When I was 10, I adopted my first Foster Parents child. Not much later I forced my whole class to adopt one as well. The suffering of people in the world has always been a part of my world. I am therefor a very proud business friend for Warchild through the bias of my company Scarlet Bakes.
When Seema from morningcoffeeblog left her first comment on my blog I naturally checked out hers. To my pleasure she has committed her blog and her webstore to a cause as well: Labor exploitation and child labor in the coffee industry. And as both causes (child labor and coffee) are close to my heart I asked her to write a guest post for My Cosy Kitchen in order to draw some more attention to her website and blog.
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Although they’ve become as common and well known as croissants and muffins, a lot of us really don’t know that much about the latté and cappuccino. Shockingly, many avid coffee drinkers have a rough time telling the two delicious Italian hot drinks apart.
To be fair, however, both drinks are of Italian origin, and both are prepared with steamed or frothed milk. To give you the inside scoop – in the hypothetical scenario that a coffee connoisseur would ever approach you- a cappuccino has equal parts espresso, milk and foam. In comparison to a latté, it has much more foam. The cappuccino similar to the latté can be quite versatile. A wide variety of ingredients, including spices and flavorings such as cinnamon or lavender can be added for that extra bedazzle. For instance, have you ever heard of café mocha?
Well, that’s simply a cappuccino to which cocoa powder, grated chocolate, or chocolate syrup has been added. You may also know about Caramel Macchiato- a cappuccino that contains caramel syrup as well as foamed milk. Never think that a comforting cup of a foamy cappuccino can only be found at your local café. Cappuccino is a delight available to all coffee lovers, right in their very own kitchens. However, a silky smooth cappuccino has some tricks behind it that are important to know.
Firstly, the milk should reach 65 degrees before its pour.
Secondly, the foamed milk needs to be directly poured into the cup, with an aim in the center, and then continued in a circular motion out toward the rim.
1 espresso shot (60 ml)
60 ml steamed milk
60 ml foam
The first thing you want to do is pour some cold milk into the milk compartment of your coffee maker. Remember that milk triples the amount when foamed! 60 ml of cold milk is great to make one cup of cappuccino. Now go ahead and press the first “froth “option to make the perfect amount of foam for a cappuccino. Next, insert the espresso pod into its allocated slot and press the “short” coffee button. Always remember the ratio of a cappuccino is equal parts espresso, steamed milk and foam! Pour foamed milk over the espresso and enjoy your delicious cup of coffee- right in your own home! Your friends and family will be thanking you later!
Happy drinking to all you espresso lovers out there!