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Bitter Almond Flavor: This is the Difference to Bitter Almond Oil

Bitter almond flavoring is a popular flavoring for baking and cooking. The aroma contains no animal ingredients and is therefore also suitable for vegetarian and vegan recipes. But is bitter almond flavoring also recommended?

Bitter almond flavor is one of the typical baking ingredients. It smells and tastes like marzipan, almonds and sugar. The aroma is highly concentrated, so just a few drops are enough. For this reason, bitter almond flavoring is almost always available in small bottles that allow you to accurately measure the flavor on the drops. Bitter almond flavoring is popular as an ingredient in sweet recipes:

Marble cake and other sponge cakes
coconut macaroons
amarettini
nut snails
Recipes with marzipan
jams
But what is the bitter almond flavor made of and how does it differ from bitter almond oil? We explain this in detail in the following sections.

Bitter almond flavor: These ingredients are in the bottle

Bitter almond flavoring is not typically a natural flavoring, but is almost always created in a lab. It consists of two substances:

Benzaldehyde (about 20 percent)
Vegetable oil (about 80 percent)
Benzaldehyde is a clear liquid that is transparent to light yellow. Their smell and taste are reminiscent of bitter almonds and give their name to the bitter almond aroma. Real almonds or rum, on the other hand, are not in the baking aroma. The bottle with the bitter almond flavor does not contain sugar either, so you have to sweeten your recipes yourself.

Benzaldehyde is officially approved as a food additive. In addition, it is often found in perfumes and essential oils and naturally in the pits of peaches and apricots, explains the Federal Environment Agency. According to Stiftung Warentest, it is also found in food as a cherry flavoring substance. It can be produced naturally (“natural aroma”), but is usually produced chemically in the laboratory (“aroma”). In large amounts, benzaldehyde can be toxic, causing damage to the nervous system and respiratory problems. According to Stiftung Warentest, the European Food Safety Authority has classified benzaldehyde in small quantities as non-critical.

Tip: In many cases, you can simply omit bitter almond flavoring. If you still want to use it, pay attention to the addition “natural aroma” and use it sparingly.

Bitter almond flavor or bitter almond oil?

Bitter almond flavoring and bitter almond oil are not identical. The important difference is in the composition:

Bitter almond oil can also be made naturally or artificially. However, it contains highly toxic hydrocyanic acid, while bitter almond flavor does not.
If the hydrocyanic acid is removed from bitter almond oil, the chemical can be used as a fragrance in perfumes and as a flavoring for liqueurs. The bitter almond oil then contains 99 percent benzaldehyde.
Bitter almond oil is also not identical to almond oil. So it cannot be used as a care product for external use.
Note: Untreated bitter almond oil is not commercially available. Bitter almond oil without prussic acid is much less common than bitter almond flavoring and should be used with caution because of the high benzaldehyde content. Bitter almond flavor is easier to use.

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The Fine Difference: About the Coffee Varieties Arabica and Robusta

Altogether, over 100 types of coffee are known, but only two of them are really relevant for the coffee drinker: Arabica and Robusta. But what is the difference between these two types?

Arabica or Robusta? Arabica is often sold to us as “the better coffee”. But is there something to it?

Until the discovery of Robusta at the end of the 19th century, Arabica was the only decisive plant in commercial coffee cultivation, but it has its pitfalls. The Arabica plant is very susceptible to diseases such as coffee rust, which affects the leaves and ultimately causes the entire plant to die. In addition, it is only suitable for certain climatic conditions. The Arabica plant only grows at certain altitudes, which ideally have temperatures of 18 to 22 degrees. In addition, too much wind, humidity and heat cause problems for the Arabica. The Robusta, on the other hand, lives up to its name: It is insensitive to diseases such as coffee rust and tolerates more heat and moisture.

