If you are wondering how to make a cappuccino with an espresso machine, then you are in the right place.
Cappuccino is another espresso drink invented in Italy.
A cappuccino is similar to a latte, but has a stronger espresso flavor and is served in a smaller cup (6 oz). Also, cappuccinos contain equal parts milk and foam, which is more foam than in a latte. This enhances the taste of espresso.
Below you can watch the video instructions for making a cappuccino with an espresso machine.
Step-by-Step Guide on How to Make a Cappuccino
How to Make a Cappuccino
1. Brew espresso into a pre-warmed cup.
2. Fill the milk pitcher up to approximately the beginning of the spout.
3. Before immersing the steam wand in the pitcher, be sure to remove condensation by turning the wand on for a moment.
4. Immerse the steam wand in the pitcher at a slight angle, close to the side of the pitcher.
5. Turn on the steam and gradually pull the pitcher down until the tip of the wand is just below the surface of the milk. You'll hear a hissing sound. Steam until you have enough milk foam.
6. Pour the frothed milk gently into the espresso.
The colder the milk when you start steaming, the better, because foam forms faster this way and you'll have more time left to froth the milk before it overheats.
The steam wand should be held just below the surface of the milk, where it will maintain a quiet hiss and create fine, velvety bubbles.
Grind size: Fine
Brew ratio: 1:2
Extraction time: 27 sec
And here's how to make a cappuccino using an espresso machine with a steam wand:
- Before preparing a cappuccino at home, it is necessary to warm up the equipment for 20-30 minutes, as well as to let the steam out of the steam wand to ensure a sufficient degree of pressure and to prevent condensation from entering the milk.
- Preheat your cup.
- Pour milk into the pitcher, approximately to the middle, given the increase in its volume during frothing.
- It is advisable to place the opening of the steam wand near the side surface of the pitcher, tilting it 45 degrees to a depth of 0.5 to 1 cm.
- Turn on the steam and achieve a stable hissing sound while steaming the milk. After the milk has heated a bit, the tip of the steam wand should be immersed deeper in the jug and closer to the center to evenly cover the entire volume of milk.
- Steam until the jug is too hot to keep your hand on. This roughly corresponds to a temperature of 140–160°F (60–70°C). When heated to more than 160°F (70°C), the foam will dry and take on the taste of steamed milk. This would ruin the taste and texture of the cappuccino. The whole steaming process takes a couple of minutes.
- In order to avoid the appearance of air bubbles in the foam, turn off the steam before removing the milk jug from the steam wand.
- Remove large air bubbles by smoothly swirling the jug a few times and lightly tapping the jug on a hard, flat surface a few times. If the foam is smooth and shiny, with a uniform consistency of small bubbles, and tastes creamy and sweet, then you steamed the milk correctly.
- Brew your shot of espresso. It's best to use specially-created cappuccino blends or experiment to create your own blend. Once the shot has been pulled, pour it into your preheated cup.
- Pour the milk and foam into the espresso. Add sugar or syrup to taste; however, a properly prepared cappuccino is naturally sweet and doesn't need sugar.