Why do many coffee shops don't have cappuccinos on ice? What is the ratio of cappuccino espresso to milk?

"Boss, what iced coffee do you have here? "" Most of the coffee on the blackboard can be made ice. It depends on what type you want. "

"Then give me an iced cappuccino! ""emmmmmm....... Cappuccinos don't make ice. "The above is a conversation that often appears in Qianjie offline stores. After receiving a negative answer, some guests will ask Qianjie, why are cappuccinos not made with ice? They said that in many coffee shops, they can't order iced cappuccino and can only make it hot.

To be reasonable, not all coffee shops don't make iced cappuccino. For example, some chain coffee shops, you can not only order iced cappuccino, but also order iced Australian white. There are only some cafes that don't make iced cappuccinos. As for why they don't produce iced cappuccinos... In fact, it's easy to understand, but iced cappuccino is not that good, and then it's troublesome to make.

What is the difference between a cold cappuccino and a hot cappuccino? Like most coffees, cappuccino was only made hot from the beginning. In a previous article, Qianjie shared that hot cappuccino has two main characteristics: the first is that it has very thick milk foam, which will provide a dense touch to the coffee itself, allowing us to experience the softness of cotton candy when tasting a cappuccino;

The second characteristic is the strong coffee flavor! Unlike most other milk coffees, the function of milk in cappuccino is only to appropriately dilute the bitterness of the coffee and add a smooth taste to the coffee. It is not to suppress the taste of the coffee or achieve a balance with the taste of the coffee. Because of this, we can taste the coffee flavor from cappuccino that is stronger than other dairy coffees.

Take Qianjie as an example. The coffee beans used to make espresso coffee on Qianjie are classic combinations of Qianjie Italian style in the Qianjie bean list. When making a cappuccino, Qianjie will first use 20g of coffee beans to extract 40ml of coffee liquid in 30 seconds, then pour 140 - 150ml of refrigerated milk into the milk vat and use a steam stick to foam the milk. Whistle and heat the milk; stir the milk foam to a thickness of 3 cm, and then stop the milk temperature at around 65°C. Finally, the milk foam and coffee liquor are blended to make it 11 minutes full. A relatively authentic cappuccino is finished!

The cappuccino made in this way tastes just as mentioned in Qianjie. First, you feel the very dense feeling of milk foam, and then the strong but not bitter taste of coffee! Because there is not much milk, we can clearly taste the flavor of the coffee itself. Chocolate, nuts, cream, and butter cookies have a smooth taste and a long aftertaste. Extract the espresso, stir the milk foam to heat the milk, and finally blend it. This is the whole process of making a cup of delicious hot cappuccino. The making of an iced cappuccino is a little more troublesome, although it is the same as the making of an iced latte as a whole, which requires adding ice cubes, refrigerated milk, and extracted espresso liquor to the cup. But in order to restore the soft touch of hot cappuccino, when chain coffee shops invented ice cappuccino, they added a thick layer of ice milk foam on this basis.

Iced milk bubbles and hot milk bubbles use the same principle. They are both made by injecting air into milk. But because convenient tools such as electric whipping machines were not yet popular at that time, for a long time, the ice milk bubbles of ice cappuccino were made manually.

"It's a long time to pass the time and it's troublesome to clean", which is the complexity brought by passing the ice cream bubbles. Even so, if the results are good, many coffee shops will still be happy to serve iced milk bubbles and produce iced cappuccino. But the problem is precisely that the cappuccino made in this way is not that good. It's not that Front Street here is not that it's not delicious, but it's just that it's not much different from an iced latte. Because the lower temperature reduces our sensitivity to taste, the difference in the amount of milk is not obviously reflected, and the taste is only slightly stronger than the coffee flavor of latte. Although the milk foam is thick and dense, because it is not integrated with coffee, the taste is only the taste of the milk itself, which is very monotonous. Even if it can have a little aroma of coffee after stirring, the milk foam still does not taste good. It can be said that the form is greater than the essence.

Simply put, we can understand it as adding a layer of milk foam to the iced latte. It doesn't have much special characteristics to drink, and the production process is cumbersome, so basically few coffee shops will produce iced cappuccino. But here on Qianjie, it is only said that there are very few, not no! In addition to chain brand coffee shops, there are still some coffee shops that produce iced cappuccinos. Not only that, they will make certain adjustments to the original formula to make the iced cappuccino more layered and more delicious. For example, some coffee shops sprinkle a layer of cocoa powder (and some sprinkle cinnamon powder) on the surface of milk bubbles, not only for decoration, but also to add some flavor to the bland milk bubbles. The taste of cocoa powder itself is very close to the taste of coffee, so sprinkled with cocoa powder will not bring any abrupt changes to the coffee, and can even improve the quality and flavor of the coffee;(The picture is not a cappuccino, for reference only)

There are also some coffee shops that choose to directly replace the milk foam with cream, which not only eliminates the milk foam during the production process, but also brings richer layers and excellent texture to the coffee. But because costs will increase, not many coffee shops will choose to do this. So the above is the entire content of this article. If you haven't tried an iced cappuccino, or if you want to try an iced cappuccino, you can check out previous articles on Qianjie for related production tutorials. It's very simple, just reduce a certain amount of milk on the basis of the iced latte and add a layer of whipped iced milk foam ~

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