How to Make A SASHA Cappuccino and Latte At Home

With out the help of my  Daughter in-law

This would not of happen and the World would have been at a loss

The taste of a good cappuccino is lip smacking and some people just cannot start their day without it.

Cappuccino is a rich, dark coffee whose recipe originated in Italy. The name cappuccino actually comes from the resemblance of its color to the robes of the monks of the Capuchin order.

Cappuccino has a large volume of foam making it a light weight drink and less filling than other coffees. You need to take equal parts of frothed and steamed milk and espresso, the milk being on bottom of the espresso and the froth on top. You can then sprinkle any number of toppings on your cappuccino, such as nutmeg, cinnamon or chocolate powder.

We have to assume that you have the proper equipment first: a standard espresso beans that have been ground to as fine as flour, milk (skim, low fat), and the flavoring of your choosing (if any).

Both drinks begin the same.

Fill the filter, in the filter holder, with the proper amount of espresso. Roughly 2 .oz or to taste (for me it's three)

Tamp down with enough pressure (technically it’s about twenty pounds throw your body into it a bit) to make the surface of the ground beans smooth.

Place the filter into the machine.

Place an espresso shot glass or cup underneath the filter to catch the espresso.

Begin to steam the milk to a temperature that is no less than 140 up to 160 degrees, if you have a more cost effective machine you may wish to warm your milk in the Microwave first.

Then, turn the machine on to brew the espresso. The flavor is spoiled when the shots have to sit for more than minute.

This is where the two recipes differentiate from each other, but not by much.

Cappuccino

You want to create an ample amount of foam in the milk by tipping the pitcher or container that is holding the heated milk and bringing the steaming apparatus along the surface gently bringing the steam wand up as the foam is created. This additional foam is vital for the cappuccino. When the milk is thoroughly heated and you have created enough foam to fill one third of your coffee mug, then turn off the steam wand.

 Pour steamed milk into the bottom third o f the cup.

If you want flavoring, hazel nut, coco, honey or what ever this is the time to add it, and stir.

Pour the espresso slowly into the steamed milk.

Spoon frothed milk on top to fill cup. Done in this order, the espresso should settle between the milk and the foam.

The same concept applies with a latte but without the additional foam. Only a little extra foam needs to be made for the latte.

Add the shots to your cup, then fill the cup with milk, leaving only a little room for a short layer of foam

Some coffee shops add whipped cream, but this is not the proper definition of a latte, but It works for me.

Now you know how to make authentic cappuccinos and lattes not so hard, huh?