Cappuccino – the popular coffee and milk drink from Italy
A classic cappuccino consists of an espresso and milk and milk froth in equal parts. While cappuccino is drunk throughout the day in Germany, things are different in Italy. In the homeland of cappuccino, it is only consumed in the morning because it is considered to fill the stomach due to its milk content. From midday, the Italians rely on espresso, which awakens the spirits, makes you lively and is easier to digest.
In addition to cappuccino, latte macchiato is a popular drink in both Italy and Germany. Both coffee specialties are prepared with milk, but they look different and taste different.
The difference between cappuccino, latte macchiato and milk coffee
The mixing proportions between coffee and milk in a cappuccino are 1/3 espresso, which is poured into the cup, and 2/3 lightly frothed warm milk and milk froth are poured over it. The typical crema of the espresso settles on the milk froth of the cappuccino. The look of the cappuccino is white on the surface with a golden-brown crema, which is also often drawn into the milk froth with patterns using a spoon. There are now even competitions in which the most beautiful patterns that can be conjured up with the crema in the milk foam are evaluated. This can be leaves, hearts or even faces. A cappuccino is usually served in a bulbous cup.
With a latte macchiato, three layers can be seen in the tall glass. First, milk is poured into the glass, then the milk froth is poured over it. Finally, the espresso is slowly poured in through the milk froth. The layers are created by the air contained in the milk froth, which remains on the surface. The espresso stays on top of the milk, which is at the bottom of the glass, because it has a higher temperature and density.
Unlike cappuccino and latte macchiato, a classic latte does not use espresso to prepare it, but normal coffee mixed in equal parts with warm milk.
How to properly prepare cappuccino
Classic Italian cappuccino is now also at home in Germany and the times when coffee was whipped cream and then called cappuccino are long gone.
To prepare a good cappuccino, a metal jug is filled with cold milk. This is heated with the hot water nozzle. Care should be taken to ensure that the nozzle remains below the surface while the milk is being heated. If this is neglected, the milk may splatter.
The milk is frothed until it has doubled its volume in the jug. It is often observed with professional baristas that the jug is briefly knocked onto the table after the milk has been heated. This is done to get unwanted bubbles out of the milk.
The higher the fat content of the milk, the creamier and denser the foam. Whole milk or semi-skimmed milk is ideal for cappuccino. Almost fat-free milk is not suitable because the foam does not become firm and remains watery.
Of course, you can also prepare cappuccino at home in fully automatic coffee machines that already have an integrated milk container. Here the milk is frothed at the push of a button and automatically applied directly to the coffee. With fully automatic coffee machines, always make sure to clean the milk nozzle or the milk hose so that they do not stick.
You can also prepare cappuccino with pads and capsules. You either froth the milk separately or you have a device in which the appropriate milk capsules can be used to prepare coffee and milk drinks.
