For the Love of Cappuccino’s
There is nothing better than a perfectly made Cappuccino. I used to be a black Americano or drip coffee girl, but over the last 10 years, I have started taking cream in my coffee. I am not just talking a little; it’s more like clouds in my coffee. I would order a cappuccino once and a while and never say “Yay, that’s the best coffee I’ve ever had”. It took a trip to Iceland for that. We shuffled tired off a red eye to Iceland. I needed some caffeine ASAP. After that first one, I was hooked. There was something about how light, fluffy and creamy it was.
So what is it that I look for in a perfect cappuccino, you ask?
First, let me give you a bit of a history lesson on the cappuccino before we get to answering that very question. The Cappuccino originates from Vienna back in the 17th century. It was the concept of drinking coffee with milk. It was named after the Capuchin monks' brown robes, under the name "Kapuziner". The invention of the espresso maker in the 20th century changed the coffee game. It started in Italy, evolved into using espresso with steamed milk and a distinct layer of foam. From there, it spread to the whole world and is now a staple for many. In Italy, I have heard you never order a cappuccino after 11 or with pizza in Italy. They take their cappuccinos very seriously, and they are amazing because of it.
The recipe for the perfect cappuccino is equal parts espresso, steamed milk and foam. Just like any great espresso beverage, it starts with the espresso. I personally like a single shot in a small cup. More isn’t better in this case. The places where they try to give me a big small, I know before I try that it’s missed the mark.
The milk is just there; it is the foam that really makes it for me. I was watching a video on YouTube where a barista showed this test to check if you have made the perfect foam for a cappuccino. It’s called the spoon test. Everyone who is a barista should have to pass this. It is where you place a small spoon head into the center of the cup, resting on the foam. If it sinks, it isn’t good enough. That is it! That is the key! A tight, thick foam makes the drink. If it sinks, you have made a Latte. I know it is great when I need to take my finger around the inside of the cup to scoop out that yummy goodness. In Italy, they always give you a spoon because when you know, you know.
After Iceland, I spent the year trying to find a comparable cappuccino in the Kootenays. Sadly, I didn’t find one. It was that they were all more like a latte. The foam was mediocre. I started shopping for a home espresso maker but I couldn't justify spending that kind of money. I really was hoping that I would be able to find one place locally where I could get a good cappuccino, and when I was craving one, then I could just go there.
I recently was able to pick up an espresso maker after shopping for over a year for one. I found that it was really hard to make a decision as to which one to get. You have automated, you have semi-auto, you have traditional, you have expensive, and cheap and really everything in between. I lucked out when the Phillips went on sale for under $250.00 I thought that the reward outweighed the risk at that point.
In conclusion, if you want a great cappuccino, you might need to make your way to Europe. I'm not quite sure why that is, but it’s just the facts from my research. I really look forward to the great cappuccinos I get when I am travelling. It wasn’t part of my daily routine before I started travelling, so now whenever I have a cappuccino, it takes me back to my travel adventures. I have one most mornings at home. If I have nailed it, I just have a little bit more pep in my step that day. It is harder than you would think, and that is probably why it often falls short out and about. I get excited when it does hit just right. If you like coffee with milk or cream, I highly recommend you give a cappuccino a try, but never at Starbucks. Remember, it starts with the espresso.
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