The Traditional Cappuccino
a great drink endangered...

Cappuccino is the most known drink in the coffee world  but, unfortunately people don't  know what it is.  Why?

Miscommunication and misinformation created confusion in the Industry by calling different drinks by the same name.  Having the same name for different sizes, proportions between coffee milk and foam flattened the true character of the drink.

It's like having at work 10 colleagues named BoB.... Which one are you talking about?

Big Bob, old BoB, the skinny or the friendly one?  So we have to start putting some adjectives to the name to distinguish one form the other.  Double shot cappuccino, Traditional, Northwest Style, 16oz, 8oz etc.

The traditional cappuccino is probably the most well-balanced, smooth and complex to make of all of them.  It's as well the most difficult to make.  If you consider yourself a professional or a coffee lover at least you should know  about it, how to make it and the correct recipe.

#1 Representation

IMG_8061.jpeg

I've always hated this picture because it is a false (easy to understand, but dramatically wrong) representation of the classic coffee drink.  

 

Why?

The cup is always the same size and it's not the correct way to teach.  Each drink should have its unique, specified cup with with the correct proportions and names, at least for the famous classic and modern drinks.

The majority of the drinks are made with 2 things :

Espresso and Milk.

If we us the same cup for everything it is a problem.  The cup is in part responsible for creating the correct drink proportions. (Using the wrong cup is like serving a Gin and Tonic in a beer glass - It is either going to be super strong, or taste like just tonic)

Coffee Industry has increased its knowledge in the last 20 years and more people are involved  and impassioned about it.  Let's try to become more professional at home and in the coffee shops by knowing the history and the recipes.

 Recipe

Traditional Cappuccino:

25ml of espresso*

Served in a 150 ml cup (5 oz)

125 ml of equal parts of milk and foam (microfoam).  This is created by starting from 65ml of cold milk, doubling it in quantity, and developing a velvety, smooth foam with superfine micro bubbles in it.

This is the most difficult classic drink to master.

For the coffee lovers that can't find the 5oz cup they should use the 6oz one. In this case you should adjust to 80 ml. 

SO IT'S NOT 1/3 ESPRESSO, 1/3 MILK, 1/3 MICROFOAM

* the espresso could vary from 20 to 30 ml depending on the strength and the blend.

Typically the espresso used is a blend of Arabica and Robusta, but could be either or a Single origin too.. I wouldn't suggest a lighter roasted or an acidic one for this drink.

IMG_2462.jpeg

Proper Name

Screen Shot 2021-08-18 at 12.20.27 PM.png

So throughout the years customers are encountering "cappuccinos" in 5-6-8-10-12-16-20-24 ounces.

Cappuccino nowadays is a word that has too many meanings and we should educate ourselves to help correct this error.

Therefore, I am defining it as the "Traditional Cappuccino" in order to clarify what I desire in a coffee shop, and clarify what I am referring to when I ask for a "cappuccino".

04

Tools you Need 

1x 5 oz ceramic/porcelain cup (OR 6 oz as a maximum size)

1x 6 oz steam pitcher

1x espresso blend (100% Arabica or Arabica-Robusta  blend)

1x espresso machine

1x espresso grinders

1x espresso tamper

1x single espresso basket (unless you are making 2 cappuccinos)

optional

digital scale (0.1 gram precision).

IMG_2456.jpeg