Please take a moment and hit that like and subscribe button if you enjoyed it! Helps a lot. I also respond to most every comment, so please engage! Cheers
Your videos are so helpful! I recently lost my job due to a business shut down. So my husband and I decided this was a chance to do something totally different. I love, love coffee and people so we decided to start up a coffee stand in an area that amazingly doesn't have a drive up stand yet. It's in a lower populated area but it will be perfect for me to start out since I'm a true beginner! So a huge thank you for making videos that are not too overwhelming for someone like me.
Watching this video made me feel dumb. I like to think of myself as standing at the "gate" of specialty coffee and trying to get new people to come in, check it out, and realize how cool it is (because I think it is so, so cool). That is kind of where my knowledge level and passion for coffee rests. It continues to blow my mind just how in-depth the really smart people in this niche can go, and the expertise that people like you have in their craft, in the way they can research, experiment, and explain things. I will continue to lean on your expertise for my own coffee knowledge, realizing that my mind can't even keep up with most of this stuff. Thanks for the awesome video, Lance. You're the best!
Im Viennese and I didnt know of that story! What it makes interesting is that the Kappuziner migrated to Italy while we invented a new word for it. Cappuchino is commonly known in Vienna as "Melange" which comes from French and means mixture. This one is with steamed milk only. Just recently due to american coffee culture, third way coffe and tourism the cappuchino became a widely used word aswell. So the abandoned word migrated back again! :)
Hello from Vienna! I'm originally from the US but living here for 8 years. So interesting about the origins of cappuccino. The espresso topped with whipped cream drink you made is called an einspänner now. Funny that's the og cappuccino recipe!
really don't know about the story, or different ways to make the coffee, thank you for sharing🙏and it feels like a Viennese coffee in very beginning, shock and interesting thanks again
Here in Brazil, cappuccinos are known as a sweetened latte with lots of mixes like cocoa, cream etc., there are several versions, the most classic is cinnamon but you will find it with caramel, chocolate, nutella etc...
For the modern style Cappuccino, after separation of the foam and coffee, the thickness of the foam is the same of your traditional one ( 14:15 ) But I think the modern way is smoother than the traditional due to the pouring method of the milk
Great video Lance! Maybe not as detailed as other videos on the technique side, but it did open my eyes on the difference between traditional and modern cappuccino. The landscape of milk based coffee beverages is infinitely complex, but once you understand some reference points, the fun is all in tweaking the beverage to your own taste and delight! Thanks!
what you made there as the "original cappuccino" is served here as "Viennese coffee" and its either made from essentially Americano in coffee shops that have espresso machines or from "turkish coffee" which is very similar to the method used for cupping - boiling water poured over ground coffee.
@LanceHendrick I would argue that doing a traditional cappuccino doesn't require to spoon out and in the foam. If frothing is done thick but silky, swirl in the motta and be fast to pour from the side and not from the spout you'll end up with a thicker side brown ring and at least 2cm of foam on top. Flat white can be done in the same fashion but thickening less the milk and using the motta spout to pour as this allows more milk to pass. Now if you want to make the side brown ring thinner go with the spoon method. I love cappuccinos mate. Keep it up brother.
Thanks for the awesome presentation. Really enjoyed it. Your video on the chemex is brilliant. You fixed every problematic issue I experienced perfectly and your chemex recipe is outstanding. Every passionate coffee enthusiast needs to subscribe to your channel.
Given the tie to Vienna and the Kaffeehaus culture, it would be interesting to hear your take on the Kaffee Melange or Wiener Melange. When I lived in Vienna for a time, it was my go-to coffee in their famous coffee houses. Also, thank you so much for a well-done video and the history behind my favorite drink.
This is the true definition of cappuccino!!! At least from my perspective, from what I learn long ago about the word "cappuccino". But nowadays, cafes serving cappuccino with that "latte art" on top. As far as I know, if you can do that latte art thing, it means that your steamed milk still has a little foam. Moreover, the name is Latte Art, so it should be do on a Caffe Latte. Let the classic cappuccino has their classic thick foam 😏
I really appreciate the history paired with the practice. Awesome video Lance! Normally, when I make my cappuccinos I like to side on tradition and make a nice fluffy boy.
