Expresso And Cappuccino Coffee
Expresso and Cappuccino
Expresso and Cappuccino are the fastest growing methods of making coffee today, and both originated in Italy. Other methods of coffee making involve a form of infusion, and it's possible to have a low cost system that will make acceptable coffee.
Expresso Coffee Machines
Expresso machines are different in that they force hot water through very fine compacted coffee and then into the cups below.Good expresso is relativelyexpensive to make because to extract the greatest amount of flavour from the coffee, a high level of pressure is needed and so a complex machine is needed as well.
When the coffee comes out as a golden brown liquid, it is perfect. This liquid is the 'crema', which lies on top of the black coffee underneath. The crema dissipates a few minutes after the coffee is made, but it tells you everything about the quality of the expresso.
Too light, too thick or too thin all mean that the expresso is below standard. While expresso is like a religion to some, certainly is a big difference between a really good expresso and a poor one.
How much we spend in seeking out the best expresso is one of those lifestyle choicesthat we all make for ourselves.
Cappuccino Coffee
Expresso is the foundation of cappuccino and is the coffee upon which a structure of frothed, foamed milk is ladled and poured.A good espresso isn't as obvious under its head of frothed milk, but the quality of the coffee is still a very important factor. The milk, (semi-skimmed is best), is poured into a jug, into which a steam spout is placed.
The steam control should not be turned on until the nozzle of the steam spout is under the surface of the milk. Once the steam is gurgling and bubbling under the milk, the jug should be moved around, or the milk will spoil.
The aim is to aerate the milk and give it the consistency of whipped cream without burning it. It is essential that the cups are warm when the milk is poured in or the froth will deflate.
They are normally stored upsidedown on top of the espresso machine. The combination of frothed and steamed milk is then poured and ladled onto the coffee in the cup, gently as though folding it in. The small amount of remaining milk is poured in also.
This method produces the perfect Cappuccino!
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