How to Make Cappuccino Art?
The amount of espresso to steamed milk in a cappuccino vs a caffe latte differentiates the two drinks, with the latter having more milk. There seems to be a wide range of differences in the portions from café to cafe.
When steaming cappuccino milk, more air is incorporated, resulting in a bigger froth than when steaming lattes. This traditional method of cappuccino sets it apart from a latte and stays loyal to the origins of the Italian coffee drink itself.
Traditional cappuccinos have an equitable distribution of espresso, steamed milk, and foamed milk, and they are served with a spoon. A latte has significantly more heated milk and a light layer of froth than a cappuccino. A cappuccino has discrete layers, whereas a latte has the espresso and steamed milk blended together in a single serving.
Because latte is the Italian term for milk, latte art is also referred to as "milk art," regardless of the kind of beverage. "Caffe latte" is the name of the beverage that is created from espresso and a large amount of steamed milk. In the United States (and possibly other non-Italian nations), the phrase "caffe latte" is sometimes reduced to "latte," which may cause confusion among native Italian speakers, who may believe you are asking for a glass of milk.
You should begin with the texture of your milk. You want to stretch and texture the milk so that it is suitable for a latte or even a flat white. The correct micro-foam will be mixed in with the milk. It will not float on top of the water. The surface will be shiny and have a cream-like consistency. This is critical for a free pour.
Crema can also be your adversary. It may be difficult to cut through your beans if they are too fresh. You have the option of swirling your cup. You can also break it up with your milk because you won't be pouring it right away.
Once you've mastered the milk texture, a good place to start is with some basic shapes. It can be beneficial to have a jug with a prominent spout.
1) Put a dot in the center of your cup as a starting point. In order to clear the crema from the rim of the cup, tilt the jug slightly as you fill it up.
2) The simplest form of the heart. The dot is the same as the asterisk (*). However, rather than simply stopping the pour, push through the dot while rapidly slowing the flow.
3) Dot with several layers. Beginning with a simple dot is a good place to start. However, you should wriggle your jug left and right smoothly as you raise the pour pace. The coffee will be sucked up between the layers of milk as a result of doing this. Then simply halt the flow.
By: Douglas
Related Latte Art Content
What Milk is Best for Latte Art?
How to Steam Milk for Latte Art without Machine?
Learn Latte Art - for more related resources.
Other Questions about Coffee :
Where can I rent a coffee machine?
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OCM (OnCoffeeMakers.com) was started in 2007 with the first webpage about coffee machines. And for a number of years, we focused on helping people find their desired coffee machine (we still are helping folks with that! So, if you are looking for coffee machines for office or restaurants - check out the link).
In 2010, we started getting enquiries on restaurant marketing and we start to help food and beverage brands with their marketing. Below are campaigns and events that we have done over the years:
OCM's campaigns: F&B Marketing Ideas by OCM
OCM's Events: F&B Industry events by or with OCM
Check out this restaurant marketing guide to learn more about the many campaigns and companies we have worked with.
Since then, we have also created many marketing workshops and classes for the F&B industry. Many of these modules are still running in tertiary institutions such as Temasek Polytechnic Skillsfuture Academy and also ITE College East COC classes, below are some snippets of our lectures and workshops:
OCM’s F&B workshops: Food and Beverage Marketing Lectures | Workshops - click to watch classes on customer journey map, JTBD and more.
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