How do you review a cappuccino?

I’ve come across the criteria I used back in the day to review cappuccinos.  These will have to be revised a bit.

2008: Smoothness, Presentation, Strength, Complexity, Foam

I think I will use the following criteria in my new reviews, though these might eventually change.

2019: Art & milk surface, Espresso flavor & complexity, Espresso – milk integration, Texture

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