Guest boo Posted April 26, 2009 Share Posted April 26, 2009 so this wasn't such an abomination after all then? Aucreme Link to comment Share on other sites More sharing options...
essines Posted April 26, 2009 Share Posted April 26, 2009 i'm coll with this. and like i said, it'd be the best cappuccino ever if it were half vodka half cappuccino. Link to comment Share on other sites More sharing options...
Guest thanksomuch Posted April 26, 2009 Share Posted April 26, 2009 this is not how I make a cappuccino HOW TO Link to comment Share on other sites More sharing options...
SR4 Posted April 26, 2009 Share Posted April 26, 2009 skim milk always works better for froth, if you do not know this, you have never made a cappuccino. "First, you should always use skim milk as skim produces a better froth than 2% or regular whole milk. (Of course you can also use soy milk in either version, but with different frothing results.)In the end you want to have a drink that is about 1/3 espresso, 1/3 steamed milk, and 1/3 froth. A cappuccino tastes stronger than a latté because it is "drier"." from ehow.com......i could cite more but I don't want to embarrass anyone with my extreme coffee sculpting skills. Link to comment Share on other sites More sharing options...
kcinsu Posted April 26, 2009 Share Posted April 26, 2009 ok dude. I just do it every day, for my source of income... what would I know. Link to comment Share on other sites More sharing options...
Guest zaphod Posted April 26, 2009 Share Posted April 26, 2009 yeah that sounds like nonsense. i worked at a coffee place in high school and a skim milk cappuccino is not any easier to make, in fact it's harder. the only thing that produced less foam was soy milk. whole milk always made the best foam. Link to comment Share on other sites More sharing options...
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