As many of our readers know, I'm a dedicated capucinno consumer.
I would like to describe to all of you what a perfect capucinno is in my opinion.
It may seem straight forward to brew and make a cappa, but I have tried many different approaches, and found that these steps make my favorite.
I use a 180 ml cup, always preheated.
My beans are always roasted to 2nd crack.. Doesn't matter if it's a blend or SO, always take it to 2nd. More sweetness and deep flavors to support the rich milk.
I have learned that a ristretto is the best for my cappa. For a long time I used a regular espresso with a 50% brew ratio.
But it became to powerful and bitter many times. Had a hard time controlling it, and getting continuos results.
The ristretto is easier to handle for me, and simply tastes better.
I have my grinder timed to deliver 18 grams.
With those 18 grams, I get a ristretto weighing 18-22 grams in 25-35 seconds - including 2-3 seconds of preinfusuion.
That's the base and most important thing in every espresso drink.
A good tasting shot.
No matter how flawless your microfoam is, the taste of under or over ecstracted espresso will be dominating to the flawor.
I top the shot with perfect microfoam. If I'm lucky I draw a descent piece of art to satisfy the eye as well !
I have made a smal video of myself making a cappa, to visualize my descriptions.
I hope you've found this usefull, also I hope you too like this recipe as much as me !