cappuccino vs. latte - Barista Exchange2024-03-29T05:23:35Zhttps://www.baristaexchange.com/forum/topics/cappuccino-vs-latte?feed=yes&xn_auth=nospot on, bryan!
sage
the co…tag:www.baristaexchange.com,2011-01-21:1688216:Comment:10100932011-01-21T00:56:53.450Zsagehttps://www.baristaexchange.com/profile/sage
<p>spot on, bryan!</p>
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<p>sage</p>
<p>the coffee hound</p>
<p>spot on, bryan!</p>
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<p>sage</p>
<p>the coffee hound</p> Steamed milk first, espresso…tag:www.baristaexchange.com,2011-01-20:1688216:Comment:10100582011-01-20T22:21:09.570ZJason Bakkerhttps://www.baristaexchange.com/profile/JasonBakker
Steamed milk first, espresso next = latte machiatto. The espresso flows in the middle, between the milk and steamed milk.
Steamed milk first, espresso next = latte machiatto. The espresso flows in the middle, between the milk and steamed milk. Been in Hoffman's camp long b…tag:www.baristaexchange.com,2011-01-20:1688216:Comment:10098842011-01-20T21:25:31.519ZRich Westerfieldhttps://www.baristaexchange.com/profile/RichWesterfield
Been in Hoffman's camp long before his post. We think capps should be stretched more for a less dense milk, a texture that would eliminate possibility of a finely detailed rosetta, but would still allow for tulips and hearts. We've commented often over the years how competition capps have trended toward small lattes instead of capps. Just our opinion. Otherwise how would a cappuccino differ from a Gibraltar-style drink (other than the glass)?
Been in Hoffman's camp long before his post. We think capps should be stretched more for a less dense milk, a texture that would eliminate possibility of a finely detailed rosetta, but would still allow for tulips and hearts. We've commented often over the years how competition capps have trended toward small lattes instead of capps. Just our opinion. Otherwise how would a cappuccino differ from a Gibraltar-style drink (other than the glass)? i agree dustin i always try t…tag:www.baristaexchange.com,2011-01-14:1688216:Comment:10007162011-01-14T03:05:34.503ZEric masonhttps://www.baristaexchange.com/profile/Ericmason
<p>i agree dustin i always try to make that perfect shiny smooth rich foam everytime i steam! and i like the porportions listed ash...and do agree that it is all a matter of preferance, style, culture, tradition, blah ba blah ba blah. and jared i do plan on looking for a more challenging and educated environment to hone my skills in the near future.</p>
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<p>thanks for the thoughts</p>
<p>-eric<br/><br/></p>
<p>i agree dustin i always try to make that perfect shiny smooth rich foam everytime i steam! and i like the porportions listed ash...and do agree that it is all a matter of preferance, style, culture, tradition, blah ba blah ba blah. and jared i do plan on looking for a more challenging and educated environment to hone my skills in the near future.</p>
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<p>thanks for the thoughts</p>
<p>-eric<br/><br/></p> Im curious here bry, if you t…tag:www.baristaexchange.com,2011-01-13:1688216:Comment:10004782011-01-13T20:07:02.805ZDustin DeMershttps://www.baristaexchange.com/profile/DustinDeMers998
<p>Im curious here bry, if you think cappuccino foam should be dence and think then how does your latte froth differ? As for the question, espresso in the bottom. And I always try to make to the richest creamiest foam i can everytime i froth milk, and a cap would have equal parts milk and froth.<br></br> <cite>Bryan Wray said:</cite></p>
<blockquote cite="http://www.baristaexchange.com/forum/topics/cappuccino-vs-latte#1688216Comment993667"><div><p>In my opinion, you are correct that espresso…</p>
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<p>Im curious here bry, if you think cappuccino foam should be dence and think then how does your latte froth differ? As for the question, espresso in the bottom. And I always try to make to the richest creamiest foam i can everytime i froth milk, and a cap would have equal parts milk and froth.<br/> <cite>Bryan Wray said:</cite></p>
<blockquote cite="http://www.baristaexchange.com/forum/topics/cappuccino-vs-latte#1688216Comment993667"><div><p>In my opinion, you are correct that espresso should go first no matter the beverage. She is making a "latte macchiato," if it was to have any official name. The reasons for preparing the beverage your way are to have better presentation (i.e.- latte art) and also, you save time in your beverage preparation by mixing the milk and the espresso without having to use a spoon, something that would be required if you were just pouring the espresso into the milk.</p>
