How do you make a cappucino?!
How do you make a cappucino?
Does anyone have the uhmm instructions to make a cappucino? i made many attempts but they just dont seem to turn out right.
Answers:
Cappucino is expresso and steamed milk. Start by brewing your expresso. Take a shot or two (your preferrence) of expresso and pour it in the cup. Steam the milk (This may require an expresso machine). Pour the milk onto the expresso. Cappucino.
Note: The difference between a latte and a cappucino is the foam from the steamed milk . A latte does not have this.
if you have an espresso machine to froth the milk with, put the milk in the jug upto about 1/2 way, then position the nozzle just under the surface of the milk and turn on the steam, it should make a high pitched sort of sound, then slowly lower the jug as the froth gets higher keeping the nozzle the same distance just under the surface, once it is near the top, use an up and down motion to slowly improve the frothyness, then once it is near the top turn off the steam. tap the jug sharply on the bench and sit it for a few seconds, then return the nozzle to the bottom of the jug and turn on again full blast to make sure the milk is really hot.
if you aren't getting good results it might be the machine isn't producing enough steam, some home ones just don't do it very well.
skim milk makes firmer froth than full fat, soy doesn't work too well
put your shots of espresso in the cup, then pour the milk using a spoon to hold back the froth then spoon it on top and sprinkle with chocolate (I use drinking chocolate)
If you have an espresso machine then it's going to be simple..you just have to read the instructions that come with the machine...the water that you fill in the tank gets very hot and steams that is what you use that forces the water through the little cup that holds the espresso coffee you grind very fine...and pack it down or tamping it's called. This little cup with a handle attached fits up into the top of the machine and locks in tight..then you turn on the machine and it drips into the coffee cup....it should have the "crema" on top a light tan color that you want if you drink it straight...called "espresso". . You also need a aluminum pitcher that holds your whole milk, skim milk, or if you use half and half cream you call it a "breve". You pour the milk in the pitcher and put it under the steaming wand...just to the top of the milk line..not all the way down into the milk....and let the steam start blowing heat into the milk to heat it and at the same time it's going to make the "froth" that you spoon out on top of the espresso coffee and milk....think of it as 3 layers....brewed espresso coffee, steamed milk and the froth....into a tall coffee cup pour the brewed espresso coffee then pour some of the hot steamed milk...then a few spoonfuls of the froth..now add some sprinkles of cinnamon or chocolate...if desired. It's very simple just takes practice...you can always go to a coffee bar and watch how they do it...then go home and do it with your own machine....the espresso machines are very reasonable now days....good luck....note: make sure you get good fresh roasted coffee beans and small grinder for making your own fresh ground coffee as you need it.... You can always use yahoo or google to search for coffee roasting companies who have mail order services. hope this helps Mama Jazzy Geri an old barista (coffee drink preparer)
a cappy is 1/3 froth, 1/3 steamed milk, 1/3 espresso. a latte is 2/3 steamed milk, 1/3 espresso.
tricks:
1. use 2% milk. it's easier to get a good froth.
2. if you're using a machine, make sure the milk is COLD ... and make sure the metal frothing cup is also COLD before you start steaming it. gives you more time before the milk scalds. not a bad plan to keep the frothing cup in the fridge.
3. hold the tip of the frothing wand just below the surface of the milk and hold the frothing cup at an angle. the idea is to get the milk swirling in a circle. gently lower the cup, keeping the end of the wand just submerged under the surface of the MILK not the foam. (it's a knack, you'll get it in a couple tries.)
4. after you foam the milk, let it sit for minute. it will make a nice rich, meringue-like foam.
5. build it backwards! spoon some foam into the cup. then pour the milk in a steady stream. the foam will float up. then pour the espresso down the center. that's how you get that clean white cappy top with no brown in it.
