For a cappuccino to be truly excellent, genuine espresso with a layer of crema must be combined with frothed milk carefully so that the smooth foam-like layer isn’t disturbed. A properly crafted cappuccino has a smooth, rich texture to accompany the strong espresso flavor.
Weigh and grind the coffee. A standard shot of espresso uses 6-8 g of coffee. It is important to weigh the coffee so that you can reproduce your results once you find the right dose.
If your machine heats water, start the preheat cycle. Otherwise, put the kettle on and bring the water to a boil.
Add the coffee to the portafilter. Use your finger or a soft utensil to level the coffee bed. Make sure there are no gaps or holes in the coffee.
Use the tamper to apply between 20 and 30 pounds of force to the coffee. Remove the tamper with a slight turning motion to prevent grounds from sticking to it and disrupting the packing.
Attach the portafilter and let your espresso machine work its magic.
While the shot is being pulled, use the frothing wand to froth preheated milk.
Gently pour the milk over the espresso, taking care not to create turbulence. Feeling creative? Try your hand at latte art!
Serve and enjoy!
Notes
If you want the best tasting espresso, you have to grind your coffee immediately before brewing to get the freshest possible taste. Use a fine setting. Many grinders have specific espresso settings, so check your grinder and use its recommended setting for espresso if possible.