Name: Cappuccino
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 18 grams Espresso beans, finely ground; 5 oz Whole milk, cold; 1 pinch Cocoa powder or cinnamon

Beverages

Cappuccino

Experience the soul of Italian coffee culture with this velvety, perfectly balanced cappuccino. A rich double shot of espresso is topped with silky steamed milk and a thick layer of luxurious microfoam for the ultimate morning indulgence.

Prep

Cook

Serves

Calories

110kcal

Qty	Ingredient
18 grams 18 g	Espresso beans, finely ground
5 oz 150 ml	Whole milk, cold
1 pinch 1 g	Cocoa powder or cinnamon

2 Method

Step 1. Prepare a double shot of espresso (approx. 60ml) using an espresso machine and pour it into a pre-warmed ceramic cappuccino cup.

Step 2. Pour cold whole milk into a stainless steel milk pitcher until it reaches just below the start of the spout.

Step 3. Purge the steam wand of your machine, then submerge the tip just below the surface of the milk; turn on the steam to aerate, creating a gentle hissing sound for 5-10 seconds until the volume increases by about 50%.

Step 4. Submerge the wand deeper and tilt the pitcher slightly to create a vortex, heating the milk to 150°F (65°C) until the pitcher is almost too hot to touch.

Step 5. Tap the pitcher on the counter and swirl it firmly to pop any large bubbles, ensuring the milk looks like glossy, wet paint.

Step 6. Pour the milk slowly into the center of the espresso, starting from a slight height and bringing the pitcher closer to the cup at the end to allow the thick foam to settle on top.

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Use whole milk for the most stable and creamy microfoam; lower fat milks produce thinner, less flavorful foam.
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Ensure your espresso cup is pre-warmed with hot water so the coffee doesn't lose temperature immediately upon contact.
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The 'Hissing' sound during steaming is the air being incorporated; if it's splashing, the wand is too high, and if it's silent, the wand is too deep.
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Always purge and wipe your steam wand immediately after use to prevent milk proteins from hardening inside the tip.