This was super informative! I'd also like to add to the discussion about naming conventions and what the customer recieves are, in this day and age, shop specific, like food in a restuarant. I find coffee menu's to be just that menu's, if you order a toastie in one cafe, you don't look at 'toastie' on the menu of the neighbouring cafe and think it's a part by part reconstruction of a contemporary italian toastie, just like next door's, you think 'oh, I wonder how *they* do a toastie and what's in it' and then frequent the one with the toastie you like best! Where I work we had a customer complain that our 'large' cappucino couldn't possibly be a cappucino, I finally understand why, however as you said it may be more like 'a latte with extra foam' in the traditional sense but on our menu we're trying to make it easier for people to ask for that textural difference. It's exactly why a flat white exists even though you could say it's a 'cappucino without the foam'
Your menu may be easier for your geographical context, but certainly not on a wider scope. These larger capps are a strictly American thing that came out of a desire of bigger is better. The blurring of the lines causes more rampant confusion, imo. Nothing wrong with those drinks; they are just misnomers.
Hi Lance! Quick question - what’s the difference between your “modern cappuccino” here and a latte? Is it the milk to espresso ratio, amount of foam, etc?
I had the same question, then i started thinking about it. Modern cappuccino would be a "6oz" drink made in a 6oz cup. A latte would follow the same steps, but in a 8oz or more cup, like you would find at starbucks etc. Both use the same amount of espresso, but the cappuccino has a little more espresso taste rather than a milky taste!
The cap is closest to what I make at home. I however like to start with super ristretto and add quite the bit of sugar (20g) to the milk before foaming. gotta add sugar to milk before foam with ristretto otherwise you loose the coffee and I'm a sweet tooth...
Nice to see the history. One clarification... The “Capuchins” are the “Order of Friars Minor Capuchin” which is one of the branches of the First Order of St. Francis. The Franciscans are a mendicant order, not a monastic order, so, they are friars, not monks. The terms are often (incorrectly) used interchangeably in our current day, but there are very distinct differences in their callings.
Could you explain at some stage, what is the proper single shot, and the best way to make it? Singles are base for a lot of milk drinks, even though there are a bunch of single baskets around, people prefer to split the doubles (no need to dial in etc). However it could be handy for ones who drinks just the singles and to not waste coffee.
That's something I might consider. I just don't enjoy pulling singles. The puck is so shallow in a standard 58mm basket that channeling tends to be a big problem. But, I won't count it out!
Awesome Lance! I typically aim for the modern approach with my cappuccino, but i often fail and it ends up more like the traditional due to me being too aggressive with the foam. Now I've learned that I'm not failing to make a cappuccino at all. I'm just old skool! ;) Thanks for that.
I was thinking the same thing! Oddly, I can make better microfoam at work with a Breville dual boiler with less steam pressure than I can at home with my QM67. No matter how hard I try, I seem to always get way too much air into the small volume of milk I’m steaming for my “true” cappuccini (6-8 oz total cup size).
This was very informative 👍🏼 I feel better at understanding the cappuccino. At my shop there are a lot of people who are particular about cappuccinos more than they would be for any other drink so this helps for me to explain the difference 👍🏼
Awesome video, Curious where the drier cappuccino's fit in. I used to work in an Italian-style cafe where we served single shots with a much heftier portion of foam as the standard.
I put a dry capp in the video! Just doesn't look as dry as on a normal bowl because the height. Any dryer than what is shown has no real historical precedent.
Thank you for this very interesting and instructive video! Can’t really get the difference between latte + foam and cappuccino style in the second method ?
Sorry, maybe a noobie question, but I am just starting with making espresso and steaming milk... What would you say is the defining difference between that "modern" cappuccino and a latte? A latte has a thin later of foam at the top with most of the steamed milk incorporated into the espresso, right? At that point, does it just become a blurred part of a spectrum, where once there is a thicker layer of foam you start calling it a cappuccino vs. a latte? Thanks!
Wow, absolutely fantastic video, I love learning the history and origin of things we take for granted. Great job Sir, more please. But of the the two drinks at the end was the second not a latte?
@@LanceHedrick Would love someone to tell these English speakers that a latte is just milk. Once you add coffee, it’s something else: caffe’ latte, cappuccino, macchiato, etc.
I usually do the wet cappuccino and put cocoa powder over the latte art anyway lol. "pro" tip, if you work in a café, this is a great way to practice latte art, because even if you completely botch it, you just cover it up in cocoa powder and nobody will ever know eheh..
