Cappuccino in a French Press
Cappuccino is a fragrant, soul-warming drink. Coffee — there's so much in that one word. And a cappuccino, with its fragrant, airy foam — well, who could turn that down? I want to share how to make it without a special espresso machine.
Мама-Ромы
Recipe author
Cappuccino in a French Press
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 %
1 g
Fats 20 %
1 g
Carbohydrates 60 %
3 g
29 kcal
GI:
33
/
0
/
67
- I really love coffee with milk, so I'm always trying out different recipes. We never quite saved up for a good espresso machine, but I love treating myself to a cappuccino this way. Make the coffee however you usually do — brewing the grounds in a cezve (Turkish coffee pot) is best, of course. Heat the milk to about 140–160°F (60–70°C); I do it in the microwave for 30 seconds. The secret to a good, dense foam is warm milk — otherwise it won't hold. Pour the heated milk into the French press and pump the plunger up and down vigorously for about 30 seconds; the milk turns into a thick foam. Then pour the coffee into cups, carefully open the lid of the French press, and spoon out the foam on top. I dust mine with cinnamon, but that's up to you. Settle into your favorite chair and enjoy.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
- Ground coffee - 200 kcal/100g
- Ground cinnamon - 247 kcal/100g
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