- Created: Thursday, 11 March 2004 08:03
- Written by Corey Scholefield
Building a Caplatte
What the heck is a caplatte?
A google search indicates no such term caplatte, so with the economy of the English language let us unleash this new word into the dictionary today.
Short History of the Caplatte
A caplatte is strictly a North American invention with possible roots in Italy. It shares a combination of features found in a latte and a cappuccino. It is less fussy, but does require close attention to the production of fine microfoam. Therefore, by definition, it must not contain dry foam of any sort.
It is said to be invented when an espresso drinker noted that he could split a double into two separate cups, adding microfroth in sufficient quantities to fill the cup. No fussing with separating foam, spooning versus pouring and endless arguing whence the term cappuccino came from.
Building the Drink
You have to start with the highest quality and freshest roast you can find/afford. You can never compromise on quality for a caplatte.
You need two 6 ounce(175ml)cups; unadorned, white thick porcelain cups preferably made in Italy.
A caplatte consists of 25 ml of espresso with slightly more than 4 oz of milk stretched sufficiently to fill (but not overflow) the 6 oz cup. It is quite acceptable to use, for extra depth of flavour, a 5 oz (150 ml)cup size. A 7 oz size must never be used as this is infringing on Dave Schomer cappuccino territory and for amounts of 8 oz or greater; that's just a latte.
The caplatte can be decorated in a couple of different ways. The microfoam can be used to make latte art or poured in such a manner that the top layer of white foam is surrounded by a ring of crema. Enjoy!