World champion barista, Heather Perry, shows you the secrets of making the perfect cappuccino.
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
- espresso coffee beans
- 2 ounces milk
- 8 oz mug
- 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.