How far do you have to travel to get a proper cappucino?
How many coffee shops do you know where any of the staff really know how to properly drive the impressive e'spresso machine that stands in all its shiny glory on the front counter?
Are you able, whenever you have the enthusiasm, to buy a coffee that tastes anywhere near as good as it smells?
A Barrista, so I'm told, is someone who has been trained, properly, in the art of this extremely pressure-brewed cup of aromatic indulgence. Real barristas are few and far between around where I Iive.
I hate "Vesuvius coffee" - that mountain of fluffy, cocoa-topped froth that's hiding four inches of scalding , flavourless second-time round "dishwater".
Lately, I've developed great enthusiasm for cappucino. One per day, I'm allowed. I like strong smelling, brave-tasting coffee, topped with thick, creamy froth that's a taste treat on its own, without tons of cocoa and stuff on top. And I like my coffee cooled enough so I can scoff it quickly and, perhaps, sneak in a quick second cup.
I know I'm being fussy - maybe just a bit unreasonable. But if theyr'e prepared to spend a lot of money on one of those machines, why can't they care enough to produce the proper product?
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