ESPRESSO ANATOMY - The Traditional Cappuccino

[@ggivensjr]

I like the traditional Cappuccino. I don't know why everyone is so into the latte art. I do like my Cappuccino to have a small ring of brown around the outer edge if the foam.

[@maxwellrosacasillas8950]

Fiiiinally, a guy that make the real cappuccino, thanks for your work

[@Sprometheus]

You’re welcome! Thanks for watching!

[@kiwiandyt123]

"A hug in a mug" - beautiful!

[@A_Gines]

"A hug in a mug". Nice! And this is a really nostalgic capuccino without latte art with a perfect clean and smoothie foam. I like it a lot.

[@Sprometheus]

A.Ginés SL Thank you! It is a very nostalgic drink for sure.

[@cmcginley20able]

I usually only drink straight espresso and black coffee, but once in a while, I classic cappuccino is a delicious treat! I love all the milky foam, but with still a good espresso flavor. It seems too many places don't know the difference between a latte or a cappuccino. Lattes are way too much milk for me!

[@KNURKonesur]

I don't really drink milky coffees, but in our cafe we always do traditional foamy cappuccinos. Cause we only have a couple drinks on the menu, we don't do sizes, so we want all the milky coffees to be very different. So the flat white is always on the very edge of wetness, the latte always has a pattern and is slightly bigger than a flat white, and the cappuccino has a lot of foam, never any patterns, but we offer it with chocolate sprinkles or cinnamon sprinkles. The only think I'd do different is, because I steam the milk for a cappuccino even dryer than you did, I'd pour it from the side of the milk pitcher, so it's even faster.

[@Sprometheus]

KNUR Konesur That’s similar to what the cafe I roasted for did too. The flat white and the cappuccino looked exactly the same, so I changed it to a traditional cappuccino to make sure there was a real difference. I get you though, there are definitely varying degrees of dry foam. I just love that marshmallow fluff style.

[@griplove]

I’m just sitting here enjoying a pour over of that very coffee and it dawns on me that your videos are about the only way I know another week has passed. See you next Friday! -Joe

[@Sprometheus]

Grip Side haha, prepping up a video for weekly release is the only thing keeping me on track with the day’s of the week as well. I know the feeling! I hope you’re enjoying the coffee my friend! See you next Friday!

[@griplove]

The Real Sprometheus its delicious. I’m starting to think you might know what your doing.

[@aidanchen3611]

I agree about getting caught up in what ‘should’ be drank. I myself was caught up in the whole purest coffee drinking mentality, however have come full circle. I now drink what I like which is lattes, magics and straight espresso. In the morning I like taking a sip of my espresso in my mug before pouring a latte.

[@Sprometheus]

I always taste the espresso too, gotta make sure it’s a good shot! What is a magic drink?

[@aidanchen3611]

The Real Sprometheus. Magic is a double ristretto with served in a five-ounce cup, filled with flat white-style milk. This is something you can order in allot of quality cafes around Australia. I use to ask for a double ristretto 3/4 latte then a hip barista told me a about the ‘magic’ which is now a not so secret choice that it used to be. Use to have the kind of mystique ordering from the In-N-Out ‘Secret’ menu. Still a great choice when you want a strong milk based coffee without too much milk.

[@rehannoor4961]

latte macchiato and this cappuccino is always my go to when i want to drink milk based.

[@quaxenleaf]

Very comforting!! Thanks for your posts…

[@azza2575]

Love this video, great instructions and clear as ever! Can't wait for my little giant order to come. I second Marc Madler's comment about lighter roast etc. Have a good weekend

[@Sprometheus]

Azza thanks for the support! And absolutely, Marc’s idea will come to life! Have a good weekend as well!

[@azza2575]

@@Sprometheus oww quick question, what setting you grinding on your niche? 20?

[@klaushartmann3732]

You're so realy right with your classic Cappuccino. Thank you!😎👍

[@rvwii]

Amen, brother. 3:30-3:50 "...we all need to take a step back...and enjoy coffee for what it is..." 👍🏽👏🏽👏🏽👏🏽

[@Sprometheus]

rvwii thank you my friend! I think that’s a message we should all be considering right now.

