A nice, frothy cappuccino

I received a letter from Dr Stuart Schembri from which I will feature a brief excerpt:

I bought a Gaggia evolution from Crosscraft Ltd. I was never satisfied with the amount of steam produced by the machine and, within a few weeks after I bought it, I returned the machine to Crosscraft complaining accordingly. (Dr Stuart Schembri)

Among other things, Dr Schembri expressed his dissatisfaction and pointed out that consequently he "rarely" used the machine due to not being able to produce enough froth. Indeed it was taken back and returned on numerous occasions. Subsequently, Dr Schembri wrote to me.

I asked Crosscraft for their comments and I received a long letter outlining "the sequence of events and answers to all claims by our customer as happened regarding his claim". I must say the letter covered many relevant points which I do not have the space to feature but I will quote the following conclusion:

Even though all the above has happened, we are still seeking to find a positive conclusion on this matter. We suggest that both parties get together with a representative of the Customer Service Column, sit down for a cup of coffee (espresso or cappuccino prepared with Saquella branded coffee) prepared with the said machine and discuss further the course of past events in detail. (Clyde Farrugia Vella, Crosscraft Co. Ltd)

I contacted both parties and a meeting was arranged. An apprehensive opening developed into a relaxed scenario. A discussion ensued. Without going into too many details, at times, the discussion was rather lively. Both parties had a go at producing a frothy cappuccino and, in all fairness, Mr Farrugia Vella's effort proved to be perfect. Indeed, I must say, it was deliciously frothy!

On having observed Mr Farrugia Vella, I can give you a particular tip on how to make it frothy. Keep the nozzle close to the surface of the milk rather than inserting it close to the bottom. All's well that ends well.