Is there really a difference between a wet cappucino and a latte? How about an extra foamy latte and a cappucino? And what is the purpose of an extra foamy anything? If I spend that much money on a drink, I don't want to be teased. I want the shots and the milk, not the essence of it. Golly!
Latte vs. Cappucino
(15 posts) (10 voices)-
Posted 1 year ago #
-
What the balls are you even talking about. Sigh, yes, there is a difference. There is a difference to steaming a wet cappuccino vs. a latte. A wet cappuccino doesn't mean a latte with extra foam, it means heavier foam that is steamed in a different, yet subtle way- creamier, more meringuey milk. Not just milk+extra foam topper.
.. Randy would know, he uses real espresso machines and steaming pitchers, not our commercial make-a-fatty Mastrenas and 'ergonomic' BRR crap in a cup pitchers.
Posted 1 year ago # -
Well yeah because even if it's a wet cappuccino, it'll always have way more foam than a latte. A latte is supposed to be mostly milk and then a nice little foam cap on top. It's not supposed to be very foamy unless of course they want it with extra foam or something.
Posted 1 year ago # -
^ ^ I used "real" espresso machines @ my first barista job, and I've been a barista for embarrassingly long (basically my entire adult life since i've graduated HS). you can still steam milk perfectly on a mastrena... you just need to ignore what they tell you about steaming w/ the brr, because it's bull crap. anyway to answer the original question yes, there is a difference between a wet cap and a latte. I never steam milk differently for either drink, but it is in the way you pour the milk.
Posted 1 year ago # -
Sads, were you by chance being sarcastic?
Posted 1 year ago # -
Sads, NOOOOO!!!! You are my nightmare barista to have to order from. Cappuccino does not equal soap-bubbly foam AHHHHHHH
Posted 1 year ago # -
Let's not freak out here.. it's a legitimate question. Not everyone is an SCAA barista grand champion. =)
There's people that will argue the difference between a flat white and a no-foam latte (I personally make both the same way, haha) etc, but it really comes down to matching your product with what the customer expects.
http://tipsfortips.files.wordpress.com/2010/07/12692823354801.jpg
Here's a link that shows a visual representation of what the most common drinks are. Hope it helps!
edit: Now that I think about it, I guess the majority of ppl that order a wet cap just want a higher milk to foam ratio.. there's probably some people who might actually be describing the quality of the microfoam. It's probably safer just to ask.
Posted 1 year ago # -
I think those diagrams cause problems. The drink shouldn't be layered like that (although, to be fair, our lattes--if made to standard--need to be layered. You can't free-pour that little foam regardless of how the milk is aerated).
The difference is in a) how the milk is aerated and b) how it's poured. Both drinks should have a meringue-like look. Lattes should look very much like wet paint when the pitcher is pulled from the steam wand. Cappuccino-milk should look thicker once done steaming, but still creamy looking. NEITHER should have dry foam or bubbles floating on top.
Re: Cappuccinos: You need to keep the milk swirling after it's done steaming to make sure it doesn't separate before it's poured (swirl, swirl, swirl!). When you pour, it should give you a moment's pause wondering if you've made a latte. DON'T WORRY! The milk is mixed WITH the foam and therefore looks thinner, more latte-like. It's STILL a cappuccino! Promise!
Posted 1 year ago # -
As far as flat-whites go: my experience has been that they are more like a wet-cappuccino than a no-foam latte. When I was in Australia, they all looked like lattes that you'd find at any coffee shop except Starbucks. Essentially, milk that's steamed for a latte, but free-poured.
Posted 1 year ago # -
Here, just found this. http://www.youtube.com/watch?v=xpATFtKcQxw Watch at :45-55. That's a proper cappuccino. However, that would likely be considered a wet cappuccino by starbuck's standards. You should be aerating a little bit more so the milk is slightly thicker (SLIGHTLY! It's subtle!) You should NEVER serve something that looks like what's shown starting at 1:00...except to a holes who demand a bone-dry cappuccino
Posted 1 year ago # -
I see I asked a taboo question! Yeah, I know how to make both; with cappucinos I let the milk aerate a little longer than with a latte. I know that a cap is mostly foam and that a latte is mostly milk with a "spot" of foam. And I've been making wet caps this way: aerating for the same amount of time as a regular cap but a slow pour, raising the pitcher up slowly to let the milk smoothly come out. And a foamy latte, an inch of foam (meringue) and the rest milk. This is little more difficult with breve, which gives me a wet finish regardless.
Keep in mind, I've only been a barista for less than 4 months, so I'm allowed to ask these questions :) Thanks!
Posted 1 year ago # -
The problem with cappuccinos is that customers don't know what they want, and they each have their own perception of what a cappuccino should be. Even if you make a perfect cap every time, 1/3 of people will complain that it is too heavy and 1/3 will complain that it's too light and 1/3 of people will know what's good for them and STFU. It's a drink that still stresses me out because it is the one I am most likely to have to remake. I was taught by my DM to free pour all caps, which led to a heavier drink than I was expecting but that weighed within the target range. I think lots of people have gotten just cups of foam at other places, though, so that's what they're expecting.
Posted 1 year ago # -
Nobody returns my cappuccinos. But on the off-chance I do have someone who speaks uh, English, when they're ordered, and said wet or dry or anything inbetween, I always ask 'thank you bigsmiiile tell me if that's a good weight for you' when I hand it off. That way, I can address any sort of uh, foam to milk variance issues immediately and not have some guy come back five minutes later, elbow through a line and say 'LOLO HAY GUY WHARS ALL THE MILK'
Posted 1 year ago # -
haha. I know the customer type you are talking about senor... In fact i see them in my head now.
Posted 1 year ago # -
okay so i love making capucinos, i used to work in a major tourist store and had to make them all the time for europian tourist and i now work in a store where if someone asks for a capucino, 95% of the time they want a frapucino. however when you ask them if they want a frapucino and then explain to them the difference they insist they want a cap. then end up having to remake it for them. sigh. also i once got someone who ordered a cocoa capucino with no foam and whipped cream. i wanted to just walk away.
Posted 1 year ago #
Reply
You must log in to post.