How to Make an Easy Cappuccino at Home
Aida Mollenkamp shares her method for making cappuccino froth at home.
POST A COMMENT |33
Comments
Sausage Recipes of the Month
Underdog Loire Valley Wines
How to Make a Healthy Snack
Mark McClusky's DIY Cheese
The Perfect Party Cocktail
Foodies Fetishize Their Own
I've actually contacted the editors for two of the major dictionaries (it would be impudent to say which ones) who agreed, after some discussion, that the definition commonly given in dictionaries for espresso is wrong--the main problem being that steam is never forced through the ground coffee. Otherwise, saying it's "strong" is also inaccurate in that "strong" is an ambiguous term. Coffee...+READ
I've actually contacted the editors for two of the major dictionaries (it would be impudent to say which ones) who agreed, after some discussion, that the definition commonly given in dictionaries for espresso is wrong--the main problem being that steam is never forced through the ground coffee. Otherwise, saying it's "strong" is also inaccurate in that "strong" is an ambiguous term. Coffee strength is determined by the ratio of coffee to water--NOT by how finely ground the coffee is, or how long it's allowed to steep (ground coarseness and extraction time determine if it's properly extracted or not, not how strong it is). Espresso has more mouthfeel than coffee, but is it *strong*? Not a properly applicable term.
Calling espresso "strong coffee" is inaccurate in that it is misleading; it conflates the espresso process with a different and only marginally related procedure.-COLLAPSE
"Strong Coffee" is an incomplete description of espresso but it isn't inaccurate. Espresso is strong and it is coffee so it is strong coffee. From Websters, espresso is"coffee brewed by forcing steam or hot water through finely ground darkly roasted coffee beans". More meaningfully, common usage of "espresso" conforms to that idea so trying to conduct a conversation (on the internet) that...+READ
"Strong Coffee" is an incomplete description of espresso but it isn't inaccurate. Espresso is strong and it is coffee so it is strong coffee. From Websters, espresso is"coffee brewed by forcing steam or hot water through finely ground darkly roasted coffee beans". More meaningfully, common usage of "espresso" conforms to that idea so trying to conduct a conversation (on the internet) that espresso isn't coffee is likely to get some push back. Perhaps "espresso isn't just strong coffee" would be more widely acceptable.-COLLAPSE
With out trying to be hyper-sensative or un-polite in any way Aida can make me coffee any day! ;-)
Torre: use hyperbole much?
1) and who is it that categorizes coffee and espresso under the same name? And what does "categorized" mean, anyway? Both categorized under "coffee" (they're not) or under "hot drinks"?
2) espresso isn't simply coffee with more caffeine. Coffee is a product created by steeping ground coffee beans in water (usually but not exclusively very hot) for a specified period of...+READ
Torre: use hyperbole much?
1) and who is it that categorizes coffee and espresso under the same name? And what does "categorized" mean, anyway? Both categorized under "coffee" (they're not) or under "hot drinks"?
2) espresso isn't simply coffee with more caffeine. Coffee is a product created by steeping ground coffee beans in water (usually but not exclusively very hot) for a specified period of time. Espresso, in comparison, is created by forcing very hot (but not boiling) water through finely ground coffee at nine atmospheres of pressure; if you don't adhere to those criteria, it's not espresso. Coffee is a solution; espresso is a solution, a suspension, and an emulsion.
3) I wasn't sure if the "isn't worth drinking..." sermon was worth addressing, but I'll do so briefly. If you're dying of thirst, yes, it's worth drinking. But it isn't worth it when you've spent $2-$3 for a stale, watery, overextracted brown liquid.
4) yes, there are absolutes. The person I called 'flat out wrong" said that "espresso is a brand name put on coffee grinds being turned into coffee a certain way."
You made an assertion of fact that is (wait for it) flat-out wrong. "Espresso" is not a brand name, and asserting that you are entitled to your opinion does not make it so. Espresso is also not merely strong coffee, and that is simply a fact; you were, indeed, wrong.-COLLAPSE
"the only similarity is the water and the beans" Now, I'm not a gourmet chef, but I am a Technical Writer with vast experience in both grammar and semantics. Water and coffee beans the ONLY similarity? That's a pretty big similarity. The ONLY difference between the cheapest crap wine and the finest is the fermentation process, but whether in a bottle or in a box, it's still called wine. Let's try...+READ
"the only similarity is the water and the beans" Now, I'm not a gourmet chef, but I am a Technical Writer with vast experience in both grammar and semantics. Water and coffee beans the ONLY similarity? That's a pretty big similarity. The ONLY difference between the cheapest crap wine and the finest is the fermentation process, but whether in a bottle or in a box, it's still called wine. Let's try SAT question format:
COFFEE is to ESPRESSO as VINEGAR is to ....?
