Comments on: The Cappuccino. http://cleanhotdry.com/espresso/the-cappuccino/ The thoughts, rants, and dreams of the industry's finest baristas Tue, 27 Jul 2010 01:58:02 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Julian http://cleanhotdry.com/espresso/the-cappuccino/comment-page-1/#comment-14 Julian Wed, 22 Apr 2009 05:15:09 +0000 http://cleanhotdry.com/uncategorized/the-cappuccino/#comment-14 I'd like to see more coffee shops downsize all of their drinks. No more 20 oz latte's or cappuccini... I work at Delany's in Lynn Valley, North Vancouver, and we always scoop cappuccini incredibly dry... more like 1/2 foam, 1/4 milk, 1/4 espresso, and the owner always gets an 8 oz near-bone-dry cappuccino. Whenever I scoop my foam, however, the top always seems to resemble the Rockies rather than the beautiful plateau in the picture. What's the secret to scoop an amazing dry "capp"? I’d like to see more coffee shops downsize all of their drinks. No more 20 oz latte’s or cappuccini…
I work at Delany’s in Lynn Valley, North Vancouver, and we always scoop cappuccini incredibly dry… more like 1/2 foam, 1/4 milk, 1/4 espresso, and the owner always gets an 8 oz near-bone-dry cappuccino. Whenever I scoop my foam, however, the top always seems to resemble the Rockies rather than the beautiful plateau in the picture. What’s the secret to scoop an amazing dry “capp”?

]]> By: Kyle http://cleanhotdry.com/espresso/the-cappuccino/comment-page-1/#comment-13 Kyle Thu, 12 Mar 2009 03:29:17 +0000 http://cleanhotdry.com/uncategorized/the-cappuccino/#comment-13 Wait... 1/3 Milk+1/3 Foam+ 1/3 Espresso+ 1/3 Awesome=... Ok, I see it now. I agree with the JJ comment. They make good caps. I'm glad you're setting people straight with this, I have a lady coming in ordering a 20 oz 'capp' and I bite my tongue every time and charge her for a large latte. Safe to say I'm not incredibly courageous enough to tell her how wrong she is before her daily caffeine fix. Maybe after. Anyways, I enjoyed the wit of this post, as well as learning the Italian derivatives. Cheers. Wait… 1/3 Milk+1/3 Foam+ 1/3 Espresso+ 1/3 Awesome=… Ok, I see it now.
I agree with the JJ comment. They make good caps.
I’m glad you’re setting people straight with this, I have a lady coming in ordering a 20 oz ‘capp’ and I bite my tongue every time and charge her for a large latte. Safe to say I’m not incredibly courageous enough to tell her how wrong she is before her daily caffeine fix. Maybe after.
Anyways, I enjoyed the wit of this post, as well as learning the Italian derivatives.
Cheers.

]]> By: Dawn http://cleanhotdry.com/espresso/the-cappuccino/comment-page-1/#comment-12 Dawn Mon, 03 Mar 2008 19:45:50 +0000 http://cleanhotdry.com/uncategorized/the-cappuccino/#comment-12 That's how we made them at a cafe I used to work at. But in a town like Guelph, Ontario, where the only cappucino people know is the stuff from Tim Horton's, it's never what people expect to get when they order one. That’s how we made them at a cafe I used to work at. But in a town like Guelph, Ontario, where the only cappucino people know is the stuff from Tim Horton’s, it’s never what people expect to get when they order one.

]]> By: Mike http://cleanhotdry.com/espresso/the-cappuccino/comment-page-1/#comment-11 Mike Sun, 02 Mar 2008 17:45:31 +0000 http://cleanhotdry.com/uncategorized/the-cappuccino/#comment-11 I appreciate where you’re coming from, but I think you’re being too much of a volume nazi. The important thing is that it’s in 1/3’s. When Cap’s were created I can’t imagine people being too delicate in their measurement of the espresso, rather they’d run it til they got the right amount of creme and enough to give them a good drink. Then adjust the rest accordingly. So I’m going to take your hatred and frustration and schooch it over a bit to the crowd asking for a Cap. with no foam. p.s. These should be issued to everyone that orders coffee: I appreciate where you’re coming from, but I think you’re being too much of a volume nazi. The important thing is that it’s in 1/3’s. When Cap’s were created I can’t imagine people being too delicate in their measurement of the espresso, rather they’d run it til they got the right amount of creme and enough to give them a good drink. Then adjust the rest accordingly. So I’m going to take your hatred and frustration and schooch it over a bit to the crowd asking for a Cap. with no foam.

p.s. These should be issued to everyone that orders coffee:

]]> By: florian http://cleanhotdry.com/espresso/the-cappuccino/comment-page-1/#comment-10 florian Wed, 27 Feb 2008 17:41:49 +0000 http://cleanhotdry.com/uncategorized/the-cappuccino/#comment-10 George: I sent an email yesterday. Where did you try Illy? I like JJ bean's website. Very nice. However, the menu doesnt seem to work? Yeah, so many factors come into play when pulling a shot of espresso. Water, weather, grinder, etc etc Any advice on storing the beans? I usually only buy one lb. This way I dont need to store in air tight container etc because I go through the benas pretty fast. George: I sent an email yesterday.

Where did you try Illy?

I like JJ bean’s website. Very nice. However, the menu doesnt seem to work?

