Crappuccino is more like it

For those who have had the pleasure of quality espresso, you know that a short-pull shot can be naturally sweet and smooth, so much so that sugar would ruin it. If you've had this experience, you've probably also experienced lots of terrible shots. Mediocre espresso can be masked slightly by adding foam or milk or a combination of both. But only slightly.

After being spoiled by the excellent foam that Dan makes, I got back into espresso drinks. A macchiato or espresso shot are really only worth it when you know the shot will be excellent. Otherwise, I feel like adding more milk will help cut the bitterness of a long-pull shot or other issue. So I will opt for a cappuccino on occasion. Plus, it's fun to see which places do decent foam and which ones look like dry dish-soap bubbles.

In Dublin, I have managed to have five of the crappiest cappuccinos in recent history. I'd stop, but now it's this morbid fascination with bad foam and bitter or overly-acidic espresso. It's sick, but I just keep trying new places and torturing my palate. I'm sure I'll reach a breaking point eventually. There's really only so much torture my palate can take... I may take a small hiatus for my other morbid fascination: bland and bodiless soy(a) milk.