Haha! Yes. That is a pro tip indeed. And if you crush the latte art, call the person to get their drink and THEN toss some cocoa so they see the design first lol
I’m a little confused on how you’re steaming the milk differently for a modern cap that is different than just a regular latte. How is it getting foamier if you’re not aggressively airating it? What does tight stretching mean for a cap? Please respond. Thank you!
Hello, I'm new to espresso drinks and while browsing Barista's channels, I find myself a bit lost to spot the difference between the modern style cappuccino and cafe latte. Some would froth the cappuccino milk more to create more foam before submerging the wand tip and swirl the foam into milk for cappuccino and less and less frothing for cafe latte. But i notice that you don't do that?! It's the same technique for both (frothing until it reaches 100 degrees for both). So if you can be kind to me and explain the difference in frothing milk for both drinks if there is any?! Thanks a lot
Is there a real distinction between a modern cappuccino and a flat white? I'm thinking a flat white has a bit less foam maybe, but both represent a backlash to the foamy white peaks, right?
try doing it in one fell swoop, not scoop and place. In Italy, they pour in one shot and that white dome appears, when done. I cannot do it and I do not know what the secret is!
All vids are packed with tons of valuable info, I only have a suggestion on all of your vids I’ve watched, make it short and rhythmic narration, one could easily lose the focus miss the point. Otherwise this channel is one of best on the tube if is not THE best.
Appreciate it! And I do the videos as they feel natural to me. If I change, I likely wouldn't enjoy it as much. Not to evade the criticism, but moreso to say this isn't my full time job, so I've got to enjoy it to continue haha! Rambling is fun for me 🤣
Hi Lance, by any chance have you ever noticed the difference between a bad shot and good shot of espresso in a latte? Do people need to strive for a good shot of espresso to then mix it with a bunch of milk? Has anyone tested this before? For example maybe a under extracted or over extracted shot made into a latte could people tell? Maybe someone would prefer a over extracted shot with their lattes to give it some roasty bitter notes
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Please take a moment and hit that like and subscribe button if you enjoyed it! Helps a lot. I also respond to most every comment, so please engage! Cheers
Please make these history videos a whole series!
Planning on it! Been fun thus far. Likely flat white or cortado for the next installment.
Agree 100% This one was really good🙌🏽🙌🏽
Thank you so much!
Your videos are so helpful! I recently lost my job due to a business shut down. So my husband and I decided this was a chance to do something totally different. I love, love coffee and people so we decided to start up a coffee stand in an area that amazingly doesn't have a drive up stand yet. It's in a lower populated area but it will be perfect for me to start out since I'm a true beginner! So a huge thank you for making videos that are not too overwhelming for someone like me.
Really hope it worked out for you!
How did it work out?
Wish you luck!
Uh oh… i heard that it didn’t quite work out…. I’m sorry to hear that :/
Watching this video made me feel dumb. I like to think of myself as standing at the "gate" of specialty coffee and trying to get new people to come in, check it out, and realize how cool it is (because I think it is so, so cool). That is kind of where my knowledge level and passion for coffee rests. It continues to blow my mind just how in-depth the really smart people in this niche can go, and the expertise that people like you have in their craft, in the way they can research, experiment, and explain things. I will continue to lean on your expertise for my own coffee knowledge, realizing that my mind can't even keep up with most of this stuff. Thanks for the awesome video, Lance. You're the best!
These are great. I could listen to coffee stories all day. You're a great speaker as well.
I never clicked a video more quickly, right on time with my morning coffee about my favourite coffee, I'm ready !
Thank you! I enjoy making them, so it's really nice they're being received relatively well
Me: I’d like to briefly learn about Cappuccinos
Lance: ok let’s go back all the way to the 13th century
Hahaha only way I know how! Let's remember I did keep it under 20! That's a rare occurrence!
“What is physics” 😆
I have no idea
I've had it made about 7000 different ways at cafes in Australia and I would say yours sounds about right.
Thank you! Hope you enjoyed the video, friend
Im Viennese and I didnt know of that story! What it makes interesting is that the Kappuziner migrated to Italy while we invented a new word for it. Cappuchino is commonly known in Vienna as "Melange" which comes from French and means mixture. This one is with steamed milk only. Just recently due to american coffee culture, third way coffe and tourism the cappuchino became a widely used word aswell. So the abandoned word migrated back again! :)
I died when you started singing the oompa loompa song. You have the best personality for these videos.
