It is only a cappuccino, without latte art. Others are going to make photo soon.
It has typically deep froth, and in most cases, the froth cannot be finished after the whole cup of cappuccino was finished. So, many of our clients had to eat the froth with their coffee spoon.
Question: don't you think whether it is good or not to have too much, or too deep froth??? Any comments are welcome.
(Click for larger image)
Peter in Beijing ------------------- http://www.kaffa.cn/ ------------------- I am looking for the way and the place to extend our trainning courses.
I noticed that someone do not like the cream on the top. But, try to drink it in another way and you may like it. If you used to stir the cream to the coffee, stop doing it and drink it directly. Allow the hot coffee go through the cold cream, you can get a very good feeling with the hot coffee together with a bit of cold cream into your mouth. That feels good, for most people, not anyone.
(Click for larger image)
Peter in Beijing ------------------- http://www.kaffa.cn/ ------------------- I am looking for the way and the place to extend our trainning courses.
Yellow colored espresso without any tiger spots doesn't look appealing to me. Weird yellow color, unless the crema is supposed to look like that. Cappa looks nice but foam looks too dry, no wonder lots of foam is left after people drink it. My favorite type of cappa looks about 90% brown with swirls of latte art and after drinking the sweet steamed milk/microfoam there is only a thin layer (1-2mm) of brown microfoam left clinging on the insides of the cup, and the same rich espresso microfoam coating my entire mouth and two hours later I can still taste it! Hmmm, I better get over to Barefoot to get me one.
Yellow colored espresso without any tiger spots doesn't look appealing to me. Weird yellow color, unless the crema is supposed to look like that. Cappa looks nice but foam looks too dry, no wonder lots of foam is left after people drink it. My favorite type of cappa looks about 90% brown with swirls of latte art and after drinking the sweet steamed milk/microfoam there is only a thin layer (1-2mm) of brown microfoam left clinging on the insides of the cup, and the same rich espresso microfoam coating my entire mouth and two hours later I can still taste it! Hmmm, I better get over to Barefoot to get me one.
It seems that the froth left on the insides of the cup depands also on the way of drinking. If I swirl the cup while I was drinking, there will not be so much froth left. It can be only a thin layer. Is that you did?
Peter
Peter in Beijing ------------------- http://www.kaffa.cn/ ------------------- I am looking for the way and the place to extend our trainning courses.
Although kinda snarky, I'd have to say that I had a similar thought - crema too pale - although usually when I take a picture the crema looks lighter than in real life. Perhaps the lighting was yellow and/or too bright to show the crema well. Anyway, it is possible that a higher brew temp will make darker crema, which is desirable, although not so dark that there is a dark ring around the edge of the cup. Were the beans roasted in the last week? That's probably the most important thing. I don't drink any of the rest so can't advise.
It seems that the froth left on the insides of the cup depands also on the way of drinking. If I swirl the cup while I was drinking, there will not be so much froth left. It can be only a thin layer. Is that you did?
I don't swirl the cup while drinking my cappa. Just lots of nice smooth and sweet steamed milk/microfoam and after I drink the cappa a only thin layer of microfoam sticking on the sidewall of the cup. That is the kind of cappa I prefer. But if you and your customers like the traditional cappas you make then all is fine.
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