A bone dry cappuccino is a trendy coffee drink that has been gaining popularity in recent years, especially among those who prefer a stronger, bolder flavor in their coffee. But what exactly is a bone dry cappuccino?
A bone dry cappuccino is a variation of a classic cappuccino that contains no milk, only milk foam. This means that the drink is made up of a single or double shot of espresso and a thick layer of milk foam on top. The foam is so thick that it resembles bone, hence the name “bone dry cappuccino.”
Despite its lack of milk, the bone dry cappuccino is still a creamy and flavorful coffee drink. It’s perfect for those who are lactose intolerant or simply prefer a stronger coffee flavor. But how do you make a bone dry cappuccino? And is it worth trying? Let’s take a closer look.
What is a Bone Dry Cappuccino?
A bone dry cappuccino is a variation of a classic cappuccino, but with a difference in the amount of milk used. A bone dry cappuccino is made with a single shot of espresso, and a small amount of milk foam. There is no steamed or frothed milk added to the drink, which results in a drier and less sweet taste.
The name “bone dry” comes from the lack of steamed milk, which makes the drink more bitter and less creamy than a traditional cappuccino. Some coffee enthusiasts prefer bone dry cappuccinos for their stronger espresso flavor and less sweet taste.
It’s important to note that a bone dry cappuccino is not the same as a regular cappuccino with less milk. A bone dry cappuccino has no steamed milk mixed in with the espresso, and is topped only with milk foam. It’s a great option for those who prefer a stronger coffee taste, or who are looking to reduce their milk intake.
How to Make a Bone Dry Cappuccino
Ingredients
- 18 grams of coffee
- 4 ounces of cold whole-fat cow’s milk
Equipment
- Espresso machine
- Milk frother
- Pitcher
- Tamper
Making a bone dry cappuccino is not as complicated as it seems. You only need a few ingredients and equipment to make this delicious coffee drink. Here is how to do it:
Steps
Step 1: Pour 4 ounces of cold whole-fat cow’s milk into a pitcher and froth the milk until you get a thick and creamy foam.
Step 2: Weigh 18 grams of coffee and level the grounds. Use a tamper to tamp the coffee down.
Step 3: Pull a shot of espresso using your espresso machine. If you don’t have an espresso machine, check out our guide for making espresso in French Press.
Step 4: Add the milk foam to the espresso shot. Remember, a bone dry cappuccino has no steamed milk, only foam.
Step 5: Enjoy your bone dry cappuccino!
That’s it! With just a few simple steps, you can make a delicious bone dry cappuccino that will impress your friends and family. Remember to use cold whole-fat cow’s milk for the best results, as other types of milk may not foam as well.
Tips for Making the Perfect Bone Dry Cappuccino
Steaming the Milk
The key to a perfect bone dry cappuccino is steaming the milk just right. You want to create a thick and creamy foam that will sit on top of the espresso. To do this, start by pouring cold milk into a frothing pitcher.
Place the steam wand just below the surface of the milk and turn it on. Move the pitcher in a circular motion to create a whirlpool effect, which will help to evenly distribute the heat and create a smooth, velvety texture.
Keep steaming the milk until it reaches the right temperature. For a bone dry cappuccino, you want the milk to be hot but not scalding. Aim for a temperature between 140°F and 160°F.
Pouring the Milk
Once you’ve steamed the milk, it’s time to pour it over the espresso. Start by pulling a double shot of espresso into a cappuccino cup.
Hold the frothing pitcher at a slight angle and pour the milk over the espresso, starting in the center and moving outwards in a circular motion. This will help to create a layered effect, with the foam sitting on top of the espresso.
For a bone dry cappuccino, you want to use as little milk as possible. Aim for a ratio of 1:1 espresso to milk, with most of the milk being in the form of foam. This will create a strong and bold cappuccino with just a hint of sweetness from the milk.
Variations of Bone Dry Cappuccino
Flavored Syrups
If you want to add a little sweetness to your bone dry cappuccino, flavored syrups are a great option. You can choose from a variety of flavors, such as vanilla, caramel, or hazelnut. Just add a pump or two of your favorite syrup to your coffee foam and voila! You have a deliciously flavored bone dry cappuccino.
Some popular brands of flavored syrups include Torani, Monin, and DaVinci. You can find them at most grocery stores or online.
Spices and Herbs
If you want to add a little kick to your bone dry cappuccino, spices and herbs are a great option. Cinnamon, nutmeg, and cocoa powder are popular choices. Just sprinkle a little bit on top of your coffee foam and enjoy.
You can also experiment with other spices and herbs, such as cardamom, ginger, or lavender. Just make sure to start with a small amount and adjust it to your liking.
Adding spices and herbs to your bone dry cappuccino not only adds flavor, but it also provides health benefits. For example, cinnamon can help regulate blood sugar levels, while ginger can help with digestion.
FAQs
What is the difference between a bone dry cappuccino and a regular cappuccino?
A regular cappuccino is made with equal parts steamed milk, milk foam, and espresso, while a bone dry cappuccino has no steamed milk at all, only milk foam.
Can I add sugar or other flavors to a bone dry cappuccino?
You can add sugar or other flavors to a bone dry cappuccino to suit your taste preferences. However, keep in mind that the absence of steamed milk in the drink means that the flavor of the espresso will be more prominent.
Is a bone dry cappuccino stronger than a regular cappuccino?
A bone dry cappuccino is stronger than a regular cappuccino because it has less milk and more espresso. However, the absence of steamed milk in the drink means that the flavor of the espresso will be more intense and may not be suitable for everyone’s taste.
My name is Dana Dupree and I am an avid coffee lover. Since I began college and realized what a heavy load writing majors took on, I have been a fan of the bean juice.
My job took me all over the US on book tours and press conferences, and my favorite part about the trip was exploring the best places to grab my cup of Joe.
