As I do a lot of work on my computer, I like to get out among people instead of being alone at home.

The result has been a sharp increase in coffee intake, and an appreciation for what’s good and and intolerance for everything else.

I generally drink cappuccino instead of regular coffee – and I do so primarily because it contains a full serving of milk (as opposed to a tablespoon of cream). That makes it less fattening and much healthier.

There are two main things that make or break a cappuccino: the coffee and the milk.

The espresso must be fresh, the beans must be ground to the right fineness and the steam temperature and pressure must be just right to coax all of the good flavor and none of the bitterness out of the beans. The visual confirmation that this has been done correctly is a layer of crema on top of the espresso which is thick enough to hold up a sugar cube for a couple of seconds. (Incidentally, any place that draws its espresso into a shot glass first and then loses half the crema in pouring it into the coffee cup has lost me right there.)

Then, the milk must be frothed so that it turns into a thick, creamy topping; the air should be so well incorporated into the milk that no bubbles are perceptible. It takes some talent to get it right, and involves technique and speed; it should only take a few seconds to froth the milk – more and the milk will be too hot to froth properly. (If you are ever served a boiling hot cappuccino, you can be sure it will be awful.)

Combine the wonderfully potent espresso with the creamy, soothing milk and you have an intense and pleasurable drink over which to contemplate life, or write that report. Add a magnificent wild berry muffin and what could be better?