Beginner and pro baristas share tips and tricks for making espresso.
A bit confused as to how people can even try to name it without knowing the weight of milk (which unless I missed you didn't say) going in?
Keep it simple? A cappa is about 150ml or so. One shot, double or single, modern or not, of espresso and fairly frothy milk. Call it a cappuccino. Flatter milk? Call ot a flat white. Is it smaller? Call it a cortado or a macchiatone. Just IMHO.
In 3rd wave coffee in the US a capp and a flat white are the same. You might get slightly more foam from a capp some places but still showing latte art. A cortado will only be 1/2-2/3rds up a small to go cup.
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This is an extremely important topic - when i go to an unfamiliar cafe, i ask how big is a cappuccino. If it's much more than 6oz, i leave. If they are selling 12oz small cappuccinos, then my experience is that their espresso is probably awful, and drowned in milk and syrup.
That's great advice! I can save a lot of disappointment by doing that - and money.ShotClock wrote:This is an extremely important topic - when i go to an unfamiliar cafe, i ask how big is a cappuccino. If it's much more than 6oz, i leave.
When I start asking questions and I always do, a well trained, experienced barista that is interested in coffee catches on very quickly, providing they have the time to indulge. Most of the time I get stared at like I don't know anything about coffee and why am I even there.
"You didn't buy an Espresso Machine - You bought a Chemistry Set!"