Cappuccino
The cappuccino has evolved in a number of ways over the years, but one thing has remained constant: the delicious layer of microfoam. The balance of the espresso shot with this textured milk creates a rich and unique mouthfeel that other beverages just don’t offer.
Did you know?
The sprinkles of drinking chocolate on top of a cappuccino were traditionally used to cover up the taste of a badly made coffee.
What you need
Glass or Cup
Chocolate Powder
1 Espresso Shot
Cold Milk
1. Grind and Tamp
Purge your group head and preheat your portafilter, remove then dry. Next, grind your freshly roasted beans – a dose of about 19g. Tap the portafilter to settle the grounds before tamping on a level surface with consistent pressure. Use the Razor tool after tamping to ensure you have the correct dose.
2. Espresso Extraction
Next, purge your group head and preheat your portafilter, remove and then dry before grinding.
Grind your freshly roasted beans. Give the portafilter a few gentle taps to settle the grounds before tamping on a level surface. Remember, consistent pressure is key. Use the Razor tool after tamping to ensure you have the correct dose – it precisely controls the height of the tamped coffee.
3. Texture Milk
For a single cup, start with cold milk that’s a third of the jug in volume. Purge the steam wand then place around a ½ inch or 1.5cm into the milk. Open the steam valve. Lower the jug after a few seconds to introduce air to the surface of the milk. Key here is texture first, then temperature. Aim for a temperature of around 140-150F, or 60-65C. For non-dairy, try not to go over 130F, or 55C, as the milk can start to separate or curdle. Look for a velvety and silky-smooth texture.
4. The Pour
Before the pour, don’t forget to purge the steam wand to clean remaining milk inside then give it a wipe with a damp cloth. Swirl the jug to distribute the air so the microfoam is mixed evenly. Finally, slowly pour the textured milk into the espresso. Dust extra chocolate powder on top if desired.