Drag to turn · scroll to zoom

Cappuccino

The importer's milk method, with a cappuccino's deeper foam. The steam unit runs on its own, so the order does not matter.

Pull a double shot into a 150 to 180 ml cup.
Purge the wand into the tray and swing it out at about 45°.
Stretch about 150 ml of cold milk with the tip just under the surface, longer than for a flat white, until the jug feels body warm, about 38 °C.
Sink the tip about 2.5 cm and roll it to 60 to 68 °C. Switch off with the tip in the milk.
Tap, swirl and pour into the middle, leaving 1 to 1.5 cm of foam on top.