When I first got into the coffee business one of the things my wife and I did first was to go to Barista School. We were taught all about the history and insider stuff that makes a world of difference in working in this industry. The one thing that I wish we would have spent more time on was making one of the most asked for drinks in our repertoire, The Cappuccino.
It took me just about a week to get this drink down but if it had not been for a very gracious customer who came in twice a day for a week during the early hours of the morning to order a Cappuccino I would still be learning how to get it just right.
So here is the simple recipe for making what is arguably one of the most iconic drinks in coffee, The Cappuccino.
Pour into a frothing cup a small amount of milk.
Froth the milk by allowing the frothing wand to just sit above the milk. Don't allow the bubbles to become the kind that you would make when you were a kid sitting in the tub with your baby brother or sister. These need to be supper small bubbles resembling marange.
Froth the pitcher to the top by dropping the cup slowly as it fills with bubbles.
Set this cup to the side.
Next espresso grind 22g of coffee and pull two shots into a small cup for your cappuccino.
Now take the frothed milk, gently swirl it about the cup to loosen the bubbles from the side.
Pour the steamed milk portion of the frothed milk into your espresso cup filling it half way.
Spoon into the cup the frothed bubbles to fill the remainder of the cup.
To make a less milky (drier) cappuccino pour in less milk and more frothed milk.
Sprinkle on the top cinnamon to garnish.