Technique

Pour the perfect cappuccino

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The Essentials

Ingredients

Coffee
Plant-based drink of choice

Equipment

Espresso machine
Coffee Grinder
Scale
Timer
Tamper & Tampingmat
Knockbox
Brush
2 Pitchers
4 Cloths
Cups/glasses, saucers & spoons

The method: in 3 simple steps

Step 1

Fill pitcher up to the base of the spout.
Brew your espresso(s).
Purge the steam wand.

Step 2

Hold the tip of the steam wand at the surface of the drink and start steaming.
Create a vortex by holding the steam wand 1cm from the edge. You should hear a whispering sound. This phase is called ‘stretching’.
When the drink reaches body temperature, ensure the steam wand remains under the surface whilst maintaining the vortex.
Close the steam wand when you reach 65ºC (or 60ºC for almond).
Wipe and purge the wand.

Step 3

Waltz your jug until the drink has a glossy surface and the foamy and liquid parts are properly mixed.
Split the contents of the jug in two, if you’re pouring more than one cappuccino.
Tilt the cup and pour into the middle of the espresso, slowly straightening the cup while filling it up.

Cappuccino

"Focus on how it tastes before you start thinking about how it looks!"

Merijn Gijsbers

Eindhoven, The Netherlands

Barista Notes

Make sure you create your volume in the ‘stretching phase’, and keep your steam wand under the surface when the drink reaches body temperature. This prevents your perfect microfoam turning into one with big, airy bubbles.

Ideas