How do you take your cappuccino? According to coffee experts and baristas, slightly foamy and full of flavor would be the correct answer.

Even though the basic form of this delight is composed of a double espresso and a thick layer of steamed milk foam, many delicious varieties have developed through the years. For instance, some cappuccino recipes call for cream instead of milk. Others suggest topping it with chocolate powder, cocoa, ginger, or cinnamon. These more elaborate varieties actually resemble the earliest cappuccino predecessors.

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Cappuccino first appeared in Viennese coffee houses in the 1700s under the name “Kapuziner”. This early version was a drink made of ‘coffee with cream, spices and sugar’. The cappuccino version we know today was invented in Italy in the 1900’s but really grew in popularity after the World War II. In this period, espresso machines became to be widely used, helping cappuccino take its final form and find its way to bars, restaurants and coffee shops all around the world!

The etymology of the name goes even further back in time. The term refers to the clothes of Capuchin friars. Namely, they used to dress in brown fabric from head to toe, the color of which resembles the color of the beverage after milk is added.

How to Make Cappuccino at Home

The first question to be answered is: Can you make cappuccino at home? Can you recreate its silky magic in your kitchen or is it something that only professional baristas can achieve?

The answer is affirmative provided that you have the right equipment, i.e. an espresso machine with a steam arm. Alternatively, you can make the espresso in a moka pot.

You’ll also need milk and a milk jug. The milk can also be heated on a stovepot or in a microwave and frothed by using a hand whisker.

The use of only high-quality espresso in all cases is implied.

Step 1: Texturing the Milk

Type of milk . You can opt for any type of milk for your cappuccino, from skim to plant-based milks (rice, almond, soy, etc.). You can even use chocolate milk to obtain mocha cappucchino! However, whole milk produces the richest foam.

Amount of milk. The required amount of milk is 1/3 of the jug. This is more than you’ll actually use for a single cup of cappuccino but it is enough to allow the milk to expand nicely and make it easy to pour. On the other hand, this amount is just right to prevent overflowing of the milk during steaming. What you’re going for here is more froth than steamed milk, i.e. crema.

Jug. Coffee experts recommend using chilled jugs to make the milk steam for a longer period of time. This, in turn, will result in a creamier and smoother foam.

Steaming. To perform this operation correctly, place the steaming arm’s tip just under the surface of the milk, then turn it on. As the milk begins to heat and bubble up, lower the steam arm and move it to the jug’s side in order to force the milk into a spinning motion. The secret is in stopping before the milk ‘overheats.

Thermometer. To ensure you don’t ‘boil’ the milk, use a thermometer. Place it inside the jug and keep track of the milk’s temperature at all times. Once it reaches 150 to 160 degrees F, stop steaming. After a few homemade cappuccinos, you should feel more confident and ditch the thermometer.

Alternative ways of heating and foaming. In case you don’t own an espresso machine or you have one without a steam arm, you can heat the milk in the microwave. Fill a small mason jar with milk halfway. Cover the jar with the lid and shake well for about a minute before placing it in the microwave. Heat for about 30 seconds and make sure to serve immediately because the foam thus obtained won’t last for very long. Alternatively, heat the milk on the stovetop and use a hand whisker to obtain foam.

Step 2: Tend to the Espresso

Coffee machine. After the milk is steamed, make the espresso. Follow your machine’s instructions to fill the filter with ground espresso coffee. Then, insert the filter in the brew head and set the machine for a single or double espresso shot, depending on how strong and big you want your coffee to be.

Moka pot. Fill the lower chamber of the moka pot with water. Then, place the ground espresso coffee in the strainer and place it on top. Attach the top of the pot and heat at a low heat until it boils. Turn the heat off but let the coffee continue boiling until the moka pot is filled with espresso.

Step 3: Assembling the Cappuccino

Tapping and swirling. You should tap the jug with steamed milk in order to remove any large bubbles and leave only the smooth microfoam. Swirling is performed to prevent separation of the milk and foam before pouring.

Pouring. Pour the espresso into a warm serving cup. Hold the cup tilted to the side with one hand, while slowly pouring steamed milk with the other. Make sure the pouring height is not too big. Gradually level the cup as it fills with steamed milk. Wiggle the jug to ensure that the foam lands on top of the cappuccino or, alternatively, use a spoon. Serve immediately.

Delicious Cappuccino-Infused Recipes

Once you have mastered the art of homemade cappuccino, it’s time to incorporate it in some truly amazing cappuccino-infused delights.

The Best Cappuccino Cake

This light cake is ﬂavored with an irresistible combination of coffee & chocolate and topped with whipped cream. For a stronger coffee taste, you can add a coffee-flavored liqueur instead of the vanilla and brewed coffee in the recipe.

Cappuccino Cheesecake

The perfect after dinner treat—both coffee and cocoa ﬂavor this magniﬁcent cheesecake. Even the whipped cream on top is accented with coffee!

Cappuccino Cookies

What’s better than a delicious homemade cappuccino in the morning? Pairing it with crunchy cappuccino-ﬂavored cookies!

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Cappuccino Tartlets

This classy dessert is really quite simple, which makes it perfect for making an impression with almost no efforts! Note: If you want to make one large tart, press one piecrust into a tart pan with a removable bottom. Bake at 350°F for 10 minutes, then pour the custard mixture into the tart shell. Keep baking for about 20 minutes, until a toothpick inserted in the center comes out clean.

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