Although there have been many quarrels about its origin. She has written about food, coffee, film, travel, music, culture, and celebrity for The Boston Globe, The Washington Post, Rachael Ray Every Day,, Time Out NY, Chickpea Magazine, Food & Wine’s FWx.com, BUST magazine, Barista Magazine, and more.First, some history, the name Cappuccino, comes from Italy. #Difference between a latte and a cappuccino professional#Get the Flat White recipe.Įrin Meister is both a longtime journalist and a coffee professional with nearly two decades’ experience. The name is cute and ordering it makes one feel well-traveled and savvy, so if you like milky coffee drinks and are easy(ish) to please, this little number might be just the ticket for you. Generally speaking, the drink appears to be a latte-textured beverage (that is, very little foam) served in traditional cappuccino-size proportions (that is, slightly smaller, say five or six ounces total). Flat White (The Perfect Marriage of a Latte and a Cappuccino!)Īsk three Australians or New Zealanders what a flat white is and you’ll probably get three different answers. Shaken all together, they can even have a fizzy texture that delights without the fuss! Get the Shakerato recipe. Technically an “iced cappuccino” doesn’t really exist (who wants to scoop hot foam onto an iced drink?), but iced lattes are so easy and so delicious you won’t even care. (Also, try steaming chocolate milk and mixing it with hot coffee for a treat-you won’t be sorry.) Get the Mocha recipe. If you’re feeling cappuccino-y, no worries: In Italy and in Australia, cappuccinos often come with a sprinkle of cocoa powder on top, which is basically an invitation to add chocolate however you see fit. Splash some chocolate syrup into your hot coffee, mix it with steamed milk, and voila, you’ve got yourself a caffe mocha, one of the most perfect drinks to grace the earth. Mocha (Which, by the Way, Is Basically Just a Chocolate Latte) Get our Homemade Pumpkin Spice Latte recipe. Maple syrup, a quick DIY pumpkin spice blend, and real pumpkin puree make this something special-and if you don’t have an espresso machine, a Moka Pot is the next best thing. Unlike at Starbucks, you can even make it vegan with oat milk if you want to. Or go with the perennially trendy PSL, which is easy to make at home, not to mention way cheaper and healthier than the original. PS: Replace the “instant coffee” in this recipe with the real stuff. A little sprinkle of turmeric into your espresso or strong-brewed coffee will bring you close to the Instagram craze of a golden latte (or, fine, a golden cappuccino-whatever you prefer). Once you’ve gotten your milk just gently textured, you’re ready to rock and roll with some of the hottest drink trends. #Difference between a latte and a cappuccino how to#See how to froth milk without fancy equipment, including a mason jar method, a French press method, and with a good old-fashioned whisk. If you have a stove or a microwave, you can whip up some whipped milk in basically no time. It’s hard, but not impossible to make foamed milk (or “frothed” milk, which is a term that makes me vaguely uncomfortable) at home without an espresso machine. Share on Pinterest Kristian Cruz / EyeEm / Getty Images You might like one or the other, or you might like both-here’s how to enjoy either at home. The size difference alone changes the perception of texture when there’s any amount of foam involved, but often it’s not enough: If you like foam on your cappuccino (as you should!), you might want to request the barista make it a touch on the “dry” side, which means stretching the milk more to give it an airier, lighter, fluffier texture. Often the way they compensate for the identical milk is to simply make the drinks different sizes, with a cappuccino running smaller (say, six ounces) and a latte tending a little larger (say, eight, ten, or 12 ounces). In many specialty-coffee shops today, however, baristas are trained to add the same amount of texture to their steamed milk by utilizing the same technique regardless of drink. (Just think of a “cap” as a hat, or a topping, of foam-that should help you remember the difference.) Ideally, or traditionally speaking, a cappuccino is meant to be a perfect ratio of the components: 1/3 espresso coffee, 1/3 milk, 1/3 foam. If you look down on a properly poured cappuccino, it has a design on it called a “monk’s head,” a ring of brown espresso circling a thick white ball of foam-just like an aerial view of one of these monks, or so it goes. The term cappuccino has disputed origins, but many repeat the legend that the drink is named for the Capuchin monks, an order of Catholic brothers who wore brown cowls and shaved their heads bald.
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