I'm kind of snob when it comes to espresso drinks, and I'm not ashamed to say that. After spending so much time in Italy, I am often shocked and appalled by what can pass as a "cappuccino" in my home country. In Italy you always get your cappuccino served in china at a temperature that won't burn your lips off, there's only one size and no one takes it to go. You belly up to the bar (coffee bar - that is), relax for a few minutes, sip your coffee and return to the streets refreshed. I've had a lot of
cappuccini in Sicily and I can say that most of the time you get a good one. Of course I've had a bad one here and there - but even the bad ones in Italy are far better than the bad ones I've had in America.
For these reasons
this gem from Serious Eats is totally worth a read. Also read
this post from today which has a very helpful video. Maybe if customers started demanding perfection and avoiding mediocre drinks (I'm talking about you, Starbucks) we could all find a decent cappuccino in more than one place in Philly (I'm talking to you, La Colombe, it's about time someone dethroned you).
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