Many people are a big fan of the cappuccino, both in Italy and elsewhere. But not everyone knows that you can easily make a good cappuccino at home. Especially when the temperature of the coffee is adjusted correctly, and you familiarise yourself with the steam and amount of froth.
With the Boretti espresso machines, you can make the best cappuccini. A cappuccino consists of about 90 ml of liquid, made up of an espresso (30 ml) and equal amounts of milk and froth. To make the perfect cappuccino:
- Fill a metal can up to a third with cold milk.
- Place the can under the steam pipe. Submerge the pipe just under the surface of the milk, and keep the pipe tilted so the can may be rotated. Open the steam pipe and slowly bring it to the surface, until you hear a hissing sound.
- Check the temperature. As long as you're able to hold the can, it won't be any warmer than 40°C. Heat the milk while rotating the can until it's 65°C and the volume has doubled. At 65°C, the proteins attach to the fat in the milk. The first couple of times, you can measure the temperature with a thermometer, after that you will develop a sense for it.
- After use, clean the pipe with a clean cloth, to prevent build-up of milk.
- To remove any bubbles, firmly tap the milk can on the countertop.
- Brew an espresso in a large cup.
- Pour the milk through the middle of the creamy layer of the coffee, until the cup is half full. Tap the rim of the cup, tilt the can, and pour the froth in one motion.