[@marcmadler454]

I love your Videos! Thanks for making them every friday. Greetings from Germany

[@Sprometheus]

Marc Mädler thank you, and thanks for watching!

[@cuppabeans]

these espresso anatomy videos are awesome! was wondering if you could make a video on pulling ristretto shots... seems like an interesting topic with not many videos about it!

[@Sprometheus]

Thank you! I definitely am planning on that for sure! Thanks for watching!

[@YuGoXDD]

So forgotten in my opinion the milk foam drinks. My favorite is still the traditional macchiato, which is a straight-up doubleshot with foam on top. Thanks for the video!

[@Sprometheus]

YuGo I love a traditional macchiato as well! Perfect ratios. I’ll look at making a video about that one too in the future.

[@ChlorineBeachMusic]

Hi Sprometheus, In these rough times, I hope you are doing amazing. As one of my top 3 favorite content creators, I am hoping this whole thing isn't making a big difference in your life. Keep doing what your doing! -Your fan, Jarrett Brandt

[@Sprometheus]

Hi Jarrett, thanks for the kind words and support! I’m just hunkered down working on content my coffee company! I hope you’re staying safe and caffeinated!

[@ChlorineBeachMusic]

The Real Sprometheus thanks for your reply! With all this quarantine business going on, all I have been doing is sharpening up my espresso skills. I am a very huge fan and love your content! hope all goes well!

[@xperimental1974]

this reminds me about what Luigi Lupi said, most barista can make latte art but not all barista can make a classic cappuccino

[@septriawisnuwardhana7365]

I should try this in my workplace, when everything is safe and clear

[@lukabarbaresco5337]

Old school, Love it!

[@Sprometheus]

luka barbaresco Thanks! I’m a fan too. Sometimes we just need a little nostalgic coffee!

[@randomhawks3232]

Sprometheus - Thanks for posting! Guessing you've seen the Niche Flow Control Disk (NFC) - looks very effective at slowing down the flow of the grounds and popcorn'ing...since I saw your beans doing the dance! Looking forward to trying a dry foam weekend Cappy!

[@Sprometheus]

Hey! Yeah I’ve got the disk, it definitely works as advertised.

[@jamesb.ofdesertdistrict567]

Awesome video!

[@Sprometheus]

Thank you my friend! I appreciate the support!

[@pableholloway8202]

When in France I love un Creme. Would you make a video on it? Love your excellent work!!! 🎈🌸💕

[@MirroredRain]

Really enjoying the channel! Very informative and well produced. Have you ever considered a tutorial on something like the Elektra Microcasa a Leva? I recently got one and have yet really to get a decent shot out of it. Would love to see a review of something like that. Cheers, and happy Easter!

[@Sprometheus]

I’d love to. But the channel is still pretty small and I don’t have a big budget to get ahold of items like they purely to just review. But someday I hope to!

[@MirroredRain]

The Real Sprometheus totally understand! Maybe with Patreon someday you can check out a lever machine. But either way, awesome channel and keep up the good work!

[@marcmadler454]

Can you please do a video about using light and dark roast for espresso and how to dial that in?

[@KNURKonesur]

Just don't use dark roast at all :P (JK)

[@marcmadler454]

KNUR Konesur I like how light roast taste (acidic, fruity, nuty, floral,...), but they are a little bit harder to dial in.

[@Sprometheus]

Hi Marc, I can definitely do that!

[@gabika1]

I think this one is my kind. better texture, and to me the choc on the top is a must.

[@Sprometheus]

Gábor Vértesi The chocolate is definitely a big one for me, but not everyone likes it that way. But I’ve got a sweet tooth.

[@paperhanger29]

Man! Dry caps bring me back to my days as Borders Cafe. Nice spoons btw. We have the same ones 🤣

[@Sprometheus]

The only spoons you’ll ever need! Haha

[@lucianoyanicelli2136]

Damn good video bro next time do “the traditional latte” trust me

[@Sprometheus]

Luciano Yanicelli Thank you! What would you consider a “traditional latte”?

