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Permalink Reply by Oscar Nyman on January 2, 2011 at 12:24pm

You'll probably get loads of different BXers view of what's right and what's not and if you should follow your own standards or your boss', but no matterwhat, this is a good read, don't miss the comments. 

 

http://www.jimseven.com/2010/12/26/the-cappuccino/

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Permalink Reply by Bryan Wray on January 2, 2011 at 12:25pm

In my opinion, you are correct that espresso should go first no matter the beverage.  She is making a "latte macchiato," if it was to have any official name.  The reasons for preparing the beverage your way are to have better presentation (i.e.- latte art) and also, you save time in your beverage preparation by mixing the milk and the espresso without having to use a spoon, something that would be required if you were just pouring the espresso into the milk.

 

I do not agree that milk should be textured the same whether it is a cappuccino or a latte.  Cappuccinos should have a denser, thicker foam and more of it.  Also, a cappuccino should only be 5(ish) to 6(ish) ounces.

 

James Hoffman just did a nice write up on his opinion of the cappuccino and barista magazine has had some good articles about milk in general in the past couple issues.  I think it's just as important to read the comments as it is to read the article.  James' article can be found here.

 

-bry

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Permalink Reply by Shadow on January 2, 2011 at 1:53pm

I also agree the espresso should be first and the milk should definitely be textured differently. When customers ask me the difference between a cappuccino and a latte I tell them "air" as that IS the difference when texturing for each. I then go on to explain how I build each type of drink and the difference in taste/texture.

 

 

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Permalink Reply by Bryan Wray on January 2, 2011 at 8:52pm

Ha!  Can you tell I typed mine as you were typing yours? :)

 

-bry

Oscar Nyman said:

You'll probably get loads of different BXers view of what's right and what's not and if you should follow your own standards or your boss', but no matterwhat, this is a good read, don't miss the comments. 

 

http://www.jimseven.com/2010/12/26/the-cappuccino/

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Permalink Reply by Eric mason on January 3, 2011 at 5:12am

Thanks for the info guys! and that article was quite interesting I read it twice, once for each post hahaha!

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Permalink Reply by Oscar Nyman on January 3, 2011 at 5:40am

:-)

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Permalink Reply by Jared Rutledge on January 13, 2011 at 8:04am

my "incite" is to find a new job

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Permalink Reply by Dustin DeMers on January 13, 2011 at 12:07pm

Im curious here bry, if you think cappuccino foam should be dence and think then how does your latte froth differ?  As for the question, espresso in the bottom. And I always try to make to the richest creamiest foam i can everytime i froth milk, and a cap would have equal parts milk and froth.
Bryan Wray said:

In my opinion, you are correct that espresso should go first no matter the beverage.  She is making a "latte macchiato," if it was to have any official name.  The reasons for preparing the beverage your way are to have better presentation (i.e.- latte art) and also, you save time in your beverage preparation by mixing the milk and the espresso without having to use a spoon, something that would be required if you were just pouring the espresso into the milk.

 

I do not agree that milk should be textured the same whether it is a cappuccino or a latte.  Cappuccinos should have a denser, thicker foam and more of it.  Also, a cappuccino should only be 5(ish) to 6(ish) ounces.

 

James Hoffman just did a nice write up on his opinion of the cappuccino and barista magazine has had some good articles about milk in general in the past couple issues.  I think it's just as important to read the comments as it is to read the article.  James' article can be found here.

 

-bry

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Permalink Reply by Eric mason on January 13, 2011 at 7:05pm

i agree dustin i always try to make that perfect shiny smooth rich foam everytime i steam! and i like the porportions listed ash...and do agree that it is all a matter of preferance, style, culture, tradition, blah ba blah ba blah. and jared i do plan on looking for a more challenging and educated environment to hone my skills in the near future.

 

thanks for the thoughts

-eric

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Permalink Reply by Rich Westerfield on January 20, 2011 at 1:25pm

Been in Hoffman's camp long before his post. We think capps should be stretched more for a less dense milk, a texture that would eliminate possibility of a finely detailed rosetta, but would still allow for tulips and hearts. We've commented often over the years how competition capps have trended toward small lattes instead of capps. Just our opinion. Otherwise how would a cappuccino differ from a Gibraltar-style drink (other than the glass)?

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Permalink Reply by Jason Bakker on January 20, 2011 at 2:21pm

Steamed milk first, espresso next = latte machiatto. The espresso flows in the middle, between the milk and steamed milk.

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Permalink Reply by sage on January 20, 2011 at 4:56pm

spot on, bryan!

 

sage

the coffee hound

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