A true Cappuccino is a work of art and a testament to simplicity. Traditionally served in a 6oz cup, it consists of three equal parts: one part rich espresso, one part silky steamed milk, and one part airy, voluminous foam. This "rule of thirds" creates a luxurious texture and a perfect marriage of intense coffee flavor with the subtle sweetness of milk.
(freshly brewed)
(cold, for steaming)
Brew a single shot of espresso directly into your ceramic cup.
Pour cold milk into the frothing pitcher. The milk should reach the bottom of the spout.
Purge the steam wand. Submerge the tip just below the milk's surface and begin steaming, incorporating air to create foam until the pitcher feels warm.
Submerge the wand deeper to heat the milk to the desired temperature (around 65°C / 150°F), creating a vortex.
Tap the pitcher on the counter to pop any large bubbles and swirl to create a glossy microfoam. Pour the steamed milk and foam over the espresso, holding back the foam initially, then letting it mound on top.
For the best foam, always start with cold milk and a cold pitcher.
Whole milk (around 3.5% fat) consistently produces the best texture and flavor for cappuccinos.
Practice your pouring technique to control the milk-to-foam ratio.
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