How to make a Cappuccino

  1. Foam and texture the required quantity of milk – Remember! We want more foam than steamed milk
  2. Brew a single or double espresso (as per taste or order) directly into your seving cup
  3. Gently swirl the milk to release any large air bubbles – tap the milk jug against a counter to remove any stubborn bubbles
  4. Pour the milk over the espresso from a low height for a smooth drink
  5. Finish by giving the milk a slight ‘wiggle’ to ensure foam transfers from milk jug to the cup to top off your Cappuccino

A truly traditional coffee experience

Paul Meikle-Janney, a former leading judge for the World Latte Art Championships, demonstrates the techniques required to make the perfect Cappuccino time after time.

As a rule of thumb we suggest you only 1/3 fill the milk jug.

This is because there needs to be enough milk present to be able to instigate the correct foaming motion, but, on the other hand, too much and the contents are likely to overflow once the milk begins to expand.

Give the steam wand a quick purge, place the tip just underneath the surface of the milk and then turn the steam arm on.

A sucking and ‘chirping’ noise should be noticeable as air the hot air gets drawn into the milk.

Top tip: Practice makes perfect

As the milk begins to heat up gradually lower the wand and position it so that it is close to the jug’s side. This subtle movement will begin to spin the milk, layering it in the process.

Turn the steam arm off before the milk gets too hot and begins to spoil, purge the arm and place the milk to one side, giving the base of the jug a gentle tap to remove any large bubbles.

Now it is time to turn your attention to the espresso. Whilst the espresso is pouring, lightly swirl the milk in order to force some liquid around.

This is done because we want the resulting milk to be tightly compacted with a smooth, glossy finish.

To get the foam for the cappuccino, give the milk jug a final quick spin before pouring it from a low height to the cup with a slight wiggle. As the foam begins to form move the jug slightly higher and begin to pour through.

And there’s your cappuccino!

The History of the Cappuccino

Its hooded history

Cappuccino

The Cappuccino is believed to have been first invented in Italy in the early 1900s, with the first recorded referencing being cited as appearing in the 1930s.

However, its etymology goes even further back and comes from the word ‘cappuccio’. One of the first uses of this term is in the first part of Dante’s Divine Comedy, Inferno, and was used by the poet to describe a group of reformist friars who opted to cover themselves from head-to-toe in brown fabric. It is from this that the word cappuccino originates as the espresso is served ‘cloaked’ in milk.

Though an Italian word, there is enough evidence around to suggest that the Germans adopted and then adapted it. In 1790, there is a recorded example of a ‘Capuzinerkaffee’, a type of coffee where the espresso is mixed with cream, sugar and spice before being poured over an egg. However, by the 20th Century, the contracted Kapuziner simply meant a coffee with a little bit of milk.

What we would refer to as a cappuccino today truly took off in popularity after World War II and the simple drink of espresso and foamed milk has gone on to become a permanent fixture on the menu boards of coffee shops all over the world.

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Ensure Your Coffee Business Takes Off With A Good Wholesaler

Coffee shops, cafes, and restaurants around the world have to make sure that the quality of every cup they deliver to the consumer is stellar.

Just one off day and you could lose a lot of business. Unless the company is part of a larger entity like Starbucks, the chances are that every cup is a way to prove to the consumer that they offer a premium solution to the caffeine fix many want to get.

To ensure that companies are able to provide high end coffee options, wholesalers come into play, and finding a great one is the key to success in this very crowded marketplace.

If you or someone you know owns a café or serves coffee, perhaps it’s time to consider working with coffee beans wholesale suppliers instead of going other routes.

The Alternative Route

There are some companies that look into wholesaling a little different. They look to buy in bulk from big box retailers, or directly from online companies, and that’s not a bad thing.

But you’ll need to consider the source of the beans. Most commercially available beans are not going to offer the same type of quality that you will get from fair trade, farmer owned solutions.

That’s why it’s so important to look into the right option, to get a good cup every time.

One factor that comes into this is looking for coffee beans wholesale suppliers that work with farmers and offer organic, fair trade options.

That will provide the consumer with a trust in the cup of coffee that they are going to receive, that others cannot provide.

A bad cup of coffee not only leaves a bad taste in the mouth of the individual that is drinking it, but it stays in their memory and that could be a customer lost for good.

Not using a wholesaler is a bad idea.

The Cost Element

Some companies may be scared about going with certain coffee beans wholesale suppliers because of the price.

This is only something that is unfounded, as you could very well get the upper hand in terms of pricing if you work with a good resource.

Finding a good wholesaler is going to mean that you will spend a little bit more up front, but will be able to make up the differences in profit.

In fact, many companies don’t realise just how important this is, until they see their earnings start to rise per cup of coffee.

When you buy at wholesale, you can ensure that your consumers are buying more often, because the taste profile is going to be superb, and you’ll run out of coffee less often, making sure that you don’t have to reorder too often.

At the end of the day, you could try this option out and see why so many are going forward with the use of coffee beans wholesale suppliers instead of local retail options.

This is the key to making it in the business of coffee, whether you have a small café or a restaurant that wants to be known for coffee.