-
Grind fresh coffee beans for a single shot of espresso.
-
Brew a single shot of espresso (25-30 ml) into a warm cup. Ideally the espresso is a dark rich colour and has a noticeable crema on top.
-
Steam milk using a steam wand until it reaches a smooth, velvety texture and a temperature of around 65°C (140°F). Avoid overheating the milk as this reduces its sweetness.
-
Swirl the milk jug. This breaks any large bubbles and achieves a glossy finish.
-
To serve, pour steamed milk into the espresso from a low height for a smooth blend. Then, gently spoon the milk froth on top to create a thick layer of foam.
A traditional Italian cappuccino doesn't include garnishes like cocoa or cinnamon, but you can add a light dusting on top for extra flavor if desired.
