How To Make A Cappuccino With An Espresso Machine
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.
Brew Time: 2-4 Min
Yield: 3 Cups
What You Need
1. Steam the milk. Heat 1 cup of milk in a 2-quart saucepan over medium heat. Let the milk simmer until bubbles form around the edges , but don't boil the milk. Remove the pan from heat and set it on a flat surface.
2. Whip the milk with an electric mixer, increasing the speed as the milk begins to thicken. Continue mixing until you get the desired volume of froth.
3. Make the coffee. Measure 2 tablespoons of grounds for 5 to 6 ounces of water.
4. Make the cappuccino. A classic cappuccino calls for 1/3 espresso, 1/3 steamed milk, and 1/3 foam.
5. You can mix it up by using 2 or 3 tablespoons of flavored syrups or even different kinds of milk, like chocolate or vanilla.
And here's how to make a cappuccino using an espresso machine with a steam wand:
- Before preparing a cappuccino, 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 boiled 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 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.