Authentic Italian cappuccino coffee how much is cappuccino espresso

Cappuccino is a well-known coffee drink. Like latte, cappuccino belongs to Italian coffee and famous milk coffee. But the difference is that lattes (milk + coffee) are not unique to Italy, while cappuccino (proper noun) is authentic Italian coffee.

Nowadays, almost any coffee shop that sells milk coffee has lattes and cappuccinos. Interestingly, if you go to an individual coffee bean with takeout service, whether you order a latte or a cappuccino, you will get the same cup, and it is impossible to tell from the appearance whether it is a latte or a cappuccino. Cappuccino, it's changed. The only difference between a latte and a latte is that the foam is a little thicker.

What was the original cappuccino like?

Cappuccino coffee existed long before the advent of the modern espresso machine, and the earliest written record was in the 1930s. The name Cappuccino comes from the fact that the liquid surface of the coffee is a circle of white foam in the middle with a circle of brown and yellow grease around it, very much like a Franciscan priest in a church robe, which is called "Capuchin".

When browsing through the classic cappuccino practice in the front street, the most popular practice is "1:1:1", that is, the ratio of coffee, milk and milk foam is 1:1:1. If calculated according to the normal size of the cappuccino cup (180ml), then espresso is the Italian standard 2 shot (60ml), milk and milk foam also account for 60ml. The coffee made in this way will be 2.5cm in thickness, foam in two mouthfuls, and very strong when drinking coffee. As a result, Qianjie believes that the 1:1:1 is indeed the recipe of the cappuccino, but in the proportion it was made before the modern espresso machine was made in 1947. The espresso machine in the real sense appeared as early as 1905, but it was an ancient model, the pressure was about 3-5bar, and the espresso was only thin or no Crema, and the concentration was not as high as it is now, so the coffee flavor of cappuccino should be reflected, the amount of coffee base should be more, and it would be reasonable to mention the cup size of 1 cup 3.

Since there was no steam stick to dispense with the foam, the latte was made simply by boiling hot milk and mixing it with the coffee, and there was no foam. To make a cappuccino, you need to use a physical way to get rid of the delicate foam, and the essence of the cappuccino is that the delicate foam provides a full and delicate taste, first pour in the milk with a small amount of milk foam and blend well with the coffee in the cup, reach the 2x3 of the cup, then spoon the delicate foam to the middle of the cup with a spoon until the cup is 11 minutes full Finally, the white foam in the middle will be brought out by a spoon, just like a white pointed hat worn by a priest.

With the advent of more stressful modern espresso machines, the quality of espresso has been improved, so the formula of cappuccino derived from espresso has to be adjusted appropriately. The Italians have adjusted the appearance and flavor of the cappuccino. Cappuccino is mostly based on 1shot (30ml). Also take 180ml as the standard cappuccino cup quantity, as for the amount of milk foam does not pay attention to the specific number, but requires a dense and delicate taste, so the general milk foam is also controlled at about 1-2cm. Since there is already a steam stick to dispose of the foam, in order to improve the production efficiency, the spoon to scrape the foam is also saved, so there will not be a "pointy hat" shape, but still retain the standard of 11 points.

Therefore, the small cup size, 11 points full, strong coffee flavor, thick milk foam brought by the full texture has become the characteristics of cappuccino. The foam is thinner, and there is no "11 points full". Most of the cappuccinos we drink today have poor taste caused by insufficient foam and the cup is not 11 points full, so it is often difficult to distinguish between cappuccino and latte. One of the reasons for the thinning of the milk bubble is the popularity of the flower culture. At first, the flower just appeared on the latte, using the milk foam to make a good-looking pattern on the surface of the coffee, and then developed to make some simple pattern decoration on the cappuccino. Due to the poor mobility of thick milk bubbles, under the influence of flower-pulling culture, baristas consciously thinned the foam to increase the mobility of the foam.

Now the cappuccino is 11 points less full of this feature, Qianjie believes that on the one hand, when taking out, it is afraid that the coffee is easy to spill and make dissatisfied cups, on the other hand, the milk bubbles become thinner, the tension is not so great, and it is difficult to hold up to 11 points full. Finally, Qianjie believes that the so-called classic cappuccino does not refer to the restoration of ancient recipes. In fact, cappuccino is constantly changing with the change of coffee beans, coffee maker, popular taste and other factors. These changes should be to retain the cappuccino characteristics of "small cups, 11 points full, strong coffee flavor, and full taste of thick milk foam".