[@lucianoyanicelli2136]

The Real Sprometheus this is an 200% latte: 80% steamed milk 20% good coffee and 100% of your pro habilities

[@gregoryrobak456]

Hi, do you recommend the large 1.2L Fellowes vacuum coffee storage canister, or the smaller 0.7L size? Are specialty beans usually sold in smaller bags for ultimate freshness which would fit in the smaller size canister and have less empty empty space? Thanks

[@Allen-vu8iw]

great videos! always enjoy watching. As for the chocolate powder dusted on top of the cap, is it unsweetened or sweetened chocolate powder? thanks!

[@Sprometheus]

Allen Nelson thanks Allen! I’d recommend a sweetened or bitter-sweet. I used a Godiva powder that is sweet, but more of a dark chocolate with a little bitterness.

[@wanyeng]

I make my coffee from home, using a cheap machine. Someone taught me to spoon off the dry foam on top before pouring in the milk, for a smoother feel.

[@Sprometheus]

Yeah you can definitely spoon it on top. I just never get a nice even layer that way.

[@MrSulfurMustard]

"Papaya" notes do not sound appealing, but the end product looks amazing! Yum yum.

[@ibraSDSU]

“Hug In A Mug!”

[@Sprometheus]

Ibrahim H The only kinds of hugs we’re getting right now, haha.

[@dadamj]

Video dropped at a good time. I've been doing smaller coffees today to try and stretch out what coffee I've got. I've been doing 6oz and single shot. Do you have any tips on pulling singles? I've been dosing 9g and trying to get to 20g in around 20secs. Using the same grind setting as I would for double. The pour speed was interesting to me, I've never thought to do it like that. I do it the opposite. On getting the foam out first, I was in a coffee shop awhile ago and they had a picture of someone pouring, but they were doing it out of the side of the jug not the spout. Is that a thing?

[@Sprometheus]

I feel you! I’ve been doing the same with smaller drinks too. Especially since I don’t want to have to go to the store to get milk. The best tips for singles are going to be sticking with the tried and true methods you use for doubles. You will need to grind finer to slow the extraction down. If you have a single basket that will help. They are little weird looking baskets, but help you maintain a controlled flow. I should probably make a video using one to show people. Pouring from the side is pretty common. Especially when you have that really, really dry foam. I aim to have be a little more in the wet side as I like that texture compared to the really bubbly foam. But if it’s super heavy dry foam it pours a lot easier from the side. The spout allows for a more controlled pour, but that also can hold back some foam.

[@dadamj]

@@Sprometheus a video on singles would be cool. I've only ever used the standard single basket a few times and not got the best results. The few today were ok, but need tweaking. I'll take your suggestion and grind finer, thanks for that. Glad I wasn't seeing things with the picture! Never seen a barista do it so I was questioning whether I'd actually seen it.

[@Sprometheus]

Adz I’ll put that together! Making a single shot in a single basket is definitely an art in itself. Keep at it and you’ll get some solid shots soon.

[@juanlombo6213]

Art men thank you

[@Psychoh90]

From an Italian perspective, I really liked your cappuccino. Original cappuccino should be quite similar to what you made here. The only thing I would change is the first bit of pouring over latte and foam, to get more of that brown color of the coffee on the top compared to a total white surface. I do not know if you made a video explaining the difference between latte macchiato and coffee macchiato. Generally here in Italy, coffee macchiato means a shot of coffee, and then a tiny bit of milk and a tiny bit of foam. Like a teeny tiny cappuccino in a coffee cup size. Latte macchiato instead is made inside a cappuccino cup or even bigger. If you take a 6 ounces cappuccino cup, then it is a shot of coffee, usually a little bit long, known as caffè lungo, 1.5 - 1.7ounces; 3 ounces of milk and covered by milk foam. Is it the same also there? By the way, my favourite drinks are cappuccino and flat white, depending on my mood. Greetings

[@restevezes]

Didn't you give up a while ago on the OCD tool getting inferior extractions? What made you go back to it?

[@Sprometheus]

I did go back to it with the newest version. I did a video about why and my conversation with Sasa Sestic about it. It’s called OCD V3 - Don’t Call it a Comeback.

