On the weekend I made coffee at the Siloam Studio Stop (part of the Uxbridge Studio Tour). I brought coffee from Guatemala, Kenya, Columbia (decaf), Papua New Guinea and Ethiopia. I even roasted a few batches. I served hundreds of cups of my favorite coffee I call ‘Northern Lights.’ Photographer Stephen Wright (stephenwrightphotos.com) took these wonderful pictures.
The trick is in the frothing. I use a 50/50 mixture of 10% cream (also known as half & half) and evaporated milk. The evaporated milk gives the froth body. I whip the cream/milk mixture with a hand blender. If the mixture is cold it whips better. Place the sugar cube in the bottom of the glass, pour in the coffee then pour the whipped cream over the drink.
In this picture you can see me pouring the whipped cream.