![]() ![]() In many places, cappuccinos are dusted with cocoa powder. A wet cappuccino has more hot milk, while a dry one has more milk froth. Variations between the ratio of milk and foamed milk are how baristas create a “dry” or a “wet” cappuccino. Outside of Italy, it’s common for cappuccino to use coffee, milk, and foam in a 1:1:1 ratio. Here’s a video by Dritan Alselda on how to achieve the perfect cappuccino at home: Variations of the Cappuccino This means that for cappuccino, espresso quality is of paramount importance.Ī poor shot won’t give you enough coffee flavor a perfect shot will render that magical balance of deep espresso and slightly sweet steamed milk. Where the macchiato is 75% espresso and 25% milk, the cappuccino reverses the proportions. The key to the INEI cappuccino: the quality of the espresso. They were exactly like the cappuccino we enjoyed at the Hotel Universo in Lucca on our last trip to Italy, where the barista added just a thin layer of foam on top. To test this, we fired up the La Pavoni and brewed several cappuccinos to the INEI’s precise specifications.
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