[@restevezes]

@@Sprometheus thanks for replying! I must have missed it. Will take a look at it , it seems there is no unanimous opinion about those distributors

[@usafan96soren20]

Usually in Italy cappuccino is 7g of ground coffee in and 25g out, served in a cup of 180 to 200ml, with 1 part steamed milk and 1 part of foam. I usually don't enjoy that much foam I prefer a latte way more. Much love from Italy ❤️ stay safe

[@muhammadmalik1200]

With that brew ratio, is the taste of the espresso shot mild or bitter? And how long is the shot pulled for in order to get those 25 gm espresso from 7 gm coffee?

[@usafan96soren20]

@@muhammadmalik1200 usually is about 25g in 25s (time starts from when the firs drop of coffe come out). Italian espresso mix is something I don't like, it's a really dark roast, has at least 20% of robusta in it and usually is pretty strong. In fact a lot of people have it with sugar. All of that stuff above is only in theory, almost nobody weights or times a shot, is mostly done by feel. Milk steaming is also usually done by feel, in Italy coffee is called espresso cause it's meat to be quick, usually everything has to be done super quick, that means inconsistency is a big factor to consider. So yes with that strong coffee blend you can for sure taste the coffee in a cappuccino.

[@muhammadmalik1200]

@@usafan96soren20 thanks for the clarification. I'm using a classic Italian blend coffee. Single basket, 8 gm in, 16 gm out in 20 seconds and still get the bitter taste (sign of over extraction?) And was curious how 25 gm are being pulled while staying away from the bitter notes. But I guess none of that matters if its all an estimate/visual guess 😅

[@Sprometheus]

Manuel Marzolla that’s a truly traditional cappuccino that’s for sure. I’ve only messed around with the ratios like that in single shots a few times. Something worth exploring though! Thanks for watching, and stay safe as well!

[@Sprometheus]

Muhammad Malik I think the bitter notes are inherent in that traditional Italian espresso. Roasting dark and the addition of robusta blended in makes the bitterness a factor that can’t really be avoided.

[@akquicksilver]

Of course the purists proclaims sans dairy, but the epicurean revels in the diversity of the many varieties that dairy and other additions which enrich the coffee experience. I believe it is hard to beat a well built Cap! Happy Resurrection Day!

[@Sprometheus]

I agree! I love coffee black and with milk.

[@sdjohnston67]

I prefer a more traditional (I think?) dryer cap like you have here so that the delicious coffee flavor is not too overwhelmed. I love milk, but I don't want the coffee flavor to be too much in the background. Also, the sheer volume of a large (wet) cap can be a little much, I think.

[@Sprometheus]

I like them both for sure. But I definitely don’t partake in a cappuccino that’s more than 8oz and ideally it’ll be more like 6oz. At home my 8oz cups collect dust. Not big on lots of milk either.

[@kevjmu]

Can you do an Italian Latte Machiato typically found in Italy?

[@userwaga]

Can I sprinkle it with crushed brown egg shells?

[@xxJoeyBMXxx]

Where can i buy that cup you use for the coffee grinds

[@Sprometheus]

That dosing cup actually comes with the Niche grinder.

[@docforven]

Is it a must to use 2% or less fat milk? Is this still possible with whole milk?

[@Sprometheus]

I only use whole milk. But you can use whatever milk you prefer.

[@MrJusmobile]

Hmmmmmmmmmmmm! Not to break your chops but try using 7 g of coffee and a 6 oz drink which is standard in Italy, just suggesting since it's from Italy no? and that's the metrics used! This is not traditional but you are a master for sure and it's your version. Don't mind me, I go by the book for everything I do, which I guess makes me a little nuts!!

[@CheCosaTesoro]

So many cafes make crap cappuccino. HATE it when you get hot milk with a thin foam on top. Or worst, filled with hot milk and then foamed milk spooned on to make a foam mountain. Ahhhhh!

[@seanwysocki5886]

What jar are you using there when storing your coffee?

[@sundei]

Hey, obv not Sprometheus but that's the Atmos by Fellow!

[@KNURKonesur]

It looks like an Atmos Vacuum Canister.

[@Sprometheus]

Hey Sean, the comments are correct. It’s the Fellow Atmos.

[@nuquenilex3188]

He didn't really describe how it was traditional and i want to clarify some things. If you want a true neapolitan cappuccino, first you want 7 gram espresso grounds to a 25 ml extraction with around 4 Oz of cold whole fat milk

[@persianwingman]

Cool 👌🏽

[@Averagemidlifegolfer]

What grind setting is your niche usually at?

