Author: Silvia Risitano

Brazilian tasting technique is the most comprehensive of all. At the same time, it is, nonetheless, the most difficult since it includes all the taste and quality shades that can be identified inside a coffee.

Brazilian tasting technique is the most comprehensive also for the description of every characteristic, both physical and organoleptic.

Here some classifications that can be found in the Brazilian tasting technique:

• strictly soft
• soft
• softish
• hardish
• hard
• rioysh
• riado
• rio
• soft-strictly soft
• soft-softish
• softish-hardish

How is Brazilian tasting realised?

To apply this technique, the first step is coffee roasting. The right roasting for the Brazilian tasting is carried out extracting coffee after the first cracking. This is also done to develop some of the product’s aromas.
Beans’ grinding will then be coarse (more or less the same used for filter coffee). Water has to be first boiling.

Ground coffee quantity needed for every cup (in the Brazilian tasting at least 5/10 cups are suggested) is about 8-10 grams which will then be infused in 200cc of water.

The tasting is carried out with different cups since categorisation has to be realised basing of the detected qualities and flaws.
Once the liquid is poured, everything needs to be blended in order to realise the first olfactory assessment. The second step consists in tasting the infusion with a big spoon.

To discover all the secrets of the Brazilian tasting technique, come to the Bazzara Academy and attend one of the courses managed by our AST certified trainers.

Send an email to academy@bazzara.it for more information

From  The Espresso Coffee – Production System F. & M. Bazzara

During the day, the body can benefits from a cup of coffee in different ways that can be summarized as follows:

MORNING

Coffee influences especially the kisney, expanding the blood vessels and aiding the elimination of bodily waste.

AFTER LUNCH

It is useful especially for the digestive organs, facilitating their activity and therefore digestion itself;

AFTERNOON

It contrasts the declining stage of the sleep-wake cycle, and can be particulary useful when performing physical activity;

EVENING

Especially for those who are in the habit of working after dinner, coffee reacts on our cerebral centres, activating one’s imagination and association of ideas.

While the first pillar of this book stands on the traditions behind the Italian Cappuccino, the second is the creative stimulus of Latte Art. Indeed, this sector has long needed a single text for operators, a work that would bring together the most representative Latte Art decorations avaible on the international scene.

Starting from this idea, after in-depth research – and thanks to the undisputed skill and imagination of our friend Latte Art Master, Andrea Lattuada (who created all the professional decorations) – we have grouped together a series of over 111 decorations, broken down into a 9 style groups: Stencil, Writing, Topping, Etching, Animals, Latte Art, Paiting, Free Style and 3D.

Stencil

The stencil technique is a simple, practil way to decorate a cappuccino. In fact, the stencil is a plastic or steel “templeate” with one or more slits; it is used to reproduce shapes, symbols or letters on the milk foam. Here a bit of a cocoa powder or cinnamon is sprinkled on the stencil set over the cup; powder passes through the slits to reproduce the design on the foam. Small automatic sprinklers with incorporated stencils make this operation fast and easy.

Writing

Cappuccino writing is performed using a thoothpick dipped in chocolate sauce to write on the white foam. It can be fascinating to write names, dates or various occasions, even using one of the Murano blown glass pens used for the timeless art of calligraphy.

Topping

This style is a spin off the decoration techniques used in pastry shops. Here a dispenser filled with chocolate syrup is used  to draw lines, squiggles, circles and various geometric shapes on the top of the foam. Then a simple instrument like a skewer is drawn through the initials form, modifying it, transforming the surface of the cappuccino or other beverage into a fascinating, delectable chocolate garnish.  Topping art compositions stand out for the use of several different colored sauces od syrups in combination: the effect is unusual and truly enticing.

Etching

Etching Art is a combination process. In some cases it envolves precisely spooning the micro-foam onto the surface of the espresso crema and then dipping the tip of a skewer into the espresso crema, drawing the coffee up on top of the foam and using it link paint. The main technique of this method involves using a special instrument to “etch” the surfaces in the cup – foam and crema.

Animals

This is an entertaining variation where Etching Art Technique is used, often in combination with skillful pouring of the frothed milk, to produce figures. As its name infers, the particular feature of this style is that it depicts animal figures only.

