THE BREAKFAST PAR EXCELLENCE
To prepare a state of the art cappuccino, a good coffee is not enough, you need a perfect foam with a creamy and fine consistency. The cappuccino foam is a real art and it takes exercise and practice to get it right. There are many different schools of thought about texture, but to begin with, it is essential to have good quality milk.
WHAT DO YOU NEED?
- Coffee machine
- Whole milk
- Ground coffee or O'ccaffe beans
Fill a jug with about 0.30 L of milk. Make sure that the spout of the coffee machine is positioned at an angle to the jug.
Place the tip of the lance one or two centimeters below the surface of the milk and turn on the flow of steam. After about two seconds, quickly but carefully dip the lance under the surface of the milk: not too deep to hit the side of the jug, not too deep to avoid bubbles.
The immersion of the lance will create the "vortex" movement necessary to create the characteristic dense foam of the cappuccino. When the milk reaches the appropriate temperature (between 60 - 65 ° C), turn off the lance. Place the jug on a flat surface and shake it to remove any remaining bubbles and even the consistency of the foam.
To get a perfect milk art, start slowly pouring the milk over the coffee. The movement must be decisive: keeping the jug close to the edge of the cup, let the milk fall from above, so that it rests on the surface of the coffee without mixing with it. After you have filled half the milk, lower the jug spout so that it almost touches the liquid in the cup. This will ensure a strong contrast between the consistencies. Keep pouring until the cup is full.