Drinks · Cappuccino
Hot milk drinks · espresso base
Cappuccino
The perfect balance of espresso, milk and dense foam.
Which coffee
Balanced espresso base — Brazil, Colombia.
E.g. roasters: Belleville (FR) · Cafés El Magnífico (ES)
Base
1 espresso (18→36 g)
Milk
120 ml
Foam
Dense
Balance
1·1·1
Milk at
60 °C
Difficulty
2/3
Steps
1Pull an espresso (18 g → 36 g).
2Steam cold whole milk into a dense microfoam.
3Pour: one third milk, one third coffee, one third foam.
4Finish with latte art if you fancy it.
Tips
- Cold whole milk + cold pitcher = finer foam.
- Don't go past ~65 °C: beyond that, the milk scalds and loses its sweetness.
Variations
Dry — More foam, airier.
Wet — Less foam, closer to a latte.
Iced — Espresso over cold milk and ice.
The Coffee-Note take
A good cappuccino is judged by silence: foam so fine it makes no bubbles as you pour it.