There is nothing better than a homemade cappuccino coffee. In this post, I will explain in just five steps, how to make the best cappuccino coffee at home with a cappuccino maker.
Achieving excellent cappuccino coffee at home is easy because if something characterizes most Italian recipes, it is its simplicity since the fundamental secret is the quality of the ingredients.
Step 1: Coffee Selection
Pay special attention to the quality of the coffee, if you buy ground coffee that the package is vacuum packed, remember that after opening the ground coffee retains its excellent aroma and flavour for a few hours; instead, the coffee beans can last a few days if you keep it vacuum-packed. For these last two, you will need a grinder. The best recommendation is to invest in a good grinder, but I tell you that any inexpensive alternative, such as blade grinders or manual grinders, will always be a better option than buying ground coffee.
Step 2: The Right Ratio
This aspect is very technical. A high-quality cappuccino should be made with 25 ml of espresso coffee and 100 ml of frothed milk. No more, no less. It is what this coffee has to carry to be perfect.
Step 3: Espresso Preparation
Place the amount of water and the amount of medium-dark roast coffee, the fine ground needed according to the capacity of your coffee maker. Compact well and if your kitchen is electric, you can use all the power, if it is gas, try to keep the fire only below the coffee maker. The extraction must be slow, and the resulting coffee must be full-bodied.
Step 4: Milk Preparation
Full milk is considered ideal due to its creaminess, but skim milk can also achieve good results, and lactose-free milk provides even more sweetness. The secret is to choose the best quality if you want a good cappuccino, don’t go with the cheapest one. Sometimes they tell me, “I can’t get milk to texture, and the cappuccino tastes tasteless to me”; Well, the safest thing is that they used cheap milk.
If we want to reduce the intensity of the coffee but without losing its excellent aroma and flavour, and we also want to add sweetness without adding sugar, the proper preparation of milk will be the one that leads us to success.
First, we heat the milk to maximum 65ºC, if we exceed this temperature, the sugars contained in the milk are burned, and instead of sweetening the coffee it will make it bitter.
There are several ways to heat milk and give it texture. The one that in my opinion, is the one that gives better results is economical, easy to use and the final texture is exactly the same as you would get with a vaporizer from an espresso machine.
Step 5: Preparation of the Cappuccino
We are going to add 40ml of espresso coffee in the cappuccino cups, and we are going to pour between 140ml and 160ml of textured milk. As it is a cappuccino, we will be serving the milk through the ends of the cup with circular movements, and then we finish serving from the lower end towards the centre, seeking to leave that characteristic white circle.
A cappuccino is an intense brown coffee; the flavor of the coffee should be the dominant note, slightly softened and sweetened by milk, the foam should be abundant, between 1cm and 1.5cm.