From: ai419@freenet.buffalo.edu (Robert L Phillips Jr.)

Subject: Re: Layered cappuccino

Message-ID: <DIptLM.AJp@freenet.buffalo.edu>

Date: Mon, 27 Nov 1995 18:48:58 GMT

In a previous article, craig@border.net (Craig) says:

>I recently had a cappucinno in Monterrey, Mexico where it was

>served layered, or stratified, with the milk on the bottom,

>espresso in the middle and froth on top. There was a very

>distinct separation between the milk and the espresso and it

>would slosh while being carried to the table, but didn't mix

>until I stirred in sugar. Does anyone know how to prepare a cup

>like this? It makes a very attractive presentation. I don't

>know if it makes any difference, but the milk was very hot.

>

>Thanks.

>

>Craig

>

This is the way we serve latte's at the shop that i work at. It is

easy to do. Simply froth your milk, fill your cup and let it sit for

a few seconds untill you see a seperation between the milk and froth, and

then carefully pour your espresso down the middle. If i were you, I'd

forget adding sugar, try drinking it while its still layered. Its great that

way because you drink the esspresso along with the froth first and then when

you're done with the espresso you're left with the wonderfully sweet steamed

milk. But then again thats just my preference, and a suggestion.

I love you all,

rob

PS. I AM NOT saying that this is the correct way to make a latte, just our

way. Its time that we all admit that we all make latte's differently.

Thats why its good to ask how they make the drink so that you get what

you want.

--

OK?

-ai419@freenet.acsu.buffalo.edu-

http://freenet.buffalo.edu/~ai419/