Cappuccino
Master the art of making cappuccino
A favorite in coffee bars and cafés, cappuccino is easy to prepare at home once you master the fine points of steaming and frothing.
Always steam the milk before making the espresso.
A cup of cappuccino should be about 150ml, containing one espresso coffee and equal parts of steamed milk and froth.
1.Fill 1/3 of a metal steaming pitcher with cold milk.
The consistency of the froth will vary depending on the fat content of the milk. Whole milk will produce a very creamy, thick, velvety froth while 2% milk produces a less dense and somewhat stiffer froth. Non-fat milk yields a large volume of stiff, meringue-like froth that dissipates quickly. Whole or 2% milk is recommended for the best flavor.
2. Turn on the steam for a second or two to release any excess condensation.
3. Submerge the tip of the steam wand below the milk's surface and begin steaming. As the foam rises and the milk's volume increases, slowly lower the pitcher so the tip remains submerged in the milk. Keep the wand steady and parallel to the side of the pitcher and do not move it around in circles or up and down.
4. As the milk begins to heat, tip the pitcher slightly to create a whirlpool effect in the milk. This will help inject air for volume and build the froth. Steam until the milk has doubled in volume and the side of the steaming pitcher feels too hot to hold. If you are using a thermometer, stop steaming when the milk temperature reaches 65°C. You can tap the pitcher on a counter to eliminate any large bubbles that may have formed.
5. Now prepare the espresso and pour the steamed milk over it.
6. When done, run steam through the steam wand right away to flush out milk and prevent future clogging.