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How to Make Inexpensive Homemade Cappuccino ☕ (What I need to know ([HOLY…

- - - - Cappuccino – 1/3 espresso, 1/3 steamed milk, 1/3 foamed milk
        
        Latte – 1/6 espresso, 4/6 steamed milk, 1/6 foamed milk
        
        Mocha – 2/5 espresso, 2/5 chocolate, 1/5 steamed milk
        
        Flat White – 1/3 espresso, 2/3 frothed milk
        
        Mocha latte – 1/8 espresso, 5/8 steamed milk, 1/8 foamed milk, 1/8 hot chocolate
        
        Mochaccino – 1/3 espresso, 1/3 steamed milk, 1/3 frothed milk, 1 tbsp chocolate syrup
  - - - The pressure built up in the pot’s chambers reach only 1.5 bars, nowhere near the nine bars achieved in traditional espresso makers. Nevertheless, the simplicity of its design and ability to produce quality cups of coffee made it a hit in households.
      - When the moka pot is placed on the stove, the water heats up and generates steam. This increases the pressure in the bottom chamber and pushes the water up through the coffee granules and into the top chamber where it is ready to be poured.
      - It was invented in the 1930s by Alfonso Bialetti, who was said to be inspired by observing his wife doing laundry. Their primitive washing machine consisted of a bucket of soapy water that was brought to the boil over the fire. The water was pushed out of the tube and onto the dirty clothes. Bialetti developed a similar technique for the coffee pot and his design remains much the same to this day. Since its first release in 1933, over 300 million pots have been sold around the world and it remains a staple among coffee enthusiasts everywhere.
      - Born out of fascism
        Bialetti’s pot emerged during Benito Mussolini’s regime, when Italy was in a stage of militarisation and its imports and exports were tightly controlled. The bauxite ore necessary for aluminium were native to Italy, and so were favoured by the fascist regime over other imported metals. Accordingly, moka pots were made from this ‘national’ metal, and so were cheap and quick to produce. Additionally, the Italian invasion of Abyssinia (modern Ethiopia) in 1935 brought with it the African country’s rich coffee plantations. This fuelled an already coffee- obsessed country with even more of the precious beans and the patriotic pot was the perfect vessel to cook them in. In the post-war period the pot found international success in Central Europe and the wider Latin world.
    - - The operation of a common type of stove-top espresso machine is analyzed to determine the initial fill conditions required to have the coffee extracted in the optimum temperature range of
        90 °C – 95 °C. By using the gas laws and some benchtop experiments, it is shown that the pressure in the vessel increases much more slowly than does the saturated vapor pressure of water at the temperature of the vessel. For any given final temperature, the volume of coffee that can be extracted is linearly proportional to the initial volume of air in the pressure vessel; that is, the higher the fill level, the smaller the volume of coffee that can be extracted. It is also shown that for typical operating conditions for which the water is initially at room temperature, half of the coffee is extracted when the water temperature is below 70 °C, which is much less than the desirable temperature, and that hotter coffee extraction temperatures will result if the water is preheated to about 70 °C before the pressure vessel is sealed and at least 100 ml of air space is left in the vessel
  - - - First, and most importantly, espresso is not a roasting method. It is neither a bean nor a blend. It is a method of preparation. More specifically, it is a preparation method in which highly-pressurized hot water is forced over coffee grounds to produce a very concentrated coffee drink with a deep, robust flavor. While there is no standardized process for pulling a shot of espresso, Italian coffeemaker Illy’s definition of the authentic espresso seems as good a measure as any:
      - A jet of hot water at 88°-93°
        C (190°-200°F) passes under a pressure of nine or more atmospheres through a seven-gram (.25 oz) cake-like layer of ground and tamped coffee. Done right, the result is a concentrate of not more than 30 ml (one oz) of pure sensorial pleasure. For those of you who, like me, are more than a few years out of science class, nine atmospheres of pressure is the equivalent to nine times the amount of pressure normally exerted by the earth’s atmosphere. As you might be able to tell from the precision of Illy’s description, good espresso is good chemistry. It’s all about precision and consistency and finding the perfect balance between grind, temperature, and pressure. Espresso happens at the molecular level. This is why technology has been such an important part of the historical development of espresso and a key to the ongoing search for the perfect shot.
  - - - brewed beverage made from the roasted seeds, or “beans,” of the coffee plant. The coffee plant is a shrub native to subtropical regions of Africa and Asia, although the plant is now cultivated throughout Central and South America as well.
        Once the berries of the coffee plant are harvested, the flesh is removed and discarded, leaving only the seed. Prior to roasting the beans have a grey-green color and are referred to as green coffee; because the beans are shelf stable at this point, they are sold and shipped green.
      - Arabica: Arabica coffee is considered superior to Robusta because of its delicate flavor and low acidity. This variety is grown at higher altitudes and can be more difficult and costly to grow. These labor-intensive, low-yield plants produce a high-demand bean that sells for a higher price.
        Robusta: Robusta coffee tends to have a more acidic and harsh flavor than Arabica as well as higher levels of caffeine. Robusta can be grown at lower altitudes, in hotter climates, and with less moisture. Since Robusta has fewer growing restrictions and has a generally less desirable flavor, it is usually sold for a lower price than Arabica beans. Most mass-market commercial beans are of the Robusta
      - Different Roasts
        
