Stovetop espresso makers (also known as a Moka pot or jug) are traditionally Italian – The original ‘Bialetti’ octagonal design, cast from aluminium, dates from around 1880 – They brew Italian style coffee, which could be drunk as a short black ‘Espresso’ or longer as ‘Americano’ by adding more hot water – Add two parts hot milk to espresso to drink as ‘Café Late’ or maybe add foamed milk to make ‘Cappuccino’ – Use high roast (also called continental roast) coffee beans, such as Rosie & Java’s Mocha Italia, Santos & Java or Monsoon Malabar – The system forces a small quantity of water through a large quantity of coffee, so the brew is always rich and dark
Tag Archives: cappuccino
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About The Stovetop Espresso Maker
Posted on March 9, 2011 by robmachineguru
This post was posted in Coffee, Machines, Rosie & Java and was tagged with espresso, fresh coffee, cappuccino, Bialetti Moka Express, Stovetop Espresso Maker, Americano, Café Late
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ABC Lifestyle - Electric Induction Milk Foamer
Posted on March 4, 2011 by robmachineguru
ELECTRIC INDUCTION MILK FOAMER Simple one touch operation for fully automatic induction heating & foaming - Heats cold milk to 65-75˚C, exactly the right temperature for cappuccino or latte - Dishwasher proof stainless steel jug - 2 separate whisks, for cappuccino or latte - Cold milk frothing option, to make iced cappuccino - German Design & 2 Year Warranty
PRICE: £75
ASK FOR A DEMONSTRATION AT ROSIE & JAVA'S RICHMOND SHOP
This post was posted in Coffee, Machines, Rosie & Java and was tagged with Espresso Machine, cappuccino, milk foaming, milk frothing, fresh milk, induction
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Milk Foaming For Cappuccino
Posted on February 1, 2011 by alison
Many years ago, I didn’t know why my coffee wasn’t good, then I did the Barista course.... When the course started I thought, mmh I know all this BUT THEN the light went on! It put in all the gaps and I now make great coffee!
Sharing with you ...
It’s important that the milk is fresh, seems simple, but milk goes through different stages. It’s the protein in the milk that sticks and coagulates to make the foam, bacteria eats protein, so your milk may not taste off yet, but there may be not enough protein to foam.
As with coffee.. Fresh is best.. Another protein killer is heat! So you can only foam it once and you mustn’t scald it. I always use the thermometer. There is a red sector to tell you the correct temperature.
Just like cooking……You’ll be baking cakes next!
This post was posted in Coffee, Machines, Rosie & Java and was tagged with espresso, fresh coffee, Barista Training, cappuccino, milk foaming, milk frothing, fresh milk
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How About Cappuccino?
Posted on January 31, 2011 by alison
Goodness me!...Espresso overload...How about Cappuccino?!
Cappuccino is: 1 part Espresso + 1 part Steamed Milk + 1 part Foam
Not Gallons of scalding milk!
TOP TIP: Always use a Milk Thermometer - http://www.rosieandjava.com/equipment/barista-tools-accessories/jug-thermometer-with-clip-42mm-diameter
This post was posted in Coffee, Machines, General Posts, Rosie & Java and was tagged with fresh coffee, Barista Training, Jug Thermometer, Milk Thermometer, cappuccino
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