Take a cappuccino is delicious, but share it with pleasant company, from my point of view is the best part! In Italy is considered an art, even rewarding competitions are carried out, and certifying those who manage to prepare a true and traditional cappuccino with excellence. The perfect cappuccino has nothing to do with the powders sold in supermarkets, there is nothing better than following the traditional recipe with the right ingredients seeking to achieve unique aroma, texture, temperature and body that characterize a true Cappuccino. To enjoy it, choose the right place and time is vital, it is not recommended to take it in a hurry, on the move or in a site that contaminate the experience with odor or unfavorable images; Another important aspect is the Cup, experts advise having a capacity between 150-160 milliliters and not be extravagant but classical to favour the perfect hug with the coffee, the more advisable is that it is porcelain, as disposable always alter the smell and taste. Its preparation. Of agreement with Luigi Odello Secretary General of the Italian National Institute of the Espresso, in a recent publication (), I would point out that real cappuccino is composed of 25 milliliters of freshly brewed Espresso Coffee and 125 ml of cold milk beef and fresh with a balanced content between protein and fat from around 3 percent EA and mounted with steam using a steel vessel to avoid mixing with other odors or flavorsYou must not exceed 55 degrees Celsius. I.e. Learn more about this with S&P.
you should never burn us lips. A suggestion for those who do not have machine special for steaming milk, is that it can be in a Bowl a Bain-Marie boil and with a balloon whisk vigorously until it froth. For practical reasons, in my case I use evaporated milk without lowering. Odello also points out that the appearance of a cappuccino is important so the foam has to present a white color and be surrounded by a Brown, produced by coffee, more or less thick border. On this, the coffee experts leave margin to the imagination and allow that foam, using a special technique, can submit decorations made with coffee.
But at home, for which we are not experts, enough to pour milk frothed up to three-quarters of the Cup, leaving the foam reaches the edge and carefully pour hot coffee on a spoon stuck in the Cup but supported in the profile in such a way that the colors are not mixed, best served immediately sprinkle a bit of cinnamon on the surface of the foamOptionally can add cocoa and without more ADO to enjoy it! P.S. If you have someone with whom to share it, accompanied of interesting reading and some soft music is highly recommended. Another Cup of coffee that I love is Irish, but that we’ll on another occasion.