Coffee - How to Make a Cappucino

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Category:

People & Blogs

Tags:

• Americano
• espresso
• Cappuccino
• latte
• mocha
• brew
• boil
• coffee
• café
• caffeine
• Caffeinated

[cracknesian]

lol this guy sucks.

1) he's not tamping properly...more pressure should be applied to the coffee grind so that it becomes compacted, which prevents the espresso extract from being too runny

2) he's letting the coffee extract for way too long. this will make the coffee taste bitter.

3) WHOLE milk actually steams better than SKIM milk. he's broken his own rule about 'not hearing a lot of noise' when steaming.

4) the milk is way too frothy. scoop some of that out before pouring.

poor customers.

[talent2k]

That machine looks unsanitary you should clean it.

[TheCellarat]

wipe your steam arms! why leave milk to burn and go crusty!

[blazingflofl]

i could make a better cappucinno with my foot.

[abolit]

this is crap, not a cappuccino. you suck!

[Schlachtrind]

HAHAHA This is everything, but NOT a Cappuccino, i cannot understand, why ppl make Tutorials, when they obviously do not know what they are talking about :o

[eatingperson]

Length of tamp has nothing to do with anything, a 5lb tamp is a 5lb tamp at 1 second or 10. Also espresso machines do not have varying speed like fast and slow, the speed of the pull has to do with a combination of grind setting, dose weight, tamp strength and machine pressure. If any one of those are off it can cause a shot to run too slowly or quickly. The fact that you called his machine "slow" shows you know absolutely nothing of the basics of espresso like 99% of people working at "caffes"

[naruhinaking]

@eatingperson ummm... i said 35 pounds, it extracted longer because he tamped it to long and his machine is obviously slow, I work at an actual caffe if you know what that is, and its a proven fact, not a "fact" as considered by an idiot like you, that lower fat milk is easier to steam because it has less mass, however you are right that this was a frothy monstrosity.

[eatingperson]

@naruhinaking Completely wrong on all counts. Were you being sarcastic?

1) Used no more than 10lbs of pressure which is too little pressure (you want 20-30lbs).

2) Extraction timed at over 50 seconds (you're looking for somewhere between 20-30 seconds).

3) I've steamed thousands of litres of milk; whole milk steams easier. It's a fact.

4) This "cappucino" was a frothy monstrosity.

[eatingperson]

I love how he thinks his tamp is 50lbs. Try tamping on a scale and seeing what weight it reads. Yours would be about 5lbs, nowhere near 50lbs. Also, not sure where he got the idea to "let the milk rest"? Why would this be good, exactly?

[naruhinaking]

@cracknesian you obviously don't know a lot about coffee, 1) He used to much pressure because your only supposed to use 35 pounds of pressure otherwise it gets bitter from condensing the espresso which is bitter.

2) It's not extracting to long, he used to much pressure so it takes longer which does make it bitter.

3) Your dumb because the lower the fat content of the milk, the easier it steams, but the more fat, the better it tastes.

4) Its not to frothy, he used to much milk

your poor parents

[Wallgrave45]

i guess to be working in a coffee shop you have to be pretty quick about making it. He was just showing us the basics i suppose