Author Topic: coffee, french press and espresso  (Read 1768 times)

Svend

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Re: coffee, french press and espresso
« Reply #60 on: May 20, 2008, 12:57:54 pm »
Good one Ron! And I hear you about the cappucinos.  The vast majority of restaurant and cafe ones are watery, thin and bland -- all milk and no coffee.  The odd Italian restaurant would do it right.  Even with our stove-top Bialetti espresso pot and a milk frother, we could make way better ones at home.  Now with the Giotto, every one is a killer.  The coffee is front and center, and the milk is a complement, not the main flavour.  Micro foam is a cinch with our machine -- tricky to get the hang of, but once you get it, no sweat.  All that steam makes it easy.  Great to hear you're getting the knack.  Keep working it!