A cup of warm cappuccino with fluffy foam will make even the cloudiest day brighter. If you don’t feel like going to a cafe, you don’t have to. You can prepare this delicacy full of milky foam at home.
It is first mentioned in the 18th Century by our southern neighbours in Austria. At the time, they offered a beverage called “kapuziner” in the famous cafes of Vienna. Then, cappuccino was still mixed with sugar and cream. The form in which we know it now first appeared in Italy a century later. Local baristas gradually perfected the drink, creating a delicate, creamy cappuccino with milky micro-foam.
The perfect cappuccino consists of 1/3 espresso, 1/3 milk and 1/3 milk foam. First chill the milk in the fridge. This will make the milk foam easier to prepare.
The basis of a cappuccino is a quality espresso made of freshly ground coffee. For one cup, weigh out 7-10 grams of coffee beans and grind them fine. Place the coffee in the coffee machine and check that there are no lumps. If there are, the water will not flow through the coffee evenly.
Our tip! We recommend coffee grinders with slow grinding. They preserve the full flavour and aroma.
Before the espresso in the coffee machine is ready, froth the milk. Fill the jug maximally half full. Insert the jet about a centimetre beneath the surface, tilt the jug slightly and start the jet. As soon as the jug gets hot in your hands, the foam is ready.
Tap the jug against the table a few times to get rid of any larger bubbles, and swirl it a few times. This will make the milk foam beautifully smooth and shiny. Now just pour it carefully over the espresso, and you’re done. The cappuccino now has the right drinking temperature and there is no risk of burning your tongue.
With a KitchenAid Artisan coffee machine with a special jet, you can create the same perfectly rich foam as a real barista. What’s more, it will heat 6 espresso cups to the right serving temperature.
Preparing the tastiest cappuccino is simply a matter of practice. If it doesn’t work out the first time, don’t worry. It will be better next time.
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