Had some good friends over for dinner. I brought out my best (tried and true) beans, my most proven recipe (pre-tested and tweaked that morning), full sized forth jug and a nice set of cappuccino cups. I even bought a caffeinated version of the same blend, just for my good friend, even though I don’t drink caf. I made them a great tasting cappuccino with very nice microfoam. Its the first time I’ve used my LE and NZ to serve guests.
His wife had enjoyed her cup and complemented me on it. My good buddy razed me about how long it took, and attempted to reheat his cappuccino in our microwave (as it was not hot enough; he likes his coffee hot), where upon it overflowed in the microwave.
My good buddy is actually a kind and considerate guy most of the time, but he sometimes lacks um … finesse.
But this experience leads me to a few questions:
What is the normal actual serving temperature for: a) espresso, b) cappuccino? I drink mainly milk drinks, and so the milk is initially frothed into the 60C green zone of the milk thermometer, but it does cool to just slightly warm by the time it reaches the table, even if the cup is pre-warmed. I was/am never bothered by it.
Is it worth the time and effort to pour a great dinner party cup of coffee, for someone who is quite happy with drip or Keurig coffee?
Thinking I will next time make him an Americano.
Btw: They have a BDP-DB with grinder, but do not know how to use it properly and can’t be bothered. They broadly grind in the broad espresso range, haphazardly tamp and eyeball pour direct into the coffee cup, to the quantity they want, to which they add coarsely steamed (ie no microfoam) milk. With sugar and cinnamon on top. And proudly serve it.
Maybe I’m sounding abit snobby about this; I suppose I should join coffeesnobs; oh .. I’m already a member.