Pour the perfect cappuccino
Busy, busy but got a few seconds to spare? Take a look at the quick and instant version. Want to take it slower? Check out the step by step scenes and we'll take you through it one expert move at a time. Watch, skip, repeat, go froth!
Watch, skip, repeat and enjoy!
Here's what you need before you get brewing.
Tamper & Tampingmat
1 for portafilter, 1 for driptray, 1 for countertop, 1 for steamwand
Cups/glasses, saucers & spoons
Plant-based drink of choice
Fill pitcher up to the base of the spout.
Brew your espresso(s).
Purge the steam wand.
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.
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.
"Focus on how it tastes before you start thinking about how it looks!"
Eindhoven, The Netherlands
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.
Mastered that one? Of course you have. So move on the next masterclass.