        Light: Light roasts provide the lightest, most delicate flavors and can often be more acidic.Because there is less of a roasted flavor, the original flavor of the bean is allowed to shine through. High-quality beans or varietals with very distinct flavors are often roasted light to allow the original flavor to remain prominent. These beans will appear dry, as the bean has not been heated to the point where the oil is extracted. Light roasts include: Cinnamon, American, Half-City, and New England Roasts.
        
        Medium: Medium-roasted beans will have a chocolate brown color, dry surface, and a full flavor. These beans will have less acidity than lightly roasted beans and a slightly sweet, toasty flavor. Due to the balanced flavor and acidity, this is the most popular roast within the major commercial coffee market. Medium roasts are also known as Full City, Breakfast, or Regular Roast.
        
        Dark:Dark-roasted coffee is roasted until the sugars begin to caramelize and the oils begin to rise to the surface of the bean. Depending on the darkness of the roast, the bean may have a slight sheen or an oily appearance. The flavor of dark-roasted beans is strong, smoky, and sometimes spicy. The original flavor of the bean is overpowered by the roasted flavor and therefore lower quality beans are often used for darker roasts. Although these roasts have low acidity, they are often described as bitter. Roasts that fall within the dark category include French, Viennese, Italian, and Espresso.
        
        Blends: To achieve unique flavor profiles, many roasters will create custom blends of beans with two or more roasting levels. This provides a depth of flavor and complexity that cannot be achieved with a single roast.
  - - - By the numbers, water makes up the bulk of milk, roughly 87%. The second most prevalent compound in milk is sugar, making up around 4.8%. Cow’s milk has a specific kind of sugar called lactose. Lactose is why milk has a sweet flavor when fresh, and a sour flavor when old (bacteria in milk gradually breaks down lactose into lactic acid as milk ages).
      - Remember those proteins from earlier? In cold milk, they exist in tightly coiled bundles. Then, as milk warms, the proteins unwind and start to wrap around the air bubbles, forming a kind of protective jacket. This is because one side of the protein is hydrophobic, meaning water repellent, and the other is hydrophilic, or attracted to water. The hydrophobic side will cling to the air bubbles, while the hydrophilic side holds close the water in the milk. It’s this action that captures the air in the liquid and gives milk its unique foaming properties.
        Unfortunately, if the milk gets too hot, the proteins will completely break down, or denature, releasing the air and ruining your foam. This is why it's important to try to introduce air before the milk hits room temperature. After milk hits 100°F or room temperature, it is significantly harder to get those air bubbles to turn into a nice, velvety microfoam.
      - Heating milk has another added benefit–heat helps enhance the perceived sweetness of milk. The longer chain carbohydrates (sugars) naturally present in milk break down into simpler sugars with heat. Just like the difference between refined sugar and wheat, the simpler the carbohydrate is, the easier it is to taste.