Espresso Anatomy – The Traditional Cappuccino

The traditional cappuccino...

tends to have a bad reputation in specialty coffee.  For the life of me I don't really understand why.  Maybe its the distinct lack of latte art.  Or maybe its the perception that it doesn't take much skill to make one.  Well, today I'm going to set the record straight on this espresso beverage that has stood the test of time.  In fact the traditional cappuccino is always a welcome sight to me, especially on a crisp weekend morning with an açaí bowl.  I know, I too can be a basic millennial at certain times.

The traditional cappuccino, otherwise known as a "dry" cappuccino, is a rare find in most third wave coffee shops these days.  The skill of steaming and pouring heavy foam isn't one many modern baristas are familiar with.  But it is indeed a skill.  It's not just stretch it and forget it kind of program.  Even though you do want more foam than steamed milk, you still don't want that that blown out bubbly milk.  You especially don't want to overheat it.  Which is another common issue I've come across at places that offer a traditional cappuccino. If you really want to go the extra mile a light dusting of chocolate powder or shavings will add a nice subtle sweetness as well.

If you're interested in recreating this exact drink at home tap that play button. I'll have you steaming and pouring this comforting and delicious drink in no time at all.  To really round out the experience you can still pick up my second limited release coffee from Little Giant Coffee by clicking here now.


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