What is a cappuccino?
A cappuccino is a classic form of coffee with milk consisting of espresso, steamed milk, and microfoam. The balance between coffee and milk creates a creamy and smooth drink where the taste of the espresso remains beautifully prominent. A cappuccino is usually served in a cup of 150 to 180 ml, with 160 ml considered the ideal size.
Fun fact: The cappuccino owes its name to the Italian Capuchin friars. The color of the coffee with milk reminded them of their brown habit with a light hood.
Suitable coffee for cappuccino?
For a cappuccino, a medium to dark roasted coffee will give you the most classic result. Milk softens acidity and emphasizes sweetness. Chocolate, nut, and caramel notes therefore combine excellently with milk.
That doesn't mean lighter roasts aren't suitable. If you're looking for more fruity or floral flavors, a light roast can work surprisingly well in milk drinks. You could almost make a warm milkshake. Ultimately, it's about your taste preference.
And which coffee? Of course, FREKKO coffee ;]
Which milk do you use?
Milk plays at least as important a role as the espresso itself. For a cappuccino, you want a milk that foams well and gives a silky smooth texture. We sometimes say it should look like wet paint.
- Whole milk the classic, gives the creamiest texture and a full mouthfeel.
- Semi-skimmed milk is a bit lighter but also less creamy and foams less.
- Oat milk adds some extra sweetness and the barista variants foam up excellently.
- Soy milk gives a nice full and creamy texture, but can influence the taste of the coffee a bit more.
- Almond milk is less known, but falls between the properties of oat and soy milk. Less sweet, but creamy.
Tip: Use cold milk directly from the refrigerator for the best steaming result.
Our basic recipe
Consider this a starting point. From there, you can start experimenting.
Cappuccino
LIGHT
18 g in · 60 g out espresso (1:3.4 brew ratio)
120 ml milk
MEDIUM
18 g in · 45 g out espresso (1:2.5 brew ratio)
120 ml milk
DARK
18 g in · 40 g out espresso (1:2.2 brew ratio)
120 ml milk
If the coffee is sour, grind finer (extraction time will be longer).
If the coffee is bitter, grind coarser (extraction time will be shorter).
For the milk, we aim for a final temperature of approximately 60 to 65°C. Hotter than 70°C often leads to a loss of sweetness and a less pleasant texture. How do you feel that? Hold your hand against the milk pitcher and stop steaming just before the pitcher feels too hot to hold.
Step-by-step plan
1. Weigh 18 grams of coffee.
2. Grind the coffee finely.
3. Distribute the ground coffee evenly in the portafilter.
4. Tamp the coffee firmly with a tamper.
5. Place the portafilter in the machine and start the extraction.
6. Choose the best brew ratio for your roast.
7. Pour cold milk into a milk pitcher up to the bottom of the spout.
8. Steam the milk to approximately 60-65°C and create silky smooth microfoam.
9. Pour the espresso into a cappuccino cup.
10. Slowly pour in the milk and combine milk and foam into a creamy whole.
Happy Brewing!
