Perfekt cappuccino guide

Once you master two essential barista skills—pulling shots and foaming milk—you can easily make a cappuccino at home. A cappuccino is a traditional Italian coffee drink, typically made with equal parts double espresso, steamed milk, and steamed milk foam. Using filtered water is recommended because the water quality can affect the taste of your espresso shot and potentially damage your machine. Pull a Double Shot of Espresso Pour 4 ounces of water into the boiler of your espresso machine. Add 2 tablespoons of ground coffee into the portafilter. Tamp the coffee down using a tamper, pressing 2 to 3 times to ensure the grounds are packed tightly. Insert the portafilter into your espresso machine's group head, locking it in place by turning it to the right. Position a demitasse cup or the glass carafe that came with your espresso machine under the group head, and pull the shot for 23 to 30 seconds, or until 2 ounces of espresso are extracted. Foam the Milk Pour 4 ounces of milk into a glass measuring cup or a small metal pitcher. Insert the steam wand into the container, positioning it just below the surface of the milk. Engage the steam wand on your espresso machine. Ensure that the tip of the wand is kept toward the side of the container, which helps create a vortex with the milk. Move the container higher, lower, closer, and then further away so the steam wand can incorporate air into the milk, creating the foam. Once the milk has foamed to double its size, turn the steam wand off. Top the espresso with foamed milk right after foaming.

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