The outside of the bean (appearance)

At first glance, it seems difficult to tell Arabica and Robusta beans apart, as the two beans look very similar. Here are a few features to guide you. The Arabica bean has an elongated, oval shape and is larger than the Robusta bean. Where this has a small, rounded shape. Another distinguishing feature, which is more popular than found common enough to be identified as a feature, is the indentation in the middle. In the case of the Arabica bean, this is S-shaped, whereas in the case of the Robusta bean, it is often wider and straight.

Most important: taste

The Arabica beans often taste fruity, aromatic and less bitter. Remain sweet in the taste range. To put it bluntly, the beans of the Robusta coffees have something “mouldy”. They taste earthy or nutty, and have notes of wood or leather in their taste. In general, they are also stronger and have more bitter substances. This is why Robusta beans are more dominant in terms of taste in a bean mixture than their bean partner Arabica.

Acid & caffeine: Key ingredients

Raw Robusta beans have nearly double the caffeine and chlorogenic acid content compared to the raw Arabica bean variety. When the roasting begins, however, many things change in the bean types. While the percentage of caffeine hardly decreases, the proportion of chlorogenic acid decreases over time and depending on the roasting process. However, the acid does not disappear completely. It is partially converted into aromatic substances, from where the bean gets its certain intensity. Overall, this results in the Arabica bean having a light, mild and floral flavor and a defined acidity. The Robusta bean, on the other hand, has a much more distinctive, earthy and nutty taste. To explain: Chlorogenic acid is an ester of caffeic acid and is also found in nettles, valerian and St. John’s wort. It is debatable whether it is predominantly positive or negative for the human organism.

About the plant: Cultivation and harvest of the bean varieties

The Arabica plant reaches a height of approx. 2 to 5 meters in cultivated cultivation and needs a temperature of 15 to 20 degrees and an annual rainfall of between 1200 and 2200mm for good growth. This bean can be optimally grown at an altitude of 600 m and up to approx. 2300 m. It usually takes 7 years from cultivation to the first harvest. Well-known growing areas of the Arabica bean are South America, Africa, Australia and Indonesia. The Robusta plant grows to a height of up to 7 meters in the cultivated area. Ideal climatic conditions are: 2200 – 3000mm of precipitation, 18 to 36 degrees temperature, and a cultivation height of up to approx. 600 metres. Central growing areas are Vietnam, India, Africa and Indonesia. The great advantage of the Robusta bean becomes apparent during the harvest: Since the ripe cherries simply get stuck on the branches, they are much easier to harvest than the falling (and then quickly rotting) Arabica beans.

The beans in world trade

Robusta is significantly more economical than the Arabica bean due to the cultivation height and the easier harvest. This also explains the difference in price: Robusta coffee costs only a fraction of Arabica coffee. Nevertheless (or perhaps because of this) only 25% of the coffee grown worldwide is Robusta. The Robusta bean is used in many mass roasts and in various instant coffees. Although there are high-quality Robusta bean varieties that are grown in India, Ecuador and Brazil, these tend to go under due to a lack of market presence.

Roasting – what makes the bean tasty

The time to maturity increases the higher the corresponding coffee bean is grown. When roasting, the degree of browning can be adjusted individually – the longer the bean is roasted, the stronger the bean tastes. It is roasted at a temperature between 180 and 220 degrees. In the process, amino acids and sugars are reassembled, resulting in the formation of an estimated 1,000 aromas or chemical compounds. The longer a bean is roasted, the less acid and the more bitter substances it contains.

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Lemonade Made From Coffee – Coffee With a Difference

The lemonade made from coffee is refreshing and sweet, instead of aromatic and slightly bitter. It tastes like a hint of orange and honey.

