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The quest for the perfect cappuccino in Princeton

Written by Fareed Ben-Youssef, Senior Writer
Published: Thursday, April 30th, 2009
After four years at Princeton, I have found that I work best not in the distracting confines of my room or the oppressive silence of Firestone, but in one of the neighborhood's many cafes. Often I have drunk coffee ...(back to the article)

Viewing 5 comments...

  • 8:23 a.m. on April 30th, 2009
    Posted by
    stocking

    Informative

  • 10:33 a.m. on April 30th, 2009
    Posted by
    10

    No No small world COFFEE---the real indicator of good coffee because it doesn't have the cover-up of milk, is burnt and bitter tasting.

  • 3:28 p.m. on April 30th, 2009
    Posted by
    tasteless

    the machine at wawa works wonders!

  • 4:16 p.m. on April 30th, 2009
    Posted by
    da venezia

    2 small caveats, numero uno, one only drinks cappucino in the am, and, numero due, if one seeks a caffine jolt,esspresso in any form is a poor choice, given that it has approx half the caffine content per volume of american coffee, and your right non of the mentioned cafes have a clue as to how to make a good cappucino!

  • 7:34 p.m. on May 23rd, 2009
    Posted by
    seeking buzz

    halo pub...hidden gem...also cheap

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