What coffee lover wouldn't fall head over heels for a cappuccino with a hint of cocoa powder? With this little guide to coffee cappuccinowe kick off our special cycle of coffee recipes. Preparing at home one of the best coffees is a piece of cake with the right equipment.
When the Cappuccino friar Marco d'Aviano arrived in Vienna in 1683, night had fallen. A passionate preacher and skilled mediator, Pope Innocent XI had appointed him as his personal envoy to the emperor to persuade him to form a coalition against the Ottomans, who threatened to extend their power in Europe.
The cold was biting and the rough habit barely protected him from the wind. Seeing the warm glow of an open café, he didn't hesitate for a second. He went in, sat down at the bar and ordered one of those oriental drinks that had become so fashionable of late.
However, the strong taste of the coffee surprised him. Accustomed to sweeter recipes, he asked if he could add a little milk to soften it. The waiter, seeing that the drink took on a shade very similar to that of the friar's tunic, exclaimed: "Kapuziner!".
A legendary name
The Capuchin order was founded in Italy in 1525 as a reform movement. Inspired by St Francis of Assisi, these monks called for a return to a modest life, so they adopted a simple brown robe, with a cord as a belt and a long pointed hood.
The children, seeing them pass by, shouted ironically at them "scappuccini": 'no hoods'. Over time, the expression - which became simply capuccini- became the name of this order.
Much later, the unmistakable robe of these religious men also gave its name to a race of American monkeys, as well as to this cup of coffee which, instead of being black, was brown, because it was softened with milk, cream or even egg.
The origin of cappuccino
According to another, less romantic story, the origin of the cappuccino coffee dates back to the Battle of Kahlenberg, when the Viennese added cream and honey to the coffee that the Turks abandoned after fleeing.
Both versions are very credible: the first language in which this term for coffee is recorded is German, precisely at a time when the Capuchin friars were very influential.
However, although the precursor recipe for this type of coffee originated in Vienna, the drink is known by its Italian name (in English it is also known by the adaptation cappuccino and sometimes the form cappuccino).
The reason is that what gave rise to the definitive form of the cappuccino as we know it today is an Italian invention patented by Luigi Bezzera in 1901: the espresso machine which has a nozzle through which steam escapes to heat the milk and produce the froth that gives cappuccino its characteristic texture.
Speciality coffee and creamy froth: the keys to this classic
The cappuccino consists of three layers: a base of espresso, a part of milk and a final layer of milk foam. As this is a simple recipe, the ingredients carry all the weight, the ingredients carry all the weight. Therefore, the key to an elegant and delicious experience is to use good coffee and treat the milk with care.
Naturally, at Syra Coffee we recommend you prepare your cappuccino with speciality coffee. This is a limited production seasonal coffee grown in a traditional way, hand-picked and with an artisan process of storage, roasting and packaging.
This is reflected in the properties and the final taste of the coffee: unlike industrial coffee, which is usually bitter, speciality coffee is sweet and smooth.
Infact, for a coffee to be considered a speciality coffee, it must achieve a score of more than 80 points (on a scale of 100) in an independent cupping by qualified specialists.
The specialty coffee of Syra Coffee is made with 100% Arabica beans, harvested at optimum maturity and freshly roasted, so that it retains all its aroma and body. retains all its aroma and body.
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As for the milk, baristas insist on the importance of using cold, fresh milk and heating it to no more than 55 °C. importance of using cold, fresh milk and heating it to no more than 55°C to enhance its sweetness. to enhance its sweetness.
In addition, the best milk for cappuccino is fresh whole milk, as it tastes much better. Having said that, it is possible to make very tasty cappuccinos with your favourite vegetable option.
Finally, the prerequisite for creating a smooth foam crown is to introduce tiny air bubbles into the milk, for which having a frother is a great help.
YOU WILL NEED:
Before you start preparing a homemade cappuccino like a true professional, you will need to have the following utensils at hand:
- Container to put the milk in and whip the cream.
- Milk whisk. To cream the milk.
- Coffee can be ground or whole bean. It is best to use coffee beans and use a grinder with grinding wheels, not blades, to grind it just before preparing the drink.
- Coffee machine. It can be Italian or espresso machine. In this recipe, we explain how to make a cappuccino with an Italian coffee machine.
- Thermometer. Only if you want an unforgettable result.
- Cup. About 180 ml (a little more than the final amount of drink). Ceramic ones help to preserve the temperature.
Are you missing an accessory? Take a look at our coffee making equipment section.
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How to make creamy cappuccino at home with an Italian coffee machine
Time: 3-5 minutes
Difficulty: Easy
Ingredients:
- Specialty ground coffee
- Whole milk (about 150 ml)
- Optional: cocoa powder or ground cinnamon (to sprinkle on top)
STEP 1
Pre-heat water - Bring (mineral) water to a boil, and once boiling, remove from heat.
STEP 2
Pour it carefully into the bottom of your Italian coffee machine. The water level must not exceed the side pressure valve.
STEP 3
Fill the filter with coffee, carefully level the surface with your finger or the flat side of a knife. (Pro tip - don't press the coffee!) Once the filter is full, place it in the coffee machine and close it tightly.
STEP 4
Put your coffee maker on medium-low heat, with the lid open! After the first extraction phase, the coffee will turn a lighter colour and the coffee maker will start to make a noise, then take it off the heat and cool the bottom part under the tap for a few seconds. The coffee is ready!
STEP 5
Use your frother or whisk with your favourite milk (warm it up first) and froth it until it becomes creamy and doubles in size.
STEP 6
Pour into the cup of your choice 1/3 coffee, 1/3 milk, 1/3 foam - Ta-da!
Making a perfect cappuccino at home is as easy as that. But remember: with Syra speciality coffee, it always tastes better.
And, if you liked this cappuccino recipedon't miss the next posts about how to make delicious coffees at home. We look forward to seeing you.