Froth and bubbles

Stephen Morrison is the current World Barista Champion. So his opinions are worth considering when it comes to coffee. Here’s what he has to say about how to craft a nice cappuccino:

“I hate froth. That horrible aerated hallmark of badly textured, often burnt milk. The word foam evokes much nicer sensory memories. For me, in the context of milk, foam means OK, froth means nasty.”

And here’s why you should keep your coffee machine nice and clean (and well serviced)… especially if you run a cafe, and the World Barista Champion drops by, and then writes something about the experience on his blog:

“Oddly the temperature was OK, but I think they may have just added some cold milk at the end. The taste itself was just rank. I really really don’t like dirty machines, especially that dirty machine taste. Well this cappuccino just tasted like licking a dirty portafilter basket with a hint of chocolate (from the actual chocolate – not a nuance of the coffee) and a little bit of flat un-sweet froth. Bitter, ashy and wrong.”