Finally, it continues! Welcome to Part 5 of our online barista course ! Today and in the coming parts of the barista knowledge, we will dedicate ourselves entirely to one of the most popular coffee drinks in the world!
Any idea? This tasty drink is made with milk and comes from a country whose outline is reminiscent of a boot - Italy. By now you should have guessed which drink it is - it's the cappuccino. In principle, the preparation sounds very simple: a flavorful espresso is poured over warm, creamy milk and rounded off with a fine layer of foam. But it's not that simple. There are numerous factors that you should optimize during preparation in order to achieve a perfect end result. In today's edition we are devoting ourselves entirely to the topic of milk , i.e. the right milk for your cappuccino. Especially today, preferences and choices have changed, which also influences the taste and preparation properties of the cappuccino. In this article you will find out what properties these are and which milk is really perfect for your cappuccino! Elias Fischbacher from the Wildkaffee Rösterei wishes you lots of fun discovering.
The right milk - How milk got into coffee!
Before we look at the exact types of milk, we'll start with a little historical insight , because I'm sure you're not the only one who doesn't know exactly how milk got into coffee and how the cappuccino came about . Regular readers of our blog will probably already know the article Coffee with milk - How this combination came about. In this article, we'll look at this combination in more detail. But we'll keep it brief here. In the 17th century, when the first coffee houses opened in Europe , a solution was sought to balance out the bitterness and acidity of the coffee.
The lack of knowledge about coffee at that time meant that the cultivation and processing, i.e. the roasting, were not exactly ideal. Logically, not only were the cultivation and processing not at today's level, but the taste was also very different from the tasty drink we are familiar with today. This is precisely why people were looking for a neutralizer. Dairy products such as cheese and yoghurt were very popular even then, which is why some brave people added milk to their coffee for the first time, thus ushering in the history of milky coffee drinks.
The right milk - From Capuchin to Cappuccino
Only a few coffee lovers know where the cappuccino really comes from. If you want to impress your friends with your real barista knowledge, you should pay attention now. The real breakthrough for milk coffee drinks came from a drink that we still drink almost every day! It is the cappuccino. But contrary to the assumption that the cappuccino comes from Italy , it actually comes from the German-speaking region, more precisely from Austria ! It was the Viennese coffee house culture that established recipes steeped in history such as the Kaiser-Mélange and the Kapuziner .
In this article, however, the Capuchin is the most interesting for us! The Capuchin was and is a coffee that is served with a large topping of cream . Austrian soldiers brought this to Italy during the First World War. The Italians were so enthusiastic about the drink that they tried to imitate it. The cream was then turned into foamed milk and the Capuchin became Cappuccino. The word is derived from the Italian expression Cappuccio and its diminutive form is Cappuccino, which means something like hood. This is how today's classic was born and has continued to develop. The Cappuccino achieved its final international breakthrough in the 90s, when it was offered in coffee shops in the USA as THE coffee specialty par excellence. The rest is well known! Today (almost) everyone knows and loves the Cappuccino, with its creamy milk foam topping.
The right milk for cappuccino - totally on trend - plant-based milk!
The vegan diet is now part of our everyday lives . There is now a purely plant-based alternative on every menu, in the supermarket and even on the coffee menu. As the popularity of vegan diets has increased, the range of plant-based milks has also increased rapidly. A few years ago there were only a few soy milks and the like, but the market is now saturated with milk alternatives made from oats, soy, almonds, cashews, hazelnuts and so on! But the big question is which plant-based milk is perfect for making a cappuccino. For us there is a clear favorite! It is oat milk!
We prefer to use the Oatly Barista Edition because it froths particularly well and the somewhat more intense flavor of the oats doesn't come through quite as strongly. This means that the espresso in the cappuccino isn't completely overpowered . The big plus of oat milk, however, is its pouring properties! This means that you can conjure up excellent latte art with oat milk. A delicious cappuccino made with oat milk not only tastes amazing, but is also a feast for the eyes!
The right milk for cappuccino - very classic! - cow's milk
The classic and most common way to make a cappuccino is with standard cow's milk . The fat content plays a major role in determining the taste! The fat content should be between 3.5 and 3.8 . This makes the end result taste more intense and rounds off the coffee taste perfectly. If you want to save fat, please don't do this in a cappuccino!
Low-fat milk means that the coffee flavor is not fully appreciated. Our recommendation: high-fat fresh milk! Long-life milk often has a slightly bitter taste. Fresh milk, on the other hand, is full-bodied and creamy and is an ideal combination of coffee and milk. Milk from regional dairies or farmers is also recommended! Not only does it taste much better, it also supports farmers and the economy in your area. I don't think we need to talk about better animal welfare either. Knowing where it comes from is the motto that we should support, both with coffee and milk.
The right milk for cappuccino - How to make creamy milk foam
It is actually not the fat in the milk that creates creamy milk foam. The fat content is more likely to make the mouthfeel creamier and tastier . The proteins in the milk are really essential for milk foam! The protein content of milk is normally the same, regardless of whether it is low-fat or whole milk. The protein content is usually between 3.3 and 3.8%. You can also achieve foam with low-fat milk, but it is the taste that suffers from the wrong milk. So if the cappuccino tastes watery, low-fat milk was probably used. But how exactly is the milk foam created?
Air mixes with the protein molecules in the liquid . This is tightly enclosed and can no longer escape. However, the air still tries to rise. This separates the milk and foam and creates the typical creamy milk foam for your flavorful cappuccino. In general, you can say that the higher the protein content, the firmer the milk foam. Another little tip: make sure that your milk foam is nice and creamy . Otherwise, it will resemble a sticky, solid foam, which is not ideal for your cappuccino.
Conclusion!
Finding the right milk for your cappuccino is actually not that difficult if you know what factors to look out for. If you want to avoid animal products, we recommend using oat milk . We prefer to use the Oatly Barista Edition . This oat milk can be used to make optimal milk foam, which ensures an excellent end result. If you prefer to use the classic cow's milk, you should use fresh milk with a fat content of between 3.5 and 4%.
This ensures an excellent taste with optimal creaminess . In general, we recommend using regional milk. Not only does it taste better, it also supports local farmers and the regional economy! Knowing where it comes from not only applies to our high-quality coffees, but also to the right milk for your cappuccino. Now we have shown you which milk is perfect! But how do I froth the milk properly? You can find out in the next blog article ! #staywild
