- Coffee
- 9 g
Espresso, vaporized milk and a generous layer of foam in medium cup. A classic Italian breakfast.
By Equipo Cocinoa
What you need
Tap each piece to see its catalogue entry.
- EssentialEspresso coffee makerWater to 9 bars of pressure through fine and pressed coffee. Here are the machine types, from the lever to the double boiler.€150–3500approx.
- RecommendedEspresso grinderElectric grinder with very fine adjustment, designed for espresso. It matters more than the machine itself.€150–700approx.
- RecommendedMilk jarThe steel pitcher with peak to vaporize and texturize the milk. It helps you get microfoam and draw in the cup.€10–30approx.
- OptionalThermometerTo know what temperature the water, milk or grain are at. Useful if your kettle does not regulate and almost compulsory to toast.€8–30approx.
- OptionalMilk spumerMilk spuma without espresso machine: with a hand-to-battery mixer or an electric pitcher that heats and beats at the same time.€10–100approx.
No Espresso coffee maker? This works too
- Portable espresso€130–350Hand and compact equipment, type Picopresso or Flair, that reach the pressure of the espresso without electricity. To travel or to begin.
- Italian coffee maker (moka)€20–60The life-long stove coffee maker: the steam pushes the water through the coffee. Intense, with body and very cheap.
- AeroPress€35–55A plastic cylinder with plunger: immersion and a soft pressure. Versatile, resistant and almost unbreakable. Ideal for travel.
Method
Prepare an espresso of 25-30 ml ("Espresso" recipe) in a cup of 150-180 ml preheated.
Vaporiza 100-120 ml of milk up to 55-65 ° C, putting air at first to achieve 1-1.5 cm of foam.
Hit the pitcher against the counter and turn it to make the foam bright and without large bubbles.
Pour the milk in the middle of the coffee, first from some height and then closer, so that the foam cuts the cup.
Sprinkle cocoa if you like it and serve right away.
Tips and warnings
The name is usually related to the brown color of the Capuchin friars' habit. Without vaporizer, foam the hot milk with a hand foam or in a closed jar stirring it hard.
One last thing
A third of coffee, a third of milk, a third of foam... and a whole kopfi, if you have enough.