No matter how you look at it, when a drink is brewed with water and the beans of the coffee plant, we call it coffee. If it's so different, why is it categorized under the same name? Language is a powerful thing, should we call espresso an "unnamed super-caffeinated hot drink completely unrelated to coffee in any way?"
Also "that espresso isn't work drinking!?" Are you serious? People in Africa are drinking water with feces in it. People in India drink from the Ganges where dead are buried. Just because a drink doesn't meet someone's standards doesn't mean it's "not worth drinking", as long as it is sanitary and disease-free.
Saying someone is "flat-out wrong" is not only rude and inflammatory, but simply incorrect. In this world, there are no absolutes - everyone is entitled to opinion (even us poor non-elite folks) and no one is ever wrong. And yes, I do have a proper education from an accredited University in the United States combined with experience in the "real world". I am not a Cretin.-COLLAPSE
sorry: http://www.shearawilensky.com/archives/39
Oops.. thanks Scott. thanks. I was thinking of starbucks! (as posted here http://www.shearawilensky.com/archives/39). Just did some searches and found your right. Thanks.
Ounce for ounce, espresso has more caffeine than brewed coffee. A *serving* of espresso has about 50 mg of caffeine, compared to about 100 (not 300) for coffee. But a shot of espresso is about 0.75 to 1 oz; a standard coffee "cup" is 6 oz.
This is more of a factor in that a proper shot of espresso should always be no more than an ounce; if some place serves you an alleged double shot that fills...+READ
Ounce for ounce, espresso has more caffeine than brewed coffee. A *serving* of espresso has about 50 mg of caffeine, compared to about 100 (not 300) for coffee. But a shot of espresso is about 0.75 to 1 oz; a standard coffee "cup" is 6 oz.
This is more of a factor in that a proper shot of espresso should always be no more than an ounce; if some place serves you an alleged double shot that fills a half-cup or more, they have no idea what they're doing and that espresso isn't worth drinking. You can, however, easily get a properly-made "cup" of coffee that's triple that 6 ounce standard (and, thus, with a whole lot more caffeine).-COLLAPSE
What... espresso a brand? espresso isn't strong coffee in any sense.
1st, 1 shot of espresso has b/t 30-50 mg of caffeene vs "strong coffee" which might have more than 300mg. 2nd, espresso is soooo vastly different in process from brewing, that the only similarities are the water and beans. (This, of course, assumes we're talking about good coffee & espresso, although that might be a poor...+READ
What... espresso a brand? espresso isn't strong coffee in any sense.
1st, 1 shot of espresso has b/t 30-50 mg of caffeene vs "strong coffee" which might have more than 300mg. 2nd, espresso is soooo vastly different in process from brewing, that the only similarities are the water and beans. (This, of course, assumes we're talking about good coffee & espresso, although that might be a poor assumption.)-COLLAPSE
Sorry, but you're simply flat-out wrong. Not only is espresso not a brand name, it isn't the same as "strong coffee." Using the latter for the former isn't a substitute.
"Espresso" is an Italian term for the "fast coffee" made by the espresso machine. The espresso machine was invented in 1903 by Luigi Bezzera. Your staunch elitest ramblings about "nine bars of water pressure" are based on an appliance that is barely a century old. What is the truth in the fight of "espresso" vs. "strong coffee"? Think "band-aid" vs. "adhesive bandage" or "Kleenex" vs. "Tissue"....+READ
"Espresso" is an Italian term for the "fast coffee" made by the espresso machine. The espresso machine was invented in 1903 by Luigi Bezzera. Your staunch elitest ramblings about "nine bars of water pressure" are based on an appliance that is barely a century old. What is the truth in the fight of "espresso" vs. "strong coffee"? Think "band-aid" vs. "adhesive bandage" or "Kleenex" vs. "Tissue". Espresso is a brand name put on coffee grinds being turned into coffee a certain way. "Strong coffee" is not an alien term to this process - just as a square is a kind of a rectangle, espresso is a kind of strong coffee. Before 1903, there was no such thing as espresso, so - other than being picky - I really don't see the problem with using very strong coffee in a beverage normally requiring espresso. Not all of us are rich elitists who can afford a counter-top appliance specifically for this purpose - especially in this economy. If you want to be a stickler, just call it an Italian twist on the latin american 'cafe con leche'. Central American coffee grown at high altitude tastes better anyway! :)-COLLAPSE
Gross!! Please NOONE do this at home... milk isn't stretched at ALL. Might as well put milk in microwave for 30 seconds and pour it in! There should be micro-bubbles, not huge bubbles the size of small cars. Please don't do this, anyone!
