Ingredients Used to make a Cappuccino
- Espresso
- Steamed milk
- Foamed Milk
Equipment Needed
- Coffee machine with steam arm/wand
- Milk jug
- Thermometer
Guide to Making a Cappuccino
- Remember the needed quantity of milk’s foam and consistency! We like froth to heated milk.
- Directly brew a single or double espresso (based on preference or order) in the serving cup.
- Tap the milk jug against a counter to expel any remaining air bubbles.
- Pour the milk over the espresso from a low height to create a creamy beverage.
- To top up your Cappuccino, give the milk a tiny jiggle to ensure that the froth passes from the milk jug to the cup.
As a rule of thumb, we recommend filling the milk jug to only one-third capacity.
This is due to the fact that there must be enough milk present to initiate the proper foaming motion, but if it is too much, the contents will likely overflow as the milk begins to expand.
Give the steam wand a short purge, position the tip slightly beneath the milk’s surface, and then activate the steam arm.
A sucking and chirping sound should be audible as heated air is sucked into the milk.
Tips For You: Practice makes perfect
As the milk begins to warm, gradually lower the wand and position it near to the side of the jug. This little movement will start to spin the milk, creating layers.
Turn off the steam arm before the milk becomes too hot and begins to deteriorate, purge the arm, and place the milk to the side while tapping the base of the jug to eliminate large air bubbles.
Now is the time to concentrate on the espresso. While the espresso is being poured, lightly swirl the milk to distribute the liquid.
This is done so that the resulting milk is densely compressed and has a smooth, glossy appearance.
To obtain the cappuccino’s foam, give the milk jug a final rapid spin before pouring it into the cup from a low height with a tiny wiggle. As the foam begins to form, raise the container slightly and continue pouring.
And there you have your cappuccino!
History of the Cappuccino
It is believed that the Cappuccino originated in Italy in the early 1900s, with the first recorded reference occurring in the 1930s.
However, its etymology dates back even further to the Italian term cappuccio. In the first part of Dante’s Divine Comedy, Inferno, the poet used this term to characterize a group of reformist friars who chose to wear brown clothing from head to toe. This is the origin of the term cappuccino, as the espresso is presented “cloaked” in milk.
There is sufficient evidence to show that the Germans adopted and then altered this Italian word. Capuzinerkaffee, a sort of coffee in which espresso is combined with cream, sugar, and spices before being poured over an egg, was first documented in 1790. In the 20th century, however, Kapuziner simply referred to a coffee with a small amount of milk.
After World War II, what we now regard as a cappuccino took off in popularity, and the basic drink of espresso and foamed milk has since been a permanent fixture on coffee shop menus all across the world.
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