How to make the perfect cappuccino?

A delicious creamy cappuccino, who doesn't like that? It is one of the most popular coffee recipes in the world. Originally, people only drank cappuccinos at breakfast, nowadays we drink cappuccinos all day long.

The origin of cappuccino

In the 18th century, the Austrians in the Viennese coffee houses drank a cappuccino-like drink for the first time: the “Kapuziner”. This is originally a coffee with cream and sugar. Fresh whipped cream was used for this Kapuziner. In places outside Vienna this was called “Viennese coffee” or “Café Viennois”.

The cappuccino first appeared in Northern Italy in the 1930s. In the years before, the cappuccino was made in the “Viennese” style, with whipped cream. They often sprinkled the coffee with cinnamon or chocolate. The steamed milk variety did not appear until the 1940s.

The cappuccino quickly became one of the most popular drinks in restaurants and cafes all over Italy. Espresso machines were very large and complicated to operate, so the cappuccino was only made by the real baristas. At home, Italians did not drink cappuccino.

After the Second World War, espresso machines were more readily available. In addition, prosperity improved in a large part of Europe. This increased awareness and consumption of the cappuccino, which eventually paved the way for the worldwide popularity of cappuccino.

Where does the name cappuccino come from?

Most coffee names come from the Italian language and are linked to the way the coffee is prepared. Espresso means “pressed out (coffee)” and latte macchiato means “mottled milk”.

However, the name cappuccino has a completely different origin. This name referred to the Capuchin Brothers. These are monks, men belonging to the order of Friars Minor or Franciscans. They wear a brown-colored robe, similar to the color of espresso mixed with milk.

The perfect cappuccino

A perfect cappuccino starts with preparing a good espresso and is finished with milk and milk foam. Specifically, it concerns ⅓ espresso, ⅓ milk and ⅓ milk foam. But how do you make the perfect cappuccino with these ingredients and an espresso machine?

  1. Make an espresso. Do you want a slightly stronger cappuccino? Then you can use a double espresso shot.
  2. Pour cold milk into a metal milk carafe, about ⅓ full
  3. Make sure any remaining water is out of the steam wand before frothing the milk, let the steam wand blow steam for two seconds
  4. Dip the end of the steam wand in the milk. When the froth rises and the milk volume increases, lower the jug a little. Make sure that the tip of your steam wand is always submerged in the milk and make sure you tilt the jug a little to create a whirl
  5. Continue steaming until the milk reaches 65 degrees. Don't have a thermometer? When the jug becomes too hot to hold your hand against, the milk is at the right temperature
  6. Tap the bottom of the jug on the counter to let the air bubbles disappear from the foam
  7. Pour the frothed milk over the espresso. Start in the middle and move towards the edge in a circular motion
  8. You can finish the cappuccino with some chocolate powder

The consistency of the foam depends on the fat content of the milk you are using. Our tip is to use whole milk for the best results and the richest cappuccino. Of course you can also choose skimmed milk, but the milk foam will then be less creamy and dissolve quickly.

Do you not have an espresso machine? Then take a look at the Solis Barista Perfetta Plus or the Solis Barista Gran Gusto. With these espresso machines you can make the creamiest cappuccino in an instant.

Make cappuccino with a milk frother

You can of course also use a milk frother to make milk foam. If you find frothing milk with the steam wand a bit complicated, a milk frother is a good solution. The milk frother is easy to use: you pour in the cold milk, close the lid and press the button. The machine does the rest.

The Solis Cremalatte milk frother really comes in handy at any time. You can enjoy a delicious latte macchiato in the spring, a creamy iced coffee in the summer and a steaming hot chocolate (with whipped cream!) in the autumn. And that cappuccino you like to order in a restaurant?

The Cremalatte has a detachable and heat-resistant glass jug. You can froth up to 350 milliliters of milk with this milk frother. With the five different settings and the supplied whisk and stirring disk, you can stir and / or froth both hot and cold drinks.

Sources:

Cafe 1820
History of Coffee
The Spruce Eats
History of Coffee
Illy

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