My drink review starts with a simple question: does the recipe work when it is made exactly as written? I test for ratios, step order, milk texture, dilution, serving temperature, and whether the instructions assume equipment most kitchens do not have.

For milk drinks, I push pages to use numbers where they matter. Hot is not enough if the milk target is 55-65 C, and foam is not decoration if it changes how the drink feels in the cup.

My background is home recipe testing rather than professional cafe work. I make cafe-style drinks with the equipment readers are likely to have and check that each page explains what works under those conditions.