Monthly Archives: January 2006

Ten minutes to a good cappuccino with 1/3rd the mess

A typical process for making a cappuccino, say at a cafe or a Starbucks, goes like this: Foam the milk in a special milk-steaming vessel Pull the shots of espresso in to special espresso shot cups Pour the milk in … Continue reading

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How about this coffee for work?

Seems like the coffee at work is often either too weak because someone started with crappy mass-market grounds and only used half a thimble of them per cup, or it’s too bitter because they don’t clean out the coffee pot … Continue reading

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