The Quest for The Perfect Cappuccino

Amy Ferraris asks…

Have you ever had a perfect cappuccino? Not a latte. Or a frappuccino. But a perfect blend of espresso and milk in that unique, unforgettable texture that can only be described as velvety? If you’re like most Americans, you probably haven’t.

I have a problem. I am obsessed with the cappuccino. I mean, obsessed. I will go miles and miles out of my way just to try a new one. I lie awake at night thinking about them. I even suspect that the cappuccino is the main reason that I keep finding excuses to go live in Italy.

But I’m an American. And every time I go into a new coffee shop here in America, I feel like Charlie Brown trying to kick the football. All previous experience indicates that what I’m about to do will be a disaster, but I let myself get suckered into it anyway. American cappuccinos are typically way too large, far too hot, and served in paper cups whose steep sides make it impossible to fully experience the cappuccino in a single sip. They’re also topped with stiff peaks that would be more at home on a key lime pie than a cup of coffee. Occasionally, they have been befouled with cinnamon.

Her new documentary looks pretty promising. We’ll keep an eye open for screening announcements. Be sure to check out the trailer.

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