Antoccino is a type of espresso drink that follows a one is to one ratio of espresso and steamed milk. It does not contain the usual froth of some coffees.
Antoccino originated in Italy and is considered to be one of the nation’s traditional coffee drinks; the word’s etymology is Italian for priceless.
The Antoccino traces its roots from coffee lovers’ desires to have a proportion of taste and texture of the double-shot cafe latte without sans the high levels of caffeine.
Most of the shops don’t serve this type of coffee because of its relative ease in preparation – it’s almost too easy. There are also many diehard coffee-drinkers who haven’t even heard of the term.
The recipe or the procedure for making an Antoccino is actually one of the simplest in the coffee-making industry.
The first step is to extract one shot of espresso using a home espresso machine into a small espresso cup to around half way of the cup.
The usual size of a small espresso cup is around 60 milliliters. Next is to steam the milk latte. Following the preparation of the main ingredients, the steamed milk is then poured atop the espresso filling the remaining half of the cup.
There are those who do not want to produce the Antoccino manually, probably because despite the uncomplicated proportions, the manner of pouring may be quite tricky for a beginner.
Thus, if one hesitates to mix Antoccino on his own, then he can use a premium drip coffee maker or a pod based espresso machine.
Here’s the procedure:
Fill the tank of the coffee maker with milk and set the froth level to level one. Next, place around four ounces demitasse cup under the spout. This should be pre-warmed. Then, attach the appropriate pod to the machine.
Finally, press the button to do the mixing – usually the Cappuccino button. For the above-mentioned measurements, the Antoccino will produce around 90 milliliters.
The Antoccino is best paired with the delectable Dulsao do Brasil as these two complement each other’s taste and aroma. The most common pairing of the Antoccino is the simple wafer bar, perfect for an afternoon snack.
About Mike Quinn
Mike Quinn spent 20 years in the US Army and traveled extensively all over the world. As part of his military service, Mike sampled coffee and tea from all virtually every geographic region, from the beans from the plantation of an El Salvadorian Army Colonel to "Chi" in Iraq to Turkish Coffee in the Turkish Embassy in Kabul, Afghanistan. He spent nearly a decade in the Republic of Korea where he was exposed to all forms of traditional teas. Mike formerly owned and operated Cup And Brew, an online espresso and coffee equipment retail operation.