Cappuccino

mawil1013

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Jan 25, 2014
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Charlotte, NC
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[h=3]Cappuccino, I've been making a clone of a McDonalds mocha (don't hate me.), but have been reading about, Cappuccino's as Italians make them. So now I'm doing that, a double shot (two tablespoons of grind), to 4 -5 ounce of milk, then steamed to filled up a 7 ounce cup. I like. Made my first flower using rings of chocolate syrup, cool.[/h]
 
I'm loving cappuccino also especially the one from Starbucks Ready to Drink in cup. I've been trying to search for a good replacement coz having it daily is expensive! haha. Thanks for sharing this clone recipe.
 
First try - 11262812_1564648087134251_1705224750_n.jpg

After a couple of days - Beznn_NDG_s.jpg
 
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Awesome, is your grind baskets back pressured or controlled by grind size plus tamping? I've seen where some r meting water into basket, then pause to allow grind to swell, then continue? Have done any of these?
 
I'm sorry, I'm fluent in English (I had to learn when I worked as a bartender on cruise ships a couple of times), but I`m still Ukrainian and, frankly, did not quite understand what you are asking)
 
I have this Simonelli at work - Nuova Simonelli Appia 2 Group lg.jpg
But at home, I use ordinary espresso machine. They are much worse than Simonelli and the steam pressure is lower, but it possible to make latte or not-the-best cappuccino. Though espresso is brewing well.
 
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If I understand your question correctly, then the process of preparation is as follows: I take the Holder, grind the coffee there (the coffee grinder stands separately, it has 2 buttons - to grind the coffee on the one-piece holder - 7.5 grams and for grinding to the double Holder - 15 grams. The size of the grind I expose manually and it depends on the coffee beans that I use.) Then I tamp the coffee in the holder manually and make an espresso on the Simonelli.
 
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