So, your mix is for people who like hot milk but don't like coffee?
That was a great idea. But I have one where I don't have to make espresso or foam for mine. I have a brand of mix that my sister in law and I have come up with, because we don't like the strong espresso taste. I have sold this mix in my store for 4 yrs and since I have not had the store for the last yr, I have had my customers calling me at home for more supply for their businesses and just for...+READ
That was a great idea. But I have one where I don't have to make espresso or foam for mine. I have a brand of mix that my sister in law and I have come up with, because we don't like the strong espresso taste. I have sold this mix in my store for 4 yrs and since I have not had the store for the last yr, I have had my customers calling me at home for more supply for their businesses and just for them selves. I even had someone come into my store to buy the recipe and I told him "no sale". It just uses hot water with the mix and has the same taste as cappuccino but not as strong of an espresso taste.-COLLAPSE
Aida Mollenkamp, let me take you away from all this and we can make home made cappuccinos on the white-washed patio of a cliffside home in Santorini.
Thanks!
Here are some suggestions.
1. Start with a COLD pitcher, keeping it in your freezer when not used.
2. Use whole milk, it tastes better and it's easier to foam.
3Fill your pitcher to at least 1/3 full, Insert the steam wand to just below the surface. You don't want to blow bubbles. The milk should start to rise (stretching) Then insert the wand into the pitcher to fully heat the milk.You...+READ
Here are some suggestions.
1. Start with a COLD pitcher, keeping it in your freezer when not used.
2. Use whole milk, it tastes better and it's easier to foam.
3Fill your pitcher to at least 1/3 full, Insert the steam wand to just below the surface. You don't want to blow bubbles. The milk should start to rise (stretching) Then insert the wand into the pitcher to fully heat the milk.You want to get a swirling action so angle the wand.
4. When your finished tap the pitcher on your counter to get rid of the big bubbles and give the milk a good swirl.
Good luck and remember practice makes perfect.-COLLAPSE
I am desperately trying to find a way to froth milk, and in this video, the froth looks more like bubbly milk than true cappuccino foam.
I have a Saeco Incanto espresso machine; it makes a wonderful cup of espresso (and yes, the stuff on the stove cannot compare unless you like the taste of burnt metal). However, the steaming component doesn't seem to be doing its job (or I'm just not doing...+READ
I am desperately trying to find a way to froth milk, and in this video, the froth looks more like bubbly milk than true cappuccino foam.
I have a Saeco Incanto espresso machine; it makes a wonderful cup of espresso (and yes, the stuff on the stove cannot compare unless you like the taste of burnt metal). However, the steaming component doesn't seem to be doing its job (or I'm just not doing something right because I'm new to it) when it comes to making plentiful foam.
Anyone have that machine who can give me tips?
Thanks,
Garlecchina-COLLAPSE
I didn't see any lack of politeness, just a person passing along valuable information--those gadgets ARE a waste of money. They will allow you to make plenty of undrinkable froth, but you will never make anything remotely resembling properly steamed, glossy, microfoam milk with such a contraption.
The battery-powered whisks are simply gadgets--a waste of money.
Hasn't anyone tried those battery-powered whisks? They whip up quite a a volume of foam, and they work especially well with soymilk. Much better than a hand whisk. Not as good as a barista who knows what s/he is doing, but pretty close to the common run of cappuccino places, and certainly a better value at 50 cents a day for a couple of cappuccinos vs. seven dollars.
I just wanted to add: there aren't any true shortcuts to espresso. You need fresh beans, freshly ground in a quality grinder (one that creates consistently-sized particles), an espresso machine that maintains proper temperature and pressure, and good technique in using it all. And you can't make milk foam with a whisk. That's not snobbery, it's simple fact, like not being able to get a really...+READ
I just wanted to add: there aren't any true shortcuts to espresso. You need fresh beans, freshly ground in a quality grinder (one that creates consistently-sized particles), an espresso machine that maintains proper temperature and pressure, and good technique in using it all. And you can't make milk foam with a whisk. That's not snobbery, it's simple fact, like not being able to get a really nice piece of fish at McD's.
Aïda is absolutely adorable and I'm shallow enough to regret dismissing her technique as a result, but I had to chime in because so many people settle for shortcuts with espresso-based drinks that I don't think very many have every actually *had* a good espresso (there's a reason coffee aficionados call a really well-done espresso pour a "god shot")--or great brewed coffee, for that matter. Cappa foam isn't simply bubbly milk; it's like silk (chipman's term "liquid velvet" works nicely, too).-COLLAPSE
mgl, cappuccino is not SUPPOSED to have foam that you "can stand a leg on." Not even remotely. Meringue-like foam is overstretched and is exactly what they do at Starbucks, which you dismiss for some reason.
