Preparing Step 3: Cappuccino in La Fátima

At my workplace, La Fátima, every day is a new opportunity to delight our customers with exquisite coffee, and the cappuccino is, without a doubt, one of the favorites. This process is not only an art, but also a reflection of teamwork and the dedication that each of us puts in each cup.

We start each day with a quick meeting where the team of baristas shares ideas and coordinate on the specialties of the day. The synergy that is generated is essential, since everyone contributes their experience and energy, ensuring that we are ready to offer the best possible service.

The preparation of the cappuccino is divided into several steps, and here I want to focus on Step 3, which is undoubtedly the most exciting. After having prepared the espresso and vaporizing the milk in the previous steps, the moment of truth arrives: create the perfect texture of the milk to get that much desired microfoam.

When I start Step 3, everything starts with cold milk. We use whole milk, which, being the creamiest, offers the best texture for the cappuccino. We pour the milk into the jug, being careful not to exceed the appropriate amount; about a third is enough. Then, I place the jug under the steamer of the coffee machine. This is the moment when teamwork becomes even more evident. While I vaporize the milk, one of my colleagues makes sure that the espresso is ready and well concentrated, while another makes sure that the work area is clean and organized.

Steaming milk is an art; tilt the jug at an angle that allows steam to enter the liquid, creating a whirlpool. Listening to the sound of steam is like a melody to our ears. While heating the milk, I do not forget the goal: to get a silky and creamy texture that not only complements the espresso, but also forms a beautiful foamy layer. This process requires attention and dexterity, but once the right temperature is reached, the milk transforms before our eyes.

When removing the jug from the vaporizer, it is time to take the next step: pour the milk over the espresso. This is where we can show our creativity. With a slight twist of the wrist, the pouring began. It should be a controlled movement, which allows the foam to mix smoothly with the coffee, creating a perfect balance.

The best thing about preparing a cappuccino in La Fátima is that each cup is unique and reflects the effort and passion of the team. Finally, we decorate the drink with a light sprinkle of cinnamon or cocoa powder to give it that special touch. Every time a client receives their cappuccino, we know that they are not just trying a coffee; they are experiencing the essence of our teamwork and our carefully developed skills.

In summary, preparing a cappuccino in La Fátima is a process that goes beyond just making coffee. Each cup represents the collective effort of each team member, who works in unison to create memorable moments through each sip. It is a reminder that coffee, in its purest form, is a symbol of connection and shared enjoyment. And that, in itself, is what makes every day worthwhile.