CategoryTchibo Coffee Blog
Following last week's blog post regarding Latte art, I thought it was the perfect time to bring attention to the coffee that I feel most confident making; a Cappuccino. It took me a while to cultivate the crowd-pleasing cappuccino, but after week's of practice I feel certain that I can produce a cappuccino up to good standard.
Personally, I always like to produce my milk first as this gives me time to create a glossy finish whilst the espresso is being extracted. For an in depth description of how I produce cappuccino milk check out Week 2 of my Barista Journey. After I have followed all these steps I get ready to pour; just after I have perfected the milk I slightly swirl the espresso in the cup, this ensures a ring effect that a Cappuccino is renown for.
After that, it's time to pour! I would advise pouring from the side of the jug, as this evenly distributes the foam and the milk.
Another tip is to sprinkle a thick line of chocolate powder in the centre of the cup, then use a wooden stirrer to create a swirl effect. The result is shown below, the perfect Cappuccino!
I hope you enjoyed Week 9 of my Barista Journey! Keep your eyes peeled for next week's where I will be attempting a Flat White.