Cappuccino question? - Barista Exchange2024-03-29T08:04:06Zhttps://www.baristaexchange.com/forum/topics/cappuccino-question-1?commentId=1688216%3AComment%3A388996&feed=yes&xn_auth=nodefinitely pour. the milk sho…tag:www.baristaexchange.com,2009-05-20:1688216:Comment:4716792009-05-20T19:40:13.255ZJorge A. Cazareshttps://www.baristaexchange.com/profile/JorgeACazares
definitely pour. the milk should set in the cup after being poured. i always see the employees at not-so-great shops scooping, but if you watch the competitions, the baristi all pour. aside from tasting better and looking cooler, it saves time, its faster to pour it and hand it out than to pour/hold back foam, them scoop the foam. every second counts when you have a line of pissed-off-in-a-hurry-on-my-way-to-work customers all the way to the door :)
definitely pour. the milk should set in the cup after being poured. i always see the employees at not-so-great shops scooping, but if you watch the competitions, the baristi all pour. aside from tasting better and looking cooler, it saves time, its faster to pour it and hand it out than to pour/hold back foam, them scoop the foam. every second counts when you have a line of pissed-off-in-a-hurry-on-my-way-to-work customers all the way to the door :) If you scoop and don't pour,…tag:www.baristaexchange.com,2009-05-20:1688216:Comment:4716672009-05-20T19:15:52.297ZJoseph Plaugherhttps://www.baristaexchange.com/profile/JosephPlaugher
If you scoop and don't pour, then you end up with a cup of foam with some coffee at the bottom. If you pour correctly you will bring the espresso up to the top of the cup with the foam. If you're good you can even pour a heart. The best cappuccinos I've seen/tasted look like lattes at first glance. The foam is not supposed to be like cotton candy. It should be smooth and light. Some folks however, for whatever reason, like their caps "extra dry".
If you scoop and don't pour, then you end up with a cup of foam with some coffee at the bottom. If you pour correctly you will bring the espresso up to the top of the cup with the foam. If you're good you can even pour a heart. The best cappuccinos I've seen/tasted look like lattes at first glance. The foam is not supposed to be like cotton candy. It should be smooth and light. Some folks however, for whatever reason, like their caps "extra dry". Thanks everyone for your inpu…tag:www.baristaexchange.com,2009-05-07:1688216:Comment:4574282009-05-07T00:26:37.217Zchantellehttps://www.baristaexchange.com/profile/chantillylace
Thanks everyone for your input, I really appreciate it
Thanks everyone for your input, I really appreciate it I pour, but if someone just w…tag:www.baristaexchange.com,2009-05-05:1688216:Comment:4543682009-05-05T02:02:31.880ZJason Dominyhttps://www.baristaexchange.com/profile/jdominy
I pour, but if someone just wants the really thick froth on the top, I mean, really thick, I spoon it just to make sure I get it just the way they want. Pouring it is perfectly acceptable, and most desirable.
I pour, but if someone just wants the really thick froth on the top, I mean, really thick, I spoon it just to make sure I get it just the way they want. Pouring it is perfectly acceptable, and most desirable. I HAVE LEARNED TO POUR ART TH…tag:www.baristaexchange.com,2009-05-05:1688216:Comment:4543572009-05-05T02:00:46.273ZMason Crewshttps://www.baristaexchange.com/profile/MasonCrews
I HAVE LEARNED TO POUR ART THROUGH THE YEARS AND I HAVE REALIZED THAT YOU DON'T REALLY WANT FOAM, YOU WANT SILKY MICRO BUBBLES. I FROTH PROBABLY TWICE AND THEN SWIRL THE FOAM IN TO THE THE MILK THAT'S BEING STEAMED. I POUR VERY SLOWLY AT FIRST, THEN I POUR DIRECTLY IN THE MIDDLE OF THE CUP FASTER AND WHEN THE SILK COMES UP, THEN YOU CAN DO POUR ART. I HOPED THAT HELPED!<br />
MASON CREWS
I HAVE LEARNED TO POUR ART THROUGH THE YEARS AND I HAVE REALIZED THAT YOU DON'T REALLY WANT FOAM, YOU WANT SILKY MICRO BUBBLES. I FROTH PROBABLY TWICE AND THEN SWIRL THE FOAM IN TO THE THE MILK THAT'S BEING STEAMED. I POUR VERY SLOWLY AT FIRST, THEN I POUR DIRECTLY IN THE MIDDLE OF THE CUP FASTER AND WHEN THE SILK COMES UP, THEN YOU CAN DO POUR ART. I HOPED THAT HELPED!<br />
MASON CREWS This capp debate rings true e…tag:www.baristaexchange.com,2009-04-02:1688216:Comment:4163162009-04-02T04:26:47.122ZAstro!https://www.baristaexchange.com/profile/AstroOngjoco
This capp debate rings true even here in Asia, where most cafes hold back the foam with spoon or spatula and eventually adding the foam on top. What you get is a dry capp as most people call it or how the Italians do it I guess (not very tasty I might add). Yes, your capps should have foam incorporated within the milk and should be free poured (when steamed properly, results in a sweet cup!). Has your boss tried/tasted the difference between these two?