Coffee cherry lemonade

The world of coffee is diverse and full of surprises. Or would you have thought that there is a fruity fresh lemonade made from coffee? It is an absolute trend drink, which is a great alternative, especially in summer. Instead of the typical coffee aroma, the drink is more reminiscent of orange soda. The soda is made from the coffee cherry, which is otherwise a waste product in coffee production. In fact, the coffee bean is only a small part of the entire coffee cherry. In this way, the “selosoda” showerhead contributes to the extensive use of the coffee plant. This protects the environment and tastes really good at the same time.

selosoda – This is how the coffee lemonade came about

Lara Zumbaum, who was once responsible for beverage brands in marketing at mymuesli, had the innovative idea for the lemonade made from coffee. In fact, one-third of the coffee cherries harvested go to waste when used industrially. The outermost layers are thrown away, although there is still a lot of flavor variety and natural caffeine. Lara Zumbaum recognized the potential and developed selosoda. After the founder initially used the coffee cherries as tea, the idea of ​​a soft drink came up. The very sweet coffee cherry allows for a tasty coffee waste-tea based lemonade that is less sweet and made with no additives.

In the meantime, however, selosoda was threatened with extinction, because the approval of the coffee cherry as a foodstuff was revoked in the EU in 2017 – because it was not consumed in significant quantities in the EU before 1997. But the founder decided against giving up and decided to rethink: Now the focus is on the green, unroasted beans – Selo Green Coffee is born. The taste deviates somewhat from the original selosoda, but the cold drink has lost neither its freshness nor its aroma.

This is what coffee lemonade tastes like

Anyone who thinks that the lemonade tastes like coffee is wrong. In addition to the coffee cherry, the ingredients are organic citrus juice and carbon dioxide. Although there is only 15.6 grams of natural sugar in one liter, the soda tastes sweet and both orange and a little honey. The lemonade cannot serve with a bitter coffee taste, although the caffeine content corresponds to that of a double espresso. That is why it is also ideal as a refreshing pick-me-up on a warm summer’s day. The lemonade made from coffee just complements the diverse world of coffee drinks.

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Cappuccino, Latte Macchiato And Milk Coffee: What’s the Difference?

Do you know the difference between a cappuccino, a latte macchiato and a milk coffee? The ingredients for the coffee specialties are almost identical, but there are significant differences in taste and appearance.

What is a cappuccino?

Visually, the three coffee specialties are usually very easy to tell apart. The cappuccino is preferably served in a very bulbous cup. The latte macchiato in a tall glass and the milk coffee in a large coffee cup.

The cappuccino consists of about 1/3 espresso, which comes first in the cappuccino cup, and 2/3 slightly frothed, creamy, warm milk. This order allows the crema from the espresso to settle on the milk froth. This creates the characteristic appearance and the basis for a special latte art, in which beautiful motifs are created through the skilful interplay of crema and milk foam.

What is a latte macchiato?

The latte macchiato is known for its three layers, which naturally come into their own in the glass. For this, the milk is frothed strongly until a solid milk froth is formed. A little firmer than a cappuccino. Now this is poured into the glass and set aside to prepare the espresso. When this is ready, pour it very carefully and slowly through the layer of milk foam – if possible in a thin stream at one point so that the milk foam remains. The three great layers are due to the fact that the milk froth contains a lot of air and therefore stays on top. The espresso settles above the milk thanks to the higher temperature and density. Et Voila!

What is a latte?

Unlike the other two coffee specialties, the latte is not made with espresso, but with coffee. The mixing ratio is around 50:50 and consists of equal parts coffee and warmed milk.

What is a latte?

Unlike the other two coffee specialties, the latte is not made with espresso, but with coffee. The mixing ratio is around 50:50 and consists of equal parts coffee and warmed milk.

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Latte Macchiato and White Coffee: What’s the Difference?

What is latte macchiato to the Italian, is coffee to milk to the German? Not quite. Although both coffee specialties consist of coffee and milk, there are still differences in the recipe, the preparation and of course the taste. And then there’s the caffè latte…

Coffee with milk: the subtle differences

Latte macchiato, caffè latte, coffee with milk – isn’t it all the same? A combination of coffee and milk? no way. These are coffee specialties with different recipes and with different regional traditions:

The caffè latte comes from Italy and is prepared with warm milk and milk foam.
Milk coffee is a German specialty. However, this does not mean the black coffee with a dash of cold milk, as you may know it from the office kitchen, but a drink that is made from 50 percent coffee and 50 percent warm milk. The high proportion of milk is characteristic of the milk coffee and ensures a pleasantly mild, slightly sweet aroma that harmonises perfectly with an intense coffee.
Latte macchiato consists of espresso, milk and milk froth. Typical is the tall glass in which it is served, in which the different layers are particularly visible.

