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��COFFEE CULTURE BY SUSIE THEODOROU PHOTOGRAPHER: ULRIKE HOLSTEN MASTER of Cappuccino & Latte Macchiato In the mix. To celebrate the launch of the Aeroccino, Nespresso serves you the story of the perfect Cappuccino. Sweetened with tips from some of New York s best Baristas, selected by coffee-enthusiast Susie Theodorou. The credit for inventing Cappuccino is Espresso were one and the Espresso on given to the Capuchin order of friars the bottom was filtered through a thick, fact or myth, who knows? The friars smooth texture with just the correct long pointed cowls certainly resemble amount of aroma coming through with a perfectly finished Cappuccino: heaps each mouthful. of froth sitting on the nutty coloured Now, in hindsight, and as the experi- Espresso crema, the base of the froth enced Cappuccino taster that I am, I stained with a rich dark, coffee ring. It have discovered that the big milky air could be true! All I can say is I m glad bubbles and froth let the coffee come someone did invent it. through in a watery state. If too much steam (actually water from the steam) According to the Italians, Cappuccino is is released into the milk, it will not a breakfast to mid-morning drink, with only scorch the milk but also make it 12 noon as cut off time. That seems to too watery, thus creating these large be one of the only limitations though, air bubbles not what one needs for seeing as there are a few interesting the perfect Cappuccino. On drinking a New Nespresso Aeroccino Italian variations of the Cappuccino. Cappuccino with large air bubbles, you Being compact in size, cordless and boasting One may find a Cappuccino Chiaro a will notice that the milk and coffee are a stainless steel finish, the Aeroccino stands out amongst other small kitchen appli- lighter in strength Cappuccino with less almost separate, with two taste sensa- ances. This convenient device for preparing Espresso than the traditional one-third tions instead of one. rich milk froth and hot milk features two dose and two-thirds steamed frothed dedicated whisks for each requirement, one milk. Cappuccino Scuro, meanwhile, I selected a variety of caf�s to test the of which is fixed under the lid. Simplicity is a dark Cappuccino made with a Cappuccinos, including four places that is key: Fix the appropriate whisk to the inside of the jug, fill it with fresh cold milk doppio (double Espresso) and one- I have sub-consciously returned to over (ideally 8�C) up to the mark and press the third steamed frothed milk; it s not and over again during my 5-year stay in button. It s ready as soon as the back-lit a Macchiato, which only requires a New York City. button turns off! That s it. Always ready, the spoonful of dry foam. You will also find On this particular day, I chose a seat Aeroccino can be used at the same time as a Caff� con panna, an Espresso with a which had a good clear view of the making coffee: One Cappuccino cup or one Latte Macchiato glass are both ready in 1 dollop of steamed frothed cream. Barista in action every time. The minute always to the desired temperature It s quite amazing how one can really Espresso was made first. Then cold milk of between 75 85�C at the push of only taste the difference between a good and was sloshed into a metal pitcher and the one button. You can prepare three cycles in a bad Cappuccino by the frothing of the steaming spout immersed in the milk. a row without waiting and, if need be, easily milk. Even after the tenth Cappuccino I could hear a loud frothing noise and change the whisks in-between. The heating and/ or frothing process is started and stop- in one day, I could tell from the first within seconds this rumble turned into ped by pressing the same button. This smart sip whether it was going to be a good a dull hum and there was a turning of device is very quiet in use and easily clea- or bad one. Tight air bubbles sat on the the steam valve (thereby reducing the ned. We ve saved the best for last: To order surface of the cup, with a little of the level at which it entered the milk). After an Aeroccino simply turn to the mail order nutty coffee colour just rising to the that the pitcher was tilted or moved up section on page 76. surface. On sipping, the milk, froth and and down. www.nespresso.com 42 43 The temperature of the milk was felt milk a day. None of the Baristas have by touching the side of the pitcher. All attended a coffee-making course; they this took seconds. The spout was out of all learned their trade on the job from the milk and wiped with a clean cloth. the owners of these establishments, The pitcher was given a quick tap or who pride themselves on the coffee two. Then the milk was immediately they serve. However, they all agree that poured on to the Espresso, the Barista s one does need to be using an excellent hand almost shaking out the milk and machine and only using good coffee Coffee Recipes froth from the pitcher making it land goes without saying! They all care for Get creative with your Aeroccino and try out these