How to make a cappuccino at home

You need

• Finely ground coffee · 18 g
• Unsweetened fresh milk · 120–150 ml
• Sugar (optional)

Method

1. Warm a 150–180 ml cup. Pour the cold milk into the pitcher, about a third full.

2. Pull 36 g of espresso from 18 g of finely ground coffee in 25–30 sec, straight into the cup.

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3. Purge the steam wand. Put the tip just under the surface, open the steam and stretch for 5–6 sec, until the milk grows by about a third.

4. Lower the pitcher slightly so the milk spins, and keep going until the pitcher is hot to the touch, about 60–65 °C. Turn off the steam.

5. Tap the pitcher on the counter and swirl until the foam is smooth and glossy. Wipe and purge the wand straight away.

6. Pour the milk into the middle of the espresso, high at first, then low, so a thick layer of foam covers the top.

Tip: No machine: brew strong coffee in a moka pot or phin, heat the milk to about 60 °C and shake it hard in a lidded jar or pump it in a French press until it foams. Big, dry bubbles mean too much air: stretch for the first 5–6 sec only.