Rich Cappuccino
After tasting, reading, observing and listening to so many recipes, I have made this modification by adding and subtracting grams, using the standard and inverted position, with less and more milk, I got to this point, which for me has been pleasant.
Sometimes when I am hot, I add about 4 ice cubes and 115g of cold milk. I recommend giving it a try.
Tried this recipe? Let us know what you think, in the comments below.
Recipe overview
Recipe details:
Standard
0:20
Paper Filter
Coffee:
20g
Medium
Tanned Geisha, Panama
Water:
95°C / 203°F
60mL
Equipment:
- Prep: Place your cup and aeropress with a filter paper on a scale
- Prep: Place water to heat up to 97°c
- Prep: pour 20g of your preferred coffee, mine is Geisha
- Prep: Once the water has reached 97°C,Remove, without rushing, take it to the AeroPress, the idea is that it loses about 2°C and you serve it at 95°C directly to the coffee
- Pour 60g of water into the AeroPress. (Serves water aggressively)
- Stir rapidly for 20s
- Place the plunger and push it as fast as possible trying to maintain constant pressure
- Heats and froths milk at 60/65°C (The ideal temperature for heating milk for a cappuccino is between 60°C and 65°C. At this temperature, the milk proteins are optimally denatured, creating a dense, creamy foam that is perfect for latte art.)
- Pour the milk and enjoy!
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Recipe overview
Recipe details:
Standard
0:20
Paper Filter
Coffee:
20g
Medium
Tanned Geisha, Panama
Water:
95°C / 203°F
60mL
