Note: While the following picture-filled lengthy blather is not truly fibre-related, it goes quite well with knitting as evidenced by…a) knit cafés, b) Knittyheads, and c) the fact that I’m a knitter. And that’s good enough for me!
I am not an avid coffee drinker. Oh, it’s fine with dessert once in a while, but not what I would call a passion in my life. So, when we moved into our Dublin home I looked, with dubious skepticism, at the espresso machine left by our landlords. (I guess I should mention that Landlord-Wife is a lovely Italian woman, and therefore a very reasonable addition to her kitchen.) To me, though, it was taking up precious counter space.

But, as a service of love to Coffee-Drinker-Husband-Will, I thought I’d at least try an experiment with the enigmatic, oh-so-Italian-breakfast-beverage, cappuccino.
Cappuccino, so the coffee-lore goes, is named after the colour of the Capuchin friar’s habit, which is a milk chocolate brown with a white hood. In Italy, it’s simply a stiff draught of espresso served in a normal sized cup, with steamed milk rapidly swirled on top and perhaps a small dollop of white foam in the center…or so says Al-The-Cappuccino-Expert.
So here’s what Google Images says the ideal cup of cappuccino should look like, although I think the cappuccino expert guy would say there’s too much foam: 
Okay, so now that I’m living in Dublin…which is bit closer to Italy than Ohio…I decided that I ought to embibe in this glorious Europey drink. Moreover, wanting to be a knit-in-public-kind-of-girl, I also thought I ought to drink something in these trendy joints to justify my taking up space in their establishment.
And now I have a confession: I’m hooked…nigh unto addiction…I am a cappuccino-drinker (is that better than being merely a coffee-drinker?) AND, I drink cappuccinos so regularly that I have more than one 10% discount frequent buyer card! AND, to top it all off, Husband-Will and I make a cappuccino each evening in the rare quiet space after the kids go to bed and before we retire for the night. AND, it doesn’t keep me awake at night! Eee gads.
So, I’m calling myself an expert now and think it’s time to compare some of my favourite cappuccinos.
Anderson’s Food Hall and Café, The Rise, Glasnevin

Husband-Will and I meet at this quaint little neighbourhood jazz-loving gourmet café each Thursday morning. Although I haven’t asked, I think they must use ‘illy’ espresso if the sugar packets are anything to judge by. It’s a lovely cup of wake-me-up and typifies the cappuccinos that the gourmet coffee shops (like my two other favs Barnie’s and Costa) use. Like the dash of chocolate on the top, but sometimes an inattentive server can overdo this. Overall, a good foundational beverage that goes well with my gourmet toast and jam!
Avoca, Suffolk Street, City Centre

Besides going to Avoca for their gorgeously savory Sun-Dried Tomato and Cheese Scone (with the mandatory cream cheese and tomato chutney!), I am mesmerized by their cappuccinos. Simply put, they are a work of art. They have an understated elegance to them. Just look at it! Excellent colour coordination…not too foamy…even artwork! I think even Al-The-Cappuccino-Expert would be pleased.
Do you know why these are so distinctive? Cuz they have The-Aussie-Guy-Who-Is-An-Award-Winning-Barista making them. This is obviously his life’s work. He even travels world wide to judge coffee-making competitions. Wow. You have got to see this!
So, Barista-Guy was kind enough to show me how the art is done. My handy-dandy picture phone couldn’t take the pics fast enough to get true action shots, but here’s an idea. And Avoca is such a top-notch place that after making two of these beauties, he sent them to our table as a complimentary treat! That’s class!



My House, Whitehall, Dublin 9

After trotting Daughter and Son off to bed, H-W and I have our end-of-the-day unwinding ceremony, which of course centers around the home brewed cappuccino. I like ‘illy’, but I have to say that for home use, I much prefer Lavazza. It tastes richer without overt bitterness.

I’ve never really gotten the hang of steaming the milk with that little nozzle attachment. Think we need an industrial strength machine for that! Graduated to the spinny whisk thing which was an improvement. But really hit pay dirt when we purchased the Bodum milk frother. Okay, it’s going to be more foamy that what an authentic Italian cappuccino should be, but I’ll go to Avoca for those and frankly, I like the foam!

Well, those are my favs. I guess I’d rank them like this:
1) Avoca: for the sheer pleasure of drinking a cappuccino as it ought to be.
2) Home: for the ‘aaaaahhh’ feeling at the end of the day
3) Anderson’s: for the consistently good ratio of coffee to milk
4) Costa Coffee: for sheer quantity, have you seen their large cups? Two-fisted bowls they are!
5) Barnie’s: for giving me my first frequent buyer discount card!
Well, it’s off to bed I go. Okay, is the fact that I’m doing this late at night an indication that I can’t sleep because of the copious amounts of caffeine in my system or am I just a night owl? Hmmm.