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This classic Italian cappuccino, hot drink, and Italy has done so for years. Back in 1983 my wife and I visited our daughter, who was then assigned to Air Force adviser to the Secretary in Brindisi. While we were there we were addicted to cappuccino and since that time. It is available in almost every service station and may be with or without the substance of alcohol. After watching the Barista is usually around Naples to prepare a cappuccino in alltypes of equipment, I learned a lot from the techniques used for a good cup of cappuccino. the worst "art" is a step in the foam. I tried to track changes in the preparation of foams, including the type of milk or cream, maximum temperature, foaming jug configuration, the quantity of milk, the best time in the training cycle and the beginning of the end of the foam. Since my wife and I have a cappuccino in 4 hours a day, I had a lot of time perfecting the art ofperfect cup of cappuccino. First, he tried almost everything had to try variations soon plop in the water. I say you do not call does not dispute the matter cappuccino. The machine I use is one of the lowest variety DELONGHI (TM) Model BAR 2 U. Rotary arm with jets that bolts to the end of the arm. In addition, the computer has a knob, which is the right to change and turn the valve, which divertssteam out of the way an espresso cart, foam shoulder. This allows the steam pressure at the stage of foaming. After the foam to return to the position, which is connected via a steam basket, which ends its cycle.

Frothing pitcher was purchased using the Internet several years ago. It is stainless steel and is slightly more than 2 cups. I'm using 2% milk, cream, or more than half to half. Some in the web that skimmed milk frothsbest. I tried it and I do not see a big difference. The amount of milk you use is critical. On my computer, if you use less than 1 / 2 cp milk, milk foam on the space division, which appears near the boiling point. If you take more than 1 / 2 cup, you can opt out of the foam on the edge, and a good foam. Good foam is a relative concept, and compares the beauty of the eyes of the viewer. I'm not happy if the foam when spooned on toppitcher, summits, summits such as meringue cake protein salads. Good foam to stand on its own, I always say. I've been using it for espresso-ground. I have my own country, but for me to further efforts to reluctantly. I am sure that they are true gourmet coffee shop "dogs who do not agree. If you decide to take the extra time, then by all means do it. I use 2 brands interchangeably. One of them is Kimbo (TM) and Italian imports and the other is Cafe Bustelo (TM). Both are perfect for espresso andcappuccino. IMHO. I read somewhere on the network can get the best cream (light layer of foam on a cup of boiled prior to foaming). If the seal of espresso in the basket prior to cooking. I tried, but found that on my computer, they do not cream, but the service makes the difference in the density of the dough formed in the basket for the production of beer. This in turn affects the cycle of foam and introduces additional variables that do not need, so I did. ISimply fill out the trash level without packing down. No – I told you everything I know, and perhaps more about the perfect cup of cappuccino. – Frank

Tags : Cappuccino Machine