But who knew cappuccino makers could be so complicated? At work we have Nespresso machines. You know, the ones that make a single cup when you pop a little capsule into the capsule-popper slot? You just slip one of those little guys in there, and out comes a steaming hot espresso. I guess I imagined all espresso/cappuccino makers would be this simple. Turns out a mug of java takes a lot more work when using other systems. You have to fill the machine with water, preheat the unit, clean the filter from residues from previous “infusions,” measure and distribute the coffee, press the grounds with the tamper (the tamper?), attach the filter holder to the appliance, and watch the coffee drip – all while avoiding the splashes that spew from the machine and coat the kitchen counter.
The milk frothing is less complicated but more messy. You immerse the frother into the frothing pitcher until the milk doubles in amount, then plunge it deep into the milk until the liquid reaches a piping 140 degrees. Do not remove the pitcher from the frother while the steam is going, unless you want to smell like hot milk all day. (Don't ask me how I know that.) Pour it on top of your espresso, and voila! You have a cappuccino.
After two hours of practice, I have to be one of the best baristas on the block.
Top photo: Nick Bilton