COFFEE CULTURE

MASTER of Cappuccino & Latte Macchiato

BY SUSIE THEODOROU
PHOTOGRAPHER: ULRIKE HOLSTEN

In the mix. To celebrate the launch of the Aeroccino, Nespresso serves you the
story of the perfect Cappuccino. Sweetened with tips from some of New York’s best
Baristas, selected by coffee-enthusiast Susie Theodorou.
The credit for inventing Cappuccino is Espresso were one and the Espresso on
given to the Capuchin order of friars the bottom was filtered through a thick,
– fact or myth, who knows? The friars’ smooth texture with just the correct
long pointed cowls certainly resemble amount of aroma coming through with
a perfectly finished Cappuccino: heaps each mouthful.
of froth sitting on the nutty coloured Now, in hindsight, and as the experi-
Espresso crema, the base of the froth enced Cappuccino taster that I am, I
stained with a rich dark, coffee ring. It have discovered that the big milky air
could be true! All I can say is I’m glad bubbles and froth let the coffee come
someone did invent it. through in a watery state. If too much
steam (actually water from the steam)
According to the Italians, Cappuccino is is released into the milk, it will not
a breakfast to mid-morning drink, with only scorch the milk but also make it
12 noon as cut off time. That seems to too watery, thus creating these large
be one of the only limitations though, air bubbles – not what one needs for
seeing as there are a few interesting
Italian variations of the Cappuccino.
the perfect Cappuccino. On drinking a
Cappuccino with large air bubbles, you
New Nespresso Aeroccino
Being compact in size, cordless and boasting
One may find a Cappuccino Chiaro – a will notice that the milk and coffee are a stainless steel finish, the Aeroccino stands
lighter in strength Cappuccino with less almost separate, with two taste sensa- out amongst other small kitchen appli-
Espresso than the traditional one-third tions instead of one. ances. This convenient device for preparing
rich milk froth and hot milk features two
dose and two-thirds steamed frothed dedicated whisks for each requirement, one
milk. Cappuccino Scuro, meanwhile, I selected a variety of cafés to test the of which is fixed under the lid. Simplicity
is a dark Cappuccino made with a Cappuccinos, including four places that is key: Fix the appropriate whisk to the
doppio (double Espresso) and one- I have sub-consciously returned to over inside of the jug, fill it with fresh cold milk
third steamed frothed milk; it’s not and over again during my 5-year stay in (ideally 8°C) up to the mark and press the
button. It’s ready as soon as the back-lit
a Macchiato, which only requires a New York City. button turns off! That’s it. Always ready, the
spoonful of dry foam. You will also find On this particular day, I chose a seat Aeroccino can be used at the same time as
a Caffè con panna, an Espresso with a which had a good clear view of the making coffee: One Cappuccino cup or one
dollop of steamed frothed cream. Barista in action every time. The Latte Macchiato glass are both ready in 1
It’s quite amazing how one can really Espresso was made first. Then cold milk minute – always to the desired temperature
of between 75 – 85°C at the push of only
taste the difference between a good and was sloshed into a metal pitcher and the one button. You can prepare three cycles in
a bad Cappuccino by the frothing of the steaming spout immersed in the milk. a row without waiting and, if need be, easily
milk. Even after the tenth Cappuccino I could hear a loud frothing noise and change the whisks in-between. The heating
in one day, I could tell from the first within seconds this rumble turned into and/ or frothing process is started and stop-
sip whether it was going to be a good a dull hum and there was a turning of ped by pressing the same button. This smart
device is very quiet in use and easily clea-
or bad one. Tight air bubbles sat on the the steam valve (thereby reducing the ned. We’ve saved the best for last: To order
surface of the cup, with a little of the level at which it entered the milk). After an Aeroccino simply turn to the mail order
nutty coffee colour just rising to the that the pitcher was tilted or moved up section on page 76.
surface. On sipping, the milk, froth and and down. www.nespresso.com
The temperature of the milk was felt “Listen to the rumble of the milk and
by touching the side of the pitcher. All as it lowers in pitch, cut back on the
this took seconds. The spout was out of steam and tilt the pitcher at an angle
the milk and wiped with a clean cloth. to the spout in the milk. This will send
The pitcher was given a quick tap or the milk swirling in a circular motion,
two. Then the milk was immediately evenly distributing the tiny bubbles in
poured on to the Espresso, the Barista’s it. Feel the side of the pitcher to make
hand almost shaking out the milk and sure the temperature is not too hot”,
froth from the pitcher making it land explains Joe Rondinone, a Barista for
gently, in pillows. It was the perfect about 6 years, who makes coffees in
Cappuccino. There was no pouring of a small coffee bean store and café in
milk first and then spooning fake froth Soho. Baristas worth their weight in
on top of the Espresso. Miguel Reiban gold use their senses rather than tem-
and Augusin Mota, both long serv- perature gauges. When asked about
ing Baristas at Terramare Café on the which temperature the milk needs to be
Upper East-side, stated: “If you have frothed to, they all agree on around 60–
to spoon the foam on to a Cappuccino 65 °C (140–150 °F). I have never seen
it’s a sign of badly foamed milk.” They a single temperature gauge on any of
were quick to add that you do have to the pitchers of any of my four favourite
spoon foam on to a Macchiato or a dry cafés. Reaz Islam, a Barista at Grace’s
Cappuccino. Molly Pryor, a Barista for food market, no longer thinks about
5 years at Ino in the West Village, adds: how to froth milk perfectly: “I can froth
“If you need to spoon foam, it means milk with my eyes shut,” he claims.
the milk is only foamed on top.” “I steam and froth at least 24 litres of
milk a day.” None of the Baristas have maker at home – switching between the
attended a coffee-making course; they Aerolatte (the battery operated wand),
all learned their trade on the job from the Cafetière-style milk frother and the
the owners of these establishments, steaming device on my coffee machine.
who pride themselves on the coffee And now the Aeroccino heats and
they serve. However, they all agree that froths as little or as much milk as you
one does need to be using an excellent may need. It is a simple steel pitcher
machine and only using good coffee that resembles a large insulated cof-
goes without saying! They all care for fee mug and sits on an electrical base
their coffee machines with pride. for energy. It comes with two attach-
ments: a frothing whisk for heating and
Finally, I also tasted skimmed and frothing milk for Cappuccinos and a
soymilk Cappuccinos and enquired non-frothing whisk just to heat milk for
about them. Skimmed milk can be Caffelattes. In contrast to some other
frothed well but will give a lighter tex- methods, the milk does not spill eve-
tured froth. Molly Pryor sometimes rywhere nor do foam and steam come
opts for a skimmed milk Cappuccino flying out the pitcher. It also cleans very
simply because she desires that particu- easily, no corners or burnt caramelised
lar, lighter texture. Reiban and Mota, milk anywhere. So you can now be a
from Terramare, said: “you just cannot real Barista in the comfort of your own
froth soymilk; its all air and no texture.” home by simply relying on the “auto-
The popularity of Espresso cuisine has matic sense” of the Aeroccino and your
brought about many clever innova- tried and trusted Nespresso machine.
tions to help heat and froth milk at Good news indeed.
home. I’m an enthusiastic Cappuccino
Coffee Recipes
Get creative with your Aeroccino and try out these delicious milky and
frothy coffee variations, exclusively developed by Susie Theodorou.

