Table of Contents
Cappuccino is an espresso-based drink perfectly blended with milk foam. This traditional Italian drink has been incredibly popular among coffee drinkers for over a hundred years. According to a research statistics, 54% of America’s population over the age of 18 drinks coffee. That is about 100 million Americans.
And 30 million of which consumes espresso – based drinks, including Cappuccino, Lattes, and Mocha.
No wonder, people wanted to know how to make a Cappuccino with an Espresso Machine.
In this post we are going through all the steps and all the details, from how to brew the espresso to the preparation of the milk foam, so that at the end you will have a complete understanding of all you need to do, and how to do it, to enjoy a great cappuccino using your espresso machine.
The composition of Cappuccino is:
A well-made cappuccino has a nice balance of flavours.
The espresso taste is recognizable, not dominated by milk. It has creamy sweet foam, with low acidity, and rich structure.
Cappuccino is usually served in a pre-heated porcelain coffee mugs. And for take – out, establishments use paper cups with plastic lids.
However, cappuccino have major variations all over the world.
Some people add flavoured syrups, like vanilla, chocolate, caramel, cinnamon, and peppermint. Some sprinkle chocolate or cinnamon powder over the milk foam. While others just add sugar or sweetener.
If you want to know how to make a cappuccino with an espresso machine, you must first know which specific type you want to prepare.
Here are the 3 types of Cappuccino:
Cappuccino started in Italy around the twentieth century, upon the invention of espresso machine. Espresso machines were very large and complex back then. Thus, people can only enjoy an espresso in a cafe or coffee house.
Until Italians started adding milk to their espressos. And cappuccinos and lattes became extremely popular.
The traditional cappuccino has equal parts of espresso, steamed milk, and milk foam.
Usually, it uses double shots of espresso in every cup. Then, equal parts of milk and froth. The milk froth serves as an insulator that keeps the drink hot for a longer period of time.
This is also called the Light Cappuccino (Cappuccin0 Chiaro).
Wet cappuccino is creamier than the traditional one. Instead of having equal parts of espresso, steamed milk, and milk foam, it has more steamed milk than milk foam.
And the super wet cappuccino is called “latte”. It’s just a mixture of espresso and steamed milk, with little to no milk foam at all.
On the other hand, a dry cappuccino is called Dark Cappuccinos (Cappuccino Scuro).
Compared to traditional, the dry cappuccino has more milk foam. Its liquid is also darker because the steamed milk is lesser.
The taste is also stronger than the traditional cappuccino.
And to make it more complex, a “bone dry” cappuccino is just a mixture of espresso and milk foam, without steamed milk.
Now that we know what cappuccino is, and its different types, it’s time to learn how to make cappuccino.
Listed down are the cappuccino ingredients and things we need to make our perfect cup. See the cappuccino recipe below:
You might ask, what is espresso?
Espresso is a coffee made from pressure – brewing finely ground coffee beans, for about 25 to 30 seconds. It is usually served in a pre – heated demitasse cups, white small cups that can hold 2 – 4 ounces of liquid.
A good quality espresso has a rich, dark, golden crema on top.
Despite its rich flavor and body, espresso has lower caffeine content compared to drip coffee. This is because of the quick method of brewing.
Espresso has to be consumed immediately, but not in one gulp. You have to sip it slowly to fully appreciate its flavor, aroma, and strength.
It is said that a good shot of espresso is a product of 4 Ms:
The milk with 2% fat is the best option and most common type of milk used for steaming. It should be used cold.
The same milk will also be used to achieve the milk foam of your cappuccino.
Achieving foamed milk requires using an espresso machine. The steam wand, part of espresso machine, is used to incorporate air into the steamed milk to form the milk foam while increasing the temperature of the milk.
When frothing the milk, about 2% produces creamier and nice foam.
But for beginners, the non-fat milk is the easiest to froth since it has zero fat. However, the taste is not as creamy as the 2%.
The whole milk produces a rich and creamy cappuccino, but frothing it is challenging. This is because of the fat content, which weighs down the foam.
Soy milk is also an alternative, for those who are lactose intolerant. But the foam of this milk quickly disappears, because the protein structure of soy milk cannot support the bubbles. Also it burns faster than the whole milk.
Other types of milk (lactose – free or organic) do not froth well. Because the pasteurization process destroyed its protein. Thus, it also cannot support the milk bubbles of the foam.
The espresso machine produces espresso, the base of cappuccino. Also, the steam wand of espresso machine is used for steaming and frothing the milk.
Luigi Bezzerra invented espresso machine in the early years of twentieth century. He saw an opportunity because coffee houses took so long in brewing a cup of coffee. So, he introduced espresso machine, producing espresso coffee within a few seconds.
Milk or Steam Jug is a stainless jug with a handle and spout.
