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Cappuccino
P r 4-5 persona duhen:
We have to assume that you have the proper equipment first:
a standard espresso machine capable of foaming milk,
-espresso beans that have been properly ground,
-milk (skim foam is best), and
-the flavoring of your choosing (if any).
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P rgatitja:
Fill the portafilter, as I call it, with the proper amount of espresso.
Tamp down with enough pressure (technically it’s about twenty pounds throw
your body into it a bit) to make the surface of the ground beans smooth.
Place the filter into the machine.
Place an espresso shot glass or cup underneath the filter to catch the
espresso.
Begin to steam the milk to a temperature that is no less than 140 degrees and as hot as you find pleasurable.
THEN, turn the machine on to brew the espresso. The flavor is spoiled when the shots have to sit for more than thirty seconds.
For one drink, you will need two ounces of espresso brewed.
This is where the two recipes differentiate from each other, but not by much.
Cappuccino
You want to create an ample amount of foam in the milk by tipping the pitcher or container that is holding the heated milk and bringing the steaming apparatus along the surface gently bringing the steam wand up as the foam is created. This additional foam is vital for the cappuccino. When the milk is thoroughly heated and you have created enough foam to fill one third of your coffee mug, then turn off the steam wand and pour the espresso shots.
In your coffee cup, put the shot(s) into the cup first
Add enough milk to fill the cup two thirds of the way
In the remaining space, spoon out foam
You have a perfectly blended cappuccino if you like a little flavoring, you can place that into the cup before adding the espresso and stir with the milk and espresso before topping it off with foam.
The same concept applies with a latte but without the additional foam. Only a little extra foam needs to be made for the latte.
Add the shots to your cup, then fill the cup with milk, leaving only a little room for a short layer of foam
Some coffee shops add whipped cream, but this is not the proper definition of a latte
Adding flavoring happens at the beginning, as with the cappuccino.
Now you know how to make authentic cappuccinos and lattes not so hard, huh? Maybe next time I’ll give up the recipe for something else. Any ideas?
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