January 29, 2014

Good Foam

I've been enjoying at home lattés ever since I was gifted a pre-loved espresso machine. It isn't pressurized, so I'm not rewarded with luscious crema but if you know me, you'll know that I've worked as a barista for more than a handful of years. I can tell you with confidence that I make really good micro foam.



Of course, I'm only as good as the machine I'm working with, so I do my best and this isn't too bad. I kind of miss dominating thousand dollar machines that steam and extract hot liquids. I especially miss really finicky customers who liked their gianomous cappuccinos extra dry (with rich buttery caramel sauce drizzled in).

At first I wasn't sure why anyone would want to pay an upwards of $6 for a cup of foam until I tried it myself. It was like eating a guilt free dessert with a caramel espresso shot waiting at the bottom. Each silky rich and luxurious spoonful was like whipped cream. To make it even better, shaved dark chocolate would get sprinkled on after each layer was skimmed off and consumed. It would melt and create a monster that was incredibly decadent! If made well, it was a dessert that could be enjoyed for a while!


Guilt free caffeinated dessert in the morning? Yes please. Totally worth the extra minutes and clean up if it means I get to stay in my pajamas!

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Hi, I'm Janetta from Toronto. I cook, bake and often veganize recipes. I photograph nearly everything and those photos will most likely end up being posted here. I've got a little black cat named Tank, who's really cute and a little bit nosy. You'll see a lot of photos of her too!

Contact me at: jubesandtank@gmail.com

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