Hello dear people of hive, today I want to talk a little bit about one of the drinks that I like the most from the Italian coffee menu. The cappuccino, you probably already know it, at least by name. Today I am going to tell you what it is and how to prepare it.
Hola querida gente de hive, hoy les quiero hablar un poco sobre una de las bebidas que mas me gustan de la carta italiana de cafés. El capuchino, seguramente ya lo conozcan, al menos de nombre. hoy les voy a decir que es y como se prepara.
The first thing we have to know when preparing a cappuccino is its base. This is called espresso, or espresso coffee, so as not to extend so much in the description of this. Let's say that it is basically a very very concentrated coffee in flavor and quite small (approximately 1 ounce).
Lo primero que tenemos que saber a la hora de preparar un capuchino es su base. esta se llama espresso, o cafe espresso, para no extenderme tanto en la descripción de este. Digamos que básicamente es un cafe muy muy concentrado en sabor y bastante pequeño (aproximadamente 1 onza)
In the cappuccino we cannot make mistakes in the preparation of the espresso because being a coffee that does not have so much milk (unlike the late) if the latter is poorly extracted (bitter, burnt, very acidic) that flavor will be very present in the cappuccino and will ruin its flavor.
En el capuchino no podemos tener errores en la preparación del espresso ya que al ser un cafe que no lleva tanta leche (a diferencia de el late) si este ultimo queda mal extraído (amargo, quemado, muy acido) ese sabor va a estar muy presente en el capuchino y va a arruinar su sabor.
As such, the recipe used to make one is 1 espresso x 5 ounces of textured (creamed) milk. This will be poured into a 6 ounce ceramic cup with a curved bottom, which would be the total measure of the coffee.
Como tal la receta utilizada para hacer uno son 1 espresso x 5 onzas de leche texturizada (cremada). esto se va a verter en una taza de cerámica con fondo curvo de 6 onzas, que seria la medida total del cafe.
The truth is that at the beginning of my coffees, they were not the best as you can see in the image above.
But with enthusiasm, desire and dedication (also a lot of practice) you can improve a lot in whatever you want to do, today I can proudly say that my coffees are quite delicious and I like to make people happy with every sip.
I hope you liked this 'tutorial' loaded with some anecdotes.
La verdad es que al principio de mis cafés, estos no eran los mejores como se puede apreciar en la imagen de arriba.
Pero con entusiasmo, ganas y dedicación (tambien un montón de practica) puedes mejorar mucho en lo que quieras hacer, hoy en dia puedo decir con orgullo que mis cafés son bastante deliciosos y me gusta hacer feliz a la gente con cada sorbo.
Espero les haya gustado este 'tutorial' cargado de algunas anécdotas.
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