As a fan and admirer of St. Francis I can’t believe I never knew the link to cappuccinos wow. Thank you !!!
Innnnteresting.......
Agree, I’m with ya. I like some thick foam. I wondered why I didn’t always get it when I ordered one.
Hello from Vienna! I'm originally from the US but living here for 8 years. So interesting about the origins of cappuccino. The espresso topped with whipped cream drink you made is called an einspänner now. Funny that's the og cappuccino recipe!
really don't know about the story, or different ways to make the coffee, thank you for sharing🙏and it feels like a Viennese coffee in very beginning, shock and interesting thanks again
*Pulls up a chair* "Tell us a story uncle Lance!" amazing video as always.
Hahaha! Happy to be the crazy, story telling uncle
Here in Brazil, cappuccinos are known as a sweetened latte with lots of mixes like cocoa, cream etc., there are several versions, the most classic is cinnamon but you will find it with caramel, chocolate, nutella etc...
this was far more fascinating than I was expecting from the title, the amount of research you seem to have done is impressive and appreciated as well.
Thank you so much! I need a better title, it seems 🤣🤣
For the modern style Cappuccino, after separation of the foam and coffee, the thickness of the foam is the same of your traditional one ( 14:15 )
But I think the modern way is smoother than the traditional due to the pouring method of the milk
You're great man! Love your videos, so fun and informative.
Very cool! Love people who share knowledge and you do it very well Lance!
Thanks for the origin story of cappuccino… I am an actual Capuchin friar (monk) serving as a missionary in Papua New Guinea! Cheers!
Right on time! Just today we had a very interesting long discussion in our facebook coffee group about what is the correct way to serve cappuccino
That's awesome! Hope this helped shine some light!
@@LanceHedrick it sure did. I posted your video in the group and waiting to see the comments
Hahaha oh my. I need to see if it triggers people lol!
Now... This is history, thanks again for the knowledge mister!
Absolutely! Thank you so much for watching and supporting!
Love the history! Thanks !
Excellent coffee history, amigo.
Thank you, my friend! Appreciate the support
I enjoyed your video with the bit of history in it. You have a talent with your videos, I enjoy them a lot.
Thank you so much! Means a lot, friend.
Great video Lance! Maybe not as detailed as other videos on the technique side, but it did open my eyes on the difference between traditional and modern cappuccino. The landscape of milk based coffee beverages is infinitely complex, but once you understand some reference points, the fun is all in tweaking the beverage to your own taste and delight! Thanks!
what you made there as the "original cappuccino" is served here as "Viennese coffee" and its either made from essentially Americano in coffee shops that have espresso machines or from "turkish coffee" which is very similar to the method used for cupping - boiling water poured over ground coffee.
Finally someone talks about my Country. Vienna, Austria 🥰🥰🥰🥰❤ new subscriber
Omg that part were you went from scoopa to Oompa Loompa got me good! Busted out laughing. Great video and history!
Hahaha! So glad you enjoyed my weirdness lol. Hope you have a stellar rest of the day!
@@LanceHedrick it was brilliant weirdness, same to you Lance!
Haha! I'm flattered 😊 cheers!
I love this guy! Who ELSE would squirt canned whipped cream into their mouth and say "Cheers!" before signing off??!!?!
sbux barista here and i def let out a giggle thinking of all the venti (20oz) cappucinos ive made lol. love your videos!
Haha! You're not alone! My first coffee gig, we had 16oz capps, so no worries! Lol
Awesome man. Great seeing your channel grow and grow!
Thank you! Only because of awesome supporters like you, my friend
This was actually really interesting Lance!
@LanceHendrick I would argue that doing a traditional cappuccino doesn't require to spoon out and in the foam. If frothing is done thick but silky, swirl in the motta and be fast to pour from the side and not from the spout you'll end up with a thicker side brown ring and at least 2cm of foam on top. Flat white can be done in the same fashion but thickening less the milk and using the motta spout to pour as this allows more milk to pass. Now if you want to make the side brown ring thinner go with the spoon method. I love cappuccinos mate. Keep it up brother.
Yes more coffee and drink history pls
Absolutely! I love making these
Really digging that drink history. Would definitely love to see more history-of episodes like you mentioned!
Keep up the great work, Lance!
