Traditionally this is foam in the centre with a full circle of crema around the cup. In a way we agree with that although the customer is the one drinking it so if the customers prefers it hotter we will serve it hotter.Ī cappuccino should have a certain look about it. It is said that a cappuccino should not be made too hot. The cup size is very important as it determines the ratio between milk and espresso, we serve cappuccinos in 8oz cups. We also think that a cappuccino should not be milky, you want to taste the coffee. Texturing the milk correctly is therefore very important. This means the foam needs to be very silky and smooth and should stay on top of the drink for a long time. At Limini we believe that a cappuccino should be a mixture of espresso, milk and foam from the start to the finish. Others prefer a wet cappuccino meaning it has less foam and more milk.
Some people like a dry cappuccino which means it has lots of foam, maybe half the cup. A 12oz cappuccino would then have 4oz of espresso. Personally I think that doesn't add up as most people will serve cappuccino in at least a 6oz cup which means it would have 2oz of espresso, quite strong. Latte can mean many things though! Cappuccino is usually a mixture of espresso, milk and foam. The two most popular drinks are the cappuccino and the latte. Competitions have rules of course, especially for the espresso and the cappuccino. It is your coffee business and you can serve the drink however you feel like it. No judge walking around coffee shops handing out penalties for not doing it 'right'. There is no coffee standards book that needs to be followed. We can explain most of the meanings of the actual words but we think it is more important to explain the differences. Even though most people think that those words mean the coffee is from Italy. Espresso coffee started in Italy which is why you often see signs with the words Italian coffee served here. Pretty much all those names are Italian words. Caffe latte, latte, macchiato, cappuccino.
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