The Classic Cappuccino
Posted on September 14th, 2009
The caramel-colored blend of espresso and steamed milk. The light, textured froth of milk-foam. Whether it’s served up as morning ritual or after-dinner treat the cappuccino is instantly recognizable. Considered the ultimate test for any true barista, the classic cappuccino is surprisingly simple when you know the right tricks.
The Classic Cappuccino
Ingredients
- espresso coffee beans
- 2 ounces milk
- 8 oz mug
Instructions
- Finely grind the coffee beans.
- Steam and froth milk, increasing volume by one-third — do not overheat.
- Fill a double-sized portafilter with ground coffee, tamp the coffee, place it in the machine, and turn handle until snug.
- Pull a single shot into pre-warmed glasses or mug. If not pulling directly into a mug, pour the shot (or two half-shots) into mug.
- Texture the milk by gently moving the frothing pitcher in a circular motion and tapping on a kitchen surface until it’s slightly shiny and all large bubbles are gone.
- Fill mug with textured milk.
