HOW TO MAKE THE PERFECT CAPPUCCINO

1.     Grind the coffee beans: Start by grinding your coffee beans to a fine consistency, similar to table salt. Measure the amount of coffee you need based on the number of cups you want to make. A general rule is to use around 18-20 grams of coffee for a single cappuccino.

2.     Preheat your equipment: Preheat your espresso machine and coffee mug by running hot water through them. This helps to maintain the optimal temperature during the brewing process.

3.     Brew the espresso: Brew a double shot of espresso, which is approximately 60 ml of liquid.

4.     Steam and froth the milk: Pour cold milk, use full-fat, into a stainless steel jug, filling it about one-third full. Submerge the steam wand or milk frother into the milk, starting with the tip just below the surface. Turn on the steam wand and position it diagonally to create a whirlpool effect. Gradually lower the jug as the milk expands to maintain a consistent froth. Stop steaming when the milk reaches a velvety texture and the pitcher feels warm but not too hot to touch.

5.     Create the foam: Tilt the pitcher slightly and tap it on a flat surface to remove any large air bubbles. Gently swirl the milk to incorporate any separated foam. Aim for a smooth and creamy texture throughout.

6.     Pour the milk into the espresso: Hold the jug with the steamed milk at a slight angle and pour it slowly into the espresso shot. Start with a gentle stream close to the surface of the coffee, then gradually raise the height to create the characteristic layered effect of a cappuccino. Aim for a 1:1 ratio of espresso to milk.

7.     Optional sweetening: If desired, you can sprinkle a small amount of granulated sugar or sweetener on top of the foam to enhance the flavour. This step is entirely optional and depends on personal preference.