Myth: Making a wonderfully silky cappuccino is a task beyond the reach of home baristas. As the task is simply too complex, it should therefore be left to cafés.
The truth: for all coffee lovers, a good cappuccino is just around the corner – in their own kitchen. Of course, it takes a little time to get the water, steam and froth right, and your kitchen shouldn’t be without the right tools. You’ll need a built-in espresso machine with a steam wand, and of course the illy coffee beans that form the basis of everything.
A cappuccino is a drink of about 150 ml, of which 25 ml is coffee and 85 ml fresh milk. The whisking increases the volume.
For the best cappuccino:
- Pour the cold milk into a metal steamer so that about a third of the jug is full;
- let the steam out of the steam pipe for 2 seconds to remove any remaining water;
- stick the tip of the steam wand into the milk and start the steaming function. When the foam starts to form and the amount of milk increases, lower the jug, but always keep the steam wand at a slight angle and in the milk to create the milk froth. Don’t stir unless you really need to (let the milk swirl, of course);
- continue steaming until the temperature of the milk reaches 65 degrees (check with a kitchen thermometer) and the quantity doubles;
- tap the bottom of the jug firmly against the table to compress the foam;
- prepare the espresso in a large cup (ideally a cappuccino cup);
- pour the whisked milk into the cup, starting from the centre of the cup and moving in a circular motion towards the edge of the cup;
- restart the steam function of the coffee maker to remove any milk left in the tube.
Best foam
The density of the foam depends on the fat content of the milk.
For a super velvety and rich cappuccino, use whole milk. If you’re prepared to compromise on the silkiness of the milk, use low-fat milk.
The skimmed milk produces a thin, meringue-like foam that dissolves quickly.
