Cappuccino

Single Shot Cappuccino

  1. Prepare the Espresso:

    • Grind: Use about 7-9 grams of finely ground coffee beans.
    • Tamp: Evenly distribute the coffee grounds in the portafilter and tamp down with firm pressure.
    • Brew: Lock the portafilter into the espresso machine and brew a single shot (about 30 ml) of espresso.

  2. Froth the Milk:

    • Steam: Pour about 100 ml of cold milk into a steaming pitcher.
    • Froth: Use the steam wand of your espresso machine to froth the milk until you get a creamy, velvety texture with microfoam. Aim for a temperature of around 60-65°C (140-150°F).

  3. Assemble the Cappuccino:

    • Pour: Pour the single shot of espresso into a cup.
    • Add Milk: Spoon the frothed milk over the espresso, ensuring you get a nice balance of milk and foam.

Double Shot Cappuccino

  1. Prepare the Espresso:

    • Grind: Use about 14-18 grams of finely ground coffee beans.
    • Tamp: Evenly distribute the coffee grounds in the portafilter and tamp down with firm pressure.
    • Brew: Lock the portafilter into the espresso machine and brew a double shot (about 60 ml) of espresso.

  2. Froth the Milk:

    • Steam: Pour about 200 ml of cold milk into a steaming pitcher.
    • Froth: Use the steam wand to froth the milk until you get a creamy texture with microfoam, aiming for 60-65°C (140-150°F).

  3. Assemble the Cappuccino:

    • Pour: Pour the double shot of espresso into a cup.
    • Add Milk: Spoon the frothed milk over the espresso. A double shot cappuccino usually has a more balanced ratio of espresso, milk, and foam compared to a single shot.
  4. Optional: 1-2 tablespoons of coffee flavors syrup like hazelnuts, Almonds, Cinnamon, clove,Jasmine, rose, Caramel, honey etc


Enjoy your cappuccino!

Thank You