We will let you into a little secret. Real coffee doesn't taste bitter. The bitterness is because the coffee machines use high pressure hot water to violently blast through coffee grounds.
When the notes & flavors of coffee beans are slowly and lovingly teased out (the way we do), the coffee has a natural sweetness. Hence, with a Cappuccino made out of our coffee pods, you won't need your usual sugar or sweetener - making it even healthier.
Plus it is All Natural. Made from Alkaline water straight from the mountains...hence Gut-friendly too. No Preservatives. No chemicals.
Caffè di Artisan is also the most eco-friendly coffee on the planet. But more on that later.
First a little background to the drink itself.
Coffee shop menus now give a bewildering list of coffee drinks: many of which appear to be a combination of coffee and milk. So, what exactly is what?
If you have wondered about this, here are the answers in simple English.
- A Latté has a liquid coffee shot with hot milk and a little bit of foam
- A Cappuccino has the same combination as a Latté, but the ratio of foam to milk is much higher.
Here's the thing: When you making your own Cappuccino, you can decide on the combination of milk, foam and coffee that suits you best, without trying to explain that to someone else or worrying about how to label it.
The foam on top of the drink keeps it warm for much longer by acting as an insulating layer.
- A Flat Whitehas less foam than even a latté and has essentially milk added to coffee with only a little microfoam.
- A Cafe au lait: This is where it starts to get complicated. In many parts of continental Europe, it means the same as what a Latté means in the US. In the US, it means a drink that hasonly warm steamed milk added to coffee and no foam.
- Cafe Macchiato: Macchiato means stained. Cafe Macchiato means liquid coffee stained with a bit of milk foam. Not to be confused with Latté Macchiato which is milk stained with coffee!
- There are of course, many other coffee plus milk drinks across the world, including some that use condensed milk.
History of the Cappuccino
We know you love coffee history and who are we to deny you the super intriguing facts.
It all begins, like all romantic stories, in a monastery adorned with the skulls of dead friars (not really). The cappuccino was born in the land of the Vespa, the Mafia and other things your hipster friend gets excited about.
It got its name from the aforementioned Capuchin monks, whose habits were the same color as the color of espresso mixed with frothed milk based drink.
The Capuchin friars are members of the larger Franciscan orders of monks, and their order was founded in the 16th century in Italy. ⠀
The Capuchins were also renowned for their dress. They wear a simple brown robe that includes a long, pointed hood that hangs down the back. The Italian word for this distinctive hood, cappuccino, gave rise to the Italian name for the order. ⠀
And also to our much-loved Cappuccino.⠀
The name, whimsical in a world of utilitarian coffee-drink names, stuck and was borrowed into English in the late 1800s.⠀⠀
Fascinating, isn't it?⠀
To digest the not-so-heavy history, take a minute (literally) to make yourself a great Cappuccino.
Now, how can you make your life-changing cappuccino? It’s as effortless as pressing the starter/ignition button on a Red Ferrari!
- The Weighty Decision: Choosewhich exotic Caffè di Artisan variant you want to make this cup of Cappuccino. This is the only part of the exercise that may take more than a couple of seconds 😊 and hence we are giving our recommendations at the end of the recipe.
- Pour the single-serve Caffè di Artisan liquid coffee shot into an 8 oz (240 ml) cup. Froth for 2-3 seconds. (You get a free frother with your first order of Caffè di Artisan coffee pods).
Tip: If you prefer to use a larger cup (12 or 16 Oz), you may like to use two pods, especially if you like your coffee strong.
- Heat around 5 oz (125-150 ml) milk (We recommend using whole milk for the perfect foam and the best tasting cappuccinos, but it’s entirely up to you).
You can use low fat milk too.
Vegan? No problem at all. Use Almond or Soy milk.
- Froth the hot milk for 30 seconds for a Cappuccino.
Tip: If you like your Cappuccino wet that is with more milk, froth the milk a little less.
- Pour hot, frothed milk into the cup, and top off with extra foam for a cappuccino.
Tip: For the perfect Barista look for your Cappuccino, first pour the milk from the height of a few inches so that it mixes well with the coffee shot and then top up with the foam.
Optional: Top it up with some cocoa, cinnamon or nutmeg powder if you like.
Bella! This Cappuccino is the most fun you can have vertically in the daytime. Promise.
Tip: Even if you usually use sugar/ syrup/sweetener in your coffee, taste before adding any. Caffè di Artisan coffee can be zesty with a long, lingering taste...but never has burnt or bitter notes.
