Cappuccino Guide

Guide prepared by Anthony Benda, Café Santé Veritas, Montreal, Canada.

A traditional cappuccino is an espresso based beverage rounded out with a mix of steamed milk and frothed milk served in a 5 or 6 ounce cup. Many contemporary coffee shops are producing microfoam for their cappuccinos, which is a super consistent blend of milk and foam that is also conducive to producing latte art. The following uses that model of steaming milk to prepare a cappuccino.

Steaming and frothing the milk

If your home machine is able to maintain consistent temperature, begin by steaming your milk. Steaming before preparing the espresso will allow the milk to thicken more, creating the consistency required for a traditional cappuccino. Most small frothing pitchers can hold about twelve ounces, and you should start with it about half full. Purge your steam wand by releasing a quick blast of air before introducing it to your pitcher.

Submerge the tip of the wand just below the surface about halfway down the side of the pitcher and start steaming, holding it at a slight angle. For about five seconds, you’ll hear air being infused into the milk (a bubbling rush, for lack of better descriptors). This stage is commonly referred to as “stretching” the milk, as the volume increases as more air is added. As the level of milk rises, the tip of your steam wand will submerge and the sound will stop, ideally being almost silent.

If you held your pitcher at the slight angle recommended your milk should be spinning similarly to a whirlpool. Maintain this action as it ensures even heating and frothing throughout, avoiding clumps of stiff foam. Keep your free hand (the one not holding the handle) on the side of the pitcher to monitor the increasing heat. When it becomes too hot to handle, wait a couple of seconds and then stop steaming. This will produce a temperature of about 165 degrees; very drinkable with a sweetness to complement the espresso. The pitcher will now be approximately two thirds full and have a bubble-free shiny surface.

Pulling the espresso shot

Set the milk aside and immediately begin preparing your espresso, a single or double shot, as per the Espresso Guide. Time is important as you don’t want the milk to cool or separate substantially. When your shot is pulling, take the twenty-five seconds or so to shake the milk pitcher to re-combine the milk and foam that has now begun to separate. It should have an exceptionally thick consistency and, if too messy to simply agitate by hand, feel free to stir it aggressively a few times with a spoon.

Pouring the latte

This thickened microfoam is perfectly suited to produce a creamy cappuccino with rich foam and silky texture. Pour from the pitcher into the cup firmly until full, and enjoy the fruits of your labor.