The Espresso Pages from Sweet Maria's: Preparing Milk Drinks - Macchiato, Cappuccino, Latte (#)
„Why? Because having made drinks in espresso bars for years, I think pouring the milk right after steaming, what we called "wet foam" (meaning that it hasn't sat and separated into hot milk capped with dry, stiff foam), benefits the beverage quality more. If you have to scoop out the foam with a spoon, then you have "dry foam". That said, I do not claim to be a great Barrista, and I don't know what the "official" techniques are, nor do I care to make rosette designs in my latte or what not...“
http://www.sweetmarias.com/ espresso-frothing-milk.html - Cached
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„Tap your pitcher once again giving it a swirl, to mix the steamed milk, and the foam together. Pour your shots right down the middle of your espresso, slowly, not breaking the crema. 3 quarters the way up the cup, rock your pitcher back and forth while bringing it back slowly. Cut back across the top of your drink, creating the stem.“
http://www.ineedcoffee.com/02/12/latteart/
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„Contains more milk than a cappuccino with only little froth on top. In Italy usually made with coffee from a moka.Latte macchiato: (stained milk) Steamed milk stained with a cup of espresso. To be served in a tall glass.Cappuccino: Espresso with foamed milk - 1 part espresso, 1 part steamed milk, 1 part froth.Cappuccino scuro: (dark or dry cappuccino) Cappuccino made with less milk than usual.Cappuccino chiaro: (light or wet cappuccino) Cappuccino made with more milk than usual.Cappuccino freddo: (chilled cappuccino) Cappuccino on the Rocks.Barista: BartenderHere´s a nice piece of writing concering italian coffeeculture from a fellow swede in Rome.Last updated 18 mars 1999“
http://hem.bredband.net/akeisr/caffe/ termeng.html
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„Note: I am also offering milk based recipe standards here, and these are more subjective. Give these ratios a try as a starting point in your own Cappuccino, Caffe Latte and Espresso Macchiato as a reference only.)“
http://www.lucidcafe.com/cafeforum/ schomertable6.html
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„Unfortunately, there is a limit to the number of machines that I can discuss with respect to the influence of the steam tips, and their ability to create Latte Art foam. Despite the whole whack of espresso machine manufacturers out there, two brands that saturate the market in Vancouver; Nuova Simonelli and La Cimbali. Given the frequency with which I encounter La Cimbali and Nuova Simonelli machines in Vancouver, unlocking the steam tip riddle with each of these brands became paramount.“
http://www.coffeegeek.com/opinions/aarondelazzer/ 12-28-2001
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