HomeRoast Digest


Topic: Cappuccino confusion! (7 msgs / 174 lines)
1) From: miKe mcKoffee
How many references on the 'net refer to a cappuccino as a ratio of thirds
espresso, steamed milk and foam? Lots of them! And so having been taught
thirds and believed and practiced and preached the rule of thirds my palate
became attuned to a cappuccino of thirds. But I've come to learn such is not
the case! Got me in a bit of trouble yesterday...
See HB post:http://www.home-barista.com/forums/viewtopic.php?p!921#21921Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.

2) From: Tom Ulmer
I am currently fascinated with a cappuccino based on Zambian Lupili Estate -
which by the way works particularly well 1:1:1. Steamed heavy cream left a
bit cool suits my taste quite well with this coffee.
In contrast, the organic yellow bourbon I'm roasting works as a cappuccino
for me with a higher ratio of espresso to almost scalded low fat milk and
not so much foam.

3) From: DJ ISL
I like to think of it in terms of I'm just making the coffee drink I
really like :-)

4) From: Ed Needham
I'm not sure what they are calling 'foam', but the only capp worth drinking 
has milk steamed so that the milk and foam are one, and it is poured into 
the 2 oz. espresso.  My personal favorite is probably more of a doppio, 
where I add about an ounce of microfrothed milk to a 2oz. shot.  If you get 
that whipped cream consistency with steamed milk where you have to spoon the 
foam onto the capp, it tastes like crap and not a capp.
So the way I make them, there is no 'thirds' rule.
*********************
Ed Needham®
"to absurdity and beyond!"http://www.homeroaster.com(include [FRIEND] in subject line to get through my SPAM filters)
*********************

5) From: Les
So does that make it a crappo, Ed?
Les
On 10/21/06, Ed Needham  wrote:
<Snip>

6) From: miKe mcKoffee
No, not talking about anything that needs to be spooned. Initially the foam
is fully incorporated and usually poured, separating in the cap' to approx'
50:50 milk to silky foam. The consistency and depth of the foam is one of
the judged cappuccino characteristics. Stiff dry foam is judged down as is
too liquid or too thin a layer of foam, too thin leans more to latte
consistency. 
Home of course you just make 'em the way you like 'em (or are able to make
'em:-) 
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
<Snip>

7) From: Ed Needham
I'm glad you clarified that.  I can't imagine that much backward thinking at 
that level.  Whew.  Faith restored.
*********************
Ed Needham®
"to absurdity and beyond!"http://www.homeroaster.com(include [FRIEND] in subject line to get through my SPAM filters)
*********************


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