Thank you so much, Kevin! Appreciate it
Your videos have helped me immensely!! Keep up the great work! Thank you!
Fantastic! Thanks so much for watching them!
Super interesting Lance.
Thanks so much for watching! The support is massive. Appreciate it!
I did know about this already, but I watched your video until the end as it was just entertaining! 👍
Haha well thanks for watching anyway! I truly enjoy the support.
How do you differentiate between steaming for latte flat white and a modern cap if they use equally soft aeration and each until hand temp?
Loved the song from one of my favorite movies! Thanks Lance for giving us some knowledge!
I love Willy Wonka! So glad there is another big gene wilder fan! Cheers and thanks for the support
Great video as always!!! I assume the Irish Coffee will be making an appearance soon??? 👍🏼💪🏼🇮🇪 ‘I love lamp’
Haha maybeeeee..... Guess we will see!
Thanks for the awesome presentation. Really enjoyed it. Your video on the chemex is brilliant. You fixed every problematic issue I experienced perfectly and your chemex recipe is outstanding. Every passionate coffee enthusiast needs to subscribe to your channel.
Thank you so much! Means a lot, friend.
Dude you are a Jewel! Cheers from Austria btw :-)
Your content is amazing Lance!
Thank you so much!
Given the tie to Vienna and the Kaffeehaus culture, it would be interesting to hear your take on the Kaffee Melange or Wiener Melange. When I lived in Vienna for a time, it was my go-to coffee in their famous coffee houses.
Also, thank you so much for a well-done video and the history behind my favorite drink.
Interesting! I know nothing about those so I will need to do some research! Thanks for watching
Awesome stuff as usual and please pronounce Kapuziner Like "Kapputseener" ✌🏼
Very educational video. Hoping this becomes a series 🤞
Absolutely! Definitely wanting to do histories on lots of major drinks
Nice refrigerator art, Lance!
Everything else was really interesting too!
Lol! I'll let my camera guy know haha. We film in his house a lot
Thanks for another great video, very interesting.
Have yourself a great weekend Lance! 👊🏻
Thank you, legend! Hope your weekend is great as well
This is the true definition of cappuccino!!! At least from my perspective, from what I learn long ago about the word "cappuccino".
But nowadays, cafes serving cappuccino with that "latte art" on top. As far as I know, if you can do that latte art thing, it means that your steamed milk still has a little foam. Moreover, the name is Latte Art, so it should be do on a Caffe Latte. Let the classic cappuccino has their classic thick foam 😏
Quality work man !!! Thank you 🙏🏻
Thank you so much! I really appreciate it
I really appreciate the history paired with the practice. Awesome video Lance! Normally, when I make my cappuccinos I like to side on tradition and make a nice fluffy boy.
Nice! Different strokes for different folks, for sure. All valid and all tasty
*casually chugs on whipped cream* *casually does it twice* 😂 you’re my hero 😂
Whipped cream is so damned delicious!
This was super informative! I'd also like to add to the discussion about naming conventions and what the customer recieves are, in this day and age, shop specific, like food in a restuarant. I find coffee menu's to be just that menu's, if you order a toastie in one cafe, you don't look at 'toastie' on the menu of the neighbouring cafe and think it's a part by part reconstruction of a contemporary italian toastie, just like next door's, you think 'oh, I wonder how *they* do a toastie and what's in it' and then frequent the one with the toastie you like best!
Where I work we had a customer complain that our 'large' cappucino couldn't possibly be a cappucino, I finally understand why, however as you said it may be more like 'a latte with extra foam' in the traditional sense but on our menu we're trying to make it easier for people to ask for that textural difference. It's exactly why a flat white exists even though you could say it's a 'cappucino without the foam'
Your menu may be easier for your geographical context, but certainly not on a wider scope. These larger capps are a strictly American thing that came out of a desire of bigger is better. The blurring of the lines causes more rampant confusion, imo. Nothing wrong with those drinks; they are just misnomers.
Hi Lance! Quick question - what’s the difference between your “modern cappuccino” here and a latte?
Is it the milk to espresso ratio, amount of foam, etc?
Yes! Amount of milk mainly
I had the same question, then i started thinking about it.
Modern cappuccino would be a "6oz" drink made in a 6oz cup.
A latte would follow the same steps, but in a 8oz or more cup, like you would find at starbucks etc.
