Proper Italian Espresso And Cappuccino – Food – Beverages

Proper Italian Espresso And Cappuccino  - Food - Beverages

Coffee is so popular it is believed that it comes next to water as a popular drink. Drinking espresso has become a way of life for most people, particularly those who have heavy schedules and who take time out to relax with a cup of freshly brewed espresso or coffee.

While the word espresso may have come from an Italian word meaning express or fast, it really is a misnomer since espresso or brewed coffee have to undergo a process before one can enjoy its freshly brewed taste. Most people can’t imagine starting their day or finishing a meal without a cup of coffee. But we never give a thought to how coffee beans are produced, harvested and shipped.

To make a good cappuccino you have to start with good espresso, which you get from doing the following: Grind the beans fine, press the espresso down firmly, use a high pressure machine or stove top model, don’t make too much at once, the cream must be visible on top as a golden-brown foam, and use an espresso cup to keep the temperature from cooling down too quickly.

You can find a great selection of espresso cups that are cute, elegant, trendy or classic. The best espresso cups available are double-layered to hold in the heat and to keep your espresso hotter longer. You can find double-layered cups in glass as well as ceramic, and there are a great variety of designs to choose from.

Cappuccino is a rich, dark coffee whose recipe originated in Italy. Sometimes people just cannot start their day without a cup of cappuccino. It is a cup of coffee with fresh milk and milk foam bubbles burst on the top of cup. Cappuccino is dark brown. Normally, it is served in the porcelain cup. It is better than the glass or paper cup. The name cappuccino actually comes from the resemblance of its color to the robes of the monks of the Capuchin order.

Based on the mixture ratios of the cappuccino you have traditional cappuccino, it is the espresso with the hot foam milk on the top. The thick of foam milk is about one centimeter. Light cappuccino or wet one, there is more milk ratio than the normal cappuccino. Dark cappuccino or dry, there is less milk ratio than the normal cappuccino.

To make a good cappuccino you have to start with good espresso, which you get from doing the following: Grind the beans fine, press the espresso down firmly, use a high pressure machine or stove top model, don’t make too much at once, the cream must be visible on top as a golden-brown foam, and use an espresso cup to keep the temperature from cooling down too quickly.

Lattes are also half espresso and half milk. If you are wondering what the difference is between a latte and a cappuccino, with a latte you take the milk and espresso and pour the milk down the side of the cup so it mixes with the espresso.

The important point in making the cappuccino is the milk with foam bubbles. The skilled barista should be pay attention while creating the milk foam bubble burst in each type if cappuccino.

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. Never stir cappuccino with spoon. Never use syrup as sweetener because milk and syrup will incompatibility. Smell the flavor of chocolate or cinnamon powder before drinking.

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