Month: October 2013

On the Search for Italy’s American Cappuccino

A little ache behind my eyes, a little pulsing throb at the top of my head. These are the signs of my espresso and cappuccino withdrawals. I spent two and a half weeks motoring around Europe, tasting at least two rich and velvety espressi a day. Sometimes for the purpose for a kick in my step and sometimes for the mere soothing taste of Italy’s fine coffee. Now that I’m back in the Bay Area, I’m on a search for an American cappuccino that tastes just as delicious as its parent Italian cappuccino. The Search What am I looking for? I’m lactose intolerant, so soy is a must. A thick foam that floats gracefully (at least a half-inch) above the pool of smooth, nutty espresso. Not too milky and pale, but just the right amount of milk that slips into the espresso to make it a milk chocolate color. The cappuccino should taste nutty and well, like espresso — which is harder to find than you would think! And lastly, I’ll be looking at the residence …