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Welkom op mijn blog. De manier bij uitstek om op de hoogte te blijven van wat er reilt en zeilt in onze coffee bar, cupping bedenkingen en beslommeringen, nieuwe koffies die we aanbieden, enz. Kortom, kom geregeld even langs!

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dinsdag
nov222011

What the froth!? The smooth guide to cappuccino drinking - Part I

Genoeg blogs met tips & tricks over het opstomen van melk, het bereiden van cappuccino’s, enz. Deze blog richt zich op het drinken van een cappuccino en waar je aandacht voor mag/kan hebben.

In dit eerste deel hebben we het kort over het samen gaan van koffie en melk. Cappuccino is niet het één met het ander. Het is simpelweg het samensmelten van beiden, m.a.w. ‘blending coffee & milk’ tot smeuïge 'koffiemelk'. Voor mij als barista gaat het in die context vaak over het zoeken & vinden van de balans tussen de bittere (donkere chocolade e.d.) en zuurdere (frisse fruitige smaken) tonen van de koffie en de smeuïge zoete smaak van de melk. Dat deze samen een geheel - m.n. een evenwichtige 'koffiemelk' - gaan vormen, is het doel. Bij het drinken van een lekkere cappuccino die zich als één geheel laat genieten, kan je misschien eens nagaan of je tegen je gehemelte ook volgende gewaarwording kan optekenen: je drinkt en voelt dat achteraan de bittere smaken het gehemelte beginnen prikkelen om vervolgens vooraan tegen het harde gehemelte de zoete smaken te laten ontwikkelen. Denk aan een soort ‘lus’ die onstaat in mond: de drank vult de mond/wordt ingeslikt en de smaak ontwikkelt zich (gesteund door de ontwikkeling van speeksel) van achter naar voor langs het gehemelte en dit van bitter naar zoet.

Laat de smaakzoektocht beginnen! Geniet van koffie en graag tot meer cappuccino spinsels in een volgend deel.

Roel Driesen

Belgian Cuptasting Champion 2010-2011

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