The only thing about Austin that I am missing so far is Texpresso’s signature drink. A Texpresso is just a cappuccino with half-and-half and extra sugar but made to perfection every time. Since I knew I was leaving Austin I started watching how they make them so I could try to reproduce them once I got to the Bay Area. What I observed.

• Make a shot of expresso
• Place two sugar cubes(three if you want it extra sweet) into the frothing cup
• Add the expresso to the frothing cup
• Add half-and-half to the frothing cup
• Froth

This seems pretty simple right? Not! I didn’t realize that there are so many variables to making a cappuccino. How much coffee grinds do you put in the grind holder? How hard should you compact the grinds? How much half-and-half do you use? How long should you froth it for?

My daily experimentation and results so far.

April 11, 2006

• 2 clicks of coffee grinds
• Double shot of expresso
• 1/3 carton of half-and-half
• Two sugar packets

Results: Less half-and-half and more sugar.

April 12, 2006

• 3 click of coffee grinds
• Double shot of expresso
• Cup filled up to the “g” with half-and-half
• Two sugar packets and 1 splenda

Results: Right amount of half-and-half but the coffee was too strong.

April 13, 2006

• 2 clicks of coffee grinds
• Double shot of expresso
• Froth cup filled to the first line with low fat milk.
• Two splenda packets

Results: Last time I try a diet Tex.