Milk coffee: how to prepare it

How do you prepare a latte yourself? With this recipe, you can enjoy creamy coffee at home:

Brew a strong filter coffee in your coffee maker. Alternatively, for an original Italian preparation, use a Moka, the two-part coffee maker for the stovetop. Note that you need 180 milliliters of coffee for a cup of latte.
At the same time, heat 180 milliliters of fresh whole milk in a small saucepan. Be careful not to overheat the milk. It shouldn’t be more than 70 degrees – that damages the lactose, the milk tastes burnt. If necessary, use a kitchen thermometer to keep an eye on the temperature. Tip: For a vegan latte, you can replace whole milk with a plant-based alternative made from soy, almonds or oats. However, keep in mind that the taste and consistency of the milk alternatives will affect your milk coffee.
Fill the fresh coffee into a sufficiently large cup. Then add the heated milk.
Variant: If you like, you can garnish your milk coffee with a little milk froth topping. But that is not a must.

What is cafe au lait?

The café au lait is widespread in France. It is particularly popular there for breakfast with a croissant, which is often dipped in the coffee. Like latte, café au lait consists of equal parts coffee and warm milk. However, the French do not serve the coffee variety in a cup, but in a large, handleless bowl – the so-called “Bol”.

Difference between latte macchiato and milk coffee: This is what makes the latte different

Like coffee with milk, latte macchiato is characterized by a particularly high proportion of milk. Last but not least, the two coffee specialties differ from each other in terms of appearance.

Mixing ratio: For the latte coffee and warm milk are mixed in equal parts. In contrast, you prepare a latte macchiato from one part espresso and four parts milk.
Milk: For a latte, the milk is heated on the stove. Use your espresso machine or a frother to prepare creamy milk froth for a latte macchiato.
Vessel: The latte is served in a large cup. The latte macchiato, on the other hand, is characterized by the large, tall glass.
Preparation: While you first pour the coffee and then the warm milk into the cup for a latte, for a latte macchiato you first pour the hot milk and the milk froth into the glass. Only then does the espresso follow.
Appearance: This method of preparation creates the typical three layers of the latte macchiato, which visually distinguish the coffee specialty from the milk coffee.

Milk coffee and caffè latte: is there a difference?

In addition to the latte macchiato, the caffè latte will take you on a culinary journey to Bella Italia. It is reminiscent of the busy cafés in the big cities where locals enjoy their morning coffee. The milk content is also high in the caffè latte. However, the caffè latte is not to be equated with the milk coffee and differs from the latte macchiato despite the similarity in name.

The preparation of the caffè latte is basically a mixture of milk coffee and latte macchiato:

Instead of filter coffee, the caffè latte is prepared with a single or double espresso. This makes it similar to the latte macchiato.
As with latte macchiato, the milk is not only heated, but frothed. A topping of creamy milk froth is part of the Italian caffè latte.
As with milk coffee, with caffè latte the coffee or espresso comes first and then the milk goes into the glass or cup.

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Cappuccino vs Latte Macchiato: What’s the Difference?

Cappuccino and latte macchiato: Both are typical expressions of the Italian attitude towards life. Both consist of: coffee and milk. But every coffee specialty has its own character. But what exactly is the difference between cappucino and latte macchiato? Find out here!

Cappuccino and latte macchiato: these are the differences

In addition to black coffee and espresso, cappuccino and latte macchiato are among the most popular coffee specialties. They differ at first glance: The cappuccino is served in a small, bulbous cappuccino cup with a little semi-liquid milk foam. The latte macchiato is presented in a tall glass with lots of thick foam.

