In many places, cappuccinos are dusted with cocoa powder. A wet cappuccino has more hot milk, while a dry one has more milk froth. Variations between the ratio of milk and foamed milk are how baristas create a “dry” or a “wet” cappuccino. Outside of Italy, it's common for cappuccino to use coffee, milk, and foam in a 1:1:1 ratio. Here's a video by Dritan Alselda on how to achieve the perfect cappuccino at home: Variations of the Cappuccino Sometimes, standards are delicious.Ī poor shot won't give you enough coffee flavor a perfect shot will render that magical balance of deep espresso and slightly sweet steamed milk. They were exactly like the cappuccino we enjoyed at the Hotel Universo in Lucca on our last trip to Italy, where the barista added just a thin layer of foam on top. To test this, we fired up the La Pavoni and brewed several cappuccinos to the INEI's precise specifications.
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