[Leica] Starbucks

[joecodi at clearsightusa.com (Joseph Codispoti)]

Quality coffee obviously starts with good beans but the roasting process is
very important as well. 

Good foamy milk is dependent on the milk and the technique employed in
steaming it.  
Non-fat milk makes the best froth. The absence of cream in it allows it to
rise and hold a good head.
Any commercial machine is capable of good steamed milk. I have a locally
made small machine (La Famosa, Solvang, CA) that suffers from too low a
temperature. Still it makes good foam.

The technique in foaming milk is to keep the tip of the steam wand far
enough below the milk level in order to create small bubbles.
There is a barista here in SLO who makes foam so fine that it resembles
shaving cream in appearance and texture. 

Star*uck has yet to invade Italy (duh), but can be found in Beijing.

Joe