Cappuccino & Espresso
Cappuccino
An Italian type of coffee made by topping of espresso with a creamy foam from steamed milk called micro foam. A cappuccino differs from a latte (Strong espresso coffee with a topping of frothed steamed milk), which is mostly milk and little foam. Cappuccino is defined as 1/3 espresso, 1/3 steamed milk and 1/3 frothed milk
In Italy, it is consumed almost exclusively in the day for breakfast; in other countries it may be consumed throughout the day or especially for dinner. Cappuccino is ideally prepared in a ceramic coffee cup, which is far better heat retention characteristics than glass or paper.
A quality shot of espresso, the most important way of preparing a cappuccino is the texture and temperature of the milk. When a well-trained barista steams the milk for a cappuccino, he will create "micro foam" by introducing very tiny bubbles of air into the milk. This gives the milk an extremely velvety texture and sweet taste.
Espresso
Italian word meaning "pressed coffee ", is a strong flavoured coffee beverage brewed by forcing steam through finely ground, darkly roasted coffee beans.
Due to its potency, straight espresso is considered by some to be an acquired taste, and it is served in small amounts called shots. Many coffee aficionados order their "single" or "double" (one or two shots in a glass) with a glass of cold water to clear the palate. Because espresso reacts quickly to oxygen, it should be consumed immediately after brewing.
Espresso is considered the general coffee in Italy. Ordering a coffee means ordering an espresso; this confuses foreigners in Italy and Italians abroad alike.
Espresso is also the basis for other drinks, such as lattes, cappuccinos, macchiatos, and mochas. A key component in the flavor of espresso is crema, a golden foam composed of oils, proteins, and sugars, which floats on the surface
Regards,
Raj
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