delicious milky and gently, in pillows. It was the perfect their coffee machines with pride. frothy coffee variations, exclusively developed by Susie Theodorou. Cappuccino. There was no pouring of milk first and then spooning fake froth Finally, I also tasted skimmed and Corretto Macchiato Vanilla Latte Macchiato on top of the Espresso. Miguel Reiban soymilk Cappuccinos and enquired Corrected with a dash of Amaretto, Sambuca A good drink for mid-morning or bedtime and Augusin Mota, both long serv- about them. Skimmed milk can be or Grappa then topped with a spoonful of decaffeinated may be called for here. enriched froth a perfect way to end dinner. ing Baristas at Terramare Caf� on the frothed well but will give a lighter tex- 1 capsule of Ristretto or Decaffeinato Intenso 1 capsule of Roma or Decaffeinato Intenso (20 ml, i.e. a half-filled Espresso cup), 100 ml Upper East-side, stated: If you have tured froth. Molly Pryor sometimes (40 ml), 30 ml light cream (single), whole milk, 1/2 teaspoon vanilla bean paste to spoon the foam on to a Cappuccino opts for a skimmed milk Cappuccino 1/2 to 1 teaspoon liqueur or seeds from 1/2 vanilla pod it s a sign of badly foamed milk. They simply because she desires that particu- Method: Prepare the Espresso in a small Method: Make the Espresso. Put the milk and were quick to add that you do have to lar, lighter texture. Reiban and Mota, Espresso glass. Add the light cream to the vanilla seeds or paste into the Aeroccino fitted spoon foam on to a Macchiato or a dry from Terramare, said: you just cannot Aeroccino fitted with the frothing device. with the frothing device. Cover and heat. Add the liqueur to the prepared Espresso and Cappuccino. Molly Pryor, a Barista for froth soymilk; its all air and no texture. Pour the milk into a tall heatproof glass and top with a heaping spoonful of froth. Serve. pour the Espresso down one side of the glass: 5 years at Ino in the West Village, adds: The popularity of Espresso cuisine has it will slowly slide down, staining the milk If you need to spoon foam, it means brought about many clever innova- with coffee. Serve. After Dinner Mocha Macchiato the milk is only foamed on top. tions to help heat and froth milk at As tasty as any dessert just remember to home. I m an enthusiastic Cappuccino Cuban-style Caf� con leche serve with a spoon to scoop out the delicious Listen to the rumble of the milk and maker at home switching between the A great Winter breakfast served with toast. melted chocolate in the cup! as it lowers in pitch, cut back on the Aerolatte (the battery operated wand), 1 capsule of Vivalto (110 ml), 75 ml whole or 15 g dark chocolate (min. 70% cocoa), 1 steam and tilt the pitcher at an angle the Cafeti�re-style milk frother and the skimmed milk, 1-2 tablespoons evaporated capsule of Livanto or Decaffeinato Intenso sweetened condensed milk (40 ml), 30 ml whole milk, grated chocolate to the spout in the milk. This will send steaming device on my coffee machine. Method: Prepare the Vivalto in a Cappuccino Method: Break the chocolate into 2-3 pieces and the milk swirling in a circular motion, And now the Aeroccino heats and cup or tall thin mug. Add the milk and eva- place in an Espresso cup. Dispense the Espresso evenly distributing the tiny bubbles in froths as little or as much milk as you porated condensed milk to the Aeroccino directly over the chocolate. Froth the milk in it. Feel the side of the pitcher to make may need. It is a simple steel pitcher fitted with the heating device, close and heat. the Aeroccino fitted with the frothing device. sure the temperature is not too hot , that resembles a large insulated cof- Pour the milk over the coffee. Serve. No extra Drop a large spoonful of froth over the Espresso explains Joe Rondinone, a Barista for fee mug and sits on an electrical base sweetener is needed! then sprinkle with grated chocolate to serve. about 6 years, who makes coffees in for energy. It comes with two attach- a small coffee bean store and caf� in ments: a frothing whisk for heating and Soho. Baristas worth their weight in frothing milk for Cappuccinos and a gold use their senses rather than tem- non-frothing whisk just to heat milk for perature gauges. When asked about Caffelattes. In contrast to some other which temperature the milk needs to be methods, the milk does not spill eve- frothed to, they all agree on around 60 rywhere nor do foam and steam come 65 �C (140 150 �F). I have never seen flying out the pitcher. It also cleans very a single temperature gauge on any of easily, no corners or burnt caramelised the pitchers of any of my four favourite milk anywhere. So you can now be a caf�s. Reaz Islam, a Barista at Grace s real Barista in the comfort of your own food market, no longer thinks about home by simply relying on the auto- how to froth milk perfectly: I can froth matic sense of the Aeroccino and your milk with my eyes shut, he claims. tried and trusted Nespresso machine. I steam and froth at least 24 litres of Good news indeed. 44 45

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