Latte Art

Latte Art create complex, intriguing shapes on the surface of the cappuccino but does so using one technique only: skillful pouring of the frothed milk form the jug into the espresso. For purist, tgis is the only style that can truly be called “Latte Art”.

Painting

Inspired by the Capuccino painting technique – where the works are painted solely with the coffee – this new variation uses the foam in the cup of cappuccino or caffelatte as the black canvas where, with a bruch, the imagination can run free. In Cappuccino painting the base color used for “painting” is not simply coffee but rather pure espresso whoch, if so desired, can be colored with food-grade powders to increase the visual impact.

Free Style

The only fixed point in this style is the use of espresso coffee and velvety milk; for everything else, whether it be technique or container, the sky’s the limit. It is a fun way to astound; throw down the gauntled and test your Latte Art Skills.

3D

Improperly know as Latte Art 3D, is a method to decorate cappuccino, which, although not always recognized by the professionals, is rising a lot of interest between amateurs. In the 3D  stye the creamy milk doesn’t have a fine texture, but a light and compact foam, obtained with skimmed milk and used to decorate three-dimensiona shapes.

How to prepare the Italian Cappuccino – Taken from Italian Cappuccino – Latte Art by F. & M. Bazzara

Some want their cappuccino very light, some like it boiling hot, some want it with decaffeinated coffee and a hint of orange flavoring, and some want it dark with just a bit of foam…

LIGHT

The light cappuccino is served with a smaller amount of espresso. However, since every consumer hai their own idea of just what “light” means, before pouring in the frothed milk, ask how much coffee the customer wants (e.g. this can range from just a few drops for a “chiarissimo” or very light coffee to three small teaspoonfuls).

DARK

The dark cappuccino requires more espresso. But, remember, it should never be prepared with a long, over-exctracted espresso but simply by pouring in less frothed milk – in the right proportions in terms of liquid and foam – and without filling the cuo to the brim (around 1 cm below).

DOUBLE

For the double cappuccino two espressos are drawn into a single cappuccino cuo and then filled with velvety milk.

WET CAPPUCCINO (without foam)

Given that it is not always easy to pour the hot milk into the cup with just a few drops of foam slipping in, two little tricks can help: pour hot milk before letting it blend, thus making the most of initial separation between milk and foam and then use a spoon as a dam, holding the cream back in the pitcher.

DRY CAPPUCCINO (with a lot of foam)

As in the preparation of the foamless wet cappuccino, for those wanting a great deal of creamy milk, it is best to use a spoon, not to hold back the froth but rather to scoop it up without the underlying liquid (25-30 ml of espresso and 125-150 ml of foam only).

LUKEWARM

The customer who request a lukewarm cappuccino most likely wants to down it on the fly, before going to work. Whatever the case the term “lukewarm” generally indicates a temperature of around 40 °c (the normal temperature of the cup). Here a useful trick is to use cups that have not been preheated.

VERY HOT

To satisfy the customer ordering a nearly boiling hot cappuccino, an immersion thermometer set in the milk pitcher can help you heat the milk to peak temperature of 70°C without exceeding this point.

Remember, higher temperatures affect the taste of the beverage. As opposed to the lukewarm version, before serving, the cups must be preheated and should also be rinsed with hot water from the boiler and then dried. This ensures that, while drinking, the tactile sense – fingertips gripping the cup handle and lips in the rim – will reinforce the sensation of heat the customer requested.

WHIPPED CREAM

Adding a bit of whipped cream to the cappuccino makes it even more delectable. Then, topping the cappuccino with a generous sprinkling of cocoa or slivers of chocolate turns it into a Viennese cappuccino.

SPICES

Besides cocoa and cinnamon, two additionals spices create unusual but interesting combinations when sprinkled atop the cappuccino: star anise powder and nutmeg are particulary suitable when the cappuccino is served with whipped cream or cold.

COLD OR ICED

This is a tipically summer beverage, prepared with espresso cooled on demand, and cold skimmed milk frothed in a blender. It can also be served in a glass with a generous helping of ice.