Competition season often leaves me with an uneasy relationship with a drink I usually find very enjoyable. I should add that my own view is in no way representative of competition judges, or competitions or anything like that – just a thought rolling around my head.
Generally, it seems, we treat milk as an enemy. People talk as if steamed milk is trying to hold a pillow over the face of coffee flavour. We talk about whether or not a coffee “cuts through” the milk. I’ve never really been thrilled with that phrase or way of thinking about coffee but I have to accept that I am in the minority here. Continue reading “Cappuccino as conflict”