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Master of Cappuccino PDF
Master of Cappuccino PDF
COFFEE CULTURE
BY SUSIE THEODOROU
PHOTOGRAPHER: ULRIKE HOLSTEN
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The temperature of the milk was felt milk a day.” None of the Baristas have
by touching the side of the pitcher. All attended a coffee-making course; they
this took seconds. The spout was out of all learned their trade on the job from
the milk and wiped with a clean cloth. the owners of these establishments,
The pitcher was given a quick tap or who pride themselves on the coffee
two. Then the milk was immediately they serve. However, they all agree that
poured on to the Espresso, the Barista’s one does need to be using an excellent
hand almost shaking out the milk and
froth from the pitcher making it land
machine and only using good coffee
goes without saying! They all care for
Coffee Recipes
Get creative with your Aeroccino and try out these delicious milky and
gently, in pillows. It was the perfect their coffee machines with pride. frothy coffee variations, exclusively developed by Susie Theodorou.
Cappuccino. There was no pouring of
milk first and then spooning fake froth Finally, I also tasted skimmed and
Vanilla Latte Macchiato Corretto Macchiato
on top of the Espresso. Miguel Reiban soymilk Cappuccinos and enquired A good drink for mid-morning or bedtime “Corrected” with a dash of Amaretto, Sambuca
and Augusin Mota, both long serv- about them. Skimmed milk can be – decaffeinated may be called for here. or Grappa then topped with a spoonful of
ing Baristas at Terramare Café on the frothed well but will give a lighter tex- 1 capsule of Ristretto or Decaffeinato Intenso enriched froth – a perfect way to end dinner.
Upper East-side, stated: “If you have tured froth. Molly Pryor sometimes (20 ml, i.e. a half-filled Espresso cup), 100 ml 1 capsule of Roma or Decaffeinato Intenso
whole milk, 1/2 teaspoon vanilla bean paste (40 ml), 30 ml light cream (single),
to spoon the foam on to a Cappuccino opts for a skimmed milk Cappuccino
or seeds from 1/2 vanilla pod 1/2 to 1 teaspoon liqueur
it’s a sign of badly foamed milk.” They simply because she desires that particu-
Method: Make the Espresso. Put the milk and Method: Prepare the Espresso in a small
were quick to add that you do have to lar, lighter texture. Reiban and Mota, vanilla seeds or paste into the Aeroccino fitted Espresso glass. Add the light cream to the
spoon foam on to a Macchiato or a dry from Terramare, said: “you just cannot with the frothing device. Cover and heat. Aeroccino fitted with the frothing device.
Cappuccino. Molly Pryor, a Barista for froth soymilk; its all air and no texture.” Pour the milk into a tall heatproof glass and Add the liqueur to the prepared Espresso and
5 years at Ino in the West Village, adds: The popularity of Espresso cuisine has pour the Espresso down one side of the glass: top with a heaping spoonful of froth. Serve.
“If you need to spoon foam, it means brought about many clever innova- it will slowly slide down, staining the milk
the milk is only foamed on top.” tions to help heat and froth milk at
with coffee. Serve. After Dinner Mocha Macchiato
As tasty as any dessert – just remember to
home. I’m an enthusiastic Cappuccino
Cuban-style Café con leche serve with a spoon to scoop out the delicious
“Listen to the rumble of the milk and maker at home – switching between the A great Winter breakfast served with toast. melted chocolate in the cup!
as it lowers in pitch, cut back on the Aerolatte (the battery operated wand), 1 capsule of Vivalto (110 ml), 75 ml whole or 15 g dark chocolate (min. 70% cocoa), 1
steam and tilt the pitcher at an angle the Cafetière-style milk frother and the skimmed milk, 1-2 tablespoons evaporated capsule of Livanto or Decaffeinato Intenso
to the spout in the milk. This will send steaming device on my coffee machine. sweetened condensed milk (40 ml), 30 ml whole milk, grated chocolate
the milk swirling in a circular motion, And now the Aeroccino heats and Method: Prepare the Vivalto in a Cappuccino Method: Break the chocolate into 2-3 pieces and
cup or tall thin mug. Add the milk and eva- place in an Espresso cup. Dispense the Espresso
evenly distributing the tiny bubbles in froths as little or as much milk as you
porated condensed milk to the Aeroccino directly over the chocolate. Froth the milk in
it. Feel the side of the pitcher to make may need. It is a simple steel pitcher fitted with the heating device, close and heat. the Aeroccino fitted with the frothing device.
sure the temperature is not too hot”, that resembles a large insulated cof- Pour the milk over the coffee. Serve. No extra Drop a large spoonful of froth over the Espresso
explains Joe Rondinone, a Barista for fee mug and sits on an electrical base sweetener is needed! then sprinkle with grated chocolate to serve.
about 6 years, who makes coffees in for energy. It comes with two attach-
a small coffee bean store and café in ments: a frothing whisk for heating and
Soho. Baristas worth their weight in frothing milk for Cappuccinos and a
gold use their senses rather than tem- non-frothing whisk just to heat milk for
perature gauges. When asked about Caffelattes. In contrast to some other
which temperature the milk needs to be methods, the milk does not spill eve-
frothed to, they all agree on around 60– rywhere nor do foam and steam come
65 °C (140–150 °F). I have never seen flying out the pitcher. It also cleans very
a single temperature gauge on any of easily, no corners or burnt caramelised
the pitchers of any of my four favourite milk anywhere. So you can now be a
cafés. Reaz Islam, a Barista at Grace’s real Barista in the comfort of your own
food market, no longer thinks about home by simply relying on the “auto-
how to froth milk perfectly: “I can froth matic sense” of the Aeroccino and your
milk with my eyes shut,” he claims. tried and trusted Nespresso machine.
“I steam and froth at least 24 litres of Good news indeed.
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