BASIC CAPPUCCINO Although ratios may vary to taste, a common recipe for a traditional
6 oz. cappuccino is: 1/3 espresso, 1/3 steamed milk, and 1/3 frothed milk. Purists
consider this recipe complete as is. Powdered cocoa or cinnamon may be sprinkled
on top as a garnish.
To layer the milk and espresso, it is necessary to allow the freshly frothed milk
a moment to rest and thus separate (foam on top and milk on the bottom). Brew the
espresso into a 3 oz. stainless pitcher (ceramic or glass will absorb too much heat
of the espresso). Pour steamed milk into the bottom third of the cup. Pour the espresso
slowly into the steamed milk. Spoon frothed milk on top to fill cup. Done in this
order, the espresso should settle between the milk and the foam. Properly frothed
milk should be approximately 150ºF to 170ºF. It is a matter of personal preference
and may be slightly hotter or cooler.
CLASSIC CAPPUCCINO It is particularly common in Italy, and more and more in North
America, to see a cappuccino made with only espresso topped with frothed milk. This
is a classic cappuccino. Top 1-1/2 oz. espresso with 1-1/2 oz. to 2 oz. foam. Very
similar to an Espresso Machiatto.