The City of Bologna has also established an "official recipe" for Bolognese Sauce. While the 'official' is a good standard, certainly liberties are taken, even in the restaurants in Bologna!

Duly noted. Thanks for the info!

This may be of interest from todays Guardian.



http://www.guardian.co.uk/travel/2010/a ... hite-cafes

yakster wrote:Psyd,

Thanks for the link. this link should be a Google translated text version, which leaves much to be desired, being a convenient but brutal machine translation.

If you didn't like the Goobled version, you can just use the original English site here.

duprez wrote:This may be of interest from todays Guardian.



http://www.guardian.co.uk/travel/2010/a ... hite-cafes

Gotta say, I've never had a shot I've enjoyed from an Allpress coffee, at a cafe or when I've brought their product home.

ptervin wrote:If you didn't like the Goobled version, you can just use the original English site here.

OK... but where is the cappuccino section in English?

I was wondering, too. It doesn't seem to actually exist. They have an Italian PDF with the "official" requirements for espresso and cappuccino, but the English one is a truncated version of the espresso section.

Here are the major points from the Italian document:

Espresso

Ground coffee: 7 g ± 0.5
Temperature of water from group: 88°C ± 2°C
Temperature in cup: 67°C ± 3°C
Water pressure: 9 bar ± 1
Extraction time: 25 seconds ± 5 seconds
Viscosity at 45 ° C: > 1.5 mPa s
Total fat: > 2 mg / ml
Caffeine: < 100 mg / cup
Volume in cup (including crema): 25 ml ± 2.5

What is the ideal cup for Espresso Italiano?

The ideal container is a white china cup, free of any inside decoration, elliptical in shape, truncated inside while it may or may not be bell-shaped outside, with 50 millilitre approximate capacity. This is the only cup whereby it is possilble to fully appreciate the look of the excellent foam, the precious smell and the warm and smooth taste of espresso.

Cappuccino

Espresso volume: 25 ml
Milk starting: 100 ml at 3-5 ° C
Milk finished: 125 ml at 55 ° C
Minimum protein: 3.2%
Minimum fat: 3.5%
Cup size: 150-160 ml

They go on with various flowery details about what makes the perfect cappuccino, including the height of the foam and presence of a dark ring around it, etc.

Yeah this thread is 'dead' but since the topic is still hotly debated it wouldn't be unrealistic to add an updated view a year later.

We sell:

Latte as 10oz + 12oz - 1/3 Espresso 2/3 Steamed Milk
Double Shot Espresso, skim the milk with the wand
Decant off the first pour to remove foam

Cappuccino 10oz + 12oz - 1/3 Esp 1/3 Steamed 1/3 Foamed
Double Shot, pour to 2/3 full then decant off remaining milk
Pour in the foam left in the jug and sprinkle chocolate on top
Raise the foam with the decanted milk, the chocolate solidifies it

Flat White 10oz + 12oz - 1/3 Espresso 2/3 Hot Milk
Triple Shot Esp, wand left deep in the milk
Decant off the first pour to use for art at the end

Espresso Macchiato - 6oz - Single shot Esp in an espresso cup
Fill 50% with steamed milk, pour the espresso on top

Latte Macchiato - 10oz - Double shot Esp
Espresso first then pour steamed milk to 1 inch below the top

Babycino - 10oz - Steamed milk topped with Chocolate

Note: All our beverages are sold in cups except Hot Chocolate & Smoothies

Intercoffee wrote: We sell:
Latte as 10oz + 12oz - 1/3 Espresso
Double Shot Espresso,

Cappuccino 10oz + 12oz - 1/3 Esp
Double Shot,

If my math is correct, your double shots are coming in at 3.3 to 4 ounces?
Refer to my first post. These are terms that have been co-opted based on Giant Chain Stores, Guesstimates, and Wishful Thinking.

A six ounce macchiatto and a twelve ounce cappuccino products of copying the GCS, as far as I can tell.
Out of curiosity, how did you arrive by these sizes when you opened the store. What research led you to sell a macchiatto at six ounces, or a cappuccino twice that size?
I mean, I pulled two doubles yesterday, and drowned them in six ounces of foamed milk (prolly near eight after stretching) and filled a twelve ounce cup, but I call that a double-double. Two double shot cappuccini sharing a cup. Usually only happens when I have time to make one drink and then have to leave. Any time I have time, I prefer have them serially.

Seriously, though, after spending a week with an Aussie crew from Sydney, and dating an Aussie shiela (and she'd smack me if she even heard me using the term, much less calling her that, but then she hates my Croc Dundee Aussie impression too) from NSW for a few months; all of them seem to agree that a flat white is about a six ounce drink, eight at the uppermost, in which the introduction of air to the milk happens early and in small quantities. The rest of the steaming/heating is spent in incorporating that air into the milk uniformly. They look for a cappuccino-like drink that has very little foam sitting on top and a smooth, almost shake-like texture to the rest of the drink.
FWIW.