Thick and lingering foam, if you love coffee, you must understand cappuccino

2015-05-06

Love coffee and make it a lifestyle

Coffee Culture

When it comes to coffee, 99% of people will probably think of cappuccino. With its rich milk foam and smooth taste, cappuccino brings us a beautiful imagination of coffee. But it is not so easy to get a cup of really good cappuccino. [Coffee Culture] specially shares with you the cappuccino secrets of senior coffee lovers. Coffee lovers should not miss it!

Let you really understand cappuccino

Cappuccino is an Italian coffee that is made by mixing equal amounts of Italian espresso and steamed milk foam. I love cappuccino not only because of its rich taste, but also because of its exquisiteness and beauty.

Traditional cappuccino is one-third espresso, one-third steamed milk and one-third foamed milk. The strong taste of espresso, with smooth milk foam, has a sense of absorbing essence and retaining dew. The foamed milk sprinkled with cinnamon powder, the aroma of Italian coffee from bottom to top. It smells very fragrant at first. When you take the first sip, you can feel the sweetness and softness of a lot of milk foam. The second sip can really taste the rich original flavor of coffee beans. Finally, when the taste stays in your mouth, you will feel more mellow and meaningful. One kind of coffee can have many different unique flavors. This is the magic of cappuccino.

Cappuccino can be drunk dry or wet

The so-called dry cappuccino refers to a method of preparing coffee with more milk foam and less milk. The coffee tastes stronger than the milk flavor, which is suitable for people with strong taste. As for wet cappuccino, it refers to a method of preparing coffee with less milk foam and more milk. The milk flavor covers the strong coffee flavor, which is suitable for people with light taste. The flavor of wet cappuccino is similar to the popular latte. Generally speaking, the taste of cappuccino is stronger than that of latte. If you have a strong taste, you may order cappuccino or dry cappuccino. If you are not used to the strong coffee flavor, you can order latte or wet cappuccino.

How to evaluate a cup of cappuccino

First, let’s evaluate a cup of cappuccino based on its appearance (the following is based on the standard of dry cappuccino, because wet cappuccino is basically made by the method of latte)

1. The fineness of the milk foam. Qualified milk foam has no obvious bubbles, and the surface should be a layer of fine and shiny milk foam that can reflect light, a bit like cream, and is particularly fine.

2. The clarity of the golden ring or latte art. A truly qualified cappuccino should have a clear boundary between the white milk and the brown coffee, should not be turbid, and the latte art should be clear and symmetrical. This is a test of whether a barista's latte art skills are up to par.

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3. Thickness of milk foam. The milk foam of a good cappuccino should be one centimeter thick. This ensures that the coffee tastes smooth and the mouth is filled with the feeling of soft milk foam.

Understanding Cappuccino from the Taste

1. Temperature. A properly produced cappuccino should ensure that the customer can drink it in big gulps, so that the customer can feel the silkiness of the milk foam in the mouth to the maximum extent, and the perfect combination of the sweetness of the milk and the rich coffee. Therefore, the temperature of the milk should be controlled at around 65°C.

2. Smoothness, this is the most amazing feature of cappuccino. Unfortunately, many businesses do not use high-quality milk for economic benefits, and even do not carefully whip the milk foam, so the cappuccino presented cannot make customers feel its own beauty. The temperature of a cup of properly produced cappuccino ensures that customers can drink it immediately. This temperature can make you feel the warmth of the coffee without burning your mouth, and ensures the duration of the milk foam, while the thickness and fineness of the milk foam ensure the taste. Imagine that it only takes about 10 seconds to whip refrigerated milk from 4c~5c to about 65c. The barista needs to complete the two processes of pouring an appropriate amount of steam into the milk and beating the steam milk in this short time. The former ensures the thickness of the milk foam and the latter ensures the fineness of the milk foam, and the temperature of the milk foam cannot be too high, which is actually a good test of the barista's basic skills.

3. The flavor layers of coffee, milk, and milk foam. It is actually the most difficult to achieve distinct flavor layers and perfect fusion. For a good cup of cappuccino, as mentioned above, you can feel the smoothness and delicacy of the milk foam, the sweetness and mellowness of the milk, and of course the unique charm of espresso. If you want to make the taste rich, every step of the operation must be done carefully. You must ensure the freshness of the coffee beans and milk, the appropriate espresso extraction, and the thickness and delicacy of the milk foam. If any of these is not guaranteed, the taste will be greatly reduced.

These standards are used to evaluate a barista's basic skills and the level of care he puts into coffee making. A good cup of coffee should be a work of art carefully crafted by a good barista rather than a quick drink that just makes things go wrong.

The origin of the name Cappuccino

In the early 20th century, Italian Archipaccio invented the steam pressure coffee machine and developed cappuccino coffee.

Cappuccino is a variation of Italian coffee, which is to pour steamed milk on top of strong coffee. The color of the coffee is like the turban on the dark brown robes of the monks of the Capuccino Church, hence the name of coffee. Originally, the monks of the Franciscan Church, which was founded after 1525, all wore brown robes and pointed hats. When the Franciscan Church spread to Italy, the locals thought the monks' clothing was very special, so they named them Cappuccino. People found that after the espresso, milk and milk foam were mixed, the color was like the dark brown robes worn by the monks, so they had an idea and named the drink with milk, coffee and pointed milk foam as Cappuccino. The first time this word was used in English was in 1948, when a report in San Francisco first introduced the cappuccino drink. It was not until after 1990 that it became a coffee drink familiar to the world.

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