(you'll have a small brown circle from where you poured the espresso in, spoon one more glob of foam on to cover it)
(um, then pour some frangelico in there ;))
if you do this in a clear glass, you'll see a groovy layering thing going on, very cool.
no machine? cheap solution: a moka (stove top espresso pot) = $8 and a bodum (single serving french press coffeepot) = about $15
warm the milk in a saucepan. pour it into the bodum about about halfway and ram the press up and down quickly. this will foam the milk nicely. then go to step 5.
/sneezes the word frangelico/
Make a 1 1/2 oz. espresso, leaving enough water in the espresso machine to steam some milk. (See "How to Make an Espresso" in the Related eHows section.)
2
Step Two
Put espresso in a 5-oz. or larger cup so that you have room for the milk.
3
Step Three
Set espresso machine to steam.
4
Step Four
Fill a stainless-steel carafe with 3 oz. cold milk and insert the steam nozzle.
5
Step Five
Place nozzle halfway down in milk and leave it in milk for 45 to 60 seconds, or until the milk is hot and there's enough foam for your preference.
6
Step Six
Add 1 1/2 oz. steamed milk to the cup of espresso.
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Step Seven
Spoon some foamed milk onto the top.
8
Step Eight
If you like, sprinkle with ground chocolate, cinnamon or nutmeg.
Tips & Warnings
* For a drink with fewer calories, use 2 percent, 1 percent or nonfat milk.
* Traditionally, cappuccino is 1/3 espresso, 1/3 steamed milk and 1/3 foam.
* A caffe latte is espresso with two to three times as much steamed milk, also topped with foam.
* In Italy, people would find it odd to order a cappuccino after a meal; if you want something with milk in it, you must not have eaten enough.
*
* Steam can cause severe burns, and an espresso machine will be very hot even after it is turned off. Open valve on the machine's steam tube very slowly.
* Never steam a carafe of milk that is more than 1/3 full.
At Home Cappucino
2 cups fat free skim or 1% lowfat milk
1 tablespoon granulated sugar
2 cups strong, freshly brewed coffee
Cinnamon or grated chocolate, optional
Place milk in 2-cup glass measuring cup. Microwave on 100 % power (high) until hot, about 2 minutes 20 seconds.
Place hot milk and sugar in a blender container. Cover with a vented lid and blend until frothy, about 1 minute.
To serve, divide coffee among 4 cups. Top each with frothy milk. Sprinkle with cinnamon or grated chocolate.
Makes 4 servings.
Nutritional facts: 60 cal., 4 g pro., 9 g carb., 0 g fat, 5 mg chol., 60 mg sodium. Daily value 15% calcium. Fat free skim milk was used for the nutrition analysis of this recipe.
Recipe provided courtesy of the National Dairy Council.
BASIC CAPPUCCINO Although ratios may vary to taste, a common recipe for a traditional 6 oz. cappuccino is: 1/3 espresso, 1/3 steamed milk, and 1/3 frothed milk. Purists consider this recipe complete as is. Powdered cocoa or cinnamon may be sprinkled on top as a garnish.
To layer the milk and espresso, it is necessary to allow the freshly frothed milk a moment to rest and thus separate (foam on top and milk on the bottom). Brew the espresso into a 3 oz. stainless pitcher (ceramic or glass will absorb too much heat of the espresso). Pour steamed milk into the bottom third of the cup. Pour the espresso slowly into the steamed milk. Spoon frothed milk on top to fill cup. Done in this order, the espresso should settle between the milk and the foam. Properly frothed milk should be approximately 150oF to 170oF. It is a matter of personal preference and may be slightly hotter or cooler.
CLASSIC CAPPUCCINO It is particularly common in Italy, and more and more in North America, to see a cappuccino made with only espresso topped with frothed milk. This is a classic cappuccino. Top 1-1/2 oz. espresso with 1-1/2 oz. to 2 oz. foam. Very similar to an Espresso Machiatto.
i add a little carmel syrup to the milk and a little to the cup and steam both and then pour in the cup when coffee is done