Cappuccino

Method Info

An Italian invention, cappuccino can be drunk any time of the day all over the world. For many people it is the most harmonious coffee/milk ratio.

Preparation (for 2 cups of cappuccino)

Coffee, Equipment and Recipe

Coffee

Equipment

Dose

Extraction Ratio

Step 1

Froth the milk (~ 200gr for 2 beverages) in the milk pitcher to obtain an elastic texture with a smooth, glossy surface at the right temperature (62-64°C).

Step 2

Grind 17-19 grams of coffee in the filter basket (or dose according to your filter basket size).

Step 3

Distribute the coffee equally in the filter basket and then tamp, just enough to seal the coffee in. The goal is a compact, smooth, level surface.

Step 4

Position the portafilter in the grouphead and start the extraction immediately.

Step 5

Extraction completion ~ 25-30. If not, adjust the grind size.

Step 6

Finish the cappuccino, by pouring the frothed milk into the espresso.

Step 7

Make sure to clean the steamwand. Purge it, and wipe it with a clean towel.

Step 8

Serve your cappuccino.