What is an authentic cappuccino? How to make cappuccino golden circles? What is the ratio of coffee to milk in a cappuccino?

If you often travel through major coffee forums, Qianjie believes that you can always get this saying about cappuccinos: "Nearly 90% of cappuccinos on the market are made incorrectly. "

Many friends were very confused when they saw this: "Isn't a cappuccino just a cup of milk coffee with foam? Isn't it just to pour milk foam into coffee? "It's true to say this, but there are still many things to be said about! As we all know, cappuccino is composed of espresso, milk, and foam. In the Italian system, there are many such combinations. In addition to Cabo, there are also lattes, Australian white, piccolo, ketado, etc.

The reason why cappuccino can be distinguished from these other dairy coffees is because it has characteristics that others don't have. But if the cappuccino loses these characteristics, then it will be no different from other dairy coffees, so naturally, such a "cappuccino" can be said to have been wrong. But obviously, 90% is too exaggerated. The cappuccino products of most merchants on the market have no problems. You can say that their taste is not authentic (after all, they will not be made with a lot of beans like Italy), but the characteristics of cappuccino are well presented. Then the question arises: What are the characteristics of cappuccinos? "Tense touch","strong coffee flavor" and "11 points full" are the three characteristics that make cappuccino different from other dairy coffees! Compared with other milk coffees, cappuccino has a stronger coffee flavor, and it has an extremely dense touch because its milk foam will be thicker. Such a thick bubble gives the coffee a greater "weight" because the surface layer is covered with bubble, so even if it is made to 11 minutes full, no coffee will spill out of the cup. The cappuccinos that Qianjie saw on the Internet that were posted and punished by mouth, without exception, all accurately stepped on these minefields: the thickness of the milk foam is about the same as that of a latte, and then the cup size is the same as that of a latte. It has very exquisite and complex pull flowers, and does not taste obvious coffee when it tastes like a latte served in the store.

So if we want to make a relatively standard cappuccino, there are the following aspects that need to be paid attention to when making it. The first is the ratio between milk and coffee! Because a cappuccino is a cup of milk coffee that highlights the taste of coffee, we can neither let milk overshadow the taste of coffee, nor can we balance the two. To this end, we need to accurately control the ratio of coffee to milk. In addition, we need to extend the foaming time to kill a thick milk foam. Because as said in front of the front street, the dense taste and 11 points full are the hallmark characteristics of cappuccino. Generally, the thickness of cappuccino foam will be between 2 cm and 2.5 cm, which is about twice that of latte foam. The specific thickness depends on demand.

If you want to make a cappuccino with simple pull flowers, then the thickness of the milk foam should not be too thick, about 2 cm. Because the thicker the foam, the lower the mobility, and the lower the mobility, the more difficult it is to pull, if you want to pull, then the foam should not be too thick (but the thinnest cappuccino foam can only be made simple pulling, like a big white heart. If you see a very complex and exquisite la flower, it means that the foam in this cappuccino is not thick or standard); and if you want to make a cappuccino with a "coffee golden ring", the foam can be slightly thicker, about 2.5cm. Because the production of coffee golden rings does not value mobility, even if the milk foam is thicker, it will not have much impact. On the contrary, it will make the Kabu more authentic.

Take Qianjie as an example. When making cappuccino, the ratio of coffee to milk is 1:4. Because the coffee beans used in Qianjie are classic combinations of mid-to-deep roasting Qianjie, the coffee produced will have a strong aroma of caramel, chocolate, and butter cookies, so don't worry too much about being covered up by the taste of milk. Espresso extraction parameters are as follows: powder amount: 20g extraction time: 30s extraction liquid volume: 40ml

Since the concentrated liquid weighs 40ml, if the ratio of coffee to milk is 1:4, the milk is 160ml. Then because the front street wants to make cappuccino with coffee gold ring, so the milk foam will be thicker, about 2.5cm. The temperature is also around 65°C, which can stimulate the sweetness of lactose, so that coffee has a better performance.

When the party is finished, we can start making coffee golden rings. First pour the coffee into the prepared cup. (It should be noted here that the diameter of the cups we prepare should not be too wide, because too wide the mouth will reduce the thickness of the milk foam in the cup.)

Then take out a spoon and scoop up a spoonful of milk foam filling and place it in the center of the coffee.

Then we shake the flower jar to re-fuse the milk foam in the jar, which can improve the mobility to a certain extent. Then we immediately poured the milk foam into the middle.

As long as your foam is thick enough, you can pour it directly until 11 minutes full. When the milk foam reached 11 minutes full, we completed making a cappuccino with a golden coffee ring! If you think that the golden circle alone is too monotonous, you can also sprinkle chocolate powder on the surface to decorate it.

When tasting, we need to ingest it in large gulps because the milk foam is too thick. If we just take a small sip, we can only drink the milk foam but not coffee. The characteristics of the cappuccino made in this way are very obvious! What the entrance begins to experience is the cloud-like touch brought by the thick milk foam, with the mellow aroma of coffee. Then he came into contact with milk coffee. The coffee is very smooth when entering the mouth. Unlike lattes, cappuccino coffee has a very strong taste. However, because the presence of milk balances the bitterness, the coffee tastes strong but not bitter, and the flavor is obvious, accompanied by a hint of sweetness.

The cappuccino made at this ratio on Qianjie has just the right amount of coffee, strong but not bitter. But if the coffee beans you use are not so deeply roasted, you can reduce the amount of milk a little on the original basis. For example, when using medium and lightly roasted coffee beans, a ratio of 1: 3.5 can be used to make them. Because the lighter the roast, the easier the taste of the coffee will be concealed by the taste of milk. So, the top thing is to make a relatively standard cup of cappuccino. Coffee has a strong flavor, a dense touch, and 11 minutes full. Pay attention to these three points when making cappuccino ~

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