Cappuccinos are one of the most highly consumed coffee brews in the world. The word “cappuccino” is a derivative of the word “cappuccio”, which means “hood or something that covers the head”. When cappuccino’s were originally invented in Vienna coffee houses in the 1700’s, the brewed color was a reminder of the particular color the Capuchin monks’ attire was in, thus the term “cappuccino” was born.
Making a cappuccino relies heavily on the milk steaming and frothing process. Also, there’s a particular order that must be followed in its preparation, so as not to accidentally make a latte or caffe macchiato. Here’s a basic guideline:
Fill your frothing pitcher with milk, but careful not to fill over half way as you will need room for expansion as you steam and froth.
Place pitcher under steam wand and fully submerge steam wand tip. Turn on full power.
Ensure the top of the wand now sits just under the milk’s surface. Do not completely remove the wand from the milk during the steaming process.
Taking a spoon to hold back the foam as you pour, slowly pour the steamed milk over your espresso.
Now, using the same spoon, spoon out the froth and top your cappuccino with it. Voila!