Yesterday I taste one of the worse cappuccino at Black Canyon Coffee House.
And Today I saw another scary looking cappuccino… lucky I didn’t waste money to taste it.
Passed by Hoca Coffee Specialist today in KLCC.
Hoca used to have coffee that was quite fresh, usually about a month from roasting. But the last 2 times I was there, my tongue got burnt by those super hot cappuccino. I suggest to the staff there to use a thermometer lah, if you cannot estimate with bare hands. Apparently they never listened.
I stood at the counter there and observe one of the barista doing a cappuccino.
Then, I finally understood why my tongue got burnt last time. They just hold the milk picther at the handle and froth all the way until the scary looking soap-bubble foam rise to the edge of the pitcher. He totally did not touch the side of the pitcher the check the temperature.
So, they use neither a thermometer nor their hands to check for correct temperature.
Good coffee and cafe in Malaysia is heading to extinction I think.