How To Make A Cappuccino At Home With An Espresso Machine [Easy To Follow Cappuccino Recipe]
Coffee master Austin Childress from Carabello Coffee is back to show you how to make a cappuccino at home.
Get the printable recipe card here:
The cappuccino was born alongside the original hype of espresso and evolved into the drink we know today during the World Wars.
It ultimately arrived in Europe and the Americas around 1980. Now, they are very structure-oriented drinks, usually served in squat, 6 oz glass or ceramic cups.
That structure is truly their defining feature. Split evenly in thirds, you can almost feel the quality of a cappuccino by its weight. Ideally, it should be 1/3 espresso, under 1/3 steamed milk and 1/3 airy foamed milk. For this reason, cappuccinos are often considered the true test of a barista’s skills.
If you want to learn the difference in a cappuccino and other popular espresso drinks like lattes, check this out:
All Espresso Drinks Explained: Cappuccino vs Latte vs Flat White and more!
What's the difference between popular espresso drinks like Cappuccino, Latte, Flat White or Cortado? We also covered all black coffee options based on the single or double espresso shot. You will see all the coffee drinks side-by-side!
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Timestamps:
0:00 Intro
0:58 Single Espresso
1:35 Double Espresso
1:55 Americano
2:18 Lungo
2:37 Filter coffee (no espresso!)
3:16 Cappuccino
3:46 Espresso Macchiato
4:07 Cortado/Piccolo
4:30 Flat White
4:54 Caffé Latte
5:25 All espresso drinks side-by-side
6:50 The most popular espresso drinks!
7:23 Outro
Cappuccino routine
My coffee machine Nota from orchestrale coffee machines i really love it
Coffee Recipes | Learn how to make a silky smooth cappuccino at home | Breville USA
Let’s kickstart your coffee obsession with a cappuccino.
Join us on our Coffee Journey and discover tips on how to make third wave specialty coffee at home:
We’re here to help you bring one of the most popular coffees of the last century into the comfort of your own home. Watch one of our Coffee Specialists take you through step-by-step on how to make a cappuccino coffee with the Barista Pro™.
Directions:
1. Purge your group head and preheat your portafilter. Remove and dry before grinding.
2. Grind freshly roasted beans and give the portafilter a few taps to settle the grounds. Distribute evenly before tamping on a level surface.
3. Use the razor tool after tamping to ensure you have the correct dose.
4. Place the portafilter firmly into the group head and set two cups underneath.
5. Press the two-cup button and within 8-10 seconds, your coffee will begin to pour. It should look like warm honey. Dust some chocolate powder lightly into the espresso.
6. For the milk, you can either click the auto-milk texturing option and it will produce delicious microfoam milk completely hands-free, or you can make it manually by pouring the milk into the jug up to the bottom of the spout. Clean out the steam wand before placing the steam wand about half an inch into the milk jug and open the steam valve so that it draws air near the milk surface. Lower the jug after a few seconds to introduce air to the milk surface and if it screeches, lower the jug further. Remember to swirl the jug so that the microfoam is mixed evenly.
7. Pour the textured milk into the espresso and then about half an inch of the silky microfoam into the espresso. (A cappuccino has more microfoam than a latte, so bear this in mind when pouring.)
For more information about the Barista Pro™, visit:
For easy-to-understand tutorials to help level-up your coffee game, visit:
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BASIC BARISTA: KNOW YOUR COFFEE: ESPRESSO, AMERICANO, LATTE & CAPPUCCINO
This video is about HOT ESPRESSO DRINKS:
Espresso, Americano, Cafe Latte and Cappuccino
#basicbarista #tutorial
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How to Make a Cappuccino | Perfect Coffee
Watch more How to Make the Best Coffee videos:
My name is Mike Jones, and I'm a barista at Third Rail Coffee right by Washington Square Park in New York City. I'm going to teach you some basic coffee-making skills.
I'm gonna show you how to make a cappuccino. A cappuccino is traditionally between five and six ounces. You have your shot of espresso, some milk, and then foam on top. Usually it's gonna be in thirds, which is two ounces of espresso, two ounces of milk, two ounces of foam, but somewhere around there is good. Officially, they say between one and two centimeters of foam on top, but there are many different interpretations. So, let's start off by pulling the shot, steaming the milk, and then pouring it. OK, so we have our espresso, we have our milk. Since I've let more air into the milk on this cappuccino we can do a little bit extra texturing, which is just swirling it around. You can give it some side to side shakes to incorporate the foam into the center. Sometimes if you've added just a little bit too much, you can pour about an ounce off the top. All right, now just pour and that is a delicious looking cappuccino.