A contribution from Sophia in the category #Recipes from 11 July 2016
No other hot drink based on espresso is more beloved than cappuccino. Most important is a harmonic balance between espresso, hot milk and fine-pored milk froth. There are a few other things worth noting when it comes to cappuccino.
Cappuccino was not invented by Italians
The origins of the cappuccino lie in Austria. Its ancestor was called “Kapuziner”, a mocca coffee served with whipped cream in the coffee houses of Vienna. The cream on top is reminiscent of the light brown costume of Capuchin monks which explains its name. Austrian soldiers brought the beloved hot drink to Italy in the course of the Second World War. As soon as espresso machines with vapour pressure were put on the market, Italians developed a frothier variation that is less rich than its Austrian counterpart. The traditional cappuccino was born.
Today, every cafe has it on its menu.
The right balance between espresso and milk
Although cappuccino is one of the most popular hot drinks, there are many potential pitfalls during its preparation: The most important element is not, as one might think, the cute heart on the milk froth on top. Rather, the consistency is the deciding factor, the perfect blend of espresso and milk. A good cappuccino is prepared with 30 ml espresso and 60 ml frothed milk. The milk froth should be micro foam: soft and full of tiny bubbles that are barely visible.
Everything you need is a portafilter espresso machine, good espresso and, of course, milk.
The perfect preparation
For a cappuccino, pour a simple espresso into a larger cup. ⅓ should be filled. A distinct crema on top is important. The remaining ⅔ are then filled with foamed, hot milk. One part of it unites with the espresso while another remains on top as a thin foamy head you can design according to your own taste and style.
In the best case, the milk is cold when you froth it. That way, there is enough time for the tiny bubbles on top to build. While you froth it, the milk should not be warmer than 70 degrees celsius. In our barista tutorial you can learn more about preparing the perfect milk froth.
Tip: the higher the percentage of fat, the easier it is to froth the milk. More importantly, the taste is also more intense. We recommend you use fresh unskimmed milk with a percentage of fat of 3.8 %, and our espresso Sidamo. With these ingredients, your cappuccino will taste rich and full. In our examination of various types of milk we show you which alternatives are suitable for a good cappuccino.
