Why don't coffee shops sell iced cappuccino? The difference between a cappuccino and a latte

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"Hello, I'd like an iced cappuccino!"

-Sorry, we only have hot cappuccino ~ "Why doesn't cappuccino have ice?" I believe this is a question that many friends have had. Why do most coffee shops not provide cappuccino with ice when it is clear that cappuccino in a coffee shop chain has an ice choice?

What is cappuccino coffee?

The word cappuccino comes from the Italian language Cappuccino. In Italian, Cappuccio means headscarf. Among them, Capuchin is the Catholic Church of St. Francisce. at that time, the church went to Italy to preach, and the locals were named Cappuccino for the dark brown robes and pointed hats worn by church members.

The origin of cappuccino coffee is that when people add milk to their espresso, they think that the color is similar to that of St. Francis's robes, so they have an idea to make some milk bubbles on top of the coffee and make them look like pointy hats and name them Cappuccino.

The traditional hot cappuccino coffee is made from espresso coffee of 1pr 3, hot milk of 1max 3, and hot milk foam of 1max 3. Cappuccino coffee milk bubbles are divided into dry and wet, dry milk bubbles will be more, can have a longer modeling effect, dense taste; wet milk bubbles will be less, with fluidity, modeling time is shorter than dry milk bubbles, taste dense and smooth.

Why does the coffee chain offer iced cappuccinos?

Perhaps in order to better meet the different needs of customers ~ some coffee chains produce iced cappuccinos, which are more likely to add hot foam on the basis of an iced latte, if they are not drunk immediately with a drink cup in the hall, there is no way to feel the dense taste brought by the foam.

Many coffee shops do not offer iced cappuccino coffee, on the one hand, it is more difficult to make, on the other hand, the taste of hot milk foam to iced coffee is not acceptable to all consumers, so most coffee shops have only hot versions of cappuccinos.

All the iced cappuccinos are bad?

Neither is it! According to the observation of Qianjie Coffee, some coffee shops now use nitrogen cylinders to make exquisite milk foam and pour it into milky coffee which is a little stronger than iced latte.

These coffee shops usually use nitrogen to make some cream, fruit juices and so on into delicate and smooth foam to add to the overall taste of a cup of coffee. The foam on the iced cappuccino can also be made in the same way.

But if you directly use nitrogen to beat the milk, the foam will soon merge with the coffee and cannot float more effectively on the surface of the coffee.

In order to solve this problem, some baristas said that they can use gelatin tablets to soften in cold water, then add warm milk to melt, and then pour them into nitrogen cylinders to dispose of them, so that the foam can better float on the surface of the coffee. Foam also has better durability.

However, the cost of making an iced cappuccino will be more expensive than the hot version, so we can also use the pressure kettle / non-heating function foam machine to beat the iced milk into a dense foam. Qianjie coffee does not taste iced cappuccino every day. it's just that baristas occasionally want to drink ice coffee with a dense taste, using the method of making it.

First of all, pour the frozen fresh milk into half of the French kettle, then beat the kettle back and forth about 20 times, about 8 minutes full, and you can see that the container is full of marshmallow-like milk bubbles! (although it is a little troublesome)

Then pour the frozen milk into the prepared cup, first use a spoon to block the foam, pour the milk from the pressure pot into the cup, then pour the extracted espresso into the cup, and finally fill the cup with milk foam.

You can also sprinkle chocolate powder / cinnamon powder according to your preferences to sublimate the level of the whole cup of coffee.