Learn as our expert shows us how to steam milk for a cappuccino in this free drink recipe video on making your own espresso drinks. Expert: Natalja Robertsdottir Bio: Natalja Robertsdottir has been a barista in both Iceland and Canada. Currently she manages the Red Brick Café in Guelph, Ontario, Canada. Filmmaker: Melissa Schenk
Having lived in Guelph for a while, I absolutely love this cafe, by far the best coffee/cappuccinos I had during my extended stay. Mid summer go for a panini and one of their iced coffee’s and you won’t be disappointed.
Awh, and I thought I cared about details; reading the comments sections on the espresso videos makes me realize I was wrong.
thank you!
Haha, there are a lot of silly comments. People are so passionate about Cappuccino-making. “Oh no! You didn’t make the cappuccino exactly the way I think it’s perfect… the world is coming to an end!” Friends, don’t take yourselves so seriously, no one else does.
Not that good, wayyyyy too much aeration. She didn’t sink the steam long soon enough to mix the micro-foam evenly throughout.
damn what happend on the cutting board!!!
Choclate cake massacre or what !!!!
can you steam me please ??!!!!
She’s not American at all; she’s Icelandic. This is a great video on steaming milk, which is a different skill than pulling a shot. Nordic baristas usually do quite well at the World Barista Competition. And anyone who doesn’t understand why there are coffee grounds on the counter by the grinder has never made espresso.
Hah, you’re exactly right. It seems to be popular though, so who am I to knock them? Personally, I prefer the Italian coffee culture. There’s something about Starbucks which makes drinking coffee seem artificial to me.
i like to call it the fast food of coffee
Places like Starbucks are to blame, it’s basically a milk bar.
one of the dirtiest coffee counter.. OMG!
she is a typical American barista who forgets what REAL ESPRESSO CUISINE is really about. I suggest reading the book Espresso by Kenneth Davids for a start. Americans seem more obsessed with the MILK than the Espresso! That is because we sit around in coffee shops hoping to pick up on someone of the opposite sex so the drink has to last at least an hour. LOL
check out that dirty ass cutting board
i don’t know about you guys but the way she wiped that steam wand with her towel really turned me on!
the cups at my café are around 7 (i think)….that’s about as high as you can go. with cappuccini tradizionale however, because of the “dome” that the scooped milk creates, total volume is closer to 8oz. but yes. glad i’m not the only one that realizes the folly of this video.
Right. Cappuccino it’s 5.5 to 6 ounces, served in a cappuccino cup that holds 6 ounces.
not a cappuccino. if it’s over 7 ounces, it’s a latte – no matter how much air is in the milk.
latte is more milk. a traditional cap is 6 ounces, 2 of which are espresso. the strongest coffee is espresso.
ese trapo esta una coscorria
OK, now because it is summer make a video to show how we can make an interesting full flavor freddo espresso, not freddo cappucino!! c u
the foam there is tighttttttttttttttttttttttttttt
Yeh that towel looked nasty lol
wow i love capachinos i have to try a latte though i had a mocha and reagular coffee whats the strongest coffee?
ehhh, i’ve got steaming down well enough these days, wondering about the milk amount for a capp, is it the same, but more foaming? i steam up a bunch of foam(proper-like, not bubbly crap), then i pour equal amounts to the espresso shot, wasteful part here, i pour out a BUNCH of milk. left with my fluffy foam, then i drop that on the top, the result is great i’m told by customers, but it IS slightly wasteful(more than slightly hehe), but looks like a pillow in a cup. haven’t had a complaint yet