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The cappuccino has a rich history that dates back centuries. Originally, coffee in Europe followed the traditional Ottoman style of preparation, boiling water with coffee beans. By the late 1700s, filtered and brewed coffee gained popularity over boiled coffee. In Viennese coffee houses, a drink called the ‘Kapuziner’ emerged in the 1700s, made with coffee, cream, sugar, and sometimes spices. Its brown color resembled the robes worn by Capuchin friars in Vienna, hence the name. In Italy, the cappuccino as we know it today was born in the early 1900s, shortly after the invention of the espresso machine. Italian cafes and restaurants gradually embraced this delightful blend of espresso, steamed milk, and milk foam. After World War II, improvements in espresso machines and post-war affluence further propelled the cappuccino’s popularity worldwide.
– 150 milliliters Milk
– Coffee Beans
Optional:
– Sweetener of choice
Grind Your Beans: Measure out about 18 grams of coffee beans and grind them on a fine setting.
Preheat your mug: Fill your mug with hot water to preheat it. This helps maintain the temperature of your Cappuccino.
Pull your espresso shot: Extract your espresso shot. You’re looking for about 36 – 40 grams of liquid. If you don’t have an espresso machine, take a look my blog, methods to make espresso without a machine to get close to espresso without a machine! After the shot is pulled, pour into a coffee cup.
Steam Milk: Steam your milk using a milk steamer. You’re looking to have half milk & half foam.
The Pour: Using a spoon, pour milk holding back the foam. The correct ratio here is 1:1:1; 1 part espresso, 1 part milk, 1 part foam. Start layering in your foam.
Remember, practice makes perfect! Experiment with milk temperatures and foam consistency to find your ideal cappuccino balance. Happy brewing!
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