This capp debate rings true even here in Asia, where most cafes hold back the foam with spoon or spatula and eventually adding the foam on top. What you get is a dry capp as most people call it or how the Italians do it I guess (not very tasty I might add). Yes, your capps should have foam incorporated within the milk and should be free poured (when steamed properly, results in a sweet cup!). Has your boss tried/tasted the difference between these two? I train my baristas to steam…tag:www.baristaexchange.com,2009-04-02:1688216:Comment:4161192009-04-02T02:38:32.662ZKim Collinshttps://www.baristaexchange.com/profile/Kim47
I train my baristas to steam milk for capps different than they steam for lattes, similar to how Brady described adding "as much steam as I can" before reaching the desired temp while still maintaining a wet-velvety composition of milk and foam. While new baristas are training, they are trained to "shovel" the foam/milk mixture so they get accustomed to the correct portioning/weight of a capp vs. a latte. Once a barista is comfortable with the proper portioning of a capp, they can kick the…
I train my baristas to steam milk for capps different than they steam for lattes, similar to how Brady described adding "as much steam as I can" before reaching the desired temp while still maintaining a wet-velvety composition of milk and foam. While new baristas are training, they are trained to "shovel" the foam/milk mixture so they get accustomed to the correct portioning/weight of a capp vs. a latte. Once a barista is comfortable with the proper portioning of a capp, they can kick the shoveling technique and free pour. If you´re not confident anoug…tag:www.baristaexchange.com,2009-03-26:1688216:Comment:3897592009-03-26T12:19:53.549ZFlavia Celidonio Poglianihttps://www.baristaexchange.com/profile/FlaviaCelidonioPogliani
If you´re not confident anough, you can also try a spatula. You first swirl the hot milk, you know... then you pour 2/3 holding the froth back with the spatula, then you swirl the milk again, and finally you pour it. That´s Gloria Jeans way for new baristas. For more experienced, they are allowed to pour.<br />
Maybe, if you believe you´re good enough to pour, you can talk your boss into stopping using the scoop, showing him the difference beetwen both ways...
If you´re not confident anough, you can also try a spatula. You first swirl the hot milk, you know... then you pour 2/3 holding the froth back with the spatula, then you swirl the milk again, and finally you pour it. That´s Gloria Jeans way for new baristas. For more experienced, they are allowed to pour.<br />
Maybe, if you believe you´re good enough to pour, you can talk your boss into stopping using the scoop, showing him the difference beetwen both ways... I agree with everyone, that i…tag:www.baristaexchange.com,2009-03-26:1688216:Comment:3897372009-03-26T10:43:22.001ZBlack Sheep Coffee Northhttps://www.baristaexchange.com/profile/MatthewPitts
I agree with everyone, that it depends on your shop's version of a capp. However, from what I've been trained on, and now train my baristas, pouring, mixing the foam evenly with the espresso is truly the best way. See Brady's comment.<br />
The ONLY time I scoop, is for those customers who want a dry capp. Just espresso, with foam on top.
I agree with everyone, that it depends on your shop's version of a capp. However, from what I've been trained on, and now train my baristas, pouring, mixing the foam evenly with the espresso is truly the best way. See Brady's comment.<br />
The ONLY time I scoop, is for those customers who want a dry capp. Just espresso, with foam on top. Thanks you guys.tag:www.baristaexchange.com,2009-03-26:1688216:Comment:3893822009-03-26T03:09:12.175Zchantellehttps://www.baristaexchange.com/profile/chantillylace
Thanks you guys.
Thanks you guys.