Cappuccino coffee is a great drink for breakfast and dinner and will help to cheer you up and make you feel better. It is made out of coffee and milk, whipped into a lather. Now, this drink is made in the machinery of a cup of espresso, but you can also cook up a delicious cappuccino without special equipment.
You will need:
150 ml of milk.
150 ml of water.
2 tsp. coffee grounds;
3 tsp. Sugar, sugar.
For the preparation of this drink, it is better to buy the finely ground espresso. The dairy product must be fat, and preferably not less than 3 percent. It’s been beaten with a blender or food processor or with a whisk. If everything is done correctly, it forms the first of the large bubbles on the surface of the liquid and then becomes small, and then it turns into a foam. It is important to be thick and is kept in a warm drink. The foam can be made, and a blender or food processor. In this case, the dairy product is heated to about 70 degrees, and how long you can last for 3 to 4 minutes.
For the manufacture of espresso, the espresso is prepared first. Of course, you can use a water-soluble, but that’s when the drink’s taste will change and the worst of it. The coffee break will take no more than 4-5 minutes. First of all, the lower part of the pot is heated, and then pour the cafe, pour the cold water, and put on fire. As soon as the bubbles form, add the sugar, stir it and remove the Turk from the fire until it boils.
When the coffee’s ready, you take the milk: heat the heat to low for about 1 minute, then pour it into a bowl, high, and stir in, or stir, or mix it with a time limit of 4 minutes. Then, when the espresso is hot, pour a special cappuccino into tall glasses or cups and slowly pour the dairy product to keep the foam. The drink can also be varied with the help of additives, vanilla, cinnamon, powdered sugar, caramel, or chocolate syrup and nuts. If the component is a sweet is made of cappuccino, there is no need to add sugar.
Recipe Cappuccino: how to make a cappuccino at home without a machine
As popular as espresso, hot chocolate, or salted butter with our friends!
But, the cappuccino is THE drink that accompanies your gourmet breaks. Comfort in the rough!
At the time of rejoicing: “I see it as a cake. If someone wants to make me happy, I’ll have a cappuccino. It is delicious! “
For your enjoyment, here is the recipe for the best cappuccino. Prepare the milk, your grain; turn on your coffee machine… it is ready to serve!
First step: They grind the coffee beans to be fresh and get the best espresso shot!
A good cappuccino starts with a good espresso. Then begin by pulling a shot of espresso, and let’s focus on one important point: the quality of the wheels and the mill, which directly affects the extraction of the coffee.
The first step is the setting of his grind. The more your grind is fine, the more the coffee is tight with thick cream. Therefore, we recommend a fine grind, as homogeneous as possible and tailored to your espresso machine.
Second step: You weigh the ground coffee to get the exact dose.
Here, 19 grams for a double espresso and a recipe in the spirit coffee shop: 19 grams of freshly ground coffee in the filter holder/45 grams of drink in the cup/25 to 30 seconds of extraction.
Good to know: you can reuse the extra coffee in your recipes. Some chiefs season their dishes with coffee or infuse them for desserts such as tiramisu. Our advice: let your imagination run free!
Third step: It distributes by tapping the filter holder to distribute the grind
Distribute the grind with your hand to have a bed flat. The goal is to have a homogeneous distribution within the basket.
Fourth step: One cup ground with a tamper.
The goal is to create a block of coffee that resists the pressure of the extraction.
Between the thumb and index finger, one comes to the vertical extension of the forearm, exerting a slight pressure with the tamper (there is no use of force). Again, the idea is to come out of the air to prepare the cake batter to be extracted.
Fifth step: extracting the coffee
How to run a successful extraction of coffee?
To succeed in espresso, you need to take into account some essential parameters:
The minerality of the water
The ratio of coffee/water
The temperature of the water
The size of the grind
The extraction time
It is necessary to extract the coffee as quickly as possible once it is ground and placed in the basket of the filter holder so that it remains in contact with the hot parts of the head group of the machine. (Adjusting the temperature and duration on a case-by-case basis).
A cartridge that will filter the water is located under/behind the espresso machine.
It allows you to eliminate chlorine, balance the water’s composition, and limit the alteration of the machine by the limestone.
Sixth step: working with the milk texture and temperature
Once the espresso is made according to the rules of art, it comes to the milk texture and temperature to make his cappuccino.
In a pitcher, we texture the milk, incorporating micro-bubbles of air and heating it to about 65°C.
Three requirements for milk successfully:
The pasteurized whole dairy product quality (it is quite possible to work with plant milk: we recommend the oat dairy product)
Milk, well chilled, controls the rise in temperature that is done so gradually.
A good espresso machine with sufficient capacity at the level of the steam nozzle (if your machine has separate boilers, it is better! You’ll have more capacity to heat the steam nozzle without altering the extraction of espresso, and you can even make your dairy product cappuccino at the same time that you run your shots of espresso.
For those with a machine nozzle:
Purge the steam nozzle with a “flush.”
Place the nozzle against the spout in the middle of the pitcher.
Open the steam thoroughly, reassemble the nozzle on the surface of the whole dairy product (on the side of the pitcher) and enter the air. As the steam nozzle remains close to the surface, you incorporate air. A cappuccino takes around 3 seconds with a powerful nozzle to get the right amount of foam.
Dive slightly from the nozzle through to create a whirlwind. This whirlwind has the role of micro-texturing the milk by popping the air bubbles coarse (for a milk silky). All in controlling the rise in temperature with the hand remained free.
Heat the milk to 65/70°C (when the bottom of the jug becomes too hot for the hand that holds it)
Immerse the nozzle at the pitcher’s base, turn off the steam nozzle, wipe and purge the nozzle—your foam spring: dense, rich, and creamy, glossy with micro-bubbles.
Type the pitcher of dairy product to make it go up and pop the bubbles the largest that may remain.
Circularly shake the dairy product on the work surface (to homogenize the distribution of the foam)
Seventh step: pour the milk textured and heated into the espresso
Pour the milk into the espresso with the technique of free. The more experienced can try latte art, in other words, a nice drawing in the cup.
Begin to pour the center of the cappuccino into the dairy product jug 10cm from the cup (the cup is tilted).
Fill up to 23 of the cup, stirring to homogenize the mixture of coffee and milk and texture.
Get off the dairy product jug to the nearest surface of the cappuccino to mark the cappuccino with the milk foam. Start your motif latte art.
Face the pitcher and “decide” to finish your work in latte art!
The dairy product foam will score the shot of cappuccino for contrast. The more we approach the pitcher of the surface of the cappuccino, the less gravity there will be when the milk is in the cup, and the cream will be stained with a white surface.