How long should it take to develop the skill for creating consistent microfoam and latte art. I have been making espresso and latte drinks at home on my Simonelli Oscar for about 9 months now and I am still struggling with consistency.
My machine in
Read more…I've been having some trouble as of late with my espresso curdling my steamed soy milk. Any ideas on how to remedy this? I've tried Silk brand, 8th Continent, + generic brands - they all have slightly different texture, but they all still curdle when
Read more…With a passion for all we do, Fresh Foods Cafe serves up world-class coffee and exceptional foods in an ocean side dining venue. Watch our coffee master roast our beans in our oxidizer right in the dining room. Savor our juicy meats roasted to perf
Read more…...you know how you pour a beautiful cup of coffee... at my shop, it happens to be french press, and then you toss a little soy milk in there (either hot or cold)... and then the cup transforms from some chemical reaction into some "bottom-of-the-riv
Read more…I have issues with soy milk. I think it's yucky... always. I know it's necessary for lactose intolerant people, vegans, etc. so i wonder if there's a better way to do it so i don't feel like i'm poisoning my customers. Perhaps I'm steaming it wrong
Read more…Does your organic coffeehouse charge more for soy? Why? There seems to be a rather unfair punishment for customers ordering soy that's based more on what the market will bear than on actual cost ratios -- that is, assuming the cafe is using the heal
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