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Espresso Monkey Cappuccino

January 20, 2006

I recently acquired a Gaggia 16002 and have been slowly working on my skills as a barista. Here’s a go this morning on a cappuccino made with some homeroast Sweet Maria’s Espresso Monkey. I’m pleased with the setup, but have yet to find a decent technique with the frothing wand to get good micro foam. Hopefully it’ll come with more surfing practice…


From → Brewing

  1. Anonymous permalink


  2. Roy permalink

    Good start. Here’s something that might help get good microfoam: have the wand at the surface for just a few seconds before dunking deep to try and get standing waves to mix and integrate the bubbles. If I’m only making a single drink’s worth on Silvia and the boiler is fully heated up, more than about 4-5 seconds at the surface is too long.

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