At the World Barista Championship, judges lurk nearby watching every move. To make a great cappuccino, not only must they draw the essence of the coffee in less than half a minute, they must also pick the type of beans and grind, steam the milk to a precise texture and heat, and pour from the proper height and with the right flow to create the latte art.
For the full article, check out the new issue of Wine Spectator, on newsstands August 24, 2009.
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