The art of cappuccino
It is one of the stars of Les Deux Magots: the cappuccino is a gourmet drink with subtle flavors and a magical visual aesthetic. The marriage of coffee, milk and milk foam, presented in brown and white layers, in perfect balance…
” Making a cappuccino is both very simple and very complicated ,” smiles Anthony Calvez, training manager at Café Richard, the supplier of Les Deux Magots. Twice French Barista champion (the equivalent of a master sommelier but for coffee) and French Latte Art champion (the little drawings on the foam), the man delivers the secrets to make a successful Cappuccino:
” It is a clever mix between coffee and milk. Les Deux Magots uses our Mexico Altura, a grand cru of organic Arabica, a soft coffee, with notes of honey, slightly acidic with a suave body. The milk should contain as much fat as possible, for example, because the fat will trap the air and facilitate the rise of a of a creamy foam. The milk is therefore passed through the emulsifier and a certain technique is required to obtain a nice texture and a structure in micro-bubbles which makes hold the foam above the milk fat. In the same At this point, the espresso has been prepared and the cappuccino assembly begins… The espresso is then gently deposited on the surface of the liquid milk-foam combination ,” explains Anthony Calvez, a coffee enthusiast!
The architecture of the drink will first delight the eyes before flattering the palate. To your emulsifiers!