Cappuccino

The classics · 4 min

Free recipes

Equipment

Espresso machine · scale · milk frother

Ingredients

• 40 ml · fresh espresso
• 120 ml · milk

Preparation

1. Pull your espresso

   Use freshly ground coffee. For a double espresso, start with 18 g in and 36–40 g out in about 25–30 seconds. Adjust the grind to taste. Measure 40 ml for this drink.

2. Silky milk

   Warm 120 ml of milk to about 55–60°C, then texture into fine, glossy foam. Swirl the jug and pour gently into the coffee. Do not boil. Introduce a little more air than for a flat white, creating a soft foam cap about 1–2 cm deep.

3. Take a little moment

   Taste before adding any extra sweetness. Enjoy while the texture and aroma are at their best.

Tip

Start with cold milk and a clean jug. If using a plant drink, a barista version usually makes finer foam. One serving.

Crema