THE PERFECT CAPPUCCINO

Cappuccino" is a mixed drink of espresso, milk, milk foam and possibly other ingredients such as sugar. A traditional cappuccino is prepared by filling an aromatic espresso with hot milk and creamy milk foam to the rim of the cup so that the golden-brown crema of the espresso forms a ring above the milk foam. This shape gives the cappuccino its characteristic appearance. The drink is usually served in pre-heated porcelain cups.

The milk

Fill a milk jug one third full with cold milk. The consistency of the foam depends on the protein content of the milk. Full cream milk produces a creamy, dense and velvety foam, semi-skimmed milk a less dense and firmer foam. Full-skimmed milk produces a fairly firm foam, but its consistency is like beaten egg whites and it dissolves quickly in the cup. For an optimal cappuccino, we therefore recommend using whole milk or semi-skimmed milk.

The milk foam

open the steam nozzle for a few seconds to let condensed water run out and to adjust the steam temperature. Dip the tip of the steam nozzle about 1.5 cm into the milk at an angle and open the steam valve. As soon as the first milk foam forms and the volume in the jug increases (drawing phase), lift the jug a little. Then lower the jug again a little so that the tip of the steam nozzle always remains below the surface of the milk.

Keep the steam nozzle steady and parallel to the edge of the milk jug without moving it in circles or up and down. As soon as the milk heats up, tilt the jug slightly to one side to create a rolling effect (curling phase) in the milk. This helps to increase the volume of the milk and create a nice shiny foam with micro-fine bubbles. Rule of thumb: Keep adding steam until the milk has doubled in volume and the jug becomes too hot to hold in your hand. The steam should be turned off when the milk temperature reaches about 56 degrees Celsius, because it will then rise another ten degrees.

To eliminate bubbles that form in the milk, tap the underside of the jug on a flat surface. Finally, after foaming, briefly blow out the steam nozzle for cleaning and rub it with a damp cotton cloth.

The coffee

Use a fresh and strong espresso blend of 100% Arabica coffee beans (link to shop à coffee). The 100% Arabica espresso produces a less voluminous crema than a coffee blend with robust components. The milk foam mixes with it more quickly.

The grind

If you grind bean coffee, use a grinder with a disc or cone grinder (link to shop à Grinders). To guarantee the best freshness, use a coffee grinder with direct grinding into the portafilter (grind on demand). Adjust the grind and the dosage to the coffee beans and the ambient conditions, such as humidity and temperature.

The espresso preparation

Put the coffee in the portafilter and use a coffee tamper to press the ground coffee firmly into the portafilter. The amount of ground coffee depends on the humidity and the grind of the coffee. You should use 7 to 8 g of ground coffee for one cup and 12 g for two cups. To ensure that the portafilter closes tightly, you should remove any loose coffee grounds from the portafilter before inserting the brewing device into the machine. Before inserting the portafilter, run the hot water for 2 seconds. This will lower the temperature to the correct temperature of about 90 degrees Celsius before making the espresso. The run time should be 25 to 30 seconds at a water pressure of 9 bar. An espresso should not exceed 30 ml of liquid and develops a delicious caramel-coloured crema on the surface.

The Cappuccino Latte Art

Cappuccino is made by briskly filling an aromatic espresso with semi-liquid creamy milk foam to the edge of the cup so that the golden-brown, dense crema of the espresso forms a ring or figure such as a heart, fir tree or mythical creature above the milk foam. This gives the cappuccino its characteristic appearance.