at Beukenplein 14 – not too far away from the center, but enough not to be in the way of the tourists. A very welcoming, happy and friendly atmosphere, and a cozy environment (with a lot of wood!). Somehow I just felt like I was on an exotic island…I think it’s because everything is in tiki style, makes you feel at ease and happy and just to chill. The baristi were very friendly, but busy at that time, so I didn’t bother them much.
You can see the official announcement here, on the site of the SCAE Switzerland, the promotional video is there as well.
I’m left with the impression that it’s written a lot for the pouring, but about the actual frothing of the milk there is almost nothing…or if I find something it will be very contradictory, so in the end you just end up more confused. The truth is that there’s no step by step manual how to steam milk, because there is no one way to do it right and, how I found out later, there are different kinds of milk foam – solid and dense foam for latte macchiato or cappuccino and a more liquid and creamy for cafè latte.
At the moment, we have assess to a semi-automated coffee machine Rancilio Epoca and a Rancilio MD40 grinder, so you can guess what’s happening. Yes, we practice whenever we can and by far I think we’ve learned quite a lot, we just have to master it. At least we know what the steamed milk should be like. Before we used to let the milk “chirp” for too long (that’s when the end of the steam wand is near the surface of the milk), therefore the foam was not so finely-pored and we couldn’t etch the milk on the surface of the coffee. Now we let the milk chirp for not too long and then we place the tip of the steam wand a little deeper in the milk to create the “whirlpool”. It’s really hard to explain what to do and especially when to do it, since it’s the quantity of milk that determines the amount of time needed to froth it. At the end the milk has to be glossy and creamy and it should taste sweet.
We started practicing in creating some basic coffee art such as the dot and the heart and who knows, we might get even further than expected, no matter that sometimes our “masterpieces” are far from the desired result. You need a crazy imagination to figure our designs out. Soon I’ll publish some photos from our better attempts, till then – happy frothing!