The cappuccino (with 2 and p 2 c) is probably one of the most popular beverages in the world. A coffee beverage in which espresso foam poured (and not only) of milk.
In Italy, cappuccino is a passion. Italians consume in the morning at breakfast, at the bar, and only standing at the counter. It is often accompanied by an Italian croissant, the cornetto. Cappuccino is also consumed in the late evening after a release in such box, before going to bed.
It seems that the cappuccino was born in Vienna in the late 17 th century, at the same time when the coffee starts to spread in Europe. Legend tells of a Capuchin monk, finding too much drink, have requested that we add a drop of milk. Coffee and took his coat color, and the cafe decided to give this name to the drink (Kapuziner).
But the cappuccino as we know it today is in reality since the early 20 th century. He was born in Italy when, after the Second World War, the espresso machines were more common.
The real cappuccino is prepared at the bar. 150 to 180 ml, it is composed of 25 to 30 ml of espresso, milk and foam equally.
Coffee quality is paramount, it is better and the better the chance to enjoy a good cappuccino. The milk must be pasteurized whole rigorously, which will facilitate the rise of a compact foam, smooth and shiny.
But how is it prepared?
First, the barista pours cold milk in a jug in stainless steel, plunges the steam nozzle just below its surface, and open the steam valve fully. Very important: before plunging the steam nozzle in the milk, the barista brought out the water so that it does not leak into the milk.
Once the milk starts to foam, the liquid level drops and the barista should delve a bit more steam nozzle so that it remains below the level.
The milk is ready when it reaches a temperature between 60 and 70 ° C. Normally this does not last more than 15 seconds.
The foam should be very dense and never fall again. It must be a kind of insulation that will allow the drink to stay warm.
While milk based (30 seconds) the barista prepares espresso, he sank into a cup (cappuccino) white porcelain or earthenware. Then he poured milk and half-and-half-foam, with clean technique for each barista.
Bitter cocoa powder can be sprinkled beneath the cup.
The latte art is a decorative technique of cappuccino. The contrast between the foam of milk and coffee cream is used to create shapes and designs on the cappuccino.
This technique was probably born in Italy and then spread worldwide. In the US in particular, where it was made famous in the 80s by David Schomer, owner of Caffe Vivace in Seattle, who signed his cappuccinos of a heart.
Today, there are two decorative techniques: the first is to draw a shape while the milk and foam in the coffee is poured; for the second, it creates the forms directly on the slope in the coffee cream foam above, with a metering spout.