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<p>I do not agree that milk should be textured the same whether it is a cappuccino or a latte. Cappuccinos should have a denser, thicker foam and more of it. Also, a cappuccino should only be 5(ish) to 6(ish) ounces.</p>
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<p>James Hoffman just did a nice write up on his opinion of the cappuccino and barista magazine has had some good articles about milk in general in the past couple issues. I think it's just as important to read the comments as it is to read the article. James' article can be found <a rel="nofollow" target="_blank" href="http://www.jimseven.com/2010/12/26/the-cappuccino/?utm_source=rss&utm_medium=rss&utm_campaign=the-cappuccino">here</a>.</p>
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<p>-bry</p>
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</blockquote> my "incite" is to find a new…tag:www.baristaexchange.com,2011-01-13:1688216:Comment:10003232011-01-13T16:04:36.345ZJared Rutledgehttps://www.baristaexchange.com/profile/JaredRutledge
my "incite" is to find a new job
my "incite" is to find a new job :-)tag:www.baristaexchange.com,2011-01-03:1688216:Comment:9940222011-01-03T13:40:57.863ZOscar Nymanhttps://www.baristaexchange.com/profile/egOscar
:-)
:-) Thanks for the info guys! and…tag:www.baristaexchange.com,2011-01-03:1688216:Comment:9940122011-01-03T13:12:48.164ZEric masonhttps://www.baristaexchange.com/profile/Ericmason
Thanks for the info guys! and that article was quite interesting I read it twice, once for each post hahaha!
Thanks for the info guys! and that article was quite interesting I read it twice, once for each post hahaha! Ha! Can you tell I typed min…tag:www.baristaexchange.com,2011-01-03:1688216:Comment:9939192011-01-03T04:52:02.180ZBryan Wrayhttps://www.baristaexchange.com/profile/BryanWray
<p>Ha! Can you tell I typed mine as you were typing yours? :)</p>
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<p>-bry<br></br> <br></br> <cite>Oscar Nyman said:</cite></p>
<blockquote cite="http://www.baristaexchange.com/forum/topics/cappuccino-vs-latte?commentId=1688216%3AComment%3A993707&xg_source=msg_com_forum#1688216Comment993664"><div><p>You'll probably get loads of different BXers view of what's right and what's not and if you should follow your own standards or your boss', but no matterwhat, this is a good read, don't miss…</p>
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<p>Ha! Can you tell I typed mine as you were typing yours? :)</p>
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<p>-bry<br/> <br/>
<cite>Oscar Nyman said:</cite></p>
<blockquote cite="http://www.baristaexchange.com/forum/topics/cappuccino-vs-latte?commentId=1688216%3AComment%3A993707&xg_source=msg_com_forum#1688216Comment993664"><div><p>You'll probably get loads of different BXers view of what's right and what's not and if you should follow your own standards or your boss', but no matterwhat, this is a good read, don't miss the comments. </p>
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<p><a rel="nofollow" href="http://www.jimseven.com/2010/12/26/the-cappuccino/" target="_blank">http://www.jimseven.com/2010/12/26/the-cappuccino/</a></p>
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</blockquote> I also agree the espresso sho…tag:www.baristaexchange.com,2011-01-02:1688216:Comment:9937072011-01-02T21:53:25.511ZShadowhttps://www.baristaexchange.com/profile/Shadow
<p>I also agree the espresso should be first and the milk should definitely be textured differently. When customers ask me the difference between a cappuccino and a latte I tell them "air" as that IS the difference when texturing for each. I then go on to explain how I build each type of drink and the difference in taste/texture.</p>
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<p>I also agree the espresso should be first and the milk should definitely be textured differently. When customers ask me the difference between a cappuccino and a latte I tell them "air" as that IS the difference when texturing for each. I then go on to explain how I build each type of drink and the difference in taste/texture.</p>
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