The book is divided in two parts. The first one is dedicated to the traditional Italian Cappuccino, the second one is dedicated to the artistic Cappuccino, so Latte Art, Caffè Latte and all the variations on the Cappuccino theme.
There are four chapters in the first section. A brief but fundamental introduction to the base products that make up the Cappuccino
So we talk about the water, the particular roasting of the beans specifically for Cappuccino, obviously we speak about the espresso and it's characteristics for it to be exceptional.
For this purpose we bring forth our traditional formula of the "M's", Miscela: Blend, Macchina: the Coffee Machine, Macinino: the Coffee Grinder, Mano: the Hand of the Barista and Manutenzione: Maintenance and one more you find in the book.
We have in fact connected the espresso "M" formula to the Cappuccino creating a formula that you can see here. The "5 L's" because we deemed it useful to recap many topics and small details with a simple formula like for the espresso.
So we have Latte: Milk, the base product that must also be of the highest of quality, which kind of milk is the best and which milk should be avoided when making an Italian Cappuccino and many more details.
The second L, Lattiera: Milk Jug, a small element that often is overlooked that in itself has many different aspects that need to be considered, like the kind of spout, the shape and the material it's made of.
We turn the same attention to the Lancia Vapore: Steam Wand, part of the coffee machine, with it's different lengths, different materials, the kind of nozzle and many little details that will in the end make a noticeable difference.
We go on to the Lavorazione: Processing, so we look in detail at the way you process the milk, the breathing and many other aspects that also in this section are overlooked
We go into great detail to help the professional and even simply the enthusiast
The final L is Latte Art. And this is briefly the second chapter of this first section.
The third chapter talks about the tasting of the Cappuccino. There are many books that describe the tasting of coffee but always as a brew or as espresso coffee.
Here we decided to specifically consider the tasting of the Cappuccino. We present in fact articles by many professional tasters. Just reading about these Cappuccinos made with single origin Gourmet coffee beans you feel the need to taste them.
So we speak about Cappuccinos made with single origin Gourmet coffee beans from all around the world and this is a world first.
The final chapter of this section speaks about the World of the Cappuccino. With a variety of topics connected to the Cappuccino which could be useful for trainers. As the Cappuccino is asked for in many different forms by different customers.
Double Froth, boiling, mild and so many more.
We propose our own ideas and suggestions on different Cappuccinos in this chapter to be presented to the client, even for example taking account food allergies we present for example soy, rice, oat and almond milk Cappuccinos.
We even go beyond our traditions and substitute the espresso with some tea, for example Matcha Japanese green tea. Which creates this exotic looking white and green Cappuccino
I have personally tried it and it is very tasteful and interesting as an alternative to a traditional Cappuccino.
And this is the first section with a variety of subjects that form something like 250 pages all about the traditional Italian Cappuccino
In fact, thanks to all our friends around Italy we managed to present a complete overview on the different Cappuccino traditions throughout the italian peninsula.
The other section, again around 250 pages, dedicated to Latte Art. Artistic garnishes for the Cappuccino that we explore thanks to our friend Andrea Lattuada, a Latte Art Maestro together with other masters of the Latte Art.
We prepared 111 different Latte Art recipes for the trainers and baristas. Which could be useful also for coffee roasters when presenting their cappuccino blends, because aesthetics also play an important role in the preparation of this product.
So we surveyed the world to better understand which are the recipes that are more presented in the different regions of the world and present them all as one great family.
And together with the creativity of our friend and expert Andrea Lattuada we created new ones to give new life and new ideas to this product.
I really hope it can be useful, as it is our intent to expand the knowledge around the world of the espresso and in particular with this book, of the Italian Cappuccino.
I really hope it will be useful and liked by all consumers and clients.
I thank you again for your presence here and have a great Cappuccino!
