CAPPUCCINO
Method Info
An Italian invention, cappuccino can be drunk any time of the day all over the world. For many people it is the most harmonious coffee/milk ratio.
Coffee
Fine grind
Equipment
Burr Coffee Grinder
Precision scale
Espresso machine
Milk pitcher
Cup (~170 ml)
Dosage
17-19 grams (or dose according to your filter basket size)
Extraction ratio
1:2
Preparation (for 2 cups of cappuccino)
Step 1
Froth the milk (~ 200gr for 2 beverages) in the milk pitcher to obtain an elastic texture with a smooth, glossy surface at the right temperature (62-64°C).
Step 2
Grind 17-19 grams of coffee in the filter basket (or dose according to your filter basket size).
Step 3
Distribute the coffee equally in the filter basket and then tamp, just enough to seal the coffee in. The goal is a compact, smooth, level surface.
Step 4
Position the portafilter in the grouphead and start the extraction immediately.
Step 5
Extraction completion ~ 25-30. If not, adjust the grind size.
Step 6
Finish the cappuccino, by pouring the frothed milk into the espresso.
Step 7
Make sure to clean the steamwand. Purge it, and wipe it with a clean towel.
