Posted by Selina on September 26, 2008 at 4:44am in Espresso
attended the Seattle Coffeefest for the the first time ever (loved it!) and learned A LOT.. but would like someone to set things straight about making a cappuccino because i had a semi-argument with my co-manager about what the "standard" procedure should be for making a capp (for training purposes). AAARGH! we were taught the wet & dry.. and i've had customers try the new (proper) way for making the wet capp as we were taught, and i've found that my customers love it. but my co-manager is insisting that his understanding is that there are 3 types of capps.. a "regular" way, and the wet & dry being the extremes. HEEEEELP! he's driving me crazy! i just want things to be simple, and not give customers THREE DIFFERENT OPTIONS!
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