The perfect cappuccino

It may be surprising, but the cappuccino has its roots in Austria and not in Italy. Known in Austria under the name Kapuziner, this Austrian specialty came to Italy during the First World War. At some point the Capuchin became a cappuccino (a trivialization of the Italian word â € Žcappuccio ", which means" hood ").

The cappuccino as we appreciate it today didn't do much together with the original Capuchin. The basis is a strong espresso, and through today's possibilities to foam milk, the cappuccino has become a lighter and airy version of the Capuchin.

How is a perfect cappuccino prepared?

One third of a cappuccino consists of espresso, hot milk and milk foam each. It is best to use whole milk or barista oat milk. This is how it works:

1 - Preceive cappuccino cup. A real cappuccino cup is made of thick-walled porcelain, has a large diameter and a capacity of approx. 150ml.

2 - Foam 100-150ml milk up to a maximum of 64 ° Celsius. If the milk is heated too much, the protein (proteins) change, and the milk loses its sweet taste, which is essential for a successful cappuccino.
For foaming with the steam nozzle on the coffee machine, the best thing to do is use a chrome steel jug, which can be well covered by hand. Heat the milk using a steam nozzle. Place the palm around the jug so that you can feel the rise in the temperature well. It feels hot to wait about 2 seconds - then you have the right temperature. If you do not have a coffee machine with a steam nozzle, you can also foam the milk with a milk frother.

3 - Let approx. 40ml espresso run into the preheated cup.

4 - Carefully pour the foamed milk into the cup from the center to the edge. This is how the characteristic crema ring is on the edge of the cup. Creative hobby baristas conjure up a heart or a dab with a little practice in â € Žlatte.

Thanks to our specially developed roasting process, all of our espresso mixtures have little acid, which is crucial for a successful milk mixed drink.