What is the secret of the difference in the taste of coffee? The main roasts are light, medium, and dark. Dark roasting simply means the beans have been roasted longer than light roasts. Each type of roasting affects the oil and sugar concentration in the bean, thus shaping its flavor. Generally, light roasting results in a more acid (sour) taste, while dark roasting has a stronger and heavier flavor. Most roasters mix the beans with different roasting types to produce a distinctive taste. There are all sorts of names given to roast types. Some names indicated their place of origin (Italian), or when to drink coffee (breakfast). Here are some common examples: Light Roast: Cinnamon, Half City, and New England. Average roasting: full town, breakfast, and regular. Dark Roast: French, Viennese, Italian, and Spanish. Most of the roasting operations are done by machines, and all are based on some basic principles: a cooling system to stop the cooking process.
The Perfect Cappuccino - How To Foam Milk The objective of milk steaming and foaming is to produce a firm, semi-liquid velvety milk foam, ideal for cappuccinos and lattes. This is achieved by the use of heat and air, by way of steam. Only use stainless steel jugs when attempting to foam milk. Never use plastic, glass or china jugs. Stainless steel offers good heat transfer which is an essential part of the process. Always use chilled fresh milk - milk will take in air easier if it is cold. Full fat milk produces a denser, longer lasting foam than low fat milk, but this is personal preference. As the volume of the milk foam mixture will expand to nearly double its original size, make sure you only half fill the jug to begin with. The first thing to do is to purge the steam wand of any water residue, making sure that none of the steam jets are blocked and position the wand so that it will allow the jug to easily pass under the tip. The tip of the steam wand should be p...