Cappuccino SCAE International Standard and solution-must-see by baristas

Cappuccino is a coffee drink invented by the Italians. Its structure is Italian concentrate (Espresso) + milk + milk foam.

The traditional cappuccino practice is: the Italian concentrated / milk / milk foam ratio is 1:1:1, the coffee flavor is stronger, and the milk foam is rough and dry.

SCAE (European Fine Coffee Association) Cappuccino Standard:

1. The cup capacity is 150-180ml

In this range, the taste of coffee and milk and milk foam can be the best blend, reflecting the sweetness and mellow of milk, while reflecting the mellow flavor of coffee (chocolate, nuts and other flavors).

two。 Italian concentrate: 25-35ml

3. Foam thickness: 0.5-1.5cm

First of all, if the foam is too thin, it is difficult to define it as a cappuccino; in addition, if the foam is too thin, it does not make the cappuccino as delicate, dense and as soft as marshmallows. Many TV actresses drink cappuccino with white foam on their lips after drinking coffee.)

4. Beverage temperature: 50-65 ℃

The best drinking temperature for cappuccino is 55-58 ℃, but baristas can also adjust the temperature of cappuccino to some extent according to customer requirements and changes in winter and summer.

But if the temperature is below 50 ℃, it may cause the milk to taste too prominent, covering the taste of coffee, too sweet and greasy; but on the contrary, if the temperature of the drink exceeds 65 ℃ (it should exceed 70 ℃ when foaming), then due to the reaction of protein components in milk, it will lose its sweetness and mellow thickness, and cappuccino will taste bitter, lose its mellow texture and taste like water without characteristics.

Therefore, when the Cabo temperature is between 55 and 58 ℃, it not only reflects the sweetness of milk, but also naturally merges the taste of milk and coffee, reflecting its most perfect and charming characteristics.

Questions about cappuccino:

a. How big should the Cabo cup be? Why are some small, but Starbucks cups so big?

Answer:

1. For large coffee chains like Starbucks, its drinks have their own structural characteristics and will adjust their formulations according to Chinese tastes, but you should know that Starbucks has large cups and more milk, but at the same time it uses a large amount of Italian concentrate, perhaps 2-4shot Espresso.

two。 There are also some differences in the quantity of cappuccino due to the cultural differences between southern and northern cities in China. Generally speaking, cappuccino cups in southern cities are small, generally within 180-220ml, while in coffee shops in northern cities, cappuccino cups are generally about 220-250ml. Northerners are more generous and have a relatively large number of cups.

b. Would you like a cappuccino? Would you like some chocolate powder? Would you like some cream?

Answer:

1. There are two ways to do cappuccino, one is the traditional method of pouring coffee and milk into a cup, and then covered with thick milk foam, the surface is pure white, and the other is the popular flower drawing method in China at this stage.

two。 When producing cappuccino, the surface can be sprinkled without any powder, chocolate powder or cinnamon powder.

3. In fact, cappuccino does not need cream, but some coffee shops will have their own recipes and features, in this case, can you give this drink a new name? (for example, Caf é Kona on Coffee and Tea Street, Minjiang No.2 Road, South District of Qingdao City, has a drink named 'KONA cappuccino'. Its practice is 180ml cup, 30ml Italian concentrate + water + cream. What's the taste of the drink? you'll know by making it yourself.

c. What's the difference between a cappuccino and a latte?

Answer:

The "Latte" in coffee latte means milk in Italian, which is equivalent to milk. So coffee + milk is actually a latte. Lattes generally have more milk than cappuccino, but the foam is thinner than cappuccino, so it is more milky. In other words: coffee flavored milk.

Source: network