- 1 tbsp plus 1 or 2 tsp (20-25 ml) Espresso
- 2 tbsp (33 ml) fresh whole milk
They say it was loved by intellectuals like James Joyce and Italo Svevo: this typical specialty from Trieste, which, when ordered at a café, is generally enjoyed at the counter, is a miniature Cappuccino, with more milk than a Macchiato, and is perfect for a quick breakfast. Served in a small glass, revealing its seductive color contrasts, it is also known as ‘capo in B’, from ‘Capo in Bicchiere’, or Capo in a Glass.
- Prepare the Espresso in the little glass you will serve it in.
- Foam the milk in the pitcher, using your Espresso machine’s steam wand.
- Pour the foam onto the coffee, filling the glass to the rim, and serve.