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My weighty cappuccino...A shot (of espresso) across the bow ...

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My weighty cappuccino...A shot (of espresso) across the bow ...

"Al Fresco" | Feb 2, 2005 08:05 AM

Boston chowhounders, my frustration has mounted to the point that you may consider this a cry for help...I have just had my nth cup of heavy cappuccino in Boston and I just can't take it anymore.

I don't know...maybe I am just grumpy this morning because the caffeine has not hit me yet, but it seems that whether I go to the franchise coffee spots or the few mom-and-pop places, every barista in Boston (with the rare and random exception) essentially makes their cappuccino to be a latte with a dollop of foam.

Here's the Starbuck's definition: Rich, full-bodied Starbucks® espresso in a small amount of steamed milk, with a deep layer of foam. With less milk than a latte, the classic and complex cappuccino offers a stronger espresso flavor and luxurious texture.

Now, I understand that the assembly line quality of the franchises means that there may not be adequate time to properly cook the milk - which results in a quick pour of the hot, non-frothed milk with a long spooning of foam. That's just a bastard latte!

I've always considered the ideal cappuccino to contain milk that has been steamed to a degree that it adds a large amount of air/froth to the mix, so when it is added to the espresso, it gently blends in and overall, has a very light feel to it. The ideal cappuccino should be rich and have some gravity but much less liquid than is usually poured in. The milk is not hot liquid, nor foam, but some middle point combining the two.

So pardon my rant - but is there anyone else who agrees with me on these points? I don't like to think that I am a coffee snob - I like a black cup of diner joe just as much as the next guy, but I also like to receive what I order. (Hmm...maybe I am actually a milk snob?)

In any regard, can you feel my pain?

And how about some feedback on places in Boston that brew a righteous cappuccino on a consistent basis?

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