Monthly Archives: March 2008

Worst cappuccino ever…

Though I’m making some of the best cappuccinos at home, sad to say I also made some of the worst at home.

This always happened whenever I try my hand in some experimental concoction.

I really like soy bean drinks. I also really like coffee. So I thought why not combine the two. You know, sometime back, Starbucks was also promoting their soy latte. Quite lousy actually.

I have tried a few times already with different type of soy milk. Yucks… maybe I just can’t find the right combination but ALL of them suck. There were horrible.

I don’t think I wanna waste anymore nice soy milk and fresh coffee anymore. The last one I tried a few days back was with this organic soy milk + oat milk. They tasted great on it’s own. But when mixed with coffee and frothed up… sink them after 2 sips.

Cappuccino Spree

I have been going on a cappuccino spree for the past few days. Using the Highlander Supreme Blend to the fullest… here are some results:-


Unable to control the pour properly, I don’t even know what pattern is that. A snail on the left.. hahaha.. and cheated with a bit of etching on the right.




These are better. Smooth, sweet and velvety with a clear fresh taste of good coffee.

Fresh Roasted Espresso Coffee Blend

Now that the Election Fever had passed and the PKR-DAP-PAS coalition (Barisan Rakyat) had form government in the 5 states of Penang, Kedah, Kelanta, Perak and Selangor, it’s time for them to get down to their work. Let’s hope that positive changes will drive our country’s economic, social and political arena to higher growth and maturity.

It is time for me to re-focus my attention to the journey in discovering better espresso. Some people call it the espresso nirvana. Some term it the espresso “god-shot” where it felt as if god has blessed the cup.

Got myself some freshly roasted Highlander’s Supreme Blend.


After dialing in the grinder and pulling a couple of “sink-shot”, here are the results:


The shot above are done using those espresso glass from Starbucks. Heh heh heh.. Once I manage to convince one district assistant manager of Starbucks to give me one of their glass. She was kind enough to oblige me. One thing I can’t fault Starbucks is their customer service. I was after all once a very regular Starbucks customer.

If you notice the line on the glass, it measures at 30ml, which is the default measurement for a single shot of espresso.

What i pulled was not a regular espresso, but rather a ristretto. A Ristretto basically refers to a “restricted” shot. That shot above is about 23 to 25ml. Generally, ristretto gave a more intensed shot and the flavours are more pronounced.


This is espresso in a Bodum Double Wall Thermo-Glass. The sizeof the glass is 3oz or 90ml. What I have there is a double ristretto, about 45ml. A regular double espresso is about 60ml.

Wow, look at the crema. And this is from 100% arabica coffee beans, about 1 week from roasting. The taste is intensed, mild acidity, full bodied with a tinge of sweetness and very slight bitterness. Please do note that a good espresso is not BITTER. But having a very slight bitterness is actually desirable. And more importantly, it does not have any bad after-taste. (My previous ranting about espresso.)

I have been using Highlander’s Blend for some time. But it was only recently that I manage to find the correct combination in bringing balance to the (force?) whole espresso experience. I grind it finer, tamp it lighter…lo and behold.. it works ideally on my Gaggia Baby machine. Not forgetting the most important factor, the excellent La Scala M5 grinder.

Next… Cappuccino.