How to make the perfect Cappuccino at home

How to make the perfect Cappuccino at home

November 8th marks Cappuccino Day, and if there’s anything we can get behind then it’s a day celebrating coffee!

Before we give you our tips and tricks, let’s dive into what makes a cappuccino a classic amongst roasters…

Cappuccinos first popped up in the 1700s as the 'Kapuziner' in Viennese coffee houses, described as "coffee with cream and sugar”. Whilst 'Kapuziner' was used in Vienna, the actual cappuccino we recognise today was invented in Italy, and the name adapted to the spelling it is today soon after. It was first made in the early 1900s, shortly after espresso machines became popular at the turn of the century, with the first recorded brew being the 1930s.

After World War II, cappuccino making went through some modifications in Italy, mainly due to more widely available espresso machines. These improvements helped build cappuccino's eventual worldwide popularity, and created the modern cappuccino with the elements we know so well - good espresso, a balance of steamed and frothed milk, the presence of crema and a small, preheated porcelain cup.

A good cappuccino ratio is approximately 1/3 espresso, and 2/3 steamed milk, characterised by the generous layer of microfoam on the top, usually upwards of 1.5cm. Topped with a dusting of chocolate

Top Cappuccino Tips and Tricks

• Remember, we want more foam than steamed milk
• After steaming the milk, gently swirl the milk to release any large air bubbles - tap the milk jug against a counter to remove any stubborn bubbles
• Pour milk over the espresso from a low height for a smooth drink
• Finish by giving the milk a slight 'wiggle' to ensure foam transfers from the milk jug to the cup to top off your cappuccino.

How to make the perfect Cappuccino

1. Start off by texturising the milk. For the best results, fill 1/3 of the milk jug. This is because there needs to be enough milk for the correct foaming motion, but not too much to cause overflowing once the milk begins to expand.
2. Give the steam wand a quick purge, placing the tip just underneath the surface of the milk and then turn the steam arm on. A sucking and ‘chirping’ noise should be noticeable as the hot air gets drawn into the milk.
3. As the milk begins to heat up, gradually lower the wand and position it so that it is close to the jug’s side. This will begin to spin the milk, layering it in the process.
4. Turn the steam arm off before the milk gets too hot and splits, purge the arm and place the milk to one side, giving the base of the jug a gentle tap to remove any large bubbles.
5. Now start on the espresso. Measure and grind 18g of coffee - we recommend Fireside, Brazil Pocos or Goldstone. Wipe the portafilter to remove any traces of old coffee and oils. Add your ground coffee to the basket and shake gently to level.
6. Use a coffee tamper to press the coffee ground into a dense puck, applying even pressure.
7. Flush the group head to remove any old coffee residue.
8. Insert the portafilter into the machine, making sure it’s secure. Press the machine button to start brewing right away. If you wait, the heat from the group head may burn your coffee, impairing the flavour.
9. Aim for an extraction time of 34 seconds, to bring out the optimum flavour for your coffee. Whilst the espresso is pouring, lightly swirl the milk in order to force some liquid around, creating tightly compacted milk with a smooth, glossy finish.
10. To get the foam for the cappuccino, give the milk jug a final quick spin before pouring it from a low height to the cup with a slight wiggle. As the foam begins to form, move the jug slightly higher and begin to pour through.
11. Finish with a dusting of chocolate or cinnamon power, and enjoy!