CAPPUCINO RECIPE

INGREDIENTS:

For the Espresso

 2 tablespoons finely ground dark roast coffee

 4 ounces water

For the Foamed Milk

 4 ounces milk

HOW TO MAKE:

1. Pull a double shot of espresso

- Place the water into the boiler of your espresso machine
- Place the 2 tablespoons (2 shots) of ground coffee into the portafilter.
- Tamp (press) the coffee down using a tamper. Do this 2 to 3 times to make sure the
grounds are packed tightly.
- Place the portafilter into your espresso machine's group head and lock it in place by
turning it to the right.
- Place 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 is yielded. Typically, there is a lever, switch, or button to start this process
2. Foam the Milk
- Place the milk into either a glass measuring cup or a small metal pitcher
- Insert the steam wand into the container with the milk, just under the surface of
the milk
- Engage the steam wand on your espresso machine. (You may need to read your
espresso machine's manual for this, as each espresso maker is a little different.)
- Make sure to keep the tip of the wand toward the side of the container. This will
create a vortex with the milk.
- Move the container higher, lower, closer, then further so that the steam wand can
incorporate the air into the milk, making the foam. The bubbles should get smaller
and smaller as you do this.
- Once the milk has foamed to double its size, turn the steam wand off.
- Top the espresso with foamed milk right after foaming. When initially poured,
cappuccino is only espresso and foam, but the liquid milk quickly settles out of the
foam to create the (roughly) equal parts foam, steamed milk, and espresso for
which cappuccino is known.