Vanilla Latte Macchiato Corretto Macchiato

A good drink for mid-morning or bedtime “Corrected” with a dash of Amaretto, Sambuca
– decaffeinated may be called for here. or Grappa then topped with a spoonful of
1 capsule of Ristretto or Decaffeinato Intenso enriched froth – a perfect way to end dinner.
(20 ml, i.e. a half-filled Espresso cup), 100 ml 1 capsule of Roma or Decaffeinato Intenso
whole milk, 1/2 teaspoon vanilla bean paste (40 ml), 30 ml light cream (single),
or seeds from 1/2 vanilla pod 1/2 to 1 teaspoon liqueur
Method: Make the Espresso. Put the milk and Method: Prepare the Espresso in a small
vanilla seeds or paste into the Aeroccino fitted Espresso glass. Add the light cream to the
with the frothing device. Cover and heat. Aeroccino fitted with the frothing device.
Pour the milk into a tall heatproof glass and Add the liqueur to the prepared Espresso and
pour the Espresso down one side of the glass: top with a heaping spoonful of froth. Serve.
it will slowly slide down, staining the milk
with coffee. Serve. After Dinner Mocha Macchiato
As tasty as any dessert – just remember to
Cuban-style Café con leche serve with a spoon to scoop out the delicious
A great Winter breakfast served with toast. melted chocolate in the cup!
1 capsule of Vivalto (110 ml), 75 ml whole or 15 g dark chocolate (min. 70% cocoa), 1
skimmed milk, 1-2 tablespoons evaporated capsule of Livanto or Decaffeinato Intenso
sweetened condensed milk (40 ml), 30 ml whole milk, grated chocolate
Method: Prepare the Vivalto in a Cappuccino Method: Break the chocolate into 2-3 pieces and
cup or tall thin mug. Add the milk and eva- place in an Espresso cup. Dispense the Espresso
porated condensed milk to the Aeroccino directly over the chocolate. Froth the milk in
fitted with the heating device, close and heat. the Aeroccino fitted with the frothing device.
Pour the milk over the coffee. Serve. No extra Drop a large spoonful of froth over the Espresso
sweetener is needed! then sprinkle with grated chocolate to serve.