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How to make the perfect cappuccino
Want to learn how to brew the best cappuccino ever according to Italian tradition? The cappuccino is one of the most iconic espresso-based drinks in the world. While the recipe may seem simple, combining espresso and steamed hot milk, the freshness and quality of its ingredients – such as milk and coffee – are to be considered necessary to get a perfect experience. In this article, we’ve combined a few tips and tricks to help you perfect your cappuccino-making skills.
Step 1: start to your homemade ingredients
In order to reach the barista-quality standards of making a cappuccino at home, the first thing you need to consider are your ingredients!
First of all, you will need espresso. You can make use of both espresso machine or a small automatic bean to cup maker to brew your ideal espresso. For more details on how to make the perfect coffee base for your cappuccino, check out our guidelines here.
When it comes to milk, the best one for an outstanding cappuccino is undoubtedly fresh milk! As it gets near to its expiration date, it will not foam properly. Whole milk is to be considered ideal thanks to the presence of proteins and fats, creating a more optimal froth consistency. Furthermore, it is possible to use certain dairy milk alternatives. Oat, almond and coconut milk are other flavorful alternatives, but you'll want to look for the barista variety of such milks to create the proper foam.
Step 2: the preparation and the foam
We are about to see how to make a delicious cappuccino at home by using an espresso machine and following a few steps:
- Refrigerate the milk – Since cold milk foams way better than warm milk, Cool down your stainless-steel pitcher with some cold water or ice, than discard it and fill it with cold full fat milk.
- Grind your coffee beans – The best espresso comes from freshly ground coffee beans. Just as a barista would do, it is advisable to finely grind the beans directly into the portafilter to obtain the freshest coffee ever possible.
- Tamp the grounds – Consisting of a small and flat round weight with a handle, a tamper can be used to press the coffee grounds into an even disc. This operation will allow the portafilter to go into and come out of the machine properly and will optimise the contact between water and coffee. Anyhow, do not press too hard, otherwise the disc will get too compacted; apply instead a medium pressure and then release with a slight twist.
- Prepare your cup – Warm up a cappuccino cup by pouring in boiling water.
- Pull the espresso shot – Gently slide the filter basket into the machine, then turn the handle to lock it. Discard the hot water warming the cup, then place it underneath the portafilter and let the coffee stream out.
- Froth the milk – Release some steam from the steaming wand for a couple of seconds to eliminate any residual water. Dip the tip of the steaming wand into the milk just slightly below the surface (the aim is to pick up some air from outside) and start frothing. As the foam rises and the milk’s volume increases, lower the pitcher while keeping the tip submerged and tilted, in order to create a vortex.
- Pour the milk – Swirl well the cup to blend liquid milk and foam and pour it into your cappuccino cup right on top of the espresso.
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