I have this theory about how to tell a good cappucino from a mediocre one. Leaving aside the strength
colour and TASTE of the coffee for the present, the "head" must have a genuinely dense consistency.
I think that a pretty fair "is-it-going-to-be-any-good" rule of thumb is the Hobbs patented SPOON
test. You stand up the teaspoon in the middle of the coffee and let it fall. If the spoon handle
reaches the edge of the cup in virtually NO time at all, leaving no trace of its movement, you know
that the cappucino is going to be pretty ordinary. If, on the other hand, the spoon falls relatively
slowly, leaving a clear furrow in its wake (one which stays without fading) the cappucino under
examination is probably going to be pretty good. It almost never fails. This particular coffee gets
a distinct pass.