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Fake
Cappuccino
Gina asks:
I heard you describe a way you can make cappuccino using a microwave oven on the radio a few days ago. Would you explain that again? Tom sez: This may be a letdown. My little trick doesn't make cappuccino the way you'd get it in a restaurant (let alone with that ridiculous mound of foam they use in coffeehouses these days). It's much less dramatic, but I and my guests like it. I brew my usual blue-black coffee and chicory (my preferred brand is Union, but French Market and CDM Dark Roast with Chicory are also good). Then I put about three-fourths of a cup of milk into my somewhat oversize coffee mug, and microwave it for ninety seconds. I add a heaping teaspoon of very fine sugar (Domino is packing this in those new yellow plastic containers lately) and give it a quick stir. The sugar graules kick up a foam in the very hot milk, and when I pour in the coffee, the foam covers the top. Because it's all attached to sugar, this foam is also a little sweeter than the rest of the brew. So you get this immediate sweet, creamy sensation that I find a lot like that of a well-made cappuccino. Revised 3/10/08 Copyright © 2008 Tom Fitzmorris. All rights reserved. |
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