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making cappuccino coffee - making the best cappuccino coffee at home!

Making the best cappuccino coffee at home

Making the best cappuccino coffee at home, starts with the being able to make a good espresso coffee.

Read how to make the best espresso. Another way is using the coffee pot espresso, which is not the same but close.

What is a good cappuccino?

A good cappuccino has a firm milk foam layer on which a spoon ful of sugar should slowly sink. Large milk foam bubbles should not be on a cappuccino. The foam layer's surface is caused by the proteins from the milk.

A tasty and good cappuccino contains about 1/3 espresso coffee, 1/3 milk and 1/3, however some prefer more milk.

Which milk to use for your cappuccino? As for the foam layer low fat milk will do best, as for a more ceamy taste full fat milk is better. Not only cow's milk can be used but also goat's milk. Please use fresh milk.

Next to espresso making, cappuccino making is preparing the milk and milk

layer in the right way.

Making Cappuccino milk with the steam pipe:

  1. Use a stainless steel milk jug and fill to 1/3 with fresh milk. (Check you will have the right size jug)
  2. Open the steam pipe valve shortly (cold water will be removed and the pipe is heated). Close steam pipe valve.
  3. Hold the milk jug under the steam nozzle, in such way that the steam spout is only a few cm from the buttom of the jug.
  4. Open the steam valve: first you will heat the milk (until the milk is getting calm: subject to your machine and quantity milk about 5 - 10 seconds).
  5. Move the milk jug down. Take care that the steam nozzle is just below milk surface. Keep it under the surface (else you will get large foam bubbles)!
  6. If you hold the jug in your hand (at the lower part) you can feel the temperature. Once the jug starts to heat, bring jug up again, until the steam spout is close to buttom again. Keep the jug in a slight angle, the milk will circle.
  7. If you notice that the milk does not heat up further, close the valve slowly.

Instead of feeling by hand you could also measure the temperature. Keep temperatuur of the milk below 70 oC above that temperatuur the foam (proteins) will be destroyed.
If done right, the milk will have a nice, compact and sturdy foam layer. Use the milk immediately. The milk should be served by adding it under the crema layer of the espresso. Use a spoon. Enjoy your homemade cappuccino!

Cappuccino milk with pan on the fire:

Put the milk in a (sauce)pan and heat it. If the milk starts to sizzle on the edges and to simmer it is close to boiling. Take the whisk and whisk gentle air to the milk. The milk will become thicker and creamier. You will get the best result with a milk frother (with a fine sieve foil inside). You do not need to use force or violence to get a strong fine foam layer.

Serve your cappuccino immediately. Espresso and milk should be ready at the same time.

Making a perfect cappuccino at home