Easy to do for the cappuccino. It's all about the milk. You just have to learn how much air to inject in to the milk in the initial phase before you start your stretching, stretch the milk so it gets a lot of volume and is 'fluffier' than milk you would use to pour art. Setup your pour as you normally would and create your milk base, then build on that by pouring straight in to the middle of your cup, keep the pour holding point steady and you will begin to form a mound of microfoam in the center which will then expand in a circular fashion until it reaches close to the edge of the cup. I just poured one yesterday morning. If none of that made sense, ignore my first sentence.
So what was your question for a macchiato? ---------------------------------------------------------------------------- -- Shaun Taylor http://shaundoreenevankeegan.blogspot.com/ -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of bmacpiper Sent: 12 August 2009 09:04 To: Brewtus Subject: Free-pouring a cappucino? Hi all, Schomer refers to the cappucino as the "barista's masterpiece" or something like that. I know it's typically 1/3 espresso, 1/3 steamed milk, and 1/3 foam. I believe he also mentions having an unbroken ring of espresso surrounding the foam at the top of the cup. Is there a way to free pour this drink, or do you have to spoon the foam onto it? Same question for a macciato? Any favorite You Tubes for capps? tx, bmc --~--~---------~--~----~------------~-------~--~----~ You received this message because you are subscribed to the Google Groups "Brewtus" group. To post to this group, send email to [email protected] To unsubscribe from this group, send email to [email protected] For more options, visit this group at http://groups.google.com/group/brewtus?hl=en -~----------~----~----~----~------~----~------~--~---
