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I have, i thought , been pretty successful in making a pretty good
foam,froth, ... either way
Mine is very small bubbles if you can see them at all, creamy with a good
It will last as long as the coffee does and be " melted" when it is gone
While we were on our weekly visit to Home depot we stopped in to a
starbucks. The foam there was very firm, did not have much flavor
it tasted more like Styrofoam than anything else , but it did last till the
espresso was gone and then looked like it was going to last much longer than
My question is, since a successful coffee chain cant be all bad, what are
the good points of both ?
Any body got a position?
Is it good or bad to have the foam last till the next passing.
Big bubbles that taste like , well, big firm egg whites or creamy small
bubbles that melt in your mouth?