Cappuccino Recipe

Ingredients:

• 1 shot of freshly brewed espresso (about 1.5 ounces or 45 ml)
• 1 cup (8 ounces or 240 ml) of steamed milk
• 1-2 tablespoons of milk foam (microfoam)
• Optional: cocoa powder or cinnamon for dusting on top

Instructions:

1. Prepare the Espresso: Brew a single shot of espresso using an espresso machine. The shot should be about 1.5 ounces (45 ml) and have a rich, golden crema on top.

2. Steam the Milk: While the espresso is brewing, steam the milk in a separate container using the steam wand on your espresso machine. Heat the milk to around 150°F (65°C), being careful not to overheat it, which can cause the milk to scald and lose its creamy texture.

3. Create Microfoam: As you steam the milk, the air will be incorporated into it, creating foam. The foam should be smooth and velvety, not frothy or bubbly. This is known as microfoam and is a key component of a good cappuccino.

4. Pour the Espresso: Pour the shot of espresso into a pre-warmed cappuccino cup.

5. Add the Steamed Milk: Slowly pour the steamed milk into the cup with the espresso, being careful not to disturb the crema too much. The milk should blend with the espresso, creating a marbled effect.

6. Top with Microfoam: Using a spoon, gently place the microfoam on top of the milk and espresso mixture. The foam should be about 1/2 to 1 inch (1.25 to 2.5 cm) thick.

7. Garnish (Optional): If desired, dust the top of the microfoam with a light sprinkle of cocoa powder or cinnamon.

8. Serve Immediately: Serve your cappuccino immediately, as the foam and crema can begin to dissipate over time.