Interpretation [maybe you're not drinking a cappuccino at all] (part 1)

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This article is a little difficult to write, because it is based on the feedback thinking of "maybe you are not drinking a cappuccino at all", so the seniors still respond according to the content of the article, so there will be a contrast between reading the same article before and after reading the same article.

The following text begins

Maybe you didn't drink a cappuccino at all (the text is blue)

What if the cappuccino you drank this morning wasn't really a cappuccino? How awful. And even more frightening is: what if your little white coffee (flat white) is the authentic cappuccino?

Flat white and cappucino have had a heated argument recently, which should be attributed to the experience of the king of marketing cafes: starbucks Starbucks, which is about to make cappuccino go into history and use flat white as the main force of fancy coffee, thus making more people begin to think about what flat white is.

The name flat white is hardly visible in Taiwan, but it can be seen everywhere in Hong Kong and Australia. On the other hand, the seniors once went to Hong Kong to make a pilgrimage to several famous flat white stores, but they were quite confused because they were almost no different from the cabs in Taiwan boutiques. What on earth is this all about?

Here, we should first understand the senior's understanding and definition of Cabo in the boutique coffee shop:

1. Use a double filter to make two cups of espresso, and use one of them as a substrate, ranging from 25 to 35c.c.

(this is a customary practice, because single, that is, single cup filter, is difficult to extract, so most of them directly use the filter.)

two。 Take 100-150c.c milk to steam the foam, expand about 15-25%, that is, the capacity becomes 120-180c.c.

3. The milk foam is not delaminated after beating, and the milk and foam are integrated into the milk foam, which makes it feel the same for each mouthful of imported milk.

(simplified to the formula 1: 1: 1, milk + steam = milk foam, not upper foam and lower layer milk)

4. When the milk foam is poured into the espresso, the milk foam and crema are evenly integrated by the impact force, and the feeling of each mouthful in the import is still the same, that is, cappuccino.

(simplified to the formula 1: 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1

5. But because the surface of the foam will harden slightly over time, I can accept that there is a thicker and harder layer of foam on the surface when it is served on the table, which is exactly in line with the SCAA standard of 1cm thick.

6. It doesn't matter whether there are flowers or not.

That's my definition of cappuccino, and it's almost the same as what flat white does today, so what's the difference between the two? Or is it that the two are basically the same?

My own understanding is that the difference in taste caused by the amount of milk foam

To present it linearly is

Traditional cappuccino-cappuccino-flat white--- coffee Olei

The taste is solid and three-dimensional-smooth and solid-smooth and watery-thin and watery.

A lot of foam + a small amount of milk-15-25% expansion-10-20% expansion-a small amount of foam + a lot of milk

Obvious delamination-non-delamination or very thin foam layer-non-delamination

After reading the above watch, you should be very happy to finally understand the difference between Cabo and flat white.

But it's not that simple, because there's a difference between coffee beans and milk.

In the case of different raw materials, if only the proportion of milk foam is 5% Mur10%, it is almost difficult to tell whether the cup of milk coffee you drink is Cabo or flat white.

For example, the flat white in A shop uses deep baked beans, and the crema is thicker, so the base tastes thicker.

The cappuccino in store B uses shallow baked beans, and the crema is thin, so the base is thinner.

Thick crema+ smooth foam and thin crema+ solid foam make cappuccino and flat white can't recognize it at all.

What are we going to do? In fact, there is nothing to do, because the comparison between stores is meaningless.

Just like every espresso does not have a certain standard, you have to drink it before you know whether you like it, not your favorite flavor, just don't go next time, but it's hard for you to point to your boss's nose and say: your cup is not espresso at all (unless it's really exaggerated, give you American style or milk), because the flavor is very subjective.

However, if there are these two kinds of coffee in a store, then the comparison is meaningful. There must be a difference between the two cups. If there is no difference at all, you might as well sell one of them. As long as it tastes good, what's the name is really secondary.

Extra question 1: in a store with only cappuccinos, if batista wants to have a flat white, it's actually a big test. It could kill a lot of people.

Side note 2: as for why Starbucks changed cappuccino to flat white, I personally think it is just being handsome and following the trend, because from my point of view, Starbucks education and training does not have the ability to make a difference between cappuccino and flat white. At present, the cappuccino on sale can only be called traditional cappuccino, and the milk foam is not smooth at all. If he just wants to emphasize that the foam of the new product will feel smoother than the original one, it doesn't matter whether he changes his name or not. He can also call it apple: the new cappucino.