Cappuccino: Basic Information

Cappuccino: Basic Information
Author: Kaafae Blanda

cappuccinoCappuccino is a cup of coffee with fresh milk and milk foam bubbles burst on the top of cup. The color of Cappuccino is dark brown. Cappuccino is a name that from the color of the robe of priest in Roman Catholic called “Capuchin”. It always drinks in the morning with breakfast.

How to make a cup of cappuccino
Compositions
1. Roasted bean = 8-10 grams
2. Fresh milk = 4-6 ounces
3. Coffee cup = 6 ounces
4. Chocolate or Cinnamon Powder
5. Sugar

Method
1. Use one by tree of coffee volume in a cup.
2. Heat the fresh milk with 60 grade Celsius or lower.
3. Make the fine milk foam bubbles burst in suitable volume.
4. Add one by tree cup of warm milk in the cup.
5. Use a tea spoon for take the milk foam bubbles burst on the top of coffee until the edge of cup.
6. Before serve, sprinkle the top with chocolate or cinnamon powder.

Ice Cappuccino
The method is similar to hot cappuccino. Ice cappuccino is cappuccino that serves with ice. The ice has to fine to small molecule. The glass volume should be 8-12 ounces and cylinder shape. Put cappuccino in fine ice and add the milk foam bubbles burst on the top about one of three from the edge of the glass. Before serve, coffee maker ought to wait a moment for cooled glass of cappuccino. And do not forget to put a stick in the glass. The drinkers should drink all in one time because if the ice melt, the taste/flavor will change.

How to drink Cappuccino
1. Never stir Cappuccino with spoon.
2. Normally, no need to add sugar because the Cappuccino is pretty sweet already. But if you want sweeter, add sugar a tea spoon and stir with gentle. Never use syrup as sweetener in Cappuccino because milk and syrup will incompatibility.
3. Smell the flavor of Chocolate or cinnamon powder before drinking.
4. After drinking, the foamed milk will stick at the bottom of the cup. If no foamed milk stick means the method of making coffee is not good enough.

May 13th, 2008 | Posted in Howto | No Comments

Coffee Drink Basics

Coffee Drink Basics

Author: narinder kaur

 

When you enter a coffee house, you have a multitude of drink choices like latté, cappuccino, straight shot and caffé mocha just to name a few.coffee

Sometimes knowing what to order can be overwhelming unless you know what you are getting. After all, who wants to pay an outrageous amount of money for a mystery drink that you may not even like?

And after you read this, you’ll have a basic understanding of how the most popular coffee drinks are made and what they are made of.

Most coffee drinks start with espresso and espresso is just coffee that is brewed a certain way. It is finely ground to almost a powder then very hot water is forced through the grounds under intense pressure.

The brewing process is timed so that the flavorful and aromatic oils are extracted from the coffee and not the bitter components. This produces a strong flavored, but not bitter, concentrated shot of coffee.

Straight Shot

The straight shot refers to espresso coffee and the secret to good espresso is the extraction time, volume, and golden crema which is a thick light brown layer of frothed coffee oils that float on top of a properly extracted espresso.

The short shot or ristretto is extracted to a volume of three-quarters of an ounce. The shorter restricted pour magnifies the essence of the coffee and the chance of any bitter elements being extracted is minimized. If you have ever ordered an espresso shot in Europe they usually serve the ristretto.

The long shot or lungo is extracted to a volume of one and one-half ounces.

The double shot is a 2 ounce shot using twice as much coffee in the portafilter.

The correct way to serve a straight shot is to extract it directly into a warmed demitasse cup. The warm demitasse cup will keep the straight shot warm and prolong the crema. A straight shot is best enjoyed immediately after brewing.

It is rare to see people drinking straight shots of espresso in the US. Most people here drink variations using steamed milk mixed with the shots to make the different coffee drinks listed here.

Espresso Macchiato

The Espresso Macchiato starts with a shot of espresso and then a small amount of foamed milk is spooned over the shot. Macchiato in Italian means “marked,” as the espresso is marked with foam.

Espresso Con Panna

This is an Espresso Macchiato using whipped cream in place of the foamed milk. The drink gets its name Con Panna which means “with cream.”

Caffé Americano

The Caffé Americano is a drink similar to American brewed coffee. It is made with a single or double shot of espresso combined with 6 to 8 ounces of hot water out of an espresso machine. The result is a very smooth cup of coffee that is much hotter than brewed coffee.

Cappuccino

Cappuccino is made with a fluffy, wet foam, mixed with espresso coffee upon the pour to create a blend of the two flavors. Cold milk is essential, as is expertise in the foaming process. Cappuccino has a large volume of foam making it a light weight drink and less filling.

