Thursday, Dec 20 2007

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Cappucino

This is also a type of coffee fast rising on the popularity charts. The machines are getting more and more smart and swift, so it is not uncommon to have it at parties, where a helper usually dishes out the cups of steaming coffee as required. This coffee is more of an extension of the espresso version.

Preparation:

Usually an espresso machine is also fitted with a steam jet nozzle. This nozzle is used to froth or foam the milk for the coffee. Cold milk is held in a container or pitcher under the steam jet. The nozzle is kept just below the surface of the milk at all times. When switched on, the steam jet pushing with forced into the milk frothing and heating it at the same time. This milk is then added to the espresso coffee. A steaming hot creamy frothy coffee is ready.

To make the froth stiffer allow the foamed milk pitcher to stand for a couple of minutes.

Sprinkle a pinch of cinnamon powder on top of the cup, before serving.

Variations of Cappucino:
The following are the typical combinations of the regions from which they come. The combinations use the basic cappucino as shown above:

Cappucino classic:
Basic + Whipped cream + cinnamon sprinkling on top.

Mexican:
Basic + Kaluha +Whipped cream + sprinkling of fresh ground chocolate on top.

Irish:
Basic + Whipped cream + Dash of Irish whisky.

French:
Basic + Whipped cream + Dash of Grand Marnier + sprinkling of freshly grated nutmeg on top.

Italian:
Basic + Whipped cream + Anisette (anise liquer) to taste

So coffee can be coffee and coffee of so many kinds, once you get going. The hot cuppa can be an adventure each day.

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Coffee Comforts Index