Yeah, so many factors come into play when pulling a shot of espresso. Water, weather, grinder, etc etc

Any advice on storing the beans? I usually only buy one lb. This way I dont need to store in air tight container etc because I go through the benas pretty fast.

]]> By: george http://cleanhotdry.com/espresso/the-cappuccino/comment-page-1/#comment-9 george Wed, 27 Feb 2008 00:06:45 +0000 http://cleanhotdry.com/uncategorized/the-cappuccino/#comment-9 @Florian - I live in Vancouver, Canada and so I have not tried any of those beans that you have named, except for Illy. I honestly can't say much good about my experience with it, except that it is a fun word to say. "Illy." At Crema (the cafe I am from) we use espresso from JJ Bean - local roasters located in the heart of Vancouver. You can see their site here: www.jjbeancoffee.com. If you'd like, send me your mailing address and I will gladly send you over a pound of beans (really), for you to try out. My email is getg86atgmaildotcom One thing you should take note of is that the bean you choose is just one of very many (at least a dozen come to mind) important and incredibly picky details in making a great espresso. I have been to plenty of cafes that use a great bean but still can't seem to pull it together (no pun intended). Perhaps the greatest detail in the taste of the bean itself is freshness. As a rule of thumb, buy small batches more regularly. Good luck and do email me! @Florian -

I live in Vancouver, Canada and so I have not tried any of those beans that you have named, except for Illy. I honestly can’t say much good about my experience with it, except that it is a fun word to say. “Illy.”

At Crema (the cafe I am from) we use espresso from JJ Bean – local roasters located in the heart of Vancouver. You can see their site here: http://www.jjbeancoffee.com. If you’d like, send me your mailing address and I will gladly send you over a pound of beans (really), for you to try out.

My email is getg86atgmaildotcom

One thing you should take note of is that the bean you choose is just one of very many (at least a dozen come to mind) important and incredibly picky details in making a great espresso. I have been to plenty of cafes that use a great bean but still can’t seem to pull it together (no pun intended). Perhaps the greatest detail in the taste of the bean itself is freshness. As a rule of thumb, buy small batches more regularly.

Good luck and do email me!

]]> By: Florian http://cleanhotdry.com/espresso/the-cappuccino/comment-page-1/#comment-8 Florian Tue, 26 Feb 2008 02:12:03 +0000 http://cleanhotdry.com/uncategorized/the-cappuccino/#comment-8 Hey Geoarge. thank you for the response. I will try that technique tomorrow morning. Any good advice for whole espresso beans? I am on the east cost and I enjoy counter culture, Larrys Beans, some european brands like Illy, Segafredo and I just ordered the championship winning bean from Klatch coffee. Hey Geoarge. thank you for the response. I will try that technique tomorrow morning.
Any good advice for whole espresso beans? I am on the east cost and I enjoy counter culture, Larrys Beans, some european brands like Illy, Segafredo and I just ordered the championship winning bean from Klatch coffee.

]]> By: Sean http://cleanhotdry.com/espresso/the-cappuccino/comment-page-1/#comment-7 Sean Mon, 25 Feb 2008 23:47:07 +0000 http://cleanhotdry.com/uncategorized/the-cappuccino/#comment-7 Ah, the truth comes forward, doesn't mean the pretentious bastards will actually care though, they like ordering something overpriced and over sized, even if it doesn't exist, oh, by the way, I'm referring to you, pretentious West Van customers Ah, the truth comes forward, doesn’t mean the pretentious bastards will actually care though, they like ordering something overpriced and over sized, even if it doesn’t exist, oh, by the way, I’m referring to you, pretentious West Van customers

]]> By: George http://cleanhotdry.com/espresso/the-cappuccino/comment-page-1/#comment-6 George Mon, 25 Feb 2008 19:48:17 +0000 http://cleanhotdry.com/uncategorized/the-cappuccino/#comment-6 @Florian - That is exactly what you want to do - only you'll want to pull the shots of espresso directly into the cup first, then add the poured milk followed by the foam. To make the foam rise above the cup like the pictures, after you finish scooping the foam on top, slowly pour some more milk into it. You will know you are doing it correct if it rises in an elevator-like manner out of the cup. If you want to really be pro, scoop off one more teaspoon worth of foam to cover the hole you created by pouring more milk onto it to make it rise - Now sit down with it and enjoy. @Florian -

That is exactly what you want to do – only you’ll want to pull the shots of espresso directly into the cup first, then add the poured milk followed by the foam. To make the foam rise above the cup like the pictures, after you finish scooping the foam on top, slowly pour some more milk into it. You will know you are doing it correct if it rises in an elevator-like manner out of the cup. If you want to really be pro, scoop off one more teaspoon worth of foam to cover the hole you created by pouring more milk onto it to make it rise – Now sit down with it and enjoy.

]]> By: Jeremy Butler http://cleanhotdry.com/espresso/the-cappuccino/comment-page-1/#comment-5 Jeremy Butler Mon, 25 Feb 2008 18:11:07 +0000 http://cleanhotdry.com/uncategorized/the-cappuccino/#comment-5 Interesting, I wasn't aware of that, and now I have coffee related knowledge to silently mock people who order tall Cappuccinos! Interesting, I wasn’t aware of that, and now I have coffee related knowledge to silently mock people who order tall Cappuccinos!

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