The right way of cappuccino the ratio of cappuccino coffee to milk foam how to drink cappuccino

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The practice of finding Cappuccino on the Internet

Most of them say Espresso, hot milk and milk foam at 1:1:1.

CoffeeGeek also says: Sharing the space in the cup in

One-third proportions is one shot of espresso,

One-third steamed milk,

Topped by one-third foam.

Most of the standard of an Espresso is 30ml (1 ounce).

In this way, the capacity of a standard Cappuccino cup should be 90ml.

The problem is that most of the cups on the market called Cappuccino are 150ml-200ml.

90ml is almost classified as Espresso Cup.

However, if you take the Espresso of 180ml to install 30ml as the bottom, it will become 1 Espresso 2.5.

Is the definition of 1:1:1 wrong in Cappuccino? Or is the standard Espresso not 30ml?

Or is it the problem of the cup manufacturer?

I'm a little confused...

Although my girlfriend told me that it would be nice to buy a bigger one.

But Cappuccino didn't show some surface tension, but visually it was a little worse.

This question also makes me very confused.

I used to use single shot's espresso to make Cappuccino. I always thought the coffee was not good enough.

And single rushes 30ml really @ # $%

Later, they all use double to rush around 40ml.

But it counts as 60ml.

So it becomes 40 espresso+60ml steamed milk+60ml milk foam.

So I rationalized it by myself.

If we are talking about coffee milk in the United States, of course there is a definition.

If you ask the Italian about the definition of cappuccino, it will be difficult.

They only define it as follows:

On the espresso, pour in the milk foamed with steam.

That is, there is no definition of Laughing Laughing.

If it is defined as 30cc + 30cc + 30cc, it will not be Italian.

Ask them what food is the best. Mom's cooking... Er, there is no definition at all, that is, the "feeling" that has been eaten for years is the definition.

Ask the cooking mother how much salt was put in that dish, no matter how much she said, as long as she weighed it electronically, it must be different every time.

_________________

After reading it, it is still full of doubts.

The rules of TBC are the same as WBC.

In Rules 2.2.2, Cappuccino mentions the need to:

One espresso (single espresso), steamed milk and milk foam

(one (1) single shot of espresso, steamed milk and frothed milk)

A traditional cappuccino has a capacity between 150ml and 180ml.

(A traditional cappuccino is a 5 to 6 ounce / 150 to 180 ml beverage.)

And single shot of espresso is one ounce/30 ml (+ /-5 ml) according to 2.2.1.

Obviously, the proportion of coffee, steamed milk and foam is not 1:1:1 in the competition and the traditional Cappuccino.

In this way, the correct, traditional Cappuccino ratio should be 1:2:2-- 1 Cappuccino 2.5

So the Internet and books that teach people how to do Cappuccino are wrong?

If that's the case, someone should come out and appeal. 1:1:1 is a heavy coffee flavor, not a traditional one.

I think there has to be a definition, just like Brewing Ratios's Ristretto/Regular/Lungo.

Ck3233 wrote:

This question also makes me very confused.

Before using single shot's espresso to do Cappuccino, I always thought the coffee was not good enough.

I'm a little bit like yours. I'm 30espresso+40ml steamed milk+40ml foam.

Ares wrote:

If we are talking about coffee milk in the United States, of course there is a definition.

If you ask the Italian about the definition of cappuccino, it will be difficult.

In fact, everyone's taste is different, even if I get the real proportion today, but I don't like it.

I will still arrange it according to my own proportion.

If there is no real definition of this thing... At least let me find the cup that I like 120ml and fit for Cappuccino earlier.

There is a crack in the one in use now. )

With regard to Cappuccino: the 1:1 practice, there is also the 150CCCappuccino standard. Maybe it's all right.

Specific practices:

1. Do the Espresso of 30CC first.

2. 60CC's milk is used to make milk foam, and the volume of expanded milk should be larger than 120CC. Among them, hot milk and milk foam are 1/2 each. Namely: hot milk 60CC, milk foam 60CC.

3: 1:1:1: the cappuccino material ratio I understand is 30CC's Espresso plus hot milk and milk bubbles that are more than doubled in volume made from 60CC's milk. Hot milk and milk foam come from the milk materials of 30CC and 30CC, respectively.

Because 60CC's hot milk and 60CC's milk foam both come from 60CC's milk. So it should be understood that there are three kinds of cappuccino materials, Espresso30CC, hot milk and milk foam milk material is 30CC, not made of milk and milk foam. The cappuccino should be larger than 150CC.

In practice, we do not rigidly use 60CC milk to do 120CC hot milk and milk bubbles, but must use more than 60C milk to do more than 120CC hot milk and milk bubbles, regardless of cappuccino coffee cup is 150CC or 160CC capacity, we make hot milk and milk bubbles into the cup, we must fill the mouth of the Cappuccino coffee cup. This is also the standard to test the quality of a cup of Cappuccino, milk foam has enough density and thick.

Why not say that the proportion of Espresso coffee, milk and milk foam is 1:2:2? It should be understood that the hot milk and foam of 120CC are changed from 60CC milk and become smaller and smaller over time.

Adhere to three standards:

One is 30CC's Espresso.

Second, the milk material for making hot milk and milk foam is 30CC.

The third is 150CC-160CC 's cappuccino Standard Cup.

Can this explanation be understood? It's the little Italy, not the big America.