I'm not sure where you are in "Mass," but let me suggest you try a cappo at Simon's: http://www.simonscoffeeshop.com/. Look at that beautiful pour on their webpage. That's NOT foam that you...+READ
mgl, cappuccino is not SUPPOSED to have foam that you "can stand a leg on." Not even remotely. Meringue-like foam is overstretched and is exactly what they do at Starbucks, which you dismiss for some reason.
I'm not sure where you are in "Mass," but let me suggest you try a cappo at Simon's: http://www.simonscoffeeshop.com/. Look at that beautiful pour on their webpage. That's NOT foam that you can stand on. It actually has flavour and body, not air.-COLLAPSE
Laughable and pathetic. Seriously, this site is supposed to be for food fanatics, those who would go far out of their way to find the best example of a particular food. I have seen some terrible "cappuccinos" in my time, but that has to be one of the worst. Simply dreadful.
first link got chopped; it was
http://whatscookingamerica.net/Beverage/MokaPot2.jpg
mgl:
What chipman said. :)
Any moka pot (by that term I mean something along the lines of http://whatscookingamerica.net/Beverage/MokaPot2.jpg) that got anywhere near 9 bar is going to explode. Without that pressure, you simply cannot create the emulsion of
For more info, read:
http://www.kwilson.fsnet.co.uk/Bogiesan.htm
Mgl, you are mistaken. moka pot(stove top espresso) is indeed just strong coffee. Can be good but it is not espresso. Espresso needs at least nine bars of water pressure to force its way through the finely ground coffee beans. The moka pot cannot provide that force.
As far as foam that you can "stand a leg on" that is exactly what you don't want. For the properly foamed milk for an espresso...+READ
Mgl, you are mistaken. moka pot(stove top espresso) is indeed just strong coffee. Can be good but it is not espresso. Espresso needs at least nine bars of water pressure to force its way through the finely ground coffee beans. The moka pot cannot provide that force.
As far as foam that you can "stand a leg on" that is exactly what you don't want. For the properly foamed milk for an espresso drink, think liquid velvet not merangue.-COLLAPSE
...and Scott R, i wonder why you say that is 'strong coffee' and not espresso?.. though I can't directly comment on the 'moka' - (which I understand is what you are referring to) many of the other stove top 'machines' such as the old school aluminum pots that you tip to drain, or other versions,which of course pre-date the machines we rely on, do in fact make espresso. it all depends on the...+READ
...and Scott R, i wonder why you say that is 'strong coffee' and not espresso?.. though I can't directly comment on the 'moka' - (which I understand is what you are referring to) many of the other stove top 'machines' such as the old school aluminum pots that you tip to drain, or other versions,which of course pre-date the machines we rely on, do in fact make espresso. it all depends on the fineness of the grind, and the ratio you have to water.-COLLAPSE
ok-- that company that everyone is mentioning, does not make good coffee. can we all agree on that? they train kids that burn, scald, oh god..i've never once been satisfied with anything from that shop. that being said, this video is bad. i like the idea behind it, but that foam is just lame. it must have been 1%--- you can't make good foam with anything less than maybe 2%--or low fat--- real...+READ
ok-- that company that everyone is mentioning, does not make good coffee. can we all agree on that? they train kids that burn, scald, oh god..i've never once been satisfied with anything from that shop. that being said, this video is bad. i like the idea behind it, but that foam is just lame. it must have been 1%--- you can't make good foam with anything less than maybe 2%--or low fat--- real milk of course being the best. whisking is a tough job for foam--- but you can buy a press-- the glass french press for foaming milk and the metal mesh is fine enough that you only have to go at it for a minute or so to come up with foam you can stand a leg on! real foam, not liquid with bubbles.. ; )-COLLAPSE
Properly microfoamed milk can't be made with a whisk, but what they do at Starbucks is NOT microfoaming; it's overstretching and is an abomination. Nobody who has had real silky microfoam would eschew both Starbucks and this... "idea" here.
If I said I can cook a steak in a micro-wave you all would tell me to get off this site! Well this is just as ridiculous!
OK, but how do you make the espresso? That's the real cost--the machine to make espresso. Once you have that, the same machine foams the milk.
-- and the stovetop moka machines do *not* make espresso. Strong coffee, yes, but not espresso.
...And it costs a lot less than your favorite St--b--ks. A lot less. In fact, if you start doing this, you can save for that new big purchase by taking the bucks you'd pay for your cappuccino and putting it in a piggy bank every time you make this. You'd be surprised.