A cappuccino is a small drink (150-180ml) and consists of 1 part espresso, 1 part steamed milk and 1 part foamed milk.

The foam should be about 1cm deep, and should have just a touch of firmness. 



- Espresso machine
- Grinder
- Milk foamer



- Fill your small steaming pitcher about halfway full of any milk.

Brew your espresso like you use to. 
- Pour your steamed milk over your shot of espresso, use a spoon to keep the foam in the pitcher-
- Lastly take the spoon and put the foam on top of your coffee



Note: This is not a real recipie and should not be followed

A quick guide how to make a good Cappuccino

Quick guide how to make a Cappuccino

Espresso is made by forcing hot water (not boiling water) under pressure through a "puck" of finely ground coffee. The finer the grind, the denser the puck, hence the more pressure required to force the water through it. The most important rule of making perfect espresso is that the pressure used should push the water through the coffee puck in 25-30 seconds. If it takes longer than this, the espresso will be bitter.

Follow these general guidelines to succeed with your espresso


– Espresso Machine
– Grinder
– Scale
– Portafilter
– Tamper
– FILTERED Water (bad quality water can affect the taste of your espresso and even damage your machine)
– Cup
– Fresh Quality Coffee
– Timer

Be sure to preheat your machine and portafilter before using it.


Always grind fresh whole beans right before brewing [this goes for any and every brew method]. The grind texture is an important aspect of shot quality. Too fine a grind will cause a slow, over-extracted shot that can taste bitter and burnt. Too coarse a grind will result in an under-extracted shot that is weak, watery and tastes sour.

The ideal grind texture you are looking for is something similar to that of granulated sugar, but to know for sure, you will need to test out your grinder and machine.



The dose refers to the amount of coffee you will need to fill the portafilter to make your espresso shot. The dose for a “double-shot” [the most common way espresso is made] should be between 14 – 18 grams (this also depends on your espresso machine and personal preference).



Tamping ensures uniformity of extraction by leveling and packing the grounds to ensure equal and consistent water contact is forced through the coffee. The proper tamp method is to hold your elbow at 90 degrees, rest your portafilter on a level surface and then apply pressure until the coffee has an even, polished look. Note: coarser grounds will require a firmer tamp than finer grounds.




Place the portafilter into your machine’s brew head and place your preheated cup beneath it. Grab a timer and time your shot – this is critical to learning how to pull a perfect shot. Initiate the pull and watch carefully!

sources: 

A quick guide how to pull a perfect Espresso shot every time

How to make a perfect Espresso

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Macchiato variety, steamed, trifecta pumpkin spice crema as extra redeye. Id organic that breve steamed at variety.

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