Creating the perfect temperature of milk is crucial for the preparation of a good cappuccino. A thermometer probe for cappuccino is very useful to always serve the CAP at the same temperature even in the bar where there are several baristas.

In this blog post we talked about how many times on a cappuccino how to heat the milk froth and pour the milk to make latte art.

In this article we have discuss also the temperature of the milk which has a great importance in cappuccino.

First there is a maximum temperature to which milk can be heated to produce foam. This temperature is 65-70 °. Of course you can bring the milk to warmer temperatures, even to 200 degrees, but besides this temperature will no longer be possible for degradation of fats and proteins, and will not create a good lather.

The temperature also lends itself to some international considerations. The Cappuccino’s abroad are often warmer than in Italy, this is because only we have the habit to drink cappuccino at the bar/bench, standing with a croissant in hand, while as the cappuccino abroad like America, coffee  is experienced as a break at the table, with the newspaper or the computer. This is reflected on degrees centigrade: the Cappuccino’s are often around the mythical threshold of 65 °, while in Italy rarely exceed 50 and with our Mokaflor coffee courses, many participants want to learn how to make the Cappuccino’s at temperatures decidedly lukewarm, around 40 ° (but not in Australia) because it seems that both the temperatures required by their customers are a personal thing.

But how to control the temperature? In Italy you go with your sensation, one hand resting on the bottom helps us to evaluate the temperature of the milk, while is some abroad countries instead  they rely greatly on thermometers that are used for milk, milk jugs for indicating immediately the temperature of milk and allowing to serve every cappuccino at the same temperature even if in a bar where there are many different people & baristas and several sensitivities and skills, but also wanting to make it to be cool for your clients?

Thermometers making a cappuccino found here.

The filter holder that holds the coffee grounds has spouts for one or two coffees are a standard in any espresso bar, but now we also find on the market three coffee groups and even a filter holder without spouts, with this portafilter you are able to see the coffee that comes directly from the filter holder. Very cool! And a great training tool.

Every person who starts to make the coffee and prepare the espresso begins to recognize that there is the group, or rather the filter holder, two holders to make 2 and the one to make just one. Baristas are bit more experienced they also know that a single dose of coffee is seven grams of coffee and a double coffee, or done with the 2 group, is 14 grams, precisely twice.

Yet there are few, even experienced barista’s, know that there are also three coffee filter holders, precisely with three spouts and can accommodate 21 grams of coffee. Below is a small photo to of a 3 spout. Just you think about that when some people ask three coffee in one go? WOW.

Coffee world experts are also witnessing another trend, one that aims to get rid of all the spouts and dripping coffee from a portafilter “bottomless” or “naked” as it is known in America and Australia, i.e. without the spouts.

This type of filter holder is actually quite spectacular and is often used in training & filming or to highlight a maximum colour & consistency of the crema of an espresso. As you see here…

Pressing down of the ground coffee properly is very important. Attention to levelling and to press vigorously, even with the right tools makes all the difference.

Between the posts in this blog we have already had the opportunity to talk about how important proper coffee pressing is to get a good espresso. The goal of this operation and to allow the boiling water to extract all substances from the dust of espresso coffee, yielding a rich and full bodied espresso with a perfect crema on top.

Water, that is the key to this operation, tends to go by its nature, to the point where it finds a less resistance or an easy way out.

In the drawing you will find here, we see some bad errors of tamping/pressing the coffee.

In the first case, if the tamping/pressing of coffee is not level, “even” not like the American coffee, the water will tend to fall slipping on the inclination of the coffee, finishing just to extract substances only in a corner of the “cake” of coffee.

In the second case the tamping/pressing is too soft, the water will tend to dig a hole in the Coffee by extracting substances only at that point.

Then Tamping/pressing in the third case is correct, nice level and well pressed, (you must press firm!!!) .

It is not to say that we should not use the plastic diskette stuck to grinder (nooooo) by all means use it, but surely a nice presser must be used. We can use even some support for a perfect tamping  without risking slides or angled coffee tamps.



We all know that keeping the coffee in a cold is a great way to preserve it, but the latest American trend is to put the coffee in the freezer!


This topic is a quite delicate one, since there are many different opinions on which is the best way to preserve coffee. During our courses this is a big discussion theme.

In most of the Italian bars, once the coffee pack has been opened, it stays like that, exposed to air!

The best way to preserve coffee is through coldness, as it slows down the degradation process of the organic substance, therefore the aging of the coffee beans.

If to many this already seems to be a quite bizarre practice, then they would be even more astonished to see that in many American blogs and forums, people talk about freezing the coffee!

On this website, in fact, you can immediately see how strong the belief in this theory is, by reading what the people write.

They say that the coffee should be taken out of the freezer about 4/5 hours before the use of it. From what we read, it is also important to keep the coffee packs closed well, and to defrost the coffee at room temperature. Some even say that you should grind the coffee while its still frozen

We are not sure about all these theories and their practicality, but one thing is sure: we’re going to try it out!


The classic Italian almond Biscotto with the cappuccino is becoming elegant, and very good.

Until a few years ago it was only typical of the more traditional and familiar cafes, in the smaller villages, but now is increasing and becoming common even in many elegant and stylish Italian coffee shop. We are speaking about offer, with the cappuccino, a choice of Cantucci!
The cantucci are one of the most classic and famous Italian biscotti. They are native to Tuscany, the Florence area, and are made primarily with flour, eggs (which gives them a beautiful yellow color) and whole toasted almonds.
In Italian Cantuccio means corner. This traditional cookie once was in fact the last part, the corner of the cake that was cut away to give the right shape to the cake. These angles (cantucci) are put aside for the poor.

