Your cart

Your cart is empty

Come fare il cappuccino: trucchi e consigli dell’esperto

How to make cappuccino: tricks and advice from the expert

To start the day right, a pastry and cappuccino are the winning combination: for many Italians, breakfast isn’t really breakfast without these two where, however, the cappuccino may be substituted with a good espresso or caffè macchiato.

In this article we will be talking about how to prepare a cappuccino, by following the indications and advice of the expert and discovering its characteristics. 

How to make cappuccino: characteristics and advice for preparing the perfect one. 

A while back we talked about macchiato coffee, which is served in a small cup and contains a small quantity of milk; whereas to serve a cappuccino, you need a larger cup which can hold both the milk  (around 125 ml – 4.4 fl oz) and also the foam obtained by steaming a part of it.

It is then on the surface of this drink that you can create drawings and decorations using the latte art technique: writing, abstract symbols, animals and anything that the artist’s imagination brings forth.

One way of making that breakfast moment even sweeter and more pleasant.

The cappuccino –  between history and legend 

As with the history behind many other famous drinks, there are also numerous legends surrounding the origins of the cappuccino.

For example, it is said that it was invented by the Turkish, by adding milk and honey to coffee, while according to another version, the cappuccino owes its name to an old drink which in Vienna was called kapuziner, where in place of the fresh milk, cream was used.

The capital of the ex Austro-Hungarian empire is also the protagonist of the last legend surrounding the birth of the cappuccino: in theory it was invented by a monk who didn’t like the strong coffee which was normally served, and so he decided to sweeten it and add more liquid.  

Advice on how to foam the milk 

The milk-foaming phase (link to next article) is delicate and requires some precise movements with no hesitations.

Indeed, the air which is pumped into the milk should be balanced and not excessive, this is why it is important to have a steady hand and, in particular, respect the position of the steaming arm, producing a “vortex” in the milk with the steam using circular movements. 

Calories in a cappuccino

When we talk about a delight like the cappuccino, the downside is – unfortunately  – the calorie count. In fact, a cup of this drink contains around 90 calories, which, of course, increase if we add sugar to a level which can even exceed 120. 

How to make a cappuccino: recipe and procedure 

Preparing a good cappuccino requires a little dexterity and  familiarity with the method, but by following the indications of the expert it isn’t difficult to get an excellent cup of this drink.

Here’s what you will need. 


• 0.25 oz of coffee powder 

• 2.82- 3.52 fl oz of fresh, high quality, full-fat milk  


• cappuccino cup

• 12.32 fl oz milk jug 


For the foamed milk:

  1. Fill (to around half full), with fresh, high quality, full-fat milk, a milk jug of sufficient capacity for the volume of the cappuccino cup you have chosen to use.  
  2. Position the nozzle of the steaming arm of the espresso machine on the surface of the milk (only the holes of the steamer should be immersed in the milk).
  3. Start the steamer and bring the pressure up to the maximum: only by working with high pressure can you obtain the optimum foamed milk.
  4. If you have got the position just right, you should hear (only for the first few seconds of the foaming phase) the sound of the steam being pumped into the milk. After a few seconds the volume of the milk will increase and also the sound will be fainter.
  5. Wait for the temperature to reach 131 °F, then switch off the steaming arm.

Preparing and completing the cappuccino

    1. Prepare the espresso in the traditional way, directly in the cappuccino cup.  Put around 0.25 oz of ground coffee powder into the filter holder for espresso, level off and press the powder down evenly inside the filter. Attach the filter holder to the dispenser unit and start the extraction process. Pour about 0.88 fl oz of espresso into the cup.
    2. Foam the milk in the milk jug using the foaming arm of the espresso machine. Break the layer of coffee bubbles on the Espresso by swirling the cup gently.
    3. Cream the foamed milk until the surface is completely glossy.
    4. Pour in the milk foam taking care to position the spout of the milk jug almost in contact with the coffee (to do this you need to start with the cappuccino cup as tilted as possible and gradually bring it into the upright position as you pour the milk into the cup).
  1. Flavored Cappuccino with topping

    By following the method indicated above, you can prepare a fancy variation of the cappuccino, using a topping to flavor the drink. 


    • 0.71 oz of topping of your choice 

    • 0.25 oz of coffee powder 

    • 2.82 oz of full-fat fresh milk  


    • cappuccino cup

    • 12.32 fl oz milk jug 


    1. Pour 0.71 oz of the topping of your choice into the cappuccino cup.
    2. Prepare the espresso in the traditional way, directly in the cappuccino cup. 
    3. Foam the milk in the milk jug using the steaming arm of the espresso machine. 
    4. Pour the milk onto topping and espresso, starting with the milk jug slightly higher so that the two elements mix together. When the cup is half full, bring the milk jug closer and finish off the cappuccino by creating a marbled effect  with a white mark in the center. Now you know the tricks for creating the perfect cappuccino, a delight for the palate and also for the eyes, when it  is decorated using latte art. Now we can only wish you the best of luck in your work and your next creations!


Previous post
Next post

Leave a comment

Please note, comments must be approved before they are published