Cappuccino
A double espresso with about 60 ml of steamed milk and 60 ml of thick foam, in a 150 to 180 ml cup.
Italy · Espresso machine · Hot · Medium
- Coffee
- 18 g
- Milk
- 100 ml
- Ratio
- 1 : 2
- Temperature
- 92–94 °C
- Time
- 5 min
- Caffeine
- About 125 mg
1 : 2, with about 60 ml milk and 60 ml foam.
Dark roast, fine grind- Milk foam 60 ml
- Steamed milk 60 ml
- Espresso 36 ml
Ingredients
- 18 gGround coffeefine, for espresso
- 100 mlMilkcold, full-fat; steamed to about 60 ml of milk and 60 ml of foam
Method
Pull a double espresso, 36 g in 25 to 30 seconds, into a warm cup of 150 to 180 ml.
Shot0:28Stretch the milk for 5 to 8 seconds, until its volume has grown by about half, then steam it to 60 to 65 °C.
Swirl the jug until the foam is smooth and glossy, with no large bubbles.
Pour into the centre of the espresso until the cup is full, with a thick, domed layer of foam on top.
Tips
- The foam should be thick but still pour; if it has to be spooned on, it has too much air.
- Cocoa or cinnamon on top is optional; dust it on after the pour.
About this drink
The cappuccino took shape in Italy, and its name comes from the Capuchin friars, whose brown habits the colour of the drink is said to recall. It is roughly a third each of espresso, steamed milk, and foam, drier and lighter than a latte, with more coffee in each sip. In Italy it is a breakfast drink.
