Foam on top, bottom foam. How to make latte and cappuccino at home
We are used to that if you want a cappuccino, then you need to go to a coffee shop. At home, a cup of this drink is not prepared. In fact, it is quite real. It only takes not 2 minutes, like a professional barista on professional equipment, but a bit more. But it's worth it
Espresso
All declared drinks are made on the basis of espresso. Which is brewed on a coffee machine by passing hot water under pressure through ground coffee. You won't get an espresso without a coffee machine. Although some coffee lovers are at home professional coffee makers.
“To get an espresso,” advises Elbek Gaziev, an expert on coffee at the Shokoladnitsa chain of coffee houses , “you can use home coffee machines, capsule coffee makers or make a coffee filter. You can still make coffee in the Turk. "
Making coffee in Turkish, which will replace espresso, is easy, but takes a little time. It is important to make really rich coffee: “There should be 2-3 times more water than coffee,” Igor Kalugin, co-owner of Roaster Coffee, shares technology, “you should not bring the drink to a boil. As soon as coffee foam and large bubbles appear on it, we remove the Turk from the heat and cool it a little. After heating again. This procedure must be repeated 6-7 times. Coffee beans will give the taste and aroma of the drink as much as possible. ”
Cappuccino
For cappuccino, you will need 2 standard portions of espresso: just 60 ml. We pour them into a glass, glass, cup - any dishes in which you are going to serve a drink. In parallel with the preparation of coffee, it would be good to warm the milk and start to beat it.
“In a french press, pour 200 ml of hot milk, cover with a lid and raise and lower the piston with active movements in order to produce foam,” describes Elbek Gaziyev.
There are also nuances here. According to Alexander Kirilchuk, the founder of Roaster Coffee , the milk temperature should be no higher than 70 degrees, it cannot be brought to a boil. A French press is the most economical method of whipping; you can also use a conventional whisk for whipping eggs or a mixer. Beat until necessary until a stable foam is formed on top of the milk.
“One third of the cup is filled with black espresso. It is better to filter it through a sieve so that the grains from the Turks do not get into the drink. - says Igor Kalugin. “We pour another whisk of whisk milk into the cup, and at the end of the preparation we transfer dense milk froth onto it”.
In a french press, pour 200 ml of hot milk, cover with a lid and raise and release the piston with active movements to form a foam. The resulting mass is poured into a glass over coffee.
Latte
Latte making is similar to making cappuccino. Only espresso is required less than twice. And milk with foam is poured first, and then - a portion of coffee: “Milk is also brought to a temperature of 70 degrees, poured into a French press or whisk. But whip slightly, - specifies Alexander Kirilchuk. “The latte should have a minimum amount of foam, you can even just warm the milk, pour it into a glass and add an espresso.”
In all drinks, you can add to taste cinnamon or grated chocolate.
Rough
This drink was invented in Russia, in Moscow, it is very popular, especially in autumn and winter. It is prepared on the basis of cream, and usually in coffee houses it is made very sweet. The technology is as follows: “We are preparing coffee in the Turk, we heat 200 ml of eleven percent cream to 70 degrees,” says Elbek Gaziyev. - In a french press, pour cream along with 30-40 ml of coffee, cover with a lid and lift the piston with active movements. Beat everything up to the formation of foam. The resulting mass is poured into a glass, knocking it lightly on the table so that large bubbles burst. ”
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