Whether because of the amount of milk or just tradition, like bacon and eggs, you may have to accept some gentle ribbing if you order a cappuccino in a Tuscany village café after your evening meal. In Italy, a cappuccino is a breakfast drink, and never drunk after 11 a.m. ![]() ![]() The steamed milk is then carefully poured into the espresso shot, slowly so that the crema rises to the top.Īny foam in the milk jug is held back with a spoon until the last moment, when a good barista will use a little foam to decorate the surface of the drink, with their latte-art skills. While the shot is pouring, the barista steams the milk, careful to make it velvet smooth but without the foam. The word ‘small’ is rarely used, with its connotation of lower value. Of course, in these days of ultimate choice, driven by the marketing department, the cup can be regular, medium, or large. It starts with a shot of espresso in a ceramic cup. It is difficult to verify since these two countries tend to argue about the origins of many things, like Pavlova and Russell Crowe, both countries claiming the achievement.īut is it really as simple as just coffee with milk? That would be the most basic drip coffee with a splash of milk from the fridge.Ī flat white is more than that, and it takes a well-trained barista to make one. It seems that it was first made in either New Zealand or Australia in the 1980s. ![]() It is simply a coffee with milk – no syrups, no sprinkles, no foam, no whipped cream.įlat white coffee is fairly common around the globe today, but it is a relatively recent creation. It is no surprise that the occasional visitor to a coffee establishment throws up their hands and says “just give me a coffee with milk”. There are the well-known cappuccinos and lattes, the slightly less well-known Americano and macchiato, the even less well-known ristretto and doppio, and the totally unknown affogato and cortado. Coffee menus can be quite confusing, as already mentioned, even to an habitué.
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