Comments on: Cappuccino Trials

By: Selif

Selif — Tue, 03 Jun 2008 22:06:27 +0000

If “organic” milk is such a problem, what do you suppose Cappucino lovers did before modern solutions were developed?

By: flyingthud

flyingthud — Thu, 27 Mar 2008 22:50:04 +0000

Just found your blog, really enjoying it, and nice too to see someone talking about coffee.

Regarding milk, I had three different types fail on me at Christmas, two of which were Glenisk. I know a few quality focused cafes in Dublin who use the bigger brands due to their consistency. I can’t say either that I’ve noticed a considerable quality difference between the organic and non organic milks, especially when combined with coffee. If anything, my experience with some milks from smaller lots of cattle, tend to be a little gamey or somewhat funky. Goats milk reminded me just of roast chicken skin.

I’m really interested these days in how some coffees work well with high fat milks and others get lost in the cup. I know Monmouth in London use only Jersey milk, which I think has a fat content of 5.5%, but they only do 8oz cups and double shots in everything, which I suppose maintains a good balance.

Can I ask what kind of machinery you’re working off in the cafe? I’ve been feeling a trip down the country was long overdue, perhaps now a visit to yourself has made my decision.

By: thegirlwhosafraidoffoxes

thegirlwhosafraidoffoxes — Sun, 02 Mar 2008 13:33:40 +0000

Sounds delightful, but I’m dying to try some of your coffee and I’m stuck in Dublin. Do you have any plans to sell bags of ground coffee online??

By: TACE

TACE — Mon, 25 Feb 2008 02:02:37 +0000

Isn’t it funny that people seem to want more natural, healthy, organic products, a straight from nature sort of feel, untouched by chemicals, additives and over processing..but still we want consistency?? haha We want it all, but it’s a shame that you can’t just say “lack of protein” and have every one breathe a collective Ohh of understanding. Maybe someday they will, fluffy, big bubbled foam sounds better then some chemically altered, scientifically engineered, never fail foam that maybe could be squirted out of a can so people can have the EXACT same thing every time…hahaha

By: Manuel

Manuel — Mon, 25 Feb 2008 00:11:44 +0000

“…how the lack of protein makes it harder to get good foam” Not easy trying to convince a customer of that though…..and I’ve tried so many times…..

By: Ricky

Ricky — Sun, 24 Feb 2008 21:24:33 +0000

I had the same problem with tests on organic milk

I could get the milk to foam if I persisted for a latte (around 10 degrees higher – which affects the taste) but could not get perfect milk for a cappucino

Let me know if you work out a solution.

By: Rachel@fairycakeheaven

Rachel@fairycakeheaven — Sun, 24 Feb 2008 18:09:31 +0000

I’ve had your coffee and thought it was lovely, WAY better than 99% of places to be honest, stick with it Kieran, can’t wait to get down again to have some with organic milk, we use it at home but I’ve never had it in a latte or cappucino.