee is a mixture of art and science. Pouring a good cup takes skill; something most commercial baristas lack – having drunk coffee from all sorts of different places – from CCD’s to Starbucks; it’s sad that most of the people behind the counter have absolutely no idea what they’re doing.

It’s incredibly hard to find a cup of coffee that isn’t burnt, watery or too milky and it isn’t the baristas’ fault. Having worked for Cafe Coffee Day, I know exactly what sort of training they’re put through – in a fifteen day period, they draw perhaps 5 shots of espresso, four of which turn into cappuccinos. It’s not exactly a whole lot of practise; the idea being that each employee would get more than adequate practise at preparing coffee within their first month. Which isn’t unreasonable, but isn’t fun if you end up paying for a cup of insipid cat’s piss masquerading as a cup of coffee.

And that’s just a cappuccino – you have to be really brave to order an espresso or a macchiato at your average coffee shop. Firstly because they all seem to think you’re a slack jawed retard, who has no idea what an espresso is.

Terrible coffee isn’t limited to just Cafe Coffee Day’s, Barista’s, Costa’s, Starbucks, Espresso Royale – it’s the same story everywhere, though I have to say the coffee at the average Costa is generally better than the coffee at any of the others. Unfortunately, I don’t think this is going to change any time soon. Comfort yourselves with