A Perfect Cappuccino

Cappuccino is delicious, but share it with pleasant company, from my point of view ... Is the best part!

In Italy it is considered an art, competitions are held even prizes and certificates to those who achieve excellence make real cappuccino and traditional.

The perfect cappuccino has nothing to do with the powders sold in supermarkets, there is nothing better than to follow the traditional recipe with the right ingredients to achieve looking for aroma, texture, temperature and body that characterize a truly unique cappuccino.

To enjoy it, choose the place and right time is vital, it is recommended to take in a hurry, moving or at a site contaminated with odors or experience unfavorable images, another important aspect is the cup, experts advise having a capacity of between 150-160 milliliters and not be "extravagant" but "classic" to encourage "the embrace perfect with coffee," It is best to be of porcelain, as always disposable alter the taste and odor.

Its preparation.

According to Odell Secretary General Luigi National Italian Espresso Institute, in a recent publication (http://www.elsiglodetorreon.com.mx/noticia/259812.el-arte-de-hacer-un-buen-capuchino.html ), pointed out that the real "cappuccino" is composed of 25 milliliters of coffee "espresso" fresh and 125 ml of cold milk and fresh beef containing protein and fat balanced around 3 per cent c / u mounted vapor using a steel container to avoid mixing with other odors or flavors, should not exceed 55 degrees Celsius. That is, you should never burn your lips.

One suggestion for those without special machine for steaming milk, is that you can put in a bowl with boiling water bath without and with a balloon bat vigorously until foaming. For practical reasons, in my case I use evaporated milk down.

Odell also noted that the appearance of a Capuchin is important so that the foam has to present a white and be surrounded by a brown edge, produced by the coffee, more or less thick. On this, the coffee experts leave room for imagination and allow the foam, thanks to a special technique, can present decorations made with coffee.

But at home, for those who are not expert enough to pour the milk frothed up to three quarters of the cup, letting the foam reaches the edge and carefully pour the hot coffee on a spoon stuck in the cup but supported profile so as not to mix the colors, we recommend serve immediately sprinkled some cinnamon over the surface of the foam can optionally added to it "cacao" and without further ado Enjoy it!

P. S. If you do not have someone to share, accompanied by an interesting read and some soft music is highly recommended. Another coffee that I love is Irish, but we'll talk about that another time.

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