Cappuccino Coffee graphic tutorial exclusively teaches the most authentic cappuccino coffee

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Cappuccino is the most classic Italian coffee drink, your first cappuccino may be just because the name attracts you, Front Street Coffee this article focuses on cappuccino coffee and the way it is made.

What is your impression of cappuccino? A cup of milk coffee, milk foam is thick and dense. All of these descriptions are true, but to learn more about cappuccino, start with the origin of its name.

The origin of the name cappuccino

Cappuccino is translated from "Cappuccino" and its name comes from St. Franciscan Church (Capuchin) and Italian headscarf (Cappucio). The white headscarf worn by the clergy, like the white milk foam in the middle of the cappuccino, is said to be as good as its name because most priests like to drink it.

So what does an authentic cappuccino do?

First of all, the most traditional Italian cappuccino is to use a tall ceramic cup about the size of 180ml, and the coffee is made in 1shot, which is the traditional Italian method (7-8 grams of powder extract about 30ml espresso liquid). In the poured hard milk, there is a white foam in the middle, surrounded by a golden circle of coffee fat and foam.

Cappuccino is also very particular about coffee beans, and different flavors of coffee beans make cappuccino coffee has its own advantages. Among them, Italian-baked blended coffee, which is advocated by Italians, is used to make Italian coffee, and its flavor is scorched, full-bodied and dark chocolate.

The concept of roasting in front street coffee is different from that in Italy. Even coffee beans used in espresso are not roasted to the extent that they are blackened and oiled. Qianjie roasting will try to ensure the original flavor of coffee beans, in the baking of Italian coffee, the need to roast deep at the same time to prevent the excessive loss of the original flavor of coffee.

Qianjie cappuccino uses Shirley barrel to match the warm sun of Yerjafei with coffee beans. This coffee bean belongs to the medium-deep roasting degree, which is much shallower than that in Italy, but because it is a combination of Shirley coffee and Yejia Sheffield, it not only highlights the fragrance of sherry wine and vanilla cream, but also shows the flavor of caramel and chocolate.

This production adopts the production method of single powder concentration, using a single handle, 9 grams of powder to extract 20 grams of espresso, the extraction time is 22 seconds.

The focus of making cappuccino is to dispose of the milk step. Cappuccino has thicker foam than latte, so it takes longer to inflate the cappuccino milk. First pour the milk into the milk tank, bury the steam stick in the milk, then turn on the steam switch and let the outlet hole of the steam bar come into contact with the milk surface, which will make a sharp sound like tearing paper, which we call inflating or inflating. the longer the inflation time, the thicker the bubble, so the cappuccino will take longer to inflate than the latte. After inflation, continue to submerge the steam stick into the milk, let the milk rotate in the steam stick, and finally wait for the milk temperature to be heated to about 55 degrees Celsius to turn off the steam and finish the milk.

Cappuccino is characterized by its dense milk foam, but such a thick foam will reduce the fluidity of milk, making it difficult to make a floral pattern as gorgeous as latte coffee. Perhaps the most impressive pattern of cappuccino is its iconic "golden circle".

The gold circle pattern of cappuccino is actually very simple. The extracted espresso is added to the cup, and the milk is not fused at this time, but the milk foam is scooped out and put into the espresso. Gently drop the foam in the center of the coffee, the foam will slowly disperse like an origin, as the foam is put in, the origin will become larger and larger until it occupies most of the surface area, and milk will be added at this time.

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