CAPPUCCINO
DESCRIPTION
OF THE PERFECT CAPPUCCINO
Name: Cappuccino A Modo Mio
Place and date of birth: Vienna, 1683. According to legend, a Capuchin friar by the name of Marco d'Aviano was the first to blend milk and coffee. As a result, the beverage was named after his religious order.
Distinguishing marks: creamy and velvety
INGREDIENTS
1 Lavazza A Modo Mio espresso
Foamed milk
OF THE PERFECT CAPPUCCINO
Name: Cappuccino A Modo Mio
Place and date of birth: Vienna, 1683. According to legend, a Capuchin friar by the name of Marco d'Aviano was the first to blend milk and coffee. As a result, the beverage was named after his religious order.
Distinguishing marks: creamy and velvety
INGREDIENTS
1 Lavazza A Modo Mio espresso
Foamed milk
Preparation
A Modo Mio
- Turn the steam knob to open and press the steam release button until steam starts to emerge.
- Put the steam spout into the jug, placing it 1/2 cm (1/4") below the surface of the milk. This allows the milk to combine the right amount of air and steam resulting in a soft and velvety cream.
To finish
- When the milk reaches the desired temperature (about 65°C/149°F), close the steam knob and wipe the steam spout with a moist cloth.
- Pour the warm, velvety milk foam over the espresso, filling the cup.
Recommendations for an excellent cappuccino
- Always use refrigerated milk (6-8°C/42-46°F).
- For a creamy and velvety cappuccino, use whole milk (fresh or UHT shelf-stable milk).
- The jug - which must be made of steel - must have a maximum capacity of 0.35-0.5 l/1.5-2 cups.
- If you want to dust your cappuccino with cocoa powder, the bitter (unsweetened) type is best and should be sprinkled on before adding the milk. This will give the cappuccino a more uniform taste and will help maintain the foam.