A little reminder: Cappuccino is actually coffee with milk, while latte macchiato is more like milk with coffee. By the way, translated, latte macchiato means “stained milk”.
Don’t confuse latte macchiato with milk coffee! Because a milk coffee is usually filter coffee that is filled with warm milk. It contains equal parts coffee and milk. Occasionally milk coffee is also served with additional milk froth.

Already knew?

Latte macchiato should not be confused with the caffè latte, also known from Italy. In fact, this double espresso with plenty of hot milk does not have the layers typical of a latte macchiato.

However, the biggest difference between cappuccino and latte macchiato is still the preparation.

Cappuccino preparation: It depends on the mixing ratio
A cappuccino contains about one third espresso and two thirds milk. The preparation goes like this:
Pour freshly brewed espresso into the cup.
Warm the milk and froth it slightly. Typically, a cappuccino is semi-liquid milk froth.
Fill the cup to the brim with the light milk froth. The brown crema that gives the cappuccino its typical look becomes visible.
Connoisseurs now sprinkle some chocolate powder over it – the homemade cappuccino is ready!

Latte macchiato preparation: It’s all in the milk

The latte macchiato from Italy consists of one quarter espresso and three quarters milk. Therefore, it is not uncommon in Italy for children to try this coffee specialty. Here’s how to prepare it easily:
Heat two thirds of the milk to around 60 degrees Celsius and froth the remaining third. The froth should have a firm consistency.
Pour the hot milk into a tall glass.
Then put the milk froth on top.
Now slowly pour the espresso into the glass. Important: The espresso must be freshly brewed and hotter than the milk so that the layers typical of the latte macchiato can form.
Serve the finished coffee specialty with a long spoon.
So those with a sweet tooth can also enjoy their hot drink with sugar.

This is how the perfect milk froth for latte macchiato succeeds

When preparing your latte macchiato, have you ever reached your limits when frothing milk? No wonder: the firm consistency is not so easy to get right. Here are a few tips on how to make the milk froth perfect:

The more fat the milk contains, the creamier and firmer the froth will be. The ideal fat content is 3.3 to 4 percent. In addition, the milk should be as fresh as possible and not come directly from the refrigerator. Room temperature is ideal.
The milk should be warm but not boiling. A temperature between 60 and 70 degrees is ideal.
If you use a portafilter machine or a coffee machine with a steam nozzle to prepare the milk froth, you should only fill the container for the milk two-thirds full. As soon as the volume of the milk froth increases, immerse the steam nozzle deeper and turn the container slightly back and forth so that all the milk becomes firmer.

Interested in calories?

Another difference between cappuccino and latte macchiato is the calorie content. A cappuccino has around 50 calories, and a latte macchiato has around 130 calories.

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Moka or Machine? The Subtle Difference in Italian Coffee

Well, do you hear it hiss? Ever since it was invented by Bialetti, the Moka Express has been the ultimate symbol of Italian coffee. Almost every household in Bella Italia has such a device. How does it work? And what distinguishes coffee from the Moka from espresso from other machines? Mamis Caffè will give you the answers.

La Moka: How Bialetti created the Italian classic

Anyone who speaks of caffè in Italy means either espresso – or coffee from the so-called moka. The octagonal device for preparing coffee is even more widespread there than the filter coffee machine in Germany.

It was invented by Alfonso Bialetti, who patented his “Moka Express” in 1933. Until now, Italians could only drink their beloved espresso outside, in bars with the appropriate machines. Bialetti then had the idea of ​​not producing espresso under high steam pressure, but of forcing the water through the coffee using little pressure in the pot. That’s why the Italians sometimes simply name their favorite kitchen utensil after its inventor: Bialetti.

Incidentally, according to stories, he was inspired by a method of washing clothes that was common at the time. Because in Italy in the 1920s, dirty clothes were washed in buckets with a pipe in the middle. This tube pumped the soapy water up and distributed it over the laundry.

How does an espresso maker work?

