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Cappuccino Coffee

Cappuccino Coffee

A traditional cappuccino coffee made with espresso, hot milk and thick foam in a perfect 1:1:1 balance. Bold, structured and true café style.
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Prep Time 7 minutes
Servings: 1
Cuisine: Italian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1/3 cup Freshly brewed espresso
  • 1/3 cup Whole milk
  • 1/3 cup Milk foam
  • Cocoa powder

Equipment

  • Espresso machine
  • Milk frother
  • Metal milk pitcher
  • Measuring cup

Method
 

  1. Brew espresso using an espresso machine and pour it into a warm cup.
  2. Pour cold milk into a metal milk pitcher and heat it until hot but not boiling.
  3. Froth the milk using a milk frother until thick, dry foam forms and the milk doubles in volume.
  4. Tap the pitcher gently on the counter and swirl to tighten the foam.
  5. Pour the hot milk into the espresso, stopping before the foam reaches the cup.
  6. Spoon the thick foam on top to complete the 1:1:1 ratio.
  7. Lightly dust cocoa powder on top if desired.

Notes

  • The correct cappuccino ratio is equal parts espresso, milk, and foam.
  • Whole milk gives the most stable foam and best flavor.
  • Foam should be airy and dry, not bubbly or wet.
  • If milk tastes sweet naturally, you steamed it correctly.