How to Make a Cappuccino
Everything You Need to Create a Coffeehouse-Style Beverage at Home
Dec 23, 2008
So the baristas at the coffee shops make it look easy, but just how is a cappuccino made, anyway? Ever wanted to find out? Here's everything you need to know about making coffeehouse-style cappuccinos at home.
A cappuccino is a combination of espresso, steamed milk, and froth. Flavor(s), sweeteners, and/or whipped cream may be added to sweeten the drink.
Here are the steps to making a 12 ounce cappuccino.
Steaming the Milk
Standard cappuccinos at most coffeehouses use 2% milk, but any kind of milk will work for a cappuccino. The thicker the milk, the easier it is to create great foam or froth, which is vital to the perfect cappuccino. The use of skim milk makes a skinny cappuccino, and the use of half-and-half makes a breve cappuccino.
Pour about 10 ounces of milk into a stainless steel steaming pitcher with a food thermometer, and place the steaming wand tip at the surface of the milk. Turn the dial counterclockwise to begin heating the milk. Raise the steaming wand tip just above the surface of the milk to create froth. A light hissing sound is the key to making the perfect froth, which should have the consistency of shaving cream.
For a cappuccino, a lot of foam is necessary, about one-third of the drink is froth, so create froth through the entire heating process. Turn the steamer off once the milk has reached 150-160 degrees. This will allow the milk some room to rise to 170 degrees or drop to 140 degrees, both acceptable temperatures for a cappuccino. Be sure to wipe the steaming wand with a clean, damp cloth immediately after steaming milk.
Adding Desired Flavors
If any sugar, sweetener, or flavors are desired for the cappuccino, add them to the mug or cup. About one to two ounces of syrup or sauce should be added for a 12 ounce drink. Popular flavors include vanilla, caramel, irish cream, and hazelnut. Many coffeehouses use Torani brand flavors, and these are available at most specialty food stores in a smaller size.
Allow the milk and froth to separate in the pitcher for about a minute. Just before pulling the shots of espresso, pour steamed milk into the desired mug or cup until it is almost halfway full, using a spoon to hold back the froth. Next, gently spoon froth on the milk, saving about one to two inches of space for the shots. If a flavor was added, be sure to stir well.
Pulling the Shots of Espresso
Grind the espresso beans just before pulling the shots for the best flavor. Load the fresh grinds into the portafilter handle, and tamp level before inserting into the espresso machine. Be sure to pull shots between 16-26, preferably between 18-23.
Immediately after pulling satisfactory shot(s), pour two into the cup filled with steamed milk to save them. For less coffee taste, use only one shot, and if an extra shot is desired, use three. The espresso has a 10 second window before it begins losing flavor and increasing in bitterness.
Finishing Touches and Tips
After pouring the espresso into the mug or cup, stir once more. Enjoy the homemade cappuccino at home!
Remember that pulling shots of espresso can be difficult, especially when under pressure to do so quickly. Be sure to pull test shots before beginning any drink to know the tamping level that should be used.
Be sure not to burn the milk; milk burns at 180 degrees, so milk should not be steamed past 170 degrees because the temperature rises a few degrees after steaming. Also be careful not to burn yourself while steaming the milk or pulling the espresso shots.
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