Things have been a bit up in the air recently which has served as a distraction from beginning my preparation for Copenhagen. I won’t bore you with what the things were, but I’ll ask you a quick question instead.
I saw some pics recently of David Makin (a lovely chap) winning a competition in Australia and was very impressed with the art he managed in his capps. I was bothered by my drop in quality on the day for the irish and think now that my capps are my weakest area.
This is a picture of a rosetta poured recently in the 5 oz cappuccino cups I used in the Irish and will be using in the Worlds. Theres things I like and don’t like about the pour, but I’d love some feedback from any competitors and judges out there.
For competition, what score would you give this cappuccino on visual appearance?