Of course we tried the cantucci with a cappuccino, and I must say that the almonds with frothed milk in a soft cream are fantastic. We also did a video, so you can see how the cream of the cappuccino on the cantuccio is veeery fabulous!


French coffee machines are perfect for homes, to make a coffee infusion, almost like the American coffee, or when used as decoration.

The French press is usually sold in a few specialised shops, even in Italy, but these type of coffee machines are mainly used in North Europe. If you’ve never seen one before, then the following video might help.

The French press consists of a glass or plastic cylinder that contains a piston which is attached to a filter.

First of all, we put the coffee in the cylinder (the best is not to use completely grinded coffee). Then we add boiling water and leave it there for approximately 4 minutes, stirring it once in a while.

After the 4 minutes have passed, we put the filter and press it down to the bottom. This is a way to separate the coffee powder from the liquid coffee.

Of course, for Italians, this is “dirty water”. In fact, if the Moka is seen as the homemade version of espresso, the French press can be defined as the homemade version of American coffee.

Were you thinking of buying one? Let’s analyse a few points:

1. Glass or plastic? – Only buy a plastic French press if you plan on taking it somewhere with you on holiday. Otherwise, it is best to use one made of glass, because plastic can influence the taste.

2. Choosing a format – for how many people is it? Like for the moka, the bigger means the more expensive.

3. Aesthetics – Since French presses are not much diffused, and some can also be of great design, you will make a great impression, owning something original and unique.

The passion and love for Italian coffee in Japan is spreading more and more. Very demanding clients, together with well trained and hard working bartenders, make it a very efficient business.

Those who have been to Japan or Korea, might have noticed that Italian coffee quality is very high in that part of the globe.

In the streets of Tokyo and Seoul you can find a lot of coffee shop chains like Starbucks, Doutor, Turry’s coffee and Pronto. The fact is that they have turned their focus on a rather young public which considers these shops as meeting places.

On the other hand, those bars which have high quality and good taste as their primary goal, are visited by expert clients, which have a good eye for detail and who are therefore also very demanding.

In these countries, this is absolutely not a problem, as the barista are excellent, both for their knowledge about everything which concerns coffee, together with their expert abilities in making espresso and cappuccino (the Latte Art is something every bartender can do over there).

This high standard in bars is given from the attention which is given to the choice of new bartenders. Much worth is put on if they have previously done a training or course too.

The Alfredo cafè in Cologne has won the Gastro Award 2010. This bar in downtown Cologne is a benchmark for all the coffee lovers and is attended by, of course, many Germans, but also by all those Italians who seek the quality of the Italian espresso, like home.

The Gastro Award is assigned by a jury of experts which uses a series of parameters, for example, service and quality, of course!
Reading the reasons of this year’s award, the owner of the Alfredo bar, Mr. Carturan, has been recognized for the very high quality of his bar and to the great importance he gives to his clients.

Furthermore, he has been rewarded for the attention of every detail, even in coffee.
In fact, for the espresso and cappuccino, the Alfredo bar uses a Mokaflor 80 Arabica and 20 Robusta blend, with a high percentage of citrus and spicy aromas of the Ethiopian coffees (Sidamo and Limu) which are grown in the shade. This type of cultivation allows a slower ripeness and an enrichment of the perfume thanks to the spice trees next to which the coffee plants are grown.
And to meet Mr. Carturan and his staff, take a look at the videos of the award!

Although it is not a big trend in Italy, more and more coffee lovers like to prepare their own blends.

In Italy it is quite rare, but in other countries it is getting common that people buy the green coffee beans and roast the coffee to prepare their own blends.

To buy a roasting machine requires, like every technology, a bit of knowledge.

First of all it’s important to decide where to roast. The roasting procedure of coffee beans produces smoke and waist made of the burnt bean membrane. The darker and the longer the roasting procedure is done, the more smoke it will produce.

Therefore, if you’d like to make the coffee become very dark with the roasting, it would be better to do this outside.

Furthermore, in some machines you can choose to include a filter for the burnt bean membranes.

It is also to consider the noise that this machine makes, especially in apartments. (It can be compared to a hair dryer that keeps going for 20 minutes!)

The decision to make is: noise or high price?

Price means cost and for a good roasting machine and this can easily arrive around 1000€.

Don’t expect that the machine will last forever because with a quite frequent use, they usually get to 2/3 years.

Although it has so many controversies, roasting a coffee at home is, like a famous commercial would say, “priceless”.

Otherwise, as you can see from the following videos, there are a few alternative methods.

The newest trends and franchising bars go back to the basic food rediscovering the taste of bread, milk and coffee.

Germany is since many years Mokaflor’s number one export country. This made it possible for us to best understand the trends of a nation that registers one of the largest coffee consumptions per person.

At the moment the most emerging trade areas are the coffee shops which unite espresso, American coffee and Cappuccino to Bakeries.

Even in Italy a very high percentage of the population has always had breakfast with bread and a Caffè Latte.

For these type of bread and coffee concept stores, like the well known Manufactum and Ruetz, Mokaflor has created specific blends which are aromatic and intense but not bitter and perfectly fit to the taste of bread.
The coffee types which were used are the Indian Monsooned and the Ethiopia Sidamo, with a lighter roasting.

It has become clear that for this type of concept, larger blends are better because much more American coffees and Cappuccinos are made rather than Espressos.
And what about the bread? There are a lot of types available and the sandwiches which can be ordered are many, either sweet or salty!