Cappuccino Recipe
When preparing a cappuccino, the quality of the espresso and the milk froth are generally important. You should also pay attention to the temperatures at which you treat the milk. Your cappuccino will look perfect when you can only see a small espresso rim around the milk froth at the end.
Equipment
- Espresso Machine with Steam Wand
- Cappuccino Cup
Ingredients
- 7-8 g Espresso Powder
- 60 ml Milk
Instructions
- Preheat your cappuccino cup a little.
- Start by brewing an espresso as usual. A simple espresso with about 25-30 ml is sufficient for the cappuccino.
- Brew the espresso straight into your preheated cup.
- Now froth the milk in the product of your choice. It is particularly important that the milk does not get too hot or even boil. It should reach a maximum of 140 to 158 degrees Fahrenheit.
- The end result of the milk froth should be comparatively firm so that the cappuccino tastes particularly delicious after preparation.
- Now slowly pour the milk froth into the espresso.
- At the end, a small espresso rim should still be visible around the milk froth. This step is often neglected by cafés
- You can now enjoy your cappuccino with a layer of milk froth about 1 inches thick.
Notes
- The temperature of the milk is decisive in making a cappuccino. So make sure you check them with a simple kitchen thermometer, for example. As soon as it reaches a maximum of 158°F, you can add the milk froth to the espresso.
