The Secret of Cappuccino

Cappuccino is a very popular espresso drink, and it feels like "cappuccino" is more temperamental than "cappuccino." After all, it's okay to be in a latte cafe, and it would feel much worse if I didn't get an espresso (which is probably another reason why espresso itself isn't popular?).

[Popular Cappuccino]

Let's look at the popular version. When you ask an expert, he tells you, in a tone that only I know, that cappuccino is "one-third espresso, one-third steam-warmed hot milk, and one-third foam." There are no big mistakes in this popular version, only one problem, many coffee shops do not do this! So many people use this method for a long time, and then use Mini and other steam engines to make espresso, always feel that their cappuccino is bitter than the outside, but also think that the outside is God... That's not true. Let's continue watching...

Coffee shop version

In fact, many coffee shops don't make espresso a third of the time! First, if I was like most coffee shops in the United States or Taiwan, making espresso bitter and astringent (again, real espresso is not like this!), How can I be embarrassed to let others drink it? Of course, I need more milk to block it! Second, if I do make a 'creamy' espresso, it's strong enough to add more milk, mixed with coffee and milk sweetness, it'll make a great cappuccino! So now, at least in American coffee shops, the ratio of espresso to milk (with foam) in a cappuccino is 1:5 to 1:6, not the popular 1:2! From Starbucks to Espresso Vivace in Seattle, this is true. The difference is that Starbucks 'cappuccino promises to be bitter and astringent, while Espresso Vivace's is fragrant and strong. This is of course due to two factors: Espresso and milk quality.

[Milk and foam]

Do you like foam? Oh, I don't mean "look," I mean "drink." I always thought cappuccino had a nice foam, but I didn't know how to drink it. If you drink coffee and milk separately, you will feel that the milk foam is tasteless, and the espresso in most coffee shops tastes terrible. It's hard to mix drinks. I really don't know what to do. In fact, cappuccino with milk foam is not "wrong," but cappuccion without milk foam is not unusual in Italy. In fact, most of their cappuccion is without foam. No foam is not an accurate statement, it should be said that the foam is very detailed. When making cappuccino, slowly pour this thin foam into the thin "creamy" espresso. At the top coffee and fine milk melt into a beautiful pattern. When you sip, the coffee is strong with soft foam... (I can't describe it any more, my keyboard is about to flood...)

[Milk Temperature]

There is no standard for how hot milk should be. It's about 150-175 degrees in Washington. A thermometer that measures milk. Be aware that unless you buy a fast thermometer, most thermometers are slow. If you see the needle stop at 175, the milk will be burnt early! Some experts suggest not to use a thermometer, but to feel it with your hands. When you can't hold it, it's almost there. I don't recommend this method for beating milk at home, because your home machine is much slower than the professional model, and the temperature may be too low just because you can't hold it, so you have to endure it for a while. So there is no strong heat resistance, or with a thermometer to measure.

Making cappuccino at home

No matter what cappuccino you make, a good espresso is certainly important in itself. But this is not something that can be said in a few words, and we will not talk about it here for the time being. At home, there are at least two ways to make foam. One is made with an espresso machine, the other with a milk foam cup. We're mainly talking about machine-made foam. If you insist on putting a lot of foam on top of the pop version, always place the steam nozzle on the part that touches the milk slightly while beating. You'll hear a hissing sound, and then lots and lots of foam. Finally, pour the milk into the coffee, and then transfer the upper foam into it. The other is to foam the milk fine, starting with the steam nozzle at the top, slowly raising your milk cup and angling it so that the milk swirls in the cup. About 100 degrees in China to let the nozzle to the bottom, this time mainly heated milk, no longer produce milk bubbles.