Cappuccino

This is largely due to Starbucks, without the popularity of their chain stores, espresso would not be so popular around the world (the second wave of coffee culture). Coupled with the fact that not many Chinese people can accept strong spaghetti concentrate, mixing milk and adding a little sugar, cinnamon or chocolate powder has become a compromise. Regardless of whether Starbucks coffee is good or bad, at least it is acceptable to import it in this way.

Cappuccino also has a term called Italian foam coffee. It's a very vivid name, but with all due respect, the change and shape of cappuccino is influenced by Starbucks on the one hand, and on the other hand, many people will intuitively think that it must be cappuccino as if there is a thick layer of foam on coffee.

As a result, the cappuccino, which has been remembered for a long time and continues to this day, tends to look like this:

In fact, the name cappuccino comes from the wearing habits of Capuchin monks, whose hats are brown and white. Therefore, the name of the cappuccino also tells you that its color is brown and white. And it is, according to Italian tradition, 1 Espresso, 1 Espresso, and 3 foam. And this white foam should be in the middle of the coffee. And more strictly, the bubble should be a micro-bubble Micro-foam.

Therefore, the cappuccino we see at Starbucks is actually the product of the commercialization of the American chain (there are world-class coffee shops in the United States, which will be introduced later).

In this introduction, there is really no intention to distinguish who is superior and who is inferior. I do see people who love this kind of foam cappuccino, and they often like to eat the foam with a small spoon and then taste the coffee. I personally met an old lady who thought the coffee was cold when the milk didn't boil. After I described that my ideal temperature was 60 °, she still chose that cup of coffee. I should naturally meet the needs of my customers.

Cappuccino naturally makes a fuss about milk. This may also explain why Europeans use cappuccino as a breakfast drink. But this is by no means immutable. I have seen people talk about being ridiculed if they drink cappuccino after noon. Exaggeration, in fact, we must drink coffee at night, but the calcium in the milk in the coffee mixed with milk can relieve nerves and make up for the loss of calcium.

As I just mentioned, I like to set milk at 60 °for three reasons. First of all, the stimulation of excessive temperature on the taste will sharpen the perception of other flavors of coffee. In addition, lactose at 60 °can be fully dissolved, so milk at this temperature tends to be sweeter. Finally, it has to be said that after 70 °, lactose and other substances will decompose again and become acidic. Not only does the taste of coffee change, but the foam also tends to be unstable. If a friend is drinking a very hot and sour cappuccino, it may have nothing to do with Italian concentration, but the milk has begun to change.

So what is the thickness of the bubble? If you follow the rules of WBC, you can't be lower than 1cm. This standard is another broad concept. Because the standard of the cup is not accurately set. Just imagine, a tulip-shaped cup and a standard cup, but the height is different, it is obvious that the taller tulip cup must have less 1cm foam.

In addition, in order to have better visual effects, it is becoming more and more common to pull flowers on cappuccino. Therefore, some people prefer to beat the milk thinner and call it Wet Cappuccino. As you can see, there has never been a rigid standard for cappuccino. Even the first picture we see with a big bubble can be called a cappuccino, even if you don't like it. So what exactly does it mean? In fact, it is very simple, as long as the foam has a certain thickness (no less than 1cm) and coffee with espresso, it can be called a cappuccino.

In my opinion, instead of arguing about who is authentic, it is better to calm down and discuss how to make a cappuccino taste good. And I mentioned it more or less in the previous description. For example, the foam of milk can make the taste smoother, the temperature of 60 °can feel better sweetness, of course, the correct extraction of espresso is essential. Even, the blending of the same espresso, mixed milk and drinking alone can be properly adjusted. I will talk about this in detail in the future. Here, I would rather talk about the similarities and differences of cappuccino in various countries.

Traditional cappuccino we more or less have a certain concept, a certain thickness of milk foam, mixed with milk and Italian concentrate. It's just that today's fully automatic coffee machine may prefer to milk first and then pour it into espresso. Although there are some unconventional, but with these ingredients are still considered.

It has to be mentioned here that the Australian and New Zealand versions of the cappuccino. If you go to these two countries, ask for a cappuccino, and some cocoa will be sprinkled on the foam by default. This has become an established habit.

On the left, the Australian version of the cappuccino is low (with chocolate powder), and on the right is the standard version.

A finished Australian version of cappuccino

My bold guess (irresponsibly) is that this is actually a mini-creative version of a cappuccino. Generally speaking, there is some cocoa in the spaghetti concentrate, which is mixed with milk and naturally tastes like milk chocolate, while a little cocoa powder can make the cappuccino look good.

Personally, I think the essence of cappuccino is integration. That is, the fusion of milk and coffee, foam and milk, and cocoa and milk. Therefore, in the past two years, in terms of visual effects and taste, Australian boutique coffee shops will mix some cocoa before pouring milk and foam, and then get a better sensory experience when drawing flowers.