Totally agree that every cafe makes their drinks slightly different haha. What you are describing is my dry cappuccino and old-school cappuccino (with scooping foam ontop from the side of the pitcher!). Even though we all make our capps slightly different, the key is really just to talk to the customer and understand what they want and expect. If they want more foam, make more foam and vice versa. I try to ask customers how much water they want in their americano and the range I get is quite... intense lol. Everything from maxing out a takeout cup and 1/2 water (Long Black) is considered an "americano" even though the standard ratio is 1/3 espresso and 2/3 hot water xD

​@@brewinghabitswhat is the name of that coffee that make the shot look light brown when it comes out,kinda like caramel

Same, didn't even know u good do latte art with cappas

@mecoffeetravel

Its not as aggressive as other cappuccinos with the thick foam, but it is WAY past latte. Much closer to a cappuccino.

latte is steamed milk with a thin layer of foamed milk cappuccino is a thick layer of foamed milk with a thin layer of steamed milk this is a cappuccino

​@@CarrerasCorradosCoffeeits not a cappucino ,just a latte with more foam . It is not hard to identify a cup of cappuccino

@@interuniversaldon’t correct them on a caramel macchiato. They won’t be happy with those two dollops.

@@interuniversalwhat’s a real cappuccino then?

Indeed, a cap really is one of the harder drinks to pour. Try to do a simpler design, pour faster than normal and don't let the steamed milk sit for too long so it doesn't separate!!

True

So hard for real I scrap so many coffee and milk

This is the exact amount of foam for flat withe and cafe latte so its not so hard

There wasn't a specific teacher that taught me, the way I learned was to get my foot into a specialty coffee cafe (then being a sponge learning from multiple people above you), followed by tons of videos diagnosing my own technique and comparing them to the pros. Recording yourself and being critical of your form is also key. Just being tossed into the trenches as a barista and pumping out drinks is also a quick way of learning! Keep in mind that latte art is like the cherry on-top. Not sure where you are in your coffee journey but before honing your latte art, there is dialing in espresso, customer service, consistent order creation, best barista practices etc. If you just want to get good at latte art then I would probably recommend appreciating it from afar instead of diving into the rabbit hole :P

That’s a proper cap yeah. I think this is the new style called a wet cappuccino.

One

Why?

Is there still a lot of foam in the pitcher after you poured? If so then I think your issue might be that either the foam is not incorporated well throughout the milk in the pitcher (meaning you need to create a whirlpool in the pitcher to incorporate the microfoam and milk together) or you are pouring too slow (which leads to the microfoam not leaving the pitcher). Feel free to link me a video of your milk before pouring and the pour itself, I would be able to diagnose this better!

It really doesn't matter how long it takes, as long as you get it to the right milk temperature (~60°C). If it never gets hot enough, it might be an issue of the boiler not having enough pressure/heat to achieve proper frothing. What device do you steam milk with?

@@brewinghabits I think I got the temp back up, its a espresso barista express

I've used one of those and have a barista buddy who owns one. It's natural for that machine to take longer as the steam pressure is not as strong as commercial machines. So don't think about the length of time, just keep steaming until it hits the right texture and temperature you want. It might take like 4x the time of the steaming in this video!

A standard latte is 2-3oz more (around 8oz) and has less foam. If you think I'm wrong, feel free to link me what you are basing your latte specs on and we can compare thoughts!

Cappuccino differs from Caffe Latte in its volume and presentation. Latte is served in large glasses with 250-300 ml, while Cappuccino is served in cups with handles between 150-200 ml.While the milk layer of the cappuccino is thicker and more foamy, the latte has a thinner foam.

Cap has cocoa powder on top and more foam as said above

​@@idriskhan9214cappucino is not suppose to have LATTE ART it's in the name.. it's supposed to have a dusting of cocoa powder on top

@@kittencutie7074 Cocoa powder on a cappuccino? I can literally hear my italian ancestors crying ;-)

Haha yes it is buutttt I'm not there anymore :P

The minimum standard for a cappucino when it comes to foam levels is around 1cm of foam in the cup. A flat white is much less foam. I made a flat white video too, where you can see how little foam is actually made for that drink. kzfaq.infoek2b3RACPm8?feature=share Feel free to link me any resources that support your style of cap and flat white and we can compare notes!

Actually this is the perfect amount for a cappuccino. More foam and you have to put it in a glass and it becomes a latte macchiato.

You where expecting the one with dry-ass foam on top? That's not a regular cappuccino anymore.

U wanna call it cappuccino art or something? LMAOO

Latte is the italian word for milk. Latte art should therefore be self-explanatory. It can be applied to cappuccinos, caffé latte/cafe au lait or every other beverage that comes in a cup big enough. That's why latte macchiato, though having it in the name, never comes with latte art.

The "cheapest" way to get cafe level cappuccinos require a lot of effort. I am imagining a Flair manual espresso machine + Hand grinder + stovetop milk frother. Even this setup would probably cost you around $500. For consistently good cappuccinos as a home setup that is in the higher price range (+$1000), I would recommend a Breville barista express or Sage Dual Boiler. They are an all-in-one solution. They can pull decent espresso. The steam wand is beginner friendly. It comes with a built in grinder.

@@brewinghabits yaay! Thankyou so much for your input! This helps! 🤗