How to make the perfect Cappuccino
Friday, July 2nd, 2010 at
1:56 pm
Ever wondered how to make the perfect Cappuccino? Carl Wood, Barista Maestro at Costa Coffee in the MetroCentre shows you how
Tagged with: Cappuccino • Coffee • how • to
Filed under: Cappuccino
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THIS is a barista maestro? Someone who lets milk sit in a jug with a thermometer and tamps unevenly?
At Costa we use a thermometer as standard for consistency. The milk is left to stand as the coffee should always be made last so it does not go off; you should never make th coffee first!!
i dont think ur a maestro…u dont evev know how to make good coffee!shame on ur company…
its a good idea to heat up the milk first and let it sit for the foam to dry and become all creamy, im a barista and i always foam up the milk before getting the espresso when i make cappuccinos
I wouldn’t want to get a cappuccino from you then.
This is terrible. The extraction of the espresso took too long. The grounds were either too fine or they were tamped too heavily. He let the steamed milk sit and the milk was aerated too much. The milk should be micro-foamed and have the same velvety texture throughout, not a layer of foam on top and milk underneath.
well your missing out, 50% of my regular customers who drink my cappuccinos say its the best cappuccino they’ve ever had
And 98% percent of American’s don’t know what a real cappuccino is.
In mexico Punta de Cielo do a pretty good coffee, like costa coffee in the UK, my favourite, but in hotels and other places you dont know what you are going to get, they call things like cafe europeo but there is nowhere in europe where anyone makes such a combination, and cafe americano..is just the pits.
nice ring at the end!
@guitarfishy529 I agree, you should always make the espresso after which gives it chance to become creamy
@jonathanRJbond thank you, im glad you understand it, ive been doing it that way for 2 years at this point