This is where you put the fresh milk for steaming and frothing.
150 to 155 degrees Fahrenheit is the ideal temperature for steaming and frothing of milk. If you steamed or frothed the milk with higher temperature, the bubbles won’t hold.
Others just skip on using the thermometer because they trust their hands very well. They check the temperature by touching the outside part of the milk jug.
If it’s lower than the body temperature, it is still lower than what it should be. And if you can’t touch it for even 5 seconds, the temperature is too much.
We now have all the ingredients to make a perfect cappuccino. How to make it will be our next topic.
Let’s start with the base: Espresso.
To be able to make espresso, you will need:
First, you have to fill the espresso machine’s water reservoir with clean water or plug the machine to a water source. Any unnecessary particles on the water might cause a difference on taste, or worse, damage your machine.
Then, you have to turn on and preheat the espresso machine for about 15 to 45 minutes, depending on the size of your machine.
After that you will need to lock an empty portafilter to the grouphead. Run the machine to preheat the parts where the water flows. Then wipe the portafilter and sides of grouphead to dry.
Next, grind the coffee beans. The coarseness should be between fine and powdery. Using a finer grind will cause over extraction, more caffeine, body and bitterness. While a coarser grind will result in under extraction, less body and flavor.
Place the portafilter under the grinder and dose 18-21 grams of freshly ground coffee. Use your forefinger to flatten the grounds and fill in the gaps. The coffee grounds should be evenly distributed.
While one hand holds the portafilter, the other hand will tamp the coffee grounds. Place the portafilter in a flat surface.
When tamping, level your arms to 90 degrees (apply approximately 30 lbs of pressure).
Ideally, you tamp it four times employing the “Staub Tamp” (North, South, east, West side of the basket). Then give a slight twist on the tamper when releasing pressure.
Make sure the coffee grounds are compressed and even.
If the tamped grounds looked uneven, discard it. And you have to dose another batch from the grinder.
If it looked acceptable, lock the portafilter to the group head, and start brewing.
The standard brewing temperature is between 195 to 205 degrees Fahrenheit. And the ideal brewing time is between 20 to 30 seconds.
After the brewing, the espresso puck should be solid, dry, and even. If this is watery, you have to tamp the coffee grounds harder.
Here is a video on how to make espresso shot:
In making a cappuccino foam, first you have to use fresh cold milk.
Then fill your jug with milk, just until 1/3 of it. Leave space for the milk foam. And steam only the milk you will use.
Before submerging the steam wand into your milk, make sure the steam wand is clean. Wipe it with clean cloth. And release steam for 2 seconds to clear it out.
Then, submerge the steam wand, about half an inch, into your milk. It should be at 15-degree angle from the side of the espresso machine. Dip the steam wand first before you turn it on.
Next step is aerating and texturing, the process of incorporating air into the milk to create foam. You need to listen to the popping sounds, there should be sucking and chirping noise.
Also, watch out as the volume of the milk increase by fifty percent. This process will take just a few seconds. Once you notice this, you need to dip the tip of the steam wand deeper into the steam pitcher.
The milk will start spinning, and the popping sound will stop.
You have to see a flat whirlpool of milk without increasing the milk volume. If the milk volume keeps on rising, lower down the steam level a bit.
Then turn off the steam valve when the temperature reaches 120 to 140 degrees Fahrenheit. Steaming on this temperature range produces a sweeter and richer flavor.
While steaming with higher temperature will result in the burnt taste on the milk.
If you do not have an espresso machine or steam wand, you will need a microwave and a frother.
Just heat up the milk in the microwave for about a minute. Then, using a handheld milk frother, you can achieve the milk foam in a few seconds.
It is best to use a stainless pitches, with spout. So, you will know the temperature of the milk just by touching the outside part of the jug.
The spout is important when pouring the milk.
After steaming and frothing, you need to swirl the milk around the pitcher, to make sure the micro foam is together.
When pouring the milk, just steady your hands on top of the cup. Pour the milk from the centre, low height from the cup with slight wiggle. And once the micro foam starts to pour, just tilt the pitcher a bit, towards the cup.
Learning how to make a cappuccino with an espresso machine actually takes time.
First, you need to understand the art and science behind espresso. The rich flavor and body of this drink is just as rich as its history.
Then, you must know how to steam the milk properly. Knowing the different characteristics of milk will help in achieving your desired taste and appearance.
After steaming, you have to understand how to make cappuccino foam. Because the rich, creamy froth is the signature of a traditional cappuccino.
Lastly, pouring the milk over the espresso is also an important factor. This is how the cappuccino will be presented.
So, the next time you drink a precious cup of espresso, remember the complexities behind it.
If you have any related coffee experiences, just comment down below. I would love to hear from you.