1/3 part freshly brewed
from the frothed milk
powder, cinnamon, nutmeg or vanilla powder for garnish
- In a 5 ounce pre-heated
espresso cup prepare cappuccino from 1/3 part espresso coffee and 2/3
of frothed milk.
with foam from the
frothed milk and garnish with a light sprinkle of ground chocolate,
powder, cinnamon, nutmeg or vanilla powder.
prepare correct froth:
a small jug to 1/3
of its capacity with fresh milk.
Immerse the frothing
arm found on all electric espresso machines just below the surface of
on the steam and
gradually lower the jug, allowing the milk to froth up while still
the froth arm just below the surface.
4. Add a
half of the froth
into the espresso coffee.
Sprinkle a bit of unsweetened
cocoa powder or grated dark chocolate.
the rest of the froth
into your beverage and top with a dash of cocoa or grated chocolate
best served in a pre-heated 5 oz. (150 ml) espresso cup (similar to tea
the correct proportions
for cappuccino are: 1/3 of just made espresso coffee and 2/3 of
mix 1/2 part espresso and 1/2 part frothed milk. The
lower in fat the milk,
the airier the froth (fat greases and breaks the bubbles).
To prepare Mocha
Cappuccino, mix 1/3 part espresso to 2/3 part steamed milk, after
cocoa or chocolate syrup with the milk to taste.
|Did You Know?
|Depending on the color of
the roasted beans as perceived by the human eye, coffee beans will be
labeled as light, medium light, medium, medium dark, dark, or very
dark. A more accurate method of discerning the degree of roast involves
measuring the reflected light from roasted beans illuminated with a
light source in the near infrared spectrum. This elaborate light meter
uses a process known as spectroscopy to return a number that
consistently indicates the roasted coffee’s relative degree of roast or
flavor development. Such devices are routinely used for quality
assurance by coffee-roasting businesses.
Darker roasts are generally smoother, because they have less fiber
content and a more sugary flavor. Lighter roasts have more caffeine,
resulting in a slight bitterness, and a stronger flavor from aromatic
oils and acids otherwise destroyed by longer roasting times.
A small amount of chaff is produced during roasting from the skin left
on the bean after processing. Chaff is usually removed from the beans
by air movement, though a small amount is added to dark roast coffees
to soak up oils on the beans. Decaffeination may also be part of the
processing that coffee seeds undergo. Seeds are decaffeinated when they
are still green. Many methods can remove caffeine from coffee, but all
involve either soaking beans in hot water or steaming them, then using
a solvent to dissolve caffeine-containing oils. Decaffeination is often
done by processing companies, and the extracted caffeine is usually
sold to the pharmaceutical industry.