cappuccinoCappuccino is by far one of the most popular coffee drinks in the world. While it sounds hard to pull off, Cappuccino isn’t so hard to make at home actually. You might need a few tries to get it done, but you will turn into the best barista in no time!

Now you’re armed with your espresso machine, and got the necessary Espresso machine accessories, here’s how you can make the perfect Cappuccino at home.

 

Cappuccino

If you are working with a 12 (small cup), 14 (medium) or 16 fl oz (large) cup or glass, as a good rule, try adjusting your coffee equivalents accordingly: for small use 60 ml (two shots of coffee or 14 g); for medium, 90 ml (3 shots of coffee or 21 g) or large 120 ml (4 shots or 28 g). The cappuccino is commonly thought of as a frothed coffee with some people preferring it with a little more milk than usual, a wet cappuccino, or with a little more foam than usual, a dry cappuccino. The Italian for word for little hood means cappuccino. Its namesake is either thought to come from hooded dress of capuchin monks or  the fact that the top of a cappuccino is slightly domed like a hood.

Always pre-warm cups before adding coffee so that the taste of the espresso is not affected. Remember, before you make the cappuccino coffee, make sure that you are using a quality of brand to reflect the quality of the end product and make sure that you are following a few key steps in approach of your coffee making. Check out the other article, Ten Things to Know About Making a Great cup of Coffee, before making the cappuccino.

Ingredients:

  • 14 g ground coffee
  • 250 ml milk

Equipment:

  • 14 g group handle
  • Thermometer
  • Coffee machine
  • Coffee tamper
  • 12  fl oz cup
  • Milk steaming jug
  • Spoon

Preparation:

  • Always heat up milk first to compensate for the limited life of the espresso that goes into your drink. Use ½ litre (metal) milk jug to allow for you frothing milk; this will increase in volume so this size jug is the minimum.
  • Fill the jug 1/3 with cold milk and increase the volume of milk to just more than 2/3 thirds of the jug by frothing the milk until the temperature of milk reaches between 140-150 F. Keep your thermometer in the milk jug so you know when to stop.
  • Bang the jug and swirl, bang and swirl so that the milk and foam melds together.
  • Heat a cup using either hot water from your espresso machine, just 4 tbsps worth of water swilled round in a cup should be adequate or through a blast with the cup warmer if your machine has one; they are normally on the top of your machine. Try to avoid using the steam arm because you risk a steam burn. The arm is really just meant for heating milk up.
  • With your ground coffee all ready, that is the grind set and dose weighed, you can add 14 g of coffee (2 shots) to your group head. Level out the mixture with a tamper and wipe any excess coffee from the rim. Tamp the coffee again to make sure you have a level grind in the group head.
  • Lock the group heads into your machine and extract the shots to fill about 1/3 of the heated cup.
  • Give the milk jug a further bang and swirl, before you pour; then, in one action pour the milk to make 2/3 of a cup and then finally foam to make the last third of your cup. Coffee, milk and foam should have a third each in quantity inside the cup.
  • Serve and enjoy.

Time: 2 minutes

Serves: 1

Top tip:

Make sure the temperature of milk does not go beyond 160 F which is the temperature at which milk burns….

More at How to Make the Perfect Cappuccino

 

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