The Crew at Seattle Coffee Gear knows what it feels like to spend hours practicing latte art while family members scratch their heads in confusion at so much spilled milk. Sometimes it feels like a lonely life for the home barista on a mission to master espresso drinks. Who is there to understand your triumphs and tribulations? But you are not alone in your caffeinated quest! In the spirit of coffee camaraderie, we offer insight into how other coffee friends use their coffee gear. If you would like to share the recipe for your signature drink,
Ingredients
Required Equipment
First, you need an Uncle Bob. These are getting harder to come by. I encountered one in the far reaches of Alaska this summer -- a crusty old dude on the exterior with a hidden soft spot for a properly prepared cappuccino.
Directions
Froth the milk to your desired consistency, tap and swirl the frothing pitcher to decrease bubbles if necessary. Set aside. Extract the espresso shots. These are perfectly timed, perfectly executed manual shots. It takes time, patience and the skill of a master mechanic to consider humidity, roast date and moon phase (or other factors he will make up and explain to you in all seriousness).
Presentation
Uncle Bob’s preferred glass is not commonly used in the US; it is the Bormioli Rocco Verdi Oslo Cappuccino glass. They are the right size (7.2333 ounces) and proportion for a cappuccino. 'This allows approximately .321 inches of lip engagement at the rim for full oral satisfaction,' explains the master.
Taste
The flavor is very special because the milk foam is light and airy while the dark rum adds more depth and caramelization than vanilla alone. Remember our family motto, 'You can’t drink all day if you don’t start in the morning,' so try a Bob-uccino this weekend!
