Places to have a good coffee are everywhere, if we talk about the famous Starbucks or Caribu. But unfortunately the small, local, warming and well known coffee house is loosing the real chances to succeed in these times.
Every now and then almost all the small towns are trying to revive the small business, the owners of already established coffee shops are struggling with the fierce competition of the big companies.
Regarding the coffee variety there is no competition, usually the types, country of origin and the boldness of the coffees are more available for big companies than for small shops. That is why the selection of the right coffee from the right vendor is so important.
A balanced blend with a lot of aroma, not so bold, and rich on flavor will make any request, from just a plain black to the softer capuchino, totally a success.
Mentioning the capuchino or cappuccino in Italian, the name came from the robe worn by sort of monks in Italy, But the legend talk about a battle back in 1683 and what happened after, when cream and honey were added to softener the coffee.
After the final recipe, back in 1950 the cappuccino is basically the same with small changes just in the presentation, when the milk and the foam create images on the top.
The proportions are in thirds:
- 1/3 of espresso coffee
- 1/3 of milk
- 1/3 of foam (made with the milk)
Use a cup as a base with a bold espresso Italian coffee, warm the milk with the steamer and create at least 1 inch of foam. Fill the second third of the cup with the warm milk and finish the top with the foam. Cinnamon or cocoa powder can be use to give the drink a little twist but it is not necessary.
Cappuccino is very delicate and decorative, so serve it in a white cup with a saucer and don’t forget your sweet delicatessen as a complement. Enjoy!
1. Used Wikipedia as a reference.
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