CoffeeEspresso Bar
Cappuccino
Espresso with steamed milk and a thick layer of foam, about 1.5 cm. Strong coffee flavour with a silky texture.
- Cup
- 180 ml (6 oz) cup
- Ratio
- 1:2
- Temp
- Milk 60–65°C
- Grind
- Fine
- Time
- 3 min
Ingredients
Base recipe makes 1 cups. Quantities update automatically.
Equipment
- Espresso machine with steam wand
- 350 ml milk pitcher
- 180 ml cup
Method
Pull a double espresso into a 180 ml cup.
Pour cold milk into the pitcher up to just below the spout (about 130 ml).
Place the wand tip just below the milk surface, open the steam fully and stretch for 3–5 seconds until the volume rises about 30%.
Lower the pitcher slightly so the milk spins, and heat to 60–65°C (the pitcher feels hot to hold).
Tap and swirl the pitcher until the foam is fine and glossy.
Pour low into the centre of the espresso, add latte art if you can, and finish with a thick foam cap.
Barista tip
Never heat milk above 70°C. It loses its natural sweetness and the foam collapses quickly.