Cappuccino
Cappuccino
Just remember the 3 founding steps of a cappuccino and you’ll become an expert in no time. Recreate this fun but technically challenging popular beverage if you need a delicious uplift to your day.
The Cappuccino is slightly stronger than a latte which is built upon a foamier milk texture. Although making a doppio by now should be a breeze in the park, the cappuccino to construct is actually quite technically challenging so we’ve given a difficulty rating of 3.6 out of 5.
However if you follow our recipe guide, the result should be a serene and sensual experience, especially when your scooping that coffee flavoured frothy head with a spoon, yummy.
The main aim of a Cappuccino is to retain the strength of your espresso when layering your brew.
Always pour your doppio first then focus on the the temperature and texture of the milk until you get that sought after silky milk that’s combed over by a mesmerising layer of micro foam.
Equipment Recommended
Espresso Machine
Nespresso Machine
Best Cup For The Win
Although technically speaking you can use any cup, it’s best to keep it authentic and pour your brew into a versatile porcelain cup and saucer.
The Cappuccino pour is self automated in most cases and it is important to consider the following, we’re still going to utilise a 14g dose of medium to finely ground espresso with a total volume of 40ml. Once the steamed milk and frothy foam is added your aiming for a maximum volume of between 150ml to 180ml.
Machine Espresso
Equipment & Things Needed
step by step Guide
Step 1
For this demonstration, we will be using our Delonghi EC260.
Ensure there’s enough water in the water tank. Switch on your espresso machine and wait for confirmation your espresso machine is ready.
Grab your coffee portafilter (handle with coffee basket), place the double espresso basket instead of the single espresso basket and unseal your deliciously fresh coffee bag of La Bella Figura, and slowly place 24g of coffee into the coffee basket.
Using either the shaft of your coffee scoop or the shaft of a spoon. Slide it across the top of the coffee heap (start at the rim of your portafilter, to ensure that your coffee is aligned and uniform.
Then tamp down the coffee grinds held in the portafilter with minimal down-force pressure.
Lastly, place your portafilter into the locking chamber of your espresso machine, tighten it by turning the handle counter clockwise until it locks fully.
Now begin the preparation for the steamy textured milk
Purge your steam wand by releasing some steam.
Pour cold milk of your choice into the milk jug, up to the bottom of the spout.
Place the steam wand about a ½ inch/1.5cm into the milk.
Open the steam valve and lower the jug to introduce air to the surface of the milk.
Aim for a temperature of around 60-65°C. For non-dairy, try not to go over 55°C, as the milk can start to separate or curdle.
Look for a velvety, silky-smooth texture. Swirl your jug a little.
Step 2
Position your latte cup directly underneath the spout of your locked portafilter. Sometimes depending on how cold it is, we like to warm up our cups with some warm water or steam before commencing with the espresso pour.
Press the double espresso button or turn the dial to a double-shot depending on your espresso machine.
Once your espresso machine has finished extraction, remove your espresso cup.
Begin by pouring your steamed milk into a fresh cappuccino cup slowly and start high and as the milk jug empties bring it closer to the cup.
You want an equal ratio of steamed milk as your espresso.
Then the final step is to pour the microfoam thats left over to top the final third of your cup.
Sprinkle some chocolate flakes if you like.
