{"id":304,"date":"2008-08-29T17:15:05","date_gmt":"2008-08-29T17:15:05","guid":{"rendered":"http:\/\/marialiberati.com\/blog2\/?p=304"},"modified":"2008-08-29T17:15:05","modified_gmt":"2008-08-29T17:15:05","slug":"how-to-make-cappuccino-at-home","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2008\/08\/29\/how-to-make-cappuccino-at-home\/","title":{"rendered":"How to Make Cappuccino at Home"},"content":{"rendered":"

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copyright., 2008. Maria Liberati<\/p>\n

The Basic Art of Italian Cooking by Maria Liberati tm<\/p>\n

https:\/\/www.marialiberati.com<\/a><\/p>\n

Editor: Michela Pompeo<\/p>\n

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Cappuccino at Home<\/p>\n

I have to admit that one of my favorite things about waking up in Italy is having cappuccino for breakfast. Oh, they sell it at that great big coffee company in the US-but it is not the same taste or the same experience.\u00a0Not\u00a0always having\u00a0the\u00a0time to go to the coffee bar in the morning ..we have learned how to\u00a0 imitate\u00a0 at home that great taste you get at the coffee bar.\u00a0 With a little practice ,no matter\u00a0 where in the world you are ..as long as you have a few things-especially\u00a0 great coffee and fresh milk. and a moka pot..you should be able to wake up to the same experience I have every morning here. But be forewarned.. a great cappuccino in the morning can be come an addiction. If you read my blog about the explanation of the Italian word ‘voglio’ you will understand why a cappuccino in the morning has become my ‘voglio’\u00a0 https:\/\/www.marialiberati.com\/blog2\/?p=286<\/a>\u00a0\u00a0\u00a0 in the morning. And if you really want to be mesmerized..add an Italian ‘cornetto’ (Italian version of a croissant) with that cappuccino..and you will have love at first sight…. now that’s amore..<\/p>\n

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What\u2019s the difference between \u2018white coffee\u2019 and cappuccino (double \u2018p\u2019 and double \u2018c\u2019 in Ital<\/span>ian)?<\/span><\/p>\n

Well, basically, it is the foam. Cappuccino is widespread in all Western Europe and, I dare say, in America (North and South), too. Some nice variations have been made, (\u2018frapuccino\u2019 for example\u2026), but essentially it is made of milk and coffee in variable proportions, with FOAM.<\/p>\n

If you want to make yourself a nice cappuccino at home, without any big or small electric machine (leave it to professionals..) you\u2019ll have to get a simple \u2018foam maker\u2019 and a moka machine (see pictures below).<\/p>\n

The latter is not really essential, it is only to make nice Italian coffee, but you can make \u2018long\/American\u2019 coffee as well. The most important thing, in my opinion, is foam, and good, creamy foam, not a series of empty air bubbles.<\/p>\n

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Starting from coffee, assuming you\u2019re making Italian coffee, what you need is a good coffee blend such as LAVAZZA (both types: gold and Silver), ILLY, GOPPION, BRISTOT, and the moka machine. This last comes in different sizes: 1cup, 3 cups, 6 cups, 12 cups. You can see in the picture above both the 1cup and the 3 cup machines. Each one of them is composed of 4 main parts: the upper part, where you\u2019ll get the liquid from, the first round flat filter + rubber lining fixed to it, the actual filter and the bottom part. To make the coffee, then, you\u2019ll have to fill the bottom part with water, insert the filter (make sure a little bit of water comes out of it); fill the filter with ground coffee, screw the upper part to the bottom one, put it on the stove. Coffee is ready when you hear a \u2018gurgling\u2019 sound.<\/span><\/p>\n

Now take the \u2018foam maker\u2019: It is made of two parts: a pot and a piston, which is also its lid. Pour a little milk into the pot, not too much because there must be enough room for the milk to \u2018swell\u2019 (if you need more, for many cups, you\u2019ll have to repeat the procedure). Warm the milk, take it out from the heat, insert the \u2018piston-lid\u2019, thus closing the pot. Then, manually, you\u2019ll have to work the piston up and down very quickly for a couple of minutes and it will be ready.<\/p>\n

Pour coffee first into the cup and then, very slowly, hot creamy milk. With a teaspoon you can help foam \u2018slide\u2019 into the cup. Add sugar to taste and\/or a sprinkle of cocoa on top of it and enjoy your home-made cappuccino.<\/p>\n

A variation: top your cappuccino with a spoonful of freshly whipped cream!<\/p>\n

For more recipes get your copy of the best selling book The Basic Art of Italian Cooking at https:\/\/www.marialiberati.com<\/p>\n","protected":false},"excerpt":{"rendered":"

copyright., 2008. Maria Liberati The Basic Art of Italian Cooking by Maria Liberati tm https:\/\/www.marialiberati.com Editor: Michela Pompeo     Cappuccino at Home I have to admit that one of…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[27,7,40,11],"tags":[330,331,107,332,333,164,187,9,334,156,205,335,336],"class_list":["post-304","post","type-post","status-publish","format-standard","hentry","category-caro-diariodear-diary","category-cucina","category-history-of-foods","category-recipes","tag-breakfast","tag-cappuccino","tag-coffee","tag-cornetto","tag-croissant","tag-espresso","tag-foam","tag-food","tag-home","tag-love","tag-moka","tag-morning","tag-voglio"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/304","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/comments?post=304"}],"version-history":[{"count":0,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/304\/revisions"}],"wp:attachment":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/media?parent=304"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/categories?post=304"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/tags?post=304"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}