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Cappuccino or Caffe Latte?

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  • Cappuccino or Caffe Latte?

    Can my understanding of the difference between Caffe Latte and cappuccino be fortified, please.

    Is it simply the same shot (s) of espresso under the same qty of milk, but more foam atop the cappuccino, with a thinner, less foamed layer topping the latte?

    Not counting any art or sprinkles!

  • #2
    The difference is cappuccino has more froth on top and can have chocolate on top.
    Lattes have less froth and no chocolate.

    Both have the same shot amount - 30ml

    Some websites claim that because the cappuccino has more froth less milk is added to the drink as 1/4 of the drink is made up of froth??? I see froth as milk :\

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    • #3
      I hope never to have to endure another cuppuccino

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      • #4
        typo lol, its early :\

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        • #5
          Originally posted by Talk_Coffee View Post
          I hope never to have to endure another cuppuccino
          That's a bit harsh Dennis, it's probably the drink of choice for the masses when I'm out and about and am forced to order a brew in an establishment noted for it's below average coffee I always order a cup of chino

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          • #6
            When my son worked at a club he said the only difference was one was served in a glass and the other a cup with chocolate sprinkled on top.
            LOL.
            His punters knew no different.

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            • #7
              Originally posted by Yelta View Post
              I always order a cup of chino
              My fave order when I did it for a buck was "2 mugs of chinos" ....

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              • #8
                Originally posted by Talk_Coffee View Post
                My fave order when I did it for a buck was "2 mugs of chinos" ....
                Ha, and they wonder why ya become a bit of a cynic after you've been at it for a while.

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                • #9
                  Originally posted by vowles View Post
                  Can my understanding of the difference between Caffe Latte and cappuccino be fortified, please.

                  Is it simply the same shot (s) of espresso under the same qty of milk, but more foam atop the cappuccino, with a thinner, less foamed layer topping the latte?

                  Not counting any art or sprinkles!
                  It does vary from place to place but at competition level it's accepted as...

                  Caffe Latte - espresso shot, steamed milk, 1cm of froth, mostly served in a glass.
                  Cappuccino - espresso shot, steamed milk, more froth (1-2cm), chocolate sprinkle (Australia), served in a cup.

                  Traditional Cappuccino is 1/3rd coffee, 1/3rd milk, 1/3rd froth -- pretty hard to do in a cup over 180ml (which many are these days)

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                  • #10
                    I used to be under the assumption a capa should be hotter as a latte would be cooler. I thought latte meant warm milk in Italian? Been a few years since I was into coffee so the memory is a bit scratchy as to whether there is any truth in it.

                    Dan

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                    • #11
                      The thicker froth cap on a cappuccino would help to keep it hotter for a longer period of time

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                      • #12
                        Originally posted by danzx6r View Post
                        I used to be under the assumption a capa should be hotter as a latte would be cooler. I thought latte meant warm milk in Italian? Been a few years since I was into coffee so the memory is a bit scratchy as to whether there is any truth in it.

                        Dan
                        'Latte' literally means 'milk' in Italian (not 'warm milk'). Just as 'lait' is French for 'milk'.

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                        • #13
                          Regarding the chocolate on cuppacinos, what's the deal with sprinkling the chocolate directly onto the espresso and then only adding the milk after? I think it helps with "latte art", but the problem is the chocolate dissolves. Maybe I sound like a little kid, but I kind of like the chocolate sprinkled directly on the froth. Anyone else with me?

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                          • #14
                            If adding chocolate, cocoa etc. on the shot before pouring the milk, it is usually only for contrast in latte art.
                            Some places do it to prove that they did art even though a Cappuccino was ordered.
                            If done properly, the vast majority of the sprinkled stuff should stay on the top. If it is getting mixed in, then the pour is not going to plan in my opinion.
                            If it really bothers you, I'm sure you could ask for the chocolate to be put on after the milk.

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                            • #15
                              At work we put the choc on top of the espresso to have the art visible. As long as the barista is raising the crema and not bruising the heck out of it, then it shouldn't dissolve (as seen below). Although sometimes for takeaways I like to have more fun and do an inverted cap where you put the choccy on top of the milk so you get a golden crema but brown art! Can work very effectively but I do suspect that the chocolate is being mixed in with the beverage so I don't do it to often.

                              Michael

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