How to Make the Perfect Cappuccino
When it comes to coffee, the Cappuccino is without a doubt one of the most iconic brews. But what makes the perfect cappuccino? We have been exploring this at Bristol Twenty, and have some top tips to help you get it just right.
The basic make up of a cappuccino is roughly 1/3 espresso, 1/3 hot milk and 1/3 foamed milk. However, you may have people ask for a dry cappuccino, which has more foamed milk and less hot milk compare to a standard cappuccino. Another variation is a wet cappuccino which includes more hot milk and less foamed milk.
In Italy a cappuccino is usually served in a 6-7oz cup, using a single espresso as the base. Here in the UK we tend to go for larger cup sizes than this, typically 10-12oz, so it is fundamental to multiply these Italian ratios up to suit the cup size you are making. For example a 12oz cappuccino needs a double espresso as its base and an 18oz cup would need a triple shot espresso.
8 Simple Steps to the Perfect Cappuccino
1 . Brew espresso directly into your serving cup. Ideally you would want the shot to pour in about 28 seconds and be 36 – 40 gms of espresso depending on the blend.
2 . Foam and texture the required quantity of milk – Remember! We want more foam than steamed milk.
3 . Start with the nozzle under the surface of the milk, turn the steam on and lower the jug so that the nozzle is on the surface of the milk. (It should make a sucking noise).
4 . As the milk expands continue to lower the jug very slowly so the nozzle is on the surface. For a dry cappuccino leave the nozzle on the surface of the milk for longer than a wet cappuccino.
5 . Finally drop the nozzle back under the surface of the milk and allow the milk to spin to combine the foam.
6 . Gently swirl the milk to release any large air bubbles – tap the milk jug against a counter to remove any stubborn bubbles
7 . Pour the milk over the espresso from a low height for a smooth drink. For a dry cappuccino pour from the rounded edge of the jug to get as much foam into the cup as possible. For a wet cappuccino pour from the spout of the jug.
8 . Finish by giving the milk a slight ‘wiggle’ to ensure foam transfers from milk jug to the cup to top off your Cappuccino. If pouring from the spout, for a wet cappuccino, this motion will begin to create a round shape with the white milk. Finish off by lifting and cutting the milk through the round to create your heart. Dust with chocolate if desired and enjoy!
Get Practicing for this years National Cappuccino Day! – 8th November.
The History of the Cappuccino
Although some people associate the Cappuccino with Viennese artistry, the Cappucino and it’s methodology in fact originate from Italy. The espresso machines dominated the coffee scene of the Italian peninsula from the early 1900 hundreds and are largely responsible for the spread of coffee as the drink of choice of the majority of Italians. Italians were introduced to the Kapuzinier (a version of Vienesse coffee containing cream and sugar) which was later adapted in Italy to include frothed milk. Many examples of early coffee house menus from the early 1900 hundreds still exist today and show the name Cappuccino. In some instances they refer to this coffee as “the Vienesse”.
Cappuccino spread throughout Europe and the western world with the popularisation of coffee houses in the middle of the century. Americans are in-fact potentially responsible for the methodology we use to make Cappuccino today, due to the technological advancement in which we control the heating and preparing of milk to add to our coffee.
