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Cappuccino standard practice

Cappuccino is a coffee drink invented by Italians. Its structure is Espresso)+ milk+milk foam.

The traditional practice of cappuccino is that the ratio of espresso/milk/milk foam is 1: 1: 1, and the coffee is rich in flavor and the milk foam is rough and dry.

According to the cappuccino standard of SCAE European Fine Coffee Association in the field of coffee training and teaching, it can be summarized as follows:

1. The cup capacity is 150- 180ml.

In this range, the flavors of coffee, milk and milk foam can be best combined, reflecting the sweetness and mellow of milk and the mellow of coffee.

2. Italian concentration: 25-35 ml

3. Milk bubble thickness: 0.5-1.5cm.

First of all, if the milk foam is too thin, we can hardly call it' cappuccino' by definition; In addition, milk foam is too thin to make cappuccino as delicate, thick and soft as cotton candy.

4. Drinking temperature: 50-65℃

The best drinking temperature of cappuccino is 55-58℃, but the barista can also adjust the product temperature of cappuccino to some extent according to the specific requirements of customers and the changes in winter and summer.

But if the temperature is lower than 50℃, the taste of milk may be too prominent, overshadowing the taste of coffee, too sweet and greasy; On the contrary, if the temperature of the beverage exceeds 65℃ (when the milk bubbles, it should exceed 70℃), the milk will lose its sweetness and mellow feeling due to the reaction of protein components in the milk, and the taste of cappuccino will become bitter, and at the same time it will lose its mellow texture and taste like water.

Therefore, when the temperature of Kabu is 55-58℃, not only the sweetness of milk can be reflected, but also the taste of milk and coffee will naturally blend, reflecting its most perfect and charming characteristics.