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:
Step 1
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.
Step 2
Place pitcher under steam wand and fully submerge steam wand tip. Turn on full power.
Step 3
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.
Step 4
Taking a spoon to hold back the foam as you pour, slowly pour the steamed milk over your espresso.
Step 5
Now, using the same spoon, spoon out the froth and top your cappuccino with it. Voila!
