I am one of those people that will give you the judgy judgy eyebrow if you tell me “I don’t drink coffee”. So many thoughts go through my head: “Shame, this person must be sick”, “Who doesn’t drink coffee”, “Missing out on one of the best daily rituals EVER” and my favourite, “Yeah, we can’t be friends”.
Like most of you, I can’t get to 08h00 without my shot of coffee, the possibility of murder and assault rises every second that passes and well, let’s face it, I won’t manage too well in jail.
So my question has always been, what makes a great Cappuccino? There are always different versions to this question, but my answer has always been: “A great Cappuccino, doesn’t require any sugar”.
I was recently in Cape Town and no trip to the Mother City is complete if you haven’t been to Truth Coffee Roasting, for that extra special shot of happiness.
This specific visit to Truth got me a personal guided Tour by the Head Barista, Groove. He showed me around and explained the roasting process (and what a process it is!) and where their beans come from (Brazil, Guatemala and Ethiopia) and just general Coffee chit chat.
If you haven’t heard by now, Truth was recently voted as the Best Coffee establishments in the world by The Telegraph and how can we argue with them.
“There are few cafés in the world as stunning as Truth, a “steampunk inspired” artisan coffee shop that is filled from top to bottom with metal piping and quirky old machinery. But people don’t just flock there for the decor – the coffee is all hand-roasted in a vintage cast iron drum, and the company supplies many of South Africa’s top hotels.”
— The Telegraph
The verdict: You MUST go to TRUTH!
So the question is, what makes a great cappuccino?
Well the experts would say, its chemistry. Yip who knew Milk has chemistry, which consists of proteins, sugars and fats. So the foaming process is probably the most important, and this when the proteins play a critical role. So when the high pressure steam and air gets introduced into the milk, its the proteins that will form a film around the cup and the introduced air will create the bubbles.
Secondly, the ‘spongy’ foam is caused by the large bubbles where the milk solids have simply leaked out. The ‘creamy’ foam has trapped the milk solids in the tiny foam bubbles during the foam making process. Barista’s call this ‘velvet foam’ or ‘micro foam’
To test the foam consistency, if you added caramel to it, it would sit nicely on top and not sink. That my friends, is when your barista has nailed the art of the Cappuccino!
Click on Truth Coffee to view their website.