Both use the same amount of espresso, but the cappuccino has a little more espresso taste rather than a milky taste!
Exactly! Size dictates the beverage, for the most part.
Very helpful comparison. How much espresso (oz.) is in each before the milk is added? Thanks!!!
@@LanceHedrick Would you say that the 6oz modern cappuccino is therefore the same as a flat white?
Really informative and great overview video!
Thank you so much! I enjoyed making it
thanks man ! all the best !
Thank YOU for watching and the support. All the likes, comments, shares, saves, etc, help me tremendously. Cheers!
Really interesting this morning!
Thank you! Hope you enjoyed
I did not know that! Thank you for sharing ☺️
Awesome! So glad to contribute to your quest for knowledge! Haha cheers, friend!
Hi Lance great vid as always
Thank you! Sincerely appreciated, friend.
Hey, You're the coolest. You've made me a notably better barista. Both in personality and practical knowledge. Keep fucking going, man.
Wow! This is one of the best comments I could ever ask for. Thank you and keep going!
Can you do a video on doing two coffees at once and splitting milk
Perhaps! I've gotten a few requests for this!
"Gotta wash it down!" I'm going to add this option to my menu for $1.00. They'll have to take it straight from the can to the dome.
I'm such a fan of this idea! Lance it up a bit
Keep up the good work Wizard
Thank you, Stuart! I'll try
So how's the steamed milk for the modern approach different from what's added to lattes?
I loved the video. You should do a video on the flat white next.
Thanks for watching! And the flat white is certainly on the roster 😉
The cap is closest to what I make at home. I however like to start with super ristretto and add quite the bit of sugar (20g) to the milk before foaming. gotta add sugar to milk before foam with ristretto otherwise you loose the coffee and I'm a sweet tooth...
Sweet tooth as A OK with me! I love sugar haha
I didn’t know that. Thanks for this. Thank you. Thank you. 👍👍🙏🙏🙏
Thank you for watching and for the kind words!
Excellent video! love the history and demonstrations. Which size bodum glasses are those? Look like the perfect cappuccino glasses
they are 6oz!
I’m from Vienna and it’s not just cappuccino either, we also sort of invented the croissant 🥐 *mic drop*
OH SHOOOOOOOOT! Coming in hot! I love it.
@@LanceHedrick thanks for the great video as always!
Absolutely! Thank you for watching!
Nice to see the history. One clarification... The “Capuchins” are the “Order of Friars Minor Capuchin” which is one of the branches of the First Order of St. Francis. The Franciscans are a mendicant order, not a monastic order, so, they are friars, not monks. The terms are often (incorrectly) used interchangeably in our current day, but there are very distinct differences in their callings.
Love the history lesson!
Thank you! So glad you enjoyed it
Hey Lance, I would lovee it if you made a video about Turkish coffee, thank you!
Will need to learn more about it but definitely would love to!
Great history account
May I ask what size bodum glass you are using here?
Could you explain at some stage, what is the proper single shot, and the best way to make it? Singles are base for a lot of milk drinks, even though there are a bunch of single baskets around, people prefer to split the doubles (no need to dial in etc). However it could be handy for ones who drinks just the singles and to not waste coffee.
That's something I might consider. I just don't enjoy pulling singles. The puck is so shallow in a standard 58mm basket that channeling tends to be a big problem. But, I won't count it out!
Awesome Lance! I typically aim for the modern approach with my cappuccino, but i often fail and it ends up more like the traditional due to me being too aggressive with the foam. Now I've learned that I'm not failing to make a cappuccino at all. I'm just old skool! ;) Thanks for that.
Hahaha for sure! Always a bright light shining somewhere 🤣🤣🤣
I was thinking the same thing! Oddly, I can make better microfoam at work with a Breville dual boiler with less steam pressure than I can at home with my QM67. No matter how hard I try, I seem to always get way too much air into the small volume of milk I’m steaming for my “true” cappuccini (6-8 oz total cup size).
Hi, what do you mean by stretching more aggressively?
This was very informative 👍🏼 I feel better at understanding the cappuccino. At my shop there are a lot of people who are particular about cappuccinos more than they would be for any other drink so this helps for me to explain the difference 👍🏼
Absolutely! So glad you find it useful for your cafe setting. That's the goal!
Awesome video, Curious where the drier cappuccino's fit in. I used to work in an Italian-style cafe where we served single shots with a much heftier portion of foam as the standard.
