Cappuccino

Ascaso's cappuccino

The manual's own: "a true cappuccino" is about 25 ml of espresso and 125 ml of milk taken from fridge-cold to nearly 55 °C.

1. Pull a shot of about 25 ml into a 150 to 180 ml cup.
2. Switch to steam (down) and purge until it spurts.
3. Texture about 125 ml of cold milk with the tip just under the surface, until it has grown by about half.
4. Sink the tip and swirl to about 55 °C, at most 70. Close the knob and switch steam off.
5. Tap, swirl and pour into the middle, then cool the thermoblock before the next coffee.

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