Cappuccino from the Barista's Perspective

For a barista who has been working in the coffee industry for many years, cappuccino is a very classic coffee, with the rich taste of espresso and smooth milk foam, which has a sense of absorbing essence and retaining dew.

Cappuccino - In the early 20th century, Italian Archigascia invented the steam pressure coffee machine and developed cappuccino coffee. Cappuccino is made by pouring steamed milk on top of strong coffee. The color of the coffee is like the dark brown robes worn by Franciscan monks, and the pointed milk foam on the coffee is like the small pointed hat on the monks' heads, so it is named after the monks' clothing.

Today, Siye recommends that everyone make cappuccino and look at the operation process and precautions.

Step 1: Make milk foam first, then make coffee, so that the pressed milk foam and milk have a certain amount of time to separate;

Step 2: Make espresso, see: Espresso from the perspective of a barista;

Step 3: Prepare cappuccino. Take a favorite coffee cup and pour the prepared coffee into the quilt. The amount of coffee depends on whether you like strong coffee or weak coffee. Then pour the whipped milk foam into the coffee, press the milk foam with a spoon, let the milk pour into the coffee first, and finally put the milk foam on the coffee. You can simply decorate the surface, and a beautiful cappuccino is ready.

Note: Remember to make the milk froth first and then make the coffee. The purpose is to allow the pressed milk foam and milk to have a certain amount of time to separate. A standard ratio for cappuccino (Espresso) is coffee: milk: milk foam = 1:1:1, each accounting for one third.

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