Why can't cappuccinos be made takeout? What is the ratio of coffee to milk in a cappuccino? How thick is the milk foam in capuccino? What does Capuccino mean?

I don't know if my friends still remember, Qianjie shared a tweet about "Why Can't Dirty Take Out?" Then some friends left a message backstage saying that they found that many coffee shops 'cappuccinos do not make takeout, only have two options: in-house food and packed food.

Because Dirty needs to keep milk and concentrate layered while creating a temperature contrast, it is understandable that he cannot make takeout. But why can't a cappuccino, which combines milk and coffee directly like lattes, be taken out? And the same type of latte and Australian white can be used... This couldn't help but make many friends question. In fact, it's easy to understand! Although cappuccino, like latte and Australian white, are Italian coffees with only milk foam added, they are different in terms of taste and characteristics! Therefore, the main reason why cappuccino cannot take into account takeout production is because it has characteristics that takeout cannot be retained. Latte focuses on balancing the taste of coffee and milk. In order not to make the taste of coffee too prominent, a large amount of milk needs to be added to balance the taste of coffee. Take Qianjie as an example. The parameters used when making hot lattes on Qianjie are generally 40ml of espresso (20g powder, 1:2 ratio, 30 seconds) and 200ml of hot milk. Then, in order to make the taste softer and pull it, when heating the milk, it is also necessary to whip out a milk foam with high mobility and moderate thickness.

Australian White's focus is to make the coffee taste strong but not bitter. For this reason, it will not use as much milk as latte. In addition, we reduce the amount of liquid extracted when making concentrates, so that we can avoid the bitterness of coffee and make the coffee strong but not bitter. Take Qianjie as an example. The parameters used by Qianjie when making Australian white are generally 30 - 35ml of espresso (20g powder, 1: 1.5 - 1.8, 30 seconds) and 160ml of milk. Then, in order to make the coffee have a smoother taste, when heating the Australian white milk, we will send out a delicate milk foam with high liquidity to enhance the texture of the Australian white.

Cappuccino focuses on highlighting the taste of coffee, so less milk is used to make cappuccino. Take Qianjie as an example. The parameters used by Qianjie when making cappuccino are generally 40ml of espresso (20g powder, 1:2 ratio, 30 seconds), followed by 140 - 150ml of milk. Because there is less milk, the taste of coffee will be very prominent. For friends who have just come into contact with coffee, this taste is difficult to accept. In addition, cappuccino also has a very iconic feature, which is that it must have a thick layer of milk foam. Why? Because it needs the dense and mellow taste brought by this layer of milk foam! To this end, when we send milk, we need to take a lot of air intake to generate a large number of bubbles, thus forming a thick milk foam.

Even after the cappuccino was transformed into an ice drink, its trademark thick milk foam was still preserved. That is enough to see that the existence of this thick milk foam is crucial to cappuccino. If this bubble was missing, the cappuccino might not be called a cappuccino.

Based on the above brief introduction of Qianjie, everyone can know the main differences between cappuccino, Australian white and latte. In addition to the taste, there is also the difference in the milk foam. The reason why cappuccino is not made for takeout is precisely because of its trademark thick milk foam. Qianjie mentioned earlier that the essence of milk bubbles is bubbles! The liquid film enclosing the gas becomes thinner and thinner due to the gradual loss of the liquid. When it reaches a certain extent, the bubbles will break. Therefore, the milk foam will gradually dissipate over time. (There is a difference of twenty minutes)

There will be a period of delivery time for takeout from the store to the customer. Although this period of time will not be too long, it is enough to make more than half of the milk foam in the cup disappear. In addition, in order to allow customers to get a cup of warm coffee, many coffee shops will specially heat the milk to a higher temperature than the milk produced by ordinary in-house meals when serving milk. Excessive temperatures will make the milk foam dissipate faster. The reduction in milk foam will make the amount in the cup seem smaller, which is a very easy phenomenon to misunderstand and then lead to disputes for guests who don't know much about coffee. So in order to reduce disputes, many coffee shops simply choose not to produce takeout cappuccinos, so that there won't be too many disputes.

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