Sorry no pictures of this one yet. Forgot the camera today. Boo.
But it's not about the pictures right? ....right?
It's an oddly brilliant day in Boulder Colorado. Bright, clear, and 60+ degrees in the dead of winter make it an ideal day to test cappuccinos. Actually, I think any day would be ideal to test cappuccinos. I'm not exactly picky when it comes to weather. In fact, I really like cold, dreary, snowy days. Point being, I am going to drink a cappuccino at Folsom Street Coffee Company today.
I arrive on my motorbike to find no parking, the bane of the modern commuters existence. Fortunately, being on a motorcycle makes any small amount of space a suitable spot to dismount. As I approach the door to the foyer of the coffee shop I am greeted by the delicious smell of coffee beans being ground, brewed, infused, poured, and served. I enter the foyer and the smell is all the sweeter. I walk into Folsom Street to see the reason why I have to park between two dumpsters. It's packed. Every chair has an ass, and it seems that for every 3 asses, 2 of them have a computer, and are furiously typing away. I walk up to the bar, which is fairly confusing because the place you pick up your drink looks like the place you would order your drink, and the place you would order your drink looks like the place you would stand if you were bored. A quick glance around with the intent of finding some signage to solve my problem of position reveals...nothing. My only cue is the line of people looking bored standing in the place I mentioned earlier that one might stand while performing the act of boredom. I get in the line of boredom. The air I get from the employees is one I would expect of a shop twice as full as this one. They look up seldomly and rush about behind the bar performing various unseen tasks. Maybe it's training day. After hurriedly taking my order and receiving my payment, the cashier scuttles off to do something that surely is imperative to the operation of this café.
Now the wait. If I knew exactly what I was waiting for the wait would seem less. Instead I am haunted by the stinging reality that I may receive an awful piece of cappuccino that will make me wish I had ordered a cup of drip. You see, for me a cappuccino is a piece of art work. In musical terms I could liken it to a beautiful number by a trio of violin, viola, and cello. So when I receive a terrible cappuccino it's as if I've asked for this sweet sweet piece of melancholy classical music and I've been handed a song by a talentless hack like...say...Jet.
As I stand in line waiting for my piece of art work I see something that makes my spirits soar. Perfect micro-foam is being POURED into the lattes and mochas being made before my drink. WITH LATTE ART! I even watched as the barista poured a rosetta into a latte and then covered it with whipped cream per the customers order. I am encouraged, but try not to let my emotions get too carried away. It's my cappuccinos turn. The conductor taps his baton, then his arms begin to sway. The shot is poured into the waiting cup with saucer. It looks a little short but the crema looks good. Then I take note of something I'd noticed before, but hadn't paid much mind to. The barista pours milk from the pitcher he'd just used to make a mocha into another pitcher and begins to swirl. Normally I wouldn't mind this so much except that I remember milk being poured from the pitcher before the mocha and 1 thought comes to mind. Burned milk. This milk has been steamed and re-steamed. It's as though the cello forgot to tune himself before beginning. The tones are very low and so less noticeable, but they are still there all the same. But, the show must go on. The swirling of the pitcher is encouraging and so is the fact the barista begins to pour the milk and foam into the cup. And then it happens. The viola has just broken a string. A giant clump of bubbly foam plops out of the pitcher in to cup causing a splash. This iceberg of foam isn't quite deserving of the bubble-bath award, but it's no microfoam. My heart sinks a little as I grab a demitasse from the cup of spoons next to me on the counter and take my forlorned string movement out to the patio.
The Capp:
Overall presentation: pretty good. A nice white cup is accompanied by a modernesque egg-shaped saucer. I have included my own demitasse spoon from the counter and it's time to dig into the technicalities:
First the cup. A perfect cappuccino cup will be between 6 and 8 ounces. This cup is easily 9 or 10. It's a little too big for a cappuccino and little too small for a latte. It's not a terrible grievance, but little things add up.
Next we will examine the proportions. A perfect cappuccino will have 1/3 espresso 1/3 milk, and 1/3 foam. I firmly grasp my demitasse and part the foam from the edge of the cup. There is at least enough foam. Typically cappuccinos will go without the full amount of foam. This cappuccino, however, has the opposite affliction. The cup is easily half full of foam. No doubt due to the leftover glob of foam that fell out on the pour. No matter. We still have the taste to go. By sight it looks like there is a good espresso/milk ratio. Now the taste.
I spoon a little foam into my mouth and am not surprised. As expected, the foam has a slightly burned taste to it. I take a sip of the espresso and milk and let it sit in my mouth a bit. What am I tasting? Peanut Butter and Jelly? Really? That's odd. I swallow the sip. Fairly smooth. Yep, there it is. Remember I noticed the shot was a little short? The espresso has a left a slightly burned aftertaste. Probably partly the fault of the over steamed milk as well. The burned taste is not terribly overwhelming. A few more scrutinizing sips and it all comes together. I can't tell if it's because this is the first cappuccino of the day, or because it's mostly palatable, but I finish my evaluation, light up my Rocky Patel Edge maduro and actually enjoy the rest of the drink. The cigar helps to alleviate the burned flavor.
We have heard that the owner is very meticulous about his espresso. Now if only his baristi could carry this on.
Re-Capp
Price: $2.71
Presentation: Decent. Cup to large, but it's a nice one. Saucer is cool. I have to get my own spoon...but they have them.
Proportions: A bit too dry.
Taste: slightly burned, but overall not bad. Strangely reminiscent of a PBJ.
Atmosphere: Comfortable. Roomy. Business casual.
Overall: I'd say this is a good experience. I'd like to come back some time when it's not “busy” to experience Folsom Street at it's relaxed best.