[@Sprometheus]

On average for espresso I sit around 20.

[@adammiles4479]

i only ever make a dry Cappuccino, i hold my foam back in the pitcher with a spoon and pour hot milk in first, then spoon the foam on top at the end, i always thought this was the correct way?

[@Sprometheus]

There’s really no right or wrong way. This is just the way I prefer.

[@gustaflembre4191]

That looked pretty good but I personally can't pour a cappuchino without latte art🤨🤔🤷‍♂️

[@TheEmeraldboy100]

So this is basically my cappucino when I mess up the milk steaming.

[@usmanfarooq96]

Can someone please explain the appeal of this amount of foam when you're unable to drink it? Is it for aesthetics? do people open their mouth far enough to drink the foam? As its not even mixed with the espresso its just foamy milk.

[@Sprometheus]

A lot of people like the difference in layers. Often served with a spoon to mix or to even eat the foam. The foam itself breaks down rather quickly too, so it’s not all that difficult to drink. But I get what you’re saying.

[@hamishc2445]

What is your container for holding the coffee beans, looks really cool!

[@Sprometheus]

That is the Fellow Atmos. It’s a solid storage device that’s for sure!

[@valentinaesterbojanovic5783]

In Croatia we call this a capuccino from the machine 😆

[@01748murphy]

What is the little cat thing? I needa one!

[@Sprometheus]

It’s a little spoon with a cat on it, haha. Not sure where my mom got it, she sent it as a gift a couple years ago. But I’m sure if you search cat spoon on Google it would pop up.

[@01748murphy]

Tell the moms she has good taste

[@Sprometheus]

Josh I’ll let her know! We’re a cat family for sure! Haha.

[@eddieaguilar8959]

My latte art is not great so I mostly keep making Cappuccino

[@Sprometheus]

No shame in that! Latte art is great, but it doesn’t taste better than no art.

[@pourliver]

Back to using a distribution tool?

[@Sprometheus]

pourliver oh yeah, back for months. Check out my video called OCD V3 - Don’t Call it a Comeback. It explains why.

[@lamazure]

Today I learned “wet” vs “dry” cappuccino. I’m always disappointed when I order a cappuccino and it’s half foam! ☹️

[@KNURKonesur]

To me that's what a cappuccino is supposed to be. If I don't want a very foamy coffee, I'll order a latte :P

[@Sprometheus]

For sure! Pretty distinct difference. The safest bet is a flat white because they are the same size, with less foam.

[@feralferret]

You're ordering the wrong drink. A 'wet cappuccino' is called a latte. I'm the other way, I get really disappointed when I order a cappuccino and it's effectively a latte with little foam.

[@Sprometheus]

feralferret I’d say a lot of people order the cappuccino because of the smaller size. 5-8oz, but a latte is usually upwards of 10-12oz. So I’d consider a wet cappuccino more like a flat white based on size and foam/milk ratio.

[@lamazure]

I started ordering flat whites after talking to a barista awhile back now because of this, at least when visiting a spot I’ve not been to before. Latte’s are just too big/too much milk for me, so.. cortado, flat white or whatever is on batch brew! Thanks for the suggestions though 😃 always looking for new ways to enjoy coffee.

[@armaanilyas3185]

Hey sprometheus

[@Sprometheus]

Armaan Ilyas gaming Hey Armaan

[@NevrNewd]

Honestly, I hate getting a cappuccino with latte art. It's a waste of foam and space and tells me people are more worried about the show than the drink. A cappuccino should look exactly like what you just did, IMO.

[@Sprometheus]

I feel you. I’m not totally frustrated by a little heart or something on a capp, but if order one it means I want some foam. Haha.

[@craigunger9218]

N

[@andreashemmingah]

Wet all the time! I hate the added air with a dryer cappuccino as it tastes "airy" but everyone his own 👍

[@feralferret]

^ Boo this man! Booooooo!

[@socomon69]

Chocolate powder with art stencils if you want to be even more extra.

[@Sprometheus]

socomon69 haha that’s a fact! I should’ve made one of my beard logo. Missed opportunity!

[@AJ-ox8xy]

I do That all the time when I want to impress people.