Learn How To Make Cappuccino At Home
If you are not a fan of really small and strong coffee, it is better for you a smoother cappuccino. Cappuccino consists of classic espresso, milk and milk foam.
Lots of people think it’s a sweet drink, and it can be easily prepared from the mixture from the bag and hot water. The right cappuccino is made a bit differently and is definitely not sweet, if you do not do it yourself sweet.
You can make the best cappuccino from well chilled whole milk. Whisk milk in a stainless steel pitcher by steam nozzle on the machine.
Keep the nozzle unleashed and relatively to the fullest and immerse the spout nozzle about half inch below the surface of the milk in the jug. You should hear a pleasant crackling and bubbling while whisking.
Be careful to not to overheat milk. You should never burn the lips or tongue with the cappuccino. The temperature of milk in the jug can be know simply by hand. The moment your hand start to burn and you cannot keep it on the pitcher, the milk has just the right temperature, so 149-158°F.
The foam should be soft, creamy and without any bubbles. Compactness of foam and air bubbles is not an indicator of quality genuine Italian cappuccino. Well tossed foam pour to just prepared espresso.
Experienced baristas are able to create beautiful pictures on a surface when pouring milk into espresso coffee. Cappuccino should have about 1 inch of the milk froth on the surface. Image creation on cappuccino is not a necessity, but it certainly makes every customer happy. Find more inspiration in section Cappuccino Latte Art.
In Italy, cappuccino is especially drink at breakfast and is considered one of the masterpieces that can offer a true barista. Throughout the world, the cappuccino is consumed throughout the day, sometimes like a delicious dessert.
And why is cappuccino called cappuccino? This is probably the analogy between typical clothes of monks named capuchin and shade of color that occurs after mixing milk and coffee.
How to achieve the perfect Italian cappuccino?
The basis is the correct ratio of the raw materials used:
2/5 frothed milk
2/5 hot milk (158°F)
Because up to 4/5 content of cappuccinos are made with milk, it is very important to choose the right milk to achieve a perfect cappuccino.
Types of milks
As a standard is used cow’s milk – there are two types: fresh and UHT (Ultra High Temperature) milk
Fresh milk: it is pasteurized and packaged within 48 hours of milking. HTST pasteurization process occurs at a temperature of 167-185 °F, when milk retain all its nutritional value. The time consumption is approximately 6 days after manufacture.
The UHT milk: rapid sterilization is processed for 2-5 seconds at 275 to 302°F and then packed under aseptic conditions. The time consumption is up to 90 days after manufacture.
Whole milk: it contains less than 3.5% fat
Semi-skimmed milk, contains about 1.5% fat
Low-fat milk: contains 0.5% fat
For a great taste of the milk there are two important factors: the content of protein and fat content. The more of these two elements contained in the milk, then the milk is tastier in our cappuccino as well. Therefore, it is best to use whole milk containing 3.5 to 3.8% fat. Also it is recommended UHT milk.
For whisking milk in to the perfect consistency there are important other factors such as: mug, espresso coffee machine barista’s experience and skills.
Material: Stainless steel is the most appropriate, for reasons of hygiene, the proper temperature and durability
Shape: ideal is tapered shape at the neck, so that the milk could create vortex during emulsification and thus the milk will receive exactly the required amount of air
Size: it depends on the number of cappuccinos we prepare. For one to two cappuccinos we only need a mug of 16.9 fl oz, for 2-3 cappuccinos we need a pitcher with a capacity of 25.3 fl oz, for 4-5 cappuccino we use jug of 33.8 fl oz.
Espresso coffee maker
The proper selection of devices, set up and care for the coffee machine, you can read more in the section Best Espresso Machine.
Preparing of frothed milk
1. Release the steam from the nozzle
2. Pour the cooled milk into a jug, about halfway
3. Immerse the nozzle about 1 inch below the level of milk
4. Open the steam valve
5. By slow movements up and down move the jug, but never emerge nozzle from the milk
6. Again immerse the nozzle about 1 inch below the surface of the milk and tilt a jug to create a vortex in milk
7. Close steam valve, when you cannot keep a hand on a jug, because milk has the ideal temperature
8. Wipe out with a damp cloth the nozzle so the milk will not dry in the holes