Each classic Moka consists of three parts:

Can top with pouring spout
Boiler that is filled with water
Funnel insert with coffee powder
As soon as the water in the boiler begins to evaporate, overpressure is created. This pushes the hot water up through the ground coffee in the funnel insert. The top part of the jug has a fine sieve on the underside that filters the coffee from the coffee grounds. The filtered coffee rises in the riser pipe and flows into the espresso maker’s pot.

The important role that the Moka plays in Italian households is also shown by the many colors and designs in which the kitchen classic is available. Because the device is also an eye-catcher. The Moka is often in sight on the stove or on the shelf. Hardly anything has changed in the basic form. However, designers keep adapting the look of the Moka to harmonize it with different kitchen styles.

Already knew?

The father invented it, the son spread it: the Moka only became widely known after the Second World War, when Alfonso Bialetti’s son Renato marketed his invention professionally. The entrepreneur built the world’s largest factory for coffee machines – and as a “man with the mustache” himself became an advertising star for “La Moka”. He was associated with the octagonal coffee pot even after his death: his ashes were buried in an oversized mocha in the family grave.

This is what distinguishes coffee from the moka from espresso

Unlike the Moka, which has evolved primarily around aesthetics, home espresso machines have changed a lot over time. Depending on your budget, you can now choose between fully automatic coffee machines, portafilter, pad and capsule machines. All of the good quality machines deliver great-tasting espresso.

But what exactly is the difference between “caffè dalla moka” and espresso? Even if “la moka” is often referred to in German as an espresso maker or espresso pot, this does not quite describe your method of preparation. Strictly speaking, the Moka is not an espresso pot, but a coffee pot. Incidentally, this is also the name of the Italian synonym Caffettiera. The reason: The Moka works with a maximum pressure of 2.5 bar. However, real espresso requires a brewing pressure of between 8 and 10 bar, which can only be achieved by machines.

Caffé from moka and espresso also differ in terms of:

Caffeine content: With the same amount of coffee, a cup of moka contains around 50 mg caffeine and an espresso around 68 mg.
Crema: The classic moka brews intense coffee with little to no crema. However, there are now versions with a special crema valve that produce a nice crema. All espresso machines usually produce espresso with crema.
Price: The Moka is already available for little money. The original from Bialetti costs between 15 and 30 euros, no-name cookers around half that. Good espresso machines, on the other hand, quickly cost a few hundred euros or more.
Size: The Moka takes up little space. It is easy to transport and can also be made to run on the go, for example with a camping stove.
Incidentally, various studies on the coffee consumption habits of Italians show that moka is still the most common way of preparing coffee in Italian households – a preference that is probably passed on from generation to generation. Most Italians even have two pots of different sizes in order to be able to brew the right amount of coffee for different occasions. And even if a modern espresso machine is available, the majority also have a moka at home.

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Are Chestnuts Edible? – the Difference Between Horse Chestnut and Chestnut

Some chestnuts are edible, others are poisonous to humans. Here we show the differences between horse chestnuts, sweet chestnuts and chestnuts.

Horse chestnuts, sweet chestnuts, chestnuts – which ones are edible?

When the brown leaves fall from the trees in autumn, the chestnuts also fall to the ground. In Germany, there are almost exclusively two different types of chestnuts found in nature: the horse chestnut and the sweet chestnut.

Most people know the fruit of the sweet chestnut as chestnuts or chestnuts. They are considered a delicacy and are in great demand in autumn. At many events and in big cities there are chestnut stands where you can get fresh hot chestnuts. The chestnut variety is edible, whereas horse chestnuts are poisonous.

