Classic Cappuccino

Ingredients

Ingredients

Espresso Coffee – 18–20 g
Finely ground coffee beans, freshly prepared for a rich and aromatic espresso base.

Water – About 40 ml
Hot water used to brew the espresso and extract the full flavour from the finely ground coffee.

Cold Full-Fat Milk – 180 ml
Chilled full-fat milk that gives the drink a smooth, creamy texture and rich flavour.

Cocoa Powder or Cinnamon – Optional
A light finishing touch of cocoa powder or cinnamon to add extra flavour and an appealing finish.
8 mins 
2 Serves
120 kcal
6g Protein
6g Fat
10g Carbs

How to Make

1.Prepare the espresso. Fill the portafilter with 18–20 g of finely ground coffee, distribute evenly and tamp firmly. Lock it into the espresso maker and brew about 40 ml of espresso into each serving cup.

2.Steam the milk. Pour 180 ml cold milk into a milk pitcher. Use the steam wand to heat and aerate the milk until it is silky, smooth and hot, with a fine layer of microfoam. Avoid boiling the milk.

3.Build the cappuccino. Gently swirl the steamed milk to keep the texture even. Pour it over the espresso, starting from slightly higher up and finishing closer to the surface to create a thick, creamy foam layer.

4.Finish and serve. Dust lightly with cocoa powder or cinnamon, if desired. Serve immediately while the espresso is hot and the foam is glossy.