How To Make the Perfect Cappuccino
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Date: 2020-05-17
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Comments and reviews: 10
Chris
I see a lot of comments saying -is not a cappucino- or whatever. I'm pretty sure the difference between cappucino, latte, macchiato, etc. is primarily in volume. Yes there are differences in the proportions of foam and whatnot, but I like to think of the different espresso drink types as more of an -idea-. Its a general schematic for what it -should- be, but I would argue that the execution can be altered in the name of artistic liberty and expression. just had to throw that out there -
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I see a lot of comments saying -is not a cappucino- or whatever. I'm pretty sure the difference between cappucino, latte, macchiato, etc. is primarily in volume. Yes there are differences in the proportions of foam and whatnot, but I like to think of the different espresso drink types as more of an -idea-. Its a general schematic for what it -should- be, but I would argue that the execution can be altered in the name of artistic liberty and expression. just had to throw that out there -
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jerry
Sorry man I don-t have a -2, 000 espresso machine. I have a via venezia. I can-t really use much of the information. Besides I make my cappuccino when I get up and not much into making sure everything is level and measuring down to the 10th of a gram. I guess this was made for coffee shop owners. You probably do make a good cappuccino. I do use 2 cups of milk in mine and make sure it never gets over 170 degrees.
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Sorry man I don-t have a -2, 000 espresso machine. I have a via venezia. I can-t really use much of the information. Besides I make my cappuccino when I get up and not much into making sure everything is level and measuring down to the 10th of a gram. I guess this was made for coffee shop owners. You probably do make a good cappuccino. I do use 2 cups of milk in mine and make sure it never gets over 170 degrees.
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Rocky
Y'all have clearly never worked in a coffee shop. Have someone not do all this, and you actually will taste the difference. This is exactly how i was trained, and what people study FOR YEARS to work in and own espresso ahops. But hey, theres always a burnt, watery, creamless shot we can give you, or you know, some instant shit since y'all want it so quick.
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Y'all have clearly never worked in a coffee shop. Have someone not do all this, and you actually will taste the difference. This is exactly how i was trained, and what people study FOR YEARS to work in and own espresso ahops. But hey, theres always a burnt, watery, creamless shot we can give you, or you know, some instant shit since y'all want it so quick.
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Femketje
We always wondered why we could never pull off shapes with the milk foam in the coffee. I think our electric milk foamer makes the milk too foamy. When we pour it, it just floats on top of the coffee. Still delicious but not as pretty! We learned much of this video in the past when we got our first piston system coffee machine
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We always wondered why we could never pull off shapes with the milk foam in the coffee. I think our electric milk foamer makes the milk too foamy. When we pour it, it just floats on top of the coffee. Still delicious but not as pretty! We learned much of this video in the past when we got our first piston system coffee machine
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Ian
nice! -0: 55 nice and proper-1: 02 nice and hot-1: 33 nice and clean-1: 52 nice and fresh-2: 23 nice and even surface-2: 40 nice and level-2: 47 nice and evenly-2: 51 nice and level-3: 30 nice and tight-4: 12 nice chocolatey-4: 31 nice leveled shot-5: 51 nice swirl-5: 57 nice shine
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nice! -0: 55 nice and proper-1: 02 nice and hot-1: 33 nice and clean-1: 52 nice and fresh-2: 23 nice and even surface-2: 40 nice and level-2: 47 nice and evenly-2: 51 nice and level-3: 30 nice and tight-4: 12 nice chocolatey-4: 31 nice leveled shot-5: 51 nice swirl-5: 57 nice shine
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gaat
I wanted to post a comment with critism about how making a capuccino like this, applies to NOBODY who watches this video. Then I realised that ''Perfect'' in the title literally means ''perfect'' as in ''can't be better'', instead of that it means ''a very good'': D
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I wanted to post a comment with critism about how making a capuccino like this, applies to NOBODY who watches this video. Then I realised that ''Perfect'' in the title literally means ''perfect'' as in ''can't be better'', instead of that it means ''a very good'': D
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Kascie
As a barista, I'm internally screaming at that he steamed the milk AFTER pulling his shot. Plus, shots change after 10 seconds of settling. They die and it kills the flavor. Plus, a true cappuccino is half foam. You just made a latte with latte art. Not a cap-
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As a barista, I'm internally screaming at that he steamed the milk AFTER pulling his shot. Plus, shots change after 10 seconds of settling. They die and it kills the flavor. Plus, a true cappuccino is half foam. You just made a latte with latte art. Not a cap-
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Pickle
Come to my shop, i only use organic almond milk from hydroponicly grown almond trees and my water is not plumbed in from the scheme water. At Wankers Coffee House we use Evian bottled water only and check the ph levels of each and every wankers coffee.
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Come to my shop, i only use organic almond milk from hydroponicly grown almond trees and my water is not plumbed in from the scheme water. At Wankers Coffee House we use Evian bottled water only and check the ph levels of each and every wankers coffee.
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Ron
I was looking for the perfect Cappaccino you drink with your mouth, not with your nose! --And does this mean that the Cap I've been getting from at my local Starbucks is crap! --And where can i get -Cadillac Milk- anyway? I haven't a clue.
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I was looking for the perfect Cappaccino you drink with your mouth, not with your nose! --And does this mean that the Cap I've been getting from at my local Starbucks is crap! --And where can i get -Cadillac Milk- anyway? I haven't a clue.
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Leo
Beautiful latte art, and amazing craftsmanship, but he doesnt go at all in depth into how much milk foam you need for a cappuccino. Or the difference in sizes between that and your standard latte. Huge difference in texture and froth!
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Beautiful latte art, and amazing craftsmanship, but he doesnt go at all in depth into how much milk foam you need for a cappuccino. Or the difference in sizes between that and your standard latte. Huge difference in texture and froth!
reply
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