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CAPPUCCINO might be consumed in copious amounts across the continent, but how many of us are actually being served it as it was intended? Not enough, according to Italy's National Institute for Italian Espresso, founded in 1998 specifically to safeguard and promote the original espresso. The Italians take their national drink so seriously that the institute has introduced a certificate system which will be awarded to outlets serving authentic espresso and cappuccino.
This certificate will act as a guarantee to consumers with the strict specification insisting on a certified coffee blend, certified equipment and licensed baristas. So does this spell the end of the decaf take-out supersized skinny? Not quite, although it may help educate those of us who are used to slurping milky imitations at our local cafe. Apparently, bona fide cappuccino should be more froth than liquid, served in a ceramic cup and supped in seconds, leaving a milky moustache. To be truly authentic you should never drink it in the afternoon (a real fauxpas) and you might even try sipping it standing up. Most significantly, ditch the chocolate powder!
Here's the official recipe for making your own:
Ingredients
125ml milk, 3-50C, containing a minimum of 3.2% protein and 3.5% fat
25ml shot of hot espresso coffee Directions
Add coffee to a 150-160ml capacity ceramic cup, froth milk with steam to a temperature of 550C, and add to cup. Add sugar and stir gently.
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YOU ARE HERE: 11 November 2007 / tribune.ie / 2007 / 02 / 25
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