Horse chestnuts are not edible: this is how you distinguish them from chestnuts

Horse chestnuts are much more common than sweet chestnuts with edible chestnuts. You can easily tell the two types apart:

The leaves of the horse chestnut consist of five smaller individual leaves that look similar to beech leaves.
The leaves of the sweet chestnut, on the other hand, do not have five leaves, but hang individually on the branches. They also have small, sharp spines on the edge.
Edible chestnuts (marrons) look different: They taper to one side and have a brush-like puff at the top.
The shape of the chestnuts is rather flat and pointed, the shape of the horse chestnuts is more round.
The husk of the horse chestnut has hard, short spines. There are many longer spines on the chestnut shell.
Horse chestnuts flower from April to May and lose leaves and fruit in September and October. Eating horse chestnuts is poisonous to humans, but children like to make small chestnut figures out of them. It’s not dangerous as long as the children don’t swallow the chestnuts. More about this here: Handicrafts with chestnuts: Instructions for chestnut men and Co. You can also make detergent from horse chestnuts or a horse chestnut ointment.

Tip: For many animals, chestnuts are not only harmless, they are actually a real treat. Wild boar and deer like the chestnuts very much. At foresters or in a game reserve there are often collection containers to which you can bring the collected chestnuts for the animals.

Edible chestnuts: Eat them raw, cooked or baked?

The sweet chestnut flowers in June and July, a little later than the horse chestnut. The chestnuts also fall a little later from the tree – it won’t be until the end of September at the earliest. When the chestnuts are ripe, the prickly skin bursts open and wilts. Shortly thereafter, they fall to the ground. Up to three edible chestnuts can sit in a chestnut shell. You can eat them raw, boiled and also baked:

In the case of raw chestnuts, you must first remove the peel.
If you cook or bake chestnuts, you must first slit them crosswise. Then the heat can penetrate the chestnuts and cook them. The chestnuts are only peeled after cooking/baking.

The edible chestnuts are very high in calories, but also healthy: They contain a lot of high-quality protein and significantly less fat than nuts. Potassium, calcium, iron, magnesium, as well as vitamin E, vitamin C, almost all B vitamins and beta-carotene are also found in large quantities in the chestnuts.

You can find the sweet chestnut in many parks and deciduous forests. If you look around carefully during walks, you can spot them.

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What is the Difference Between Cappuccino and Latte Macchiato?

The two Italian coffee specialties are easy to tell apart visually. However, the difference between cappuccino and latte macchiato is clearly in the preparation. The cappuccino consists of about 1/3 espresso, which is the first thing in the cappuccino cup, and 2/3 lightly frothed, creamy milk. The latte macchiato, on the other hand, consists mainly of warm milk, espresso and milk foam.

With a cappuccino, the espresso is first poured into the cup and then filled with milk froth, which means that the crema of the espresso settles on the milk froth. With the latte macchiato, milk and milk froth are first poured into a glass and after the milk froth has settled, the espresso is poured into the glass. This creates the typical three layers.

Cappuccino and latte macchiato from the fully automatic coffee machine

Both cappuccino and latte macchiato can be easily prepared with a fully automatic coffee machine and additionally refined with cocoa or latte art. By the way: Translated, latte macchiato means “stained milk”. The milk content of a latte macchiato is quite high since this drink was originally intended for children. Of course, if you want, you can also add a double espresso to intensify the coffee taste.

The word cappuccino describes a piece of clothing. If you translate the word, it means hood in German. The hoods meant by this were worn by Franciscan monks in the 16th century and the Capuchin order was formed from this custom. The monks are the namesake of the cappuccino. However, they did not invent the hot drink. According to a legend, the hot drink was called cappuccino because the milk hood reminds of the hoods of the Capuchin monks. Did you know?

Only the vessel makes the drink really authentic

You can also enjoy cappuccino and latte macchiato in style at work thanks to the office coffee machine. Because almost every machine is able to produce specialties at the push of a button thanks to the coffee machine manufacturer. For real coffee enjoyment, however, you should also attach importance to the right crockery – a pleasure for all the senses.

A cappuccino is served in a large handle cup and saucer. The latte macchiato, on the other hand, is prepared in a tall glass so that the typical three layers can be seen clearly. It is served with a straw and a spoon with an extra long handle. But be careful: If you have a fully automatic coffee machine for the office, you should pay attention to the spout height. These vary depending on the coffee machine manufacturer and not all glasses fit under the spout.

