Palu Senior Member Joined: 16 Dec 2002 Posts: 7 Location: Quebec Expertise: Beginner
Posted Mon Dec 16, 2002, 8:37pm Subject: Does it really taste like you're in Italy
Hello, i've been in Italy years ago and i really enjoy the taste of the capucinno i drunk there. In my souvenirs the capucinno had a unique and specefic taste all over the country. Yes, sometimes it was better on somes places but in all, all have this specific taste. Even the crappy coffee shop in a nowhere train station in Italy made a better coffee than the more fancy italian restaurant here in Quebec city.
I have never drunk a capucinno here in America that only approach the taste of the capucinno i've drunk in Italy. Even if this coffee shop had a splendid expresso machine.
My question is; is it possible, here in America, to make at home a capucinno that taste like those made in Italy?
I don't really mind of the "name of the machine" or the cost of it. I just want to know if it possible. If so, what do i need to make it?
So if someone can confirm me that, and share the recipe i will appreciate. I need input from only people that have ever been in Italy.
jim_schulman Senior Member Joined: 19 Dec 2001 Posts: 3,772 Location: Chicago Expertise: I live coffee
Posted Mon Dec 16, 2002, 10:05pm Subject: Re: Does it really taste like you're in Italy
The recipe is 1 part espresso, 2 parts soft milk foam, and a modicum of skill on the part of the person doing the preparation.
Sadly, there may less than 100 cafes in North America where these things can be found.
Check the espresso FAQs on the sister site http://coffeekid.com, and the threads here dealing with espresso preparation and "latte art" to find out more.
Posted Tue Dec 17, 2002, 6:09am Subject: Re: Does it really taste like you're in Italy
I think the taste that you're describing might be attributed to the type of milk that they're using. They use a boxed, double pasturized milk with the Parmalat brand name rather than the fresh single pasturized milk that we buy here. It has a distinct taste and foams differently.
CafePuya Senior Member Joined: 16 Dec 2002 Posts: 3 Location: Brooklyn Expertise: Aficionado
Posted Tue Dec 17, 2002, 7:01pm Subject: Re: Does it really taste like you're in Italy
I recently came from Bologna. I stayed in an apartment and did some food shopping. I noticed that the milk in Italy is not as sweet as in America. It was rather creamy and buttery, but not sweet. In addition, the water also seems to be on the salty side. Perhaps these have something to do with it.
I am originally from Puerto Rico. When I have coffee with milk in Puerto Rico, it is wonderfull. When I bring the coffee to the States, it never comes out as good as in PR. Milk in PR is also rather saltier, but not creamier than in the US.
Posted Wed Dec 18, 2002, 12:13am Subject: Re: Does it really taste like you're in Italy
Is there no way to get that high temp milk or whatever here? Are there any better ways to get milk here? What about organic milk, any difference? Is there anything we can do here to enhance our milk , sometimes my lattes come out sort of watery ?
Look for milk marked "Ultrapasteurized" -- It's the UHT stuff. It will have an expiration date that is much further in the future than the conventionally pasteurized milk. I used to buy "Organic Valley" milk, and liked it because it would last longer. I got in Albertsons in Walla Walla, Washington, in case you're passing by there. heh heh
Here in Vancouver, I have seen the Tetra Pak milk in a carton. That stuff is awesome -- It just sits on the shelf until you're ready to use it. Pricey stuff though: CAD$3.75 per liter vs CAD$2.59 for 2 liters of the regular stuff. Due to my grad student budget I have to stick with the regular stuff.
I didn't know about the difference between regular and ultrapasteurization that Dana mentions, but I do find US milk thin. I was told it's because milk here is from Guernsey cows and has lower fat and solids content than the milk in most European countries which comes from Jerseys. Apparently one can get Jersey milk in Georgia and Tennesee from a local dairy selling though health food stores, but I forgot the name.
I compensate by using a mix of regular and unsweetened condensed milk to add mouthfeel. About 50/50 for machiattos and 75/25 for cappas. If you want to add body to your milk, that's easy and doesn't require access to a specialized milk source. Getting it to foam properly is no more difficult than regular milk.
jtavan Senior Member Joined: 18 Dec 2002 Posts: 10 Expertise: Intermediate
Espresso: Isomac Tea Grinder: Doserless Rocky
Posted Wed Dec 18, 2002, 1:45pm Subject: Re: Does it really taste like you're in Italy
In many parts of the country, one can find Parmalat (the Italian tetra-pak milk) in regular grocery stores. At least, at better grocery stores. Here in upstate New York, it can be found at Wegman's reliably, though I don't know the price. I know it's available in the Boston area (supermarket unknown), and in the San Francisco Bay Area (again, store unknown). Does this stuff foam well? I kind of like the slightly sweeter, caramelized flavor of the ultra-high-temperature Pasteurized milk.
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