How do you like your coffee? As a coffee lover, I consider this as one of the most common (if not the most common) questions I have heard while trying to grab a cup of coffee at my local coffee shop. I have thought of putting it on a t-shirt, but that’s a story for another day. For now, let’s talk about bone dry cappuccino – a fascinating, milky way to have an espresso.
What’s in a Cappuccino?
A cappuccino is a coffee drink that you get when you mix steamed milk with an espresso. Traditionally, Italians included frothy milk in the mix to make an even tastier beverage. This drink is flavored with simple syrups, sugar, or other additives.
If you have a cup of well-done cappuccino, you can expect to taste a bold coffee flavor and texture.
Where do Cappuccinos Come from?
The word ‘cappuccino’ was never meant for coffee. It was derived from ‘Capuchin,’ the name given to the brown hooded robes worn by Viennese Capuchin Friars (monks).
In the 1700s, coffee houses in Vienna popularized the use of the word ‘Kapuziner,’ which referred to coffee with sugar and cream.
While the name for cappuccino coffee came from Vienna, the drink was first made in Italy in the 1900s – around the same time the espresso machine was invented and popularized.
Cappuccinos were difficult to prepare in the early 1900s because of the complexity of the espresso machines available. Consequently, a good cappuccino was hard to come by. After World War II, however, industrialization took a turn for the better, and Italians managed to improve and simplify the espresso machine. These improvements made cappuccino-making easier and led to the subsequent rise in the popularity of cappuccinos as we know them today.
The Different Types of Cappuccinos
When looking at the cappuccino drink, you can expect different variations. Wet cappuccino, dry cappuccino, and bone dry cappuccino are the most popular types of cappuccino. The main difference among these three coffee drinks is the ratio of espresso to steamed milk and foam.
A wet cappuccino is akin to a caffè latte in the sense that it has less foamed milk and more hot milk. A dry cappuccino contains the least amount of milk compared to the other cappuccinos. It is layered with foamed milk, mixed with a little steamed milk, and has a strong espresso taste.
Bone dry cappuccinos are much like the other two cappuccinos mentioned above, minus the steamed milk.
So, how do you prepare a cup of cappuccino?
You need 1 part espresso, 1 part foam, and 1 part steamed milk to get a classic cappuccino.
The first step is to steam a cup of milk over medium heat. Allow the milk to simmer and form bubbles around the edges. In everything you do, don’t boil the milk. Once the milk has simmered, remove it from heat and place it on a flat surface.
Secondly, use an electric mixer or a milk frother to whip the milk to the desired froth volume.
With the foam done, brew the coffee in a French press or a drip coffeemaker.
The last and most important part is to mix the foam, steamed milk, and espresso.
You can use flavored syrups, 2-3 tablespoons, to taste.
And viola – you made cappuccino!
Next, let’s have a look at how to prepare a steamy cup of bone dry cappuccino.
Bone Dry Cappuccino – Recipe
You will want to set aside the typical coffee-making process for this one.
First and foremost, you will need an excellent frothing technique. Get a milk frother that allows sufficient air to enter the milk. A good milk frother generates adequate milk foam that will play a significant role in improving the taste and texture of your cappuccino.
What follows is this simple 5 step process:
Fill your cup with hot water. This step will help you create a warm environment for the ingredients.
In a large steel jug, pour and froth your milk. The aim here is to double the volume of the milk, at least. Make sure you get as much air as possible into the milk.
Pour the hot water and put a shot of espresso into the cup.
Two Parts Milk, One Part Espresso
Scoop foam on top of your espresso with a spoon. Avoid pouring straight from the jug, as this will add steamed milk into the mix, and the result will be anything but bone dry cappuccino.
Serve The Bone Dry Cappuccino
Serve while hot!
The foamy milk keeps the coffee warm for longer and allows the espresso to shine through the unique texture of the thick foam.
The perfect bone dry cappuccino calls for practice and excellent frothing skills. However, these three elements are not the only essential ingredients. You need to ensure that you use top-quality coffee beans.
With this simple recipe, you’re guaranteed to experience an airy texture and punchy flavors that are often subdued in other coffee drinks.
If you are looking for a better way to have your espresso, you can never go wrong with bone dry cappuccino. This frothy coffee gives you an elevated texture and mouthfeel that you are unlikely to experience with a naked shot of espresso. Preparing it is simple; and with practice, you can consistently achieve your preferred texture or taste.
The next time they ask you how you want your coffee, don’t go for the regular “with milk” or “without milk” options. Let it be known that you know your stuff. Ask for a bone dry cappuccino and wait to judge and savor the frothiness of it all.
That’s enough coffee-talk for now. Goodbye, and remember: a bad day with bone dry coffee is better than a good one without it!