cap vs latte
the restaurant i work at only has one size of cup for lattes and cappucinos, about 6 ounces. i'm having trouble making a notable difference between the two so i've been pouring caps as doubles and lattes as singles. is there a better way i could be doing this?
Replies to This Discussion
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Permalink Reply by Christopher Zimmerman on
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cappucino milk should be textured more than latte milk and therefore a cappucino should be "foamier" than a latte...
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yes traditionally it is... a cappuccino is traditionally 2oz spro 2oz hot textured milk and 2oz foam...
there is a european style and an italian style however...
the italian (traditional) style is comprised as above with the foam being of a merange like consistancy...
the european style falls along the lines of a more textured latte and does not really follow the rule of thirds as the italian style does...
Its basically up to the shop which version to use and what the customers expect...
Hope this helped you!
Cheers
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Permalink Reply by Jared Rutledge on
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i think we need to get some standardized recipes and terms going
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I could not agree more sir... and maybe we can stop the large, sugar free vanilla, skim, cappuccino from being ordered...
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Permalink Reply by Brady on
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Jared Rutledge said:i think we need to get some standardized recipes and terms going
Agreed.
The capp discussion has been covered pretty extensively here and elsewhere. Good luck getting too much to support the "official definition" of a capp as a drink of thirds... pretty hard to do with a single 1 oz espresso in a 5.5oz cup, no?
There's no strict definition for what constitutes a caffe latte that I'm aware of.
Cappuccino is defined as a single espresso with steamed milk in a 5.5 oz cup. I believe that competition standards call for a 1/2" of foam to settle out, though I could be wrong. A double capp would be the same drink made with a double espresso, but this is a deviation.
By comparison, I think the general concept of a latte would be less foam in the milk and perhaps a little less prominent espresso flavor, but this is wide open.
If it were me, I think I'd go with a double capp using thicker milk (1/2 inch after it settles), single latte using thinner milk (1/4" after it settles).
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Permalink Reply by Lorenzo Perkins on
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Can we just stop selling lattes? Espresso, Maccs, Capps, Americanos only. Whaddya say guys?
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nah, i mean, my lattes are doubles in 12 oz, which is exactly double my "tradizionale" cappuccinos (to italian/competition standard 1 shot, 6 oz). what's the point when they taste the same, they just take a little longer to get through?
brady i'll ponder on this at work tomorrow and maybe start a thread. if we could get an official bX standard sticky thread we could refer people to, it'd be a huge help.
Lorenzo Perkins said:Can we just stop selling lattes? Espresso, Maccs, Capps, Americanos only. Whaddya say guys?
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Permalink Reply by Mike McGinness on
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They shouldn't/don't taste the exactly same even if your cap' is a single shot and 12oz latte double shot because of the differing texture of the milk... OTOH my shop's caps taste very different than our 12oz lattes because both are double shots. (Only pull nekkid doubles, no splits, no wasted espresso.) However do pull latte shots a tad longer to give them a bit more edge/bite to cut through greater milk than pulling for cap's, macch's and straight shots. Though exactly how shot pulled also depends on pulling what! Have main blend and three SO spros at the moment:-) Oh yeah, and decaf...
Jared Rutledge said:nah, i mean, my lattes are doubles in 12 oz, which is exactly double my "tradizionale" cappuccinos (to italian/competition standard 1 shot, 6 oz). what's the point when they taste the same, they just take a little longer to get through?
brady i'll ponder on this at work tomorrow and maybe start a thread. if we could get an official bX standard sticky thread we could refer people to, it'd be a huge help.
Lorenzo Perkins said:Can we just stop selling lattes? Espresso, Maccs, Capps, Americanos only. Whaddya say guys?
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Why stop there, why sell Americanos? Americanos are for whimps who can't handle straight shots. I mean, that's how they were invented in the first place for whimpy Americans who couldn't handle espresso. And caps, if you're going to serve them they should only be served during morning breakfast hours. No self respecting espresso traditionalist would think of drinking a cappuccino after breakfast. Macchiatos? Hmmm, got me on where they belong in the traditional thick of it all. But kind of like a passifier, weaning off cappuccinos before taking on a truly respectable straight shot.
Now back to reality and keeping the doors open. You want a 24oz caramel mocha you say. No problem, that'll be $5.50 thank-you very much. Oh, you wanted whip piled high on top too? Make that an even six bucks...
Lorenzo Perkins said:Can we just stop selling lattes? Espresso, Maccs, Capps, Americanos only. Whaddya say guys?
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Permalink Reply by Chris on
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Jared Rutledge said:nah, i mean, my lattes are doubles in 12 oz, which is exactly double my "tradizionale" cappuccinos (to italian/competition standard 1 shot, 6 oz).
Ehm... ?!?
"Secondo la sperimentazione condotta dall’Istituto Nazionale Espresso Italiano il cappuccino di qualità e rispettoso della tradizione è composto da 25 ml di espresso e da 100 ml di latte montato con vapore. Alla base del Cappuccino Italiano Certificato c’è sempre un Espresso Italiano Certificato, un espresso preparato in onformità alle regole previste nella certificazione a marchio Espresso Italiano (certificazione di conformità di rodotto del CSQA n. 214 del 24 settembre 1999, DTP 008 Ed. 1)."
The Italian Espresso National Institute"
My Italian is kinda rusty, but that says to me that 25ml of espresso is extracted with 100 ml of milk, frothed with steam, for a 125 ml cappuccino. Served in a 150 to 160 ml cup, that would make 5.4 ounces *total* the largest "tradizionale". Competition used to have standards, but so many baristi were 'Starbuckized' that they couldn't wrap their heads around a 125 ml capp, so they caved.
Yer preachin' to the choir here, Jared. I been bitchin' at the BGA to decide on a standard for a few years yet, and all I get back is that 'standards make us all cookie cutters and conformists. We're artists and need to espress ourselves." Whatev...
I look forward to the day when I can order a traditional cappuccino with a doppio in it in place of a single shot, and have a barista look at me with anything more positive than a nipper.
Get with your BGA regional rep, and suggest that they (as the supposed Guild Guardians of the Art and Craft of Baristahood) decide what is a what, and issue a BGA certified standard. Or, you could let Starbucsk, McD's, and Dunkin' start setting trends and standards.
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Permalink Reply by John Berkness on
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A cappucino obviously should have more texture (foam) due to its namesake ( the billowing white robes of the cappucin monks), we serve ours bone dry, not one drop of liquid milk, Just foam.
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