If you prefer the recipe in video form, here it is
At Caffè di Artisan, we know how much your cappuccino means to you, so we source single origin coffee beans from around the world, freshly roast and grind the beans and extract them slo...owly with great care in our artisanal micro-filtery. We put all the magic into our liquid coffee capsules so that you can show off or enjoy. Or both!
Go ahead, we won’t tell if you won’t.
So the next time someone special comes over, head to the kitchen, grab one of our coffee pods from the kitchen, and with whisper silence . . . glide back out with a steaming aromatic cappuccino. In 60 seconds.
No kidding. And if it is the first time she (or he) has agreed 'to come up for coffee' 😉, you would have started off on just the right note.
This is really slow coffee, not the high temperature- high pressure stuff extracted by machines. You can taste the difference!
If you don't love it, you get your money back.
Now for the only hard part of the Making It process: the choice of the coffee variant to make the Cappuccino.
You can meditate over the choice or take the take a wild chance...you won't be disappointed either way.
The Colombian Raro with a classic profile with strong caramelly sweetness.
Intensity: Mild Roast: Medium
The Indian Vilasita for a buttery smooth, spicy, nutty Cappuccino, with tasting notes of nutmeg, pistachio and cocoa.
Intensity: Medium-strong Roast: Medium Dark
The Ethiopian Asmara from the cradle of coffee, if you enjoy a densely sweet berry flavor.
Intensity: Medium Roast: Medium
The Peru Organique (USDA-certified organic) for a sweet herbal flavor with citrusy tones.
Intensity: Medium Roast: Medium
But when you want something really special for yourself or your guests, here is for a touch of luxury in your life.
The Nilgiris Organique: Every bit deserving of its 200+ years heritage. Organic coffee with intensity of a different scale. Flavors will burst upon your palate. Spicy woody overtones. Chocolaty undertones.
Warning: The Nilgiris Organique can be addictive, because nothing else quite matches up.
Intensity: Strong Roast: Medium Dark
The Malabar: the fabled iconic monsooned Malabar. Unique notes of the sea.
Intensity: Strong Roast: Medium Dark
Not to forget, if you are a decaf drinker or just want something to unwind in the evening, try making a Cappuccino with our Decaf.
So zesty and full of beans that you will never be able to guess that it's decaffeinated!
Why machine-made coffee isn't The Real Deal
Machine- made coffees simply don't cut it. Their whole process (or tech, as millennials might put it) is all seriously messed up.
Coffee machines force very hot water at high pressure through delicate coffee grounds, which is the reason for the burnt and bitter taste.
This is no way to treat something so vulnerable.
How can such violence, this savagery, yield great coffee?
Truly great coffee, extracted slowly and lovingly, does not taste bitter.
In the Caffè di Artisan micro- filtery flavors are teased out from coffee beans over days...not forced out.
Why we invented Caffè di Artisan liquid coffee pods
Why Drink Yesterday's Coffee?
You treasure quality. Embrace new approaches. Value the artisanal. Care for your health, the environment.
Then why drink an outdated, unhealthy, polluting industrial product?
Caffè di Artisan was born out of rebellion. A rebellion against machine-made coffee.
Can you crush grapes in a machine and get wine?
Caffè di Artisan has re-imagined coffee. Brought back its romance.
Want to know The Secret to The Best Coffee in The World?
(But first, a bit of coffee history: Coffee was never meant to be made by machines. It started out as a slow process. But an ugly compromise, a dirty shortcut, was invented in order to mass-produce coffee: the coffee machine. The Espresso machine was patented in 1884 - It was the start of the industrialization of coffee.)
Here's the way we do it:
The world's finest beans. Fresh, Gradient Roasted, Fresh Ground. Then, slow, artisanal extraction, over days in our artisanal micro-filtery with Natural Alkaline Water from the mountains.
Finally packaged into Liquid Single Serve 100% Recyclable Pods/Capsules.
Simply Gorgeous Coffee. Without Machines.
Coffee that's Rich. Smooth. Zesty. Described by Connoisseurs as being The Best Coffee In The World.
Tons of work for us. Magically effortless for you.
Enjoy Espressos, Americanos, Lattés, Cappuccinos, Frappés at home, at work, in hotel rooms, on drives, hikes, picnics! This is True Liberation.
The cherry on top: unlike machine pods, our pods are 100% recyclable and widely recycled. So is our paper box.
Our production process uses minimal power and zero effluents. The only by product is coffee grounds which are composted.
Plus, zero power consumption by you (or your coffee shop) as a user. Remember, a coffee machine uses half a million watts a year in power. Yes, you read that right.
We promise you this:
Once you experience Caffè di Artisan, you won't go back to your old coffee. Ever.