Cappuccino (Method 2)
Coffee · Milk-Based Coffee · Hot · Difficulty: Advanced · Prep time: Approx. 5 min
Freshly ground coffee series. Steam milk to 55-60℃; above 70℃ the foam will break down. Foam volume should be about the same as milk volume.
Ingredients
- Coffee Beans 18 g
- Whole Fresh Milk 250 g
- Chocolate Sauce 4 g
- Double-Wall Hot Drink Paper Cups 500ml 1 pc
Method
- Grind coffee beans into powder, transfer to a tamper, and press flat twice (after the first press, lightly tap the edge, then press again).
- Lock the tamper onto the extraction port, extract about 30g coffee base into a hot drink glass, keeping the port as close to the glass wall as possible.
- Take 250g milk in a latte pitcher; steam with the nozzle at the top of the milk until 55-60℃.
- Gently swirl the milk and foam mixture; skim off larger bubbles with a spoon.
- Pour milk into the hot drink glass first, then pour foam up to the rim; draw a pattern with chocolate sauce.