The Perfect Cappuccino
Author: Robert Sparkman
Light, foamy cappuccinos are a favorite drink for many a coffee lover. With two basic barista skills (pulling shots and foaming milk), you can learn how to make cappuccinos yourself. A cappuccino is an Italian coffee drink that is traditionally prepared with double espresso, hot milk, and steamed milk foam on top. Cream may be used instead of milk and is often topped with cinnamon. It is typically smaller in volume than a caffè latte, with a thicker layer of microfoam. Microfoam is frothed/steamed milk in which the bubbles are so small and numerous that they are unseen, but make the milk lighter and thicker. When the espresso if poured correctly, the microfoam will remain partly on top of the mug as well as mix well with the rest of the cappuccino. Cappuccinos are usually made using an espresso machine. The double espresso is poured into the bottom of the cup, followed by a similar amount of hot milk, which is prepared by heating and texturing the milk using the espresso machine steam wand. The top third of the drink consists of milk foam; this foam can be decorated with latte art made with the same milk.
Prep time:
Cook time:
Total time:
Yield: 1
Calories: 0
Fat: 0
Fat: 0
For the Espresso
- 2 tablespoons coffee
- 4 ounces water
For the Foamed Milk
- 4 ounces milk
Steps to Make It
- Note: while there are multiple steps to this recipe, this cappuccino is broken down into workable categories to help you better plan for pulling shots, steaming milk, and assembling your beverage.
- Place the milk into either a glass measuring cup or a small metal pitcher.
- Insert the steam wand into the container with the milk, just under the surface of the milk
- Engage the steam wand on your espresso machine. (You may need to read your espresso machine's manual for this, as each espresso maker is a little different.)
- Make sure to keep the tip of the wand towards the side of the container. This will create a vortex with the milk.
- Move the container higher, lower, closer, then further so that the steam wand can incorporate the air into the milk, making the foam. The bubbles should get smaller and smaller as you do this.
- Once the milk has foamed to double is size, turn the steam wand off.
- Top the espresso with foamed milk right after foaming. When initially poured, cappuccinos are only espresso and foam, but the liquid milk quickly settles out of the foam to create the (roughly) equal parts foam, steamed milk, and espresso for which cappuccino is known.
- We recommend using filtered water, as bad quality water can affect both the taste of your espresso shot and possibly damage your machine.
Foam the Milk
Tip
5/
5stars
Coffee
Drinks
Creamy
Hot Coffee
