Thanks to everyone who replied to my last post -very helpful to get different perspectives, although I must say that I'm still a fan of the "thirds" cappuccino.
My next question is: What do you consider to be a double cappuccino? Do you make it using a double shot but the same amount of milk as you would for a single cappuccino, or do you understand a double cappuccino to be a double shot of espresso with double the amount of milk you'd use for a single cappuccino, thereby keping it all in proportion? In other words, is a double cappuccino simply a bigger drink or is it just supposed to be a stronger drink?
I just think this proportions thing is quite important, as customers need to know what they're ordering, otherwise one man's cappuccino becomes another man's latte'...
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