Posted in Uncategorized by admin
on May 29, 2010
Micro foaming vs macro foaming, why can’t most coffee shops get this right?
Microfoaming for Lattes (small bubbles) macrofoaming for Cappuccinos (large bubbles)
Well skim milk does tend to separate when you steam it, full milk doesn’t.
Because Americans thinks they’re good at everything, and the Cappuccino is just another think they messed up.
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