Best Cappuccino - 2011
There's more to making cappuccino than pulling a shot, steaming a little milk and adding a great big dollop of foam — and the baristas at the Cup recognize that. They start by pulling a perfect shot of espresso topped with caramel-colored crema — and then the real work begins. They know the secret for creating perfect foam at a perfect temperature, they understand why you can't make a cappuccino from skim milk (without milk fat, the foam just falls away), and they're aware of the importance of latte art, which is not only part of the tradition but displays the integrity of the craft. They effortlessly pour perfect cappuccinos, each adorned with a heart, rosette or something more artistic, served on saucers with a spoon and a chocolate-covered espresso bean.