How Difficult Is Making Cappuccino?
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You probably noticed that there are numerous articles written about how to make cappuccino. You might be thinking that cappuccino is pretty easy to brew, so why are so many people writing about it?
Many of us grew up with coffee makers and in this younger generation, many of you would be growing up with single serve and espresso makers, so how to make cappuccino has never been a concern to you.
But, for those of us that grew up using stove top espresso maker or even some of the semi-automatic espresso maker, we are probably more familiar with the 1/3 espresso, 1/3 froth and 1/3 milk of the cappuccino.
Sure, cappuccino is an easy feat with all those machines around, with single serve brewer like tassimo, all you need is to press a button and you would be served with a cappuccino in a matter of seconds.
However, have you thought of what is going to happened if you do have these fanciful machines. How are you going to enjoy all those gourmet coffee? Would you still know how to make cappuccino? This link offers a very interesting method on making cappuccino without any machines; it offers a cappuccino solution when one is without a machine.
If one is to make a cappuccino with a machine, there are 2 challenges. One of them if of course espresso, this is coffee that requires high pressure water to extract, so how does one do that? Next would be the froth, this is also a milk content product that is achieved by passing through high pressure steam, how does one do that?
To get the taste as similar to an espresso maker, I would recommend the use of a stove top espresso maker; bialetti is the most commonly used. If some of you are thinking about using any drip coffee maker, like the under cabinet coffee maker in your house -forget about it!
The drip filter coffee is very much lighter and the taste is not as heavy as espresso. So, the cappuccino you produced using coffee such as this would be diluted and lifeless.
Stove top espresso maker although can brew the espresso at approximately 4 bar pressure, it is pretty close to the real thing. Now, the froth is another challenge.
The easiest way to produce froth is to steam the milk and keep whisking the milk until a froth like product appear.
When making the cappuccino, after pouring the espresso and the steam milk, all you need to do is to scoop the froth on top. But, it is a look alike; the density is not very similar to the real froth that is made under pressured steam!
There you have it, cappuccino is not that easy to produce if you do not have those espresso maker. Now, if I hope that there is one thing that this article can achieves, it would be to make you more appreciative of the technology that goes behind all these machine.