What are the different making options?

The fastest and easiest way to prepare is of course the fully automatic coffee machine for the office. The recipe is saved and the machine automatically prepares the desired drink. However, many coffee machine manufacturers have different recipes. With most devices, however, the recipes can be adjusted so that cappuccino and latte macchiato always match your personal taste.

If you don’t have a fully automatic coffee machine for the office, you can also use an espresso maker (also called a moka pot) and an electric milk frother. With the espresso maker, you can make great coffee in no time at all – no, not espresso – which, thanks to its strength, comes into its own in latte macchiato and cappuccino. But an electric milk frother is not a must either. With a little practice, a manual milk frother or the good old whisk can produce a nice, creamy milk froth. Depending on the drink, you now have to prepare a semi-liquid or a slightly firmer milk froth.

The preparation with the espresso machine is a little easier. To do this, first prepare a double espresso with the espresso machine. You can find suitable types of coffee for preparation in our web shop. Then froth cold milk in the jug with the hot water nozzle of the espresso machine for a few minutes. Meanwhile, move the jug up and down so that the milk is frothed evenly. Put the milk froth on the espresso. A good cappuccino consists of half espresso and half milk froth and is about 150 ml.

Another alternative – and also very time-saving – for the preparation of trendy drinks is a capsule machine. However, the capsules are relatively expensive and not exactly environmentally friendly. Nevertheless, these systems can now produce a good cappuccino or latte macchiato with three layers. Ultimately, everyone has to decide for themselves how they want to prepare their favorite drink. For the making, you either use an espresso capsule and pour frothed milk over the hot drink, or you take a cappuccino or latte macchiato capsule directly.

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Food

Muesli with a Difference: Make Your Own Breakfast Pizza

A glass of freshly squeezed orange juice, bread rolls fresh from the oven, and grainy muesli – this is how the day can start more often! Especially on the weekends, breakfast is enjoyed extensively and is something very special for many. The muesli variant in the form of a pizza provides a special kick in the morning: It is not only visually stunning but also provides the body with important nutrients. Here you can find all information about making your own breakfast pizza!

That’s the breakfast pizza

While the oat flakes usually swim in milk in the morning or dip in creamy yogurt, they form the nutritious base of breakfast pizza. The firm oatmeal base is spread with a portion of yogurt – either pureed with your favorite fruit or of course pure. There are no limits to your imagination when making your own breakfast pizza: Anything that tastes good can be used as a topping on the morning pizza, e.g. B. chopped nuts, fruits, seeds, or bee pollen.

That’s why the breakfast pizza is healthy

Oatmeal provides a lot of energy, and valuable fiber and keeps you full for a long time. They also score points with a high proportion of unsaturated fatty acids and magnesium, which e.g. boosts fat burning. The creamy yogurt provides calcium, which is good for teeth and bones. In addition, oat flakes and yogurt together form a great supplier of protein, because their combination increases the biological value.

Breakfast pizza: the recipe

To make your own breakfast pizza for four people you need:

  • 200 grams of rolled oats
  • 2 tbsp ground flaxseed
  • 300 g apple pulp
  • 200 grams of fruit
  • 200 grams of yogurt
  • 1 tbsp chia seeds

The preparation

  1. Preheat the oven to 175° degrees. Finely grind the rolled oats in a blender. Mix the ground flaxseed with six tablespoons of water and let it swell briefly. Thoroughly mix the oatmeal with the apple pulp and the flaxseed-water mixture with your hands.
  2. Place the finished dough on a baking tray lined with baking paper and shape it into a circle. Then place in the preheated oven and bake on the middle shelf for 20 minutes until golden brown. Then let it cool down.
  3. Wash your favorite fruit, deseed if necessary and chop. Pure half of the fruit together with the yogurt.
  4. Spread the fruit yogurt on the oatmeal base and garnish it with the remaining fruit and the chia seeds.
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