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Classic Italian Cappucino Coffee Recipe
By Karolos | March 14, 2009
Introduction To Cappuccino
Cappuccino is an excelent aromatic coffee mainly consumed by Italians in the morning. The classic Italian cappuccino is made by equal parts of espresso, steamed milk, and milk foam. The total quantity is approximately 1 small 180ml cup (6oz). In other words Italians use 2oz of espresso, 2oz of milk and 2oz of milk foam.
Let’s review the cappuccino making process step-by-step
Step by step Instructions
Foaming milk
Cappucino without foam is not a cappuccino; it’s a latte! To foam milk it’s best to use the dedicated steam arm of an espresso machine.
If you use a home machine without adequate steaming power you will get lower quality bubbly milk foam without enogh density an creamy texture. So, if you want a good cappuccino you’d better invest in a good espresso machine. Sorry for this but there are no shortcuts to good espresso and cappuccino…
Put 100ml of cold fresh milk in a jug. Low quality milk will produce bad results. Try to use good fresh milk (not UHT).
Put the steam arm just below the milk surface, and open the steam valve. You should hear a characteristic “ch-ch” sound, and watch the milk slowly increasing in volume. Try to put the steam arm in such a way that the milk makes a swirling motion. Angling the milk jug a bit may help to start the swirling motion. Swirling helps to make a better quality foam, whick ideally is like cream in density. If you do it right the resulting steamed milk will also have a shiny appearance which looks fantastic!
Your milk should stretch to almost twice the volume. When it gets hot enough close the steam valve.
Thermometer
Using a milk thermometer is very useful to get the ideal milk temperature. When your milk temperature gets in the 65 to 70 C degrees temperature range, quickly turn off the steam valve. Let your steamed milk to “rest” for a few seconds.
Brew espresso
Brew a double shot of espresso, using 14-17gr of finely ground espresso coffee, in a preheated cappuccino mug. You can add sugar or flavoured syrup if you want, but if you want a sweetener try to use some honey (much healthier). If you want a milder coffee only brew one espresso shot. The ideal espresso will have strong aroma and hazel-brown dense crema on top.
“Free Pouring”
Make a couple of swirling motions with the milk pitcher to mix the milk with the foam and make it as homegenous as possible. Pour this steamed milk on top of your just brewed espresso with a nice smooth way. Properly stretched milk is 50% hot milk and 50% foam milk, so the resulting cappuccino will be perfect in proportions (eaual amount of espresso, milk and foam).
Pouring without the use of a spoon or some special tool is called free pouring. Free pouring is not always easy and requires experience. If free pouring gives you poor results you can “cheat” by using a big table spoon to separate foam from milk. Pour equal parts of milk and foam using the table spoon.
Choose Topping
If you want you can top your cappuccino with vanilla, cinnamon, cocoa or caramel sauce. You can even design patterns with cocoa, chocolate sauce or caramel sauce.
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Topics: Coffee | 7 Comments »
March 17th, 2009 at 2:09 pm
I have never tried a Cappuccino, but I’m interested in the foamed milk do you stir it up when you get the cup or do you drink it with the foamed milk on top.
March 18th, 2009 at 1:25 pm
I love classic Italian cappucino. When I read your step by step instructions, it sounds very easy so I guess I give it a try and will not buy so often in the coffee shop. Thank you for sharing your “little secret” with us
March 29th, 2009 at 7:01 pm
Cappucino with much chocolate on the top is one of my favorites. Sometimes it only needs to be a coffee with much milk – very simple and fast to make. And since I have read that coffee is healthy for women I drink one nearly every morning.
May 15th, 2009 at 7:54 pm
Great points and most people will agree.
December 18th, 2009 at 8:22 am
A roommate urged me to look at this website, nice post, interesting read… keep up the nice work!
January 1st, 2010 at 5:15 pm
I’m frequently looking for recent posts in the internet about this theme. Thanks!
March 11th, 2010 at 12:00 am
Love to try this one..thanks