I don’t think many people could survive in our trade without an injection of caffeine! The 14 hour days take their toll eventually! My favourite morning beverage is cappuccino, its name means hood in Italian and is originally derived from the colour of capuchin friars habits.
This post is by our front of house manager David.
How to make a Copt Hill Cappuccino
Firstly let’s start by saying there are many different ways of creating a cappuccino using different tools, here at The Copt Hill we have a barista coffee machine that we use to create our coffees. All too often you’ll find many bars, pubs and restaurants in Britain have no idea what a cappuccino is or how to make one correctly covering them with chocolate or having an incorrect foam consistency, considering that it’s so popular a choice amongst coffee drinkers we believe that it’s an absolute must to be able to serve one correctly.
Fresh Milk (Cold)
Make sure your milk is nice and cold firstly and that your steam-wand is clean and has no residual water left in the pipe.
Fill a small metal jug half full with your fresh milk and insert the steam-wand into the milk just beneath the head of the milk(about a centimetre deep) and turn on the steam.
As you steam the milk you want to steadily lower the jug so that the nozzle of the steam-wand only remains under the head of the milk, this stretches the milk and creates a thick and creamy foam with smaller bubbles.
Don’t bob the jug up and down whilst steaming as this spoils the consistency of the bubbles and creates a less dense head.
Once you’ve stretched the milk to the point that it is at the top of the jug turn off the steam, make sure to clean your wand straight away as the milk can dry onto it quite fast.
The best temperature for the milk to be is between 65o-68o Celsius though not everyone has a thermometer, if you don’t the easiest way to tell if the milk is hot enough is if the metal jug is too hot to touch but not hot enough to burn you.
Pour a shot of espresso into a coffee cup.
Our perfect espresso shot would be made using freshly ground coffee beans, we use Pumphreys Coffee beans as they provide a great range and we like to support local trade.
Make sure that your coffee basket and filter and nicely cleaned so you get a truer taste of the coffee.
The average coffee basket holds around 7-8grams of ground coffee for a single espresso which you press into the basket to evenly compact it.
Both the coffee machine and the basket should be nice and hot when you use them and the cup should be warmed before use.
The average espresso should take between 20-25 seconds to pour, if it pours too fast then you may not have pressed the grind firmly enough and this will result in a poor crema.
Let the milk rest for about 15-20 seconds once you’ve finished steaming it, this is essential as it allows the head of the milk to separate slightly and gives you time to pour the espresso shot.
Slowly pour the milk into your cup, you should find if you’ve allowed the milk to rest that the head should remain in the jug as you pour.
Once you’ve 3/4 filled the cup with your milk stop pouring, take your milk jug and in a swirling motion on a bench mix the remaining milk with the foam until your left with a shiny thick foam remaining.
Pour your remaining foam over your coffee to fill up the cup to the brim.
Drink your deliciously creamy Copt Hill Cappuccino.