AngerManagement wrote:
......bitter is an interesting term and can mean all things to many people..... 😉
The appropriate *standard* for the milk topping on a cappuccino is that it should not "white out" to the sides of the cup. Best marks (in competition) are achieved when the milk is contained within a ring of the crema of the coffee, even better when it is as symetrical as possible. That is how you get the character of the coffee on the edge that you sip from, and in competition you are intended to sip from that area, rather than from an area where the milk has whited somewhere around the rim. The interesting thing about the term "bitter" as AM wrote, is that you cannot judge what any individual means in using the term. In many instances, it is simply the character of an espresso coffee or the crema on an espresso coffee, and may in fact not be bitter at all as in "flawed". Hope that helps, Attilio very first Crema Site sponsir.