I put a dry capp in the video! Just doesn't look as dry as on a normal bowl because the height. Any dryer than what is shown has no real historical precedent.
Great explanation, I prefer the modern version over the foamy original
Same here! The foamy just doesn't integrate well with coffee. If foam without coffee is on my tongue, what's the point? Haha
@@LanceHedrick 😁😁
So true tho, yeah? Haha
@@LanceHedrick it's as though if a strong wind came, the foam could be blown away
It's happened to me on multiple occasions. Never again
Thank you for this very interesting and instructive video! Can’t really get the difference between latte + foam and cappuccino style in the second method ?
thank you for another video❤️❤️
Thank you for watching and for the support!
Sorry, maybe a noobie question, but I am just starting with making espresso and steaming milk... What would you say is the defining difference between that "modern" cappuccino and a latte? A latte has a thin later of foam at the top with most of the steamed milk incorporated into the espresso, right? At that point, does it just become a blurred part of a spectrum, where once there is a thicker layer of foam you start calling it a cappuccino vs. a latte? Thanks!
Latte has more milk overall. But yes, the lines aren't exactly clear cut.
2:33, that's like, a lot of shots of spresso lmao
Haha! Absolutely
Wow, absolutely fantastic video, I love learning the history and origin of things we take for granted. Great job Sir, more please. But of the the two drinks at the end was the second not a latte?
It was not! And I'll explain more in future videos 😉
@@LanceHedrick Would love someone to tell these English speakers that a latte is just milk. Once you add coffee, it’s something else: caffe’ latte, cappuccino, macchiato, etc.
@@chiaraippolitiLatte is shorthand in the U.S. for “cafe latte.”
Lance, your whipped cream break👍🏻👍🏻👍🏻
I love love love that fluffy white goodness from above
Love your channel 💗
Thank you so much, Suz!
I usually do the wet cappuccino and put cocoa powder over the latte art anyway lol. "pro" tip, if you work in a café, this is a great way to practice latte art, because even if you completely botch it, you just cover it up in cocoa powder and nobody will ever know eheh..
Haha! Yes. That is a pro tip indeed. And if you crush the latte art, call the person to get their drink and THEN toss some cocoa so they see the design first lol
I’m a little confused on how you’re steaming the milk differently for a modern cap that is different than just a regular latte. How is it getting foamier if you’re not aggressively airating it? What does tight stretching mean for a cap? Please respond. Thank you!
Hello, I'm new to espresso drinks and while browsing Barista's channels, I find myself a bit lost to spot the difference between the modern style cappuccino and cafe latte. Some would froth the cappuccino milk more to create more foam before submerging the wand tip and swirl the foam into milk for cappuccino and less and less frothing for cafe latte. But i notice that you don't do that?! It's the same technique for both (frothing until it reaches 100 degrees for both). So if you can be kind to me and explain the difference in frothing milk for both drinks if there is any?! Thanks a lot
I sprinkle chocolate powder on the shot and then pour the milk for cappuccino, I love how it looks :D
So marbly 😍 sounds delicious
Thank you thank yyou!
Is there a real distinction between a modern cappuccino and a flat white? I'm thinking a flat white has a bit less foam maybe, but both represent a backlash to the foamy white peaks, right?
In my opinion? No haha. But it varies globally. Will do a video covering the flat white.
try doing it in one fell swoop, not scoop and place. In Italy, they pour in one shot and that white dome appears, when done. I cannot do it and I do not know what the secret is!
All vids are packed with tons of valuable info, I only have a suggestion on all of your vids I’ve watched, make it short and rhythmic narration, one could easily lose the focus miss the point. Otherwise this channel is one of best on the tube if is not THE best.
Appreciate it! And I do the videos as they feel natural to me. If I change, I likely wouldn't enjoy it as much. Not to evade the criticism, but moreso to say this isn't my full time job, so I've got to enjoy it to continue haha! Rambling is fun for me 🤣
Hi Lance, by any chance have you ever noticed the difference between a bad shot and good shot of espresso in a latte? Do people need to strive for a good shot of espresso to then mix it with a bunch of milk? Has anyone tested this before? For example maybe a under extracted or over extracted shot made into a latte could people tell? Maybe someone would prefer a over extracted shot with their lattes to give it some roasty bitter notes
Legend.
Haha! Thanks for watching! Appreciate the support