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So, essentially the book is divided in two parts. Firstly we dedicated about 250 pages to the Italian Cappuccino, with many photographs and diagrams.
After that we have another 250 pages all for Latte Art. So you end up with two books in one.
Here you can see the brands that sponsored the book and in the next slides we will see briefly the contents of the 5 chapters in the book.
So we have in the first part Cappuccino&Espresso, the 5 "L"'s of Cappuccino, Cappuccino Tasting, Cappuccino World and in the second part The Secrets of Latte Art.
Here as we scroll through these images we get an overview of what is present in the book. The origins of the Cappuccino.
What an Italian Cappuccino is. We specify this because different people have different definitions of cappuccino around the world.
Here we can see some of the photographs that show how to prepare the perfect Italian Cappuccino and furthermore we give the exact parameters for the Cappuccino experts.
So we see in detail the parts that make up the Cappuccino, the Espresso coffee is the first, with information on the water used and the roasting needed for a good cappuccino blend.
We have the "M"'s of espresso coffee, with the traditional 5 and one added by ourselves. Blend (Miscela), Coffee machine (Macchina caffè), Coffee grinder (Macinacaffè), the Baristas hand (Mano) and Maintenance (Manutenzione) often overlooked.
And then our add-on, Mission&Marketing. This is because often customer satisfaction is not the main mission for some people. And Marketing is the establishment of a brand and welcoming the customer to a truly 360 degree pleasurable experience!
We thought we should include it in this book. We thought something similar was needed for the Cappuccino. A new formula, the 5 "L"'s. Milk (Latte), Milk Jug (Lattiera) simple but important tool of the trade often overlooked.
Steam wand (Lancia vapor) the shape and the power it must have, Processing (Lavorazione) and Latte Art.
With these 5 simple and easily remembered words we focus our attention on what is important in the preparation of a perfect Italian Cappuccino.
Later on in the book we created some illustrations for the purpose of making the book easier for everyone to read, follow, understand and appreciate.
Here we see the chemical analysis of the coffee and the crema. Even the analysis of the milk froth where we see the importance of the milk being cold at the beginning of the process.
Often in some establishments you find the milk bottle to be left next to the coffee machine, warm. But we know how important it is for it to be cold!
In the end all these images were created to make everything more understandable, let's scroll through them here so you get the idea!
The espresso coffee making, the pouring process, the right grip and the correct way of using all the tools. All the details!
Details that when combined provide the edge during the preparation.
The third chapter is dedicated to the Cappuccino world, the possible variations, a customers strange requests, like a light or dark, boiling hot cappuccino for example.
We get to the description of the cornetto (croissant) a classic italian pastry. We do not only concentrate on high quality espresso or cappuccino but also on the extra elements that combine with them!
Up to Cappuccino alternatives with soy, almond, rice or oat milk, that a customer could ask or simply an establishment could present as an seasonal alternative on the menu.
Here for example we decided to substitute the espresso coffee with some tea, an alternative taste and in this case also an aesthetic alternative,
with this fantastic Matcha green tea together with Latte Art.
In our previous book on coffee tasting we had dedicated a part to Cappuccino tasting, here we decided to deepen the insight on the process.
We started with the sensory analysis of the product and ended up also with the IBEA cappuccino scoring sheet.
And then we inserted a little treat, which is the gourmet Cappuccino evaluation.
The tasting of gourmet espresso coffee has always been common, while for the cappuccino it had never been done.
So we asked some coffee experts to dedicate some time to the tasting of single origin gourmet cappuccinos.
We provided the analysis of 11 single origin coffees through the eye of the cappuccino.
For example here we taste a Guatemala Arabica SHB decaffeinated coffee together with a low lactose milk.
Or a Brazil Santos Organic coffee was combined with an organic milk. Combinations that could become the norm, or just be informative for the barista.
We have an Uganda Washed coffee or a Spirit of India, always providing Latte Art decorations and garnishes.
Summing it up with a Monsooned Malabar. This was a very quick overview of the first 250 pages that make up the book.
Now I will pass the torch on to Andrea to tell us all the secrets of Latte Art!