First of all, of course, the espresso. A blend of fine coffees has a variety of aromas and nuances which range from floral notes to spicy hints. Milk, with its fat and protein, releases those aromas to emphasise the coffee beans’ most secret characteristics. Since this applies equally to a coffee’s qualities and defects alike, it is impossible to make a good cappuccino using a poor-quality espresso.

The milk must be absolutely fresh. Its protein content must be no less than 3.2% and its fat content no less than 3.5%. This precious ingredient must be steamed, from cold, by a barista’s skilled hands so it increases in volume. The results must never be “frothy milk”. A true cappuccino has a fine-textured, bubbleless foam that blends perfectly with the espresso to guarantee that smooth, inviting sensation that accompanies you down to the last sip.

Lastly, equipment. The milk jug must be stainless steel and of the right shape – roundly wider at the bottom and narrower at the top – to ensure the milk swirls perfectly while being steamed. A skilled barista will keep a number of jugs of different sizes according to the number of cappuccinos to be made. Previously-warmed milk must never be re-steamed for making other cappuccinos.

The cup, too, is important. A cappuccino should be served in a china cup with a capacity of about 150-160 ml. It should have a flared shape with a conical bottom in order to allow the foamed milk perfectly to envelop the coffee as it is poured into the cup.


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questo liquore è un esplosione di sapori, sia ghiacciato che a temperatura ambiente! con il gelato è fantastico... Sevendrops!!!
giulio  17.04.2015

Una bella scoperta anche con la Moka, buonissimo!!
marco  10.04.2015

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