Caffé Latté

Caffé Latté is similar to the cappuccino but with much less foam and more steamed milk. A latté is made by holding back the foam with a spoon while pouring the frothed milk from the steaming pitcher. The caffé latté is completed by being topped with a small amount of the held back foam.

Caffé latté gets its name from the addition of coffee to milk. For an iced latté, cold milk is combined with the espresso and then the ice is added.

Caffé Mocha

A caffé mocha is made by adding powdered or chocolate syrup to a hot shot of espresso and blended. Steamed milk is then be added to the espresso-chocolate mixture and usually it is topped with whipped cream.

Iced mochas are made with cold milk and the ice added after the coffee and chocolate have been blended.

Flavored Coffee Drinks

Some popular coffee flavors are: vanilla, Irish creme, almond, hazelnut, caramel and fruit flavors such as orange and raspberry. These drinks usually start with a flavored syrup that is mixed with hot espresso and stirred. Then steamed milk is stirred in like in a latté.

An iced version of these flavored coffees made with cold milk instead of steamed makes a delicious cold drink in the summer months.

So now that you know what’s in the basic coffee drinks, try one you haven’t tasted yet. Who knows, you might find a new favorite.

Article Source: http://www.articlesbase.com/coffee-articles/coffee-drink-basics-371167.html

May 12th, 2008 | Posted in Step By Step | No Comments

About Espresso

About Espresso

Espresso is prepared by forcing pressurized steam through finely ground dark-roast coffee beans. Think of it is strong, concentrated coffee. You can add extra ’shots’ of espresso to make your drink stronger.

 

About the Diagrams

I gathered most of my information from Wikipedia and tidbits from other online sources. Know that drinks might be prepared a bit differently coffee shop to coffee shop, and especially country to country.

 

Article Source: Lokesh Dhakar and Coffee Drinks Illustrated

May 10th, 2008 | Posted in History | No Comments

Espresso Recipes - How To Texture The Milk

Espresso Recipes - How To Texture The Milk
By Samantha Evans 

 

When it comes to the most perfect espresso-based beverages, it’s all in the milk. If you learn the simple basics about how to prepare and texture the milk you use for a latte or a cappuccino you’ll be able to create, with a bit of imagination thrown in, a perfect espresso drink. There are a wide variety of espresso recipes you’ll be able to create, once you learn about working with the milk.

Basic tips on how to texture the milk

Always fill the pitch of milk around half way up. Then, when you first place the wand into the pitcher only lightly skim the surface of the milk. Fill your milk pitcher about half way. Place the wand into the container, and begin to skim the surface of the milk, but only just lightly. Turn on the steamer. In this fashion, continue processing the milk until the thermometer shows around 100 degrees Fahrenheit.

expressoWhat you are actually doing when you skim the surface of the milk is introducing air into the liquid. The added air causes the milk to transform into a ?foam-like texture.? While, skimming the milk try to avoid big bubbles, though little ones are fine.

When the temperature of the wand reaches the desired level, in this case it is 100 degrees Fahrenheit, then submerge the wand completely down into the milk. This is when you begin the process called ?rolling.? What you do is perform a ?whipping? and ?swirling? movement with the wand and pitcher. This process makes the milk thicker and adds texture. Continue to roll the milk until the thermometer shows 180 degrees Fahrenheit. As the temperature of the milk rises, so will the milk become enlarged.

You are almost ready. First of all, turn off the steamer. Then pull down the pitcher and remove it from the wand. Don’t forget the wipe the wand immediately with a warm cloth. If you leave the milk there to dry you will end up damaging the boiler.

Now you can use your textured milk to create a number of espresso recipes.
Delicious espresso-based recipes are listed below.

Espresso recipes made with textured milk

We all know the famous basic espresso, that single shot of coffee drunk in a single gulp. But espresso also makes the basis for a number of coffee recipes with hot, textured milk.

The Espresso Macchiato is the most popular of the espresso recipes that take milk. A Macchiato is made from a single shot of espresso topped with a thick dollop of your frothed and textured milk.

And then there are the Cappucchino beverages. The basic Cappucchino is made with one-third of a cup of espresso, one-third of a cup steamed milk and one-third frothed and textured milk. Your pour the steamed milk first, then the espresso, and finally the frothed milk.

A variation of this is called the classic Cappucchino which is made with one-third espresso and two-thirds frothed milk. These are the three most basic and popular espresso recipes, though there are many, many more.

 

Article Source: http://EzineArticles.com/?expert=Samantha_Evans

May 10th, 2008 | Posted in Howto | No Comments

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