This classic Italian cappuccino combines three shots of strong espresso with steamed whole milk and a precise 75/25 ratio of steamed milk to foam, topped with unsweetened cocoa powder. The standout technique is proper milk steaming to double or triple its volume, which creates the signature texture and sets up the opportunity for latte art.
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Brew a very strong espresso. Use a 3 tazzina moka, but traditionally it is served with a single espresso shot.
Steam and froth the milk until the quantity is doubled or tripled.
Pour milk into a cappuccino cup, 75% steamed milk and 25% milk foam.
Pour the espresso into the cappuccino cup. If you can do latte art, now is the time.
Dust the cappuccino with powdered unsweetened chocolate.
Serve with a nice pastry or biscotti.
Cappuccino is a fresh beverage and should be consumed immediately after preparation; it does not store or reheat well.
Espresso machine with steam wand (or moka pot for brewing; steam wand required for milk frothing) · Cappuccino cup · Milk pitcher (for steaming and pouring)
A traditional cappuccino uses 120 ml espresso and 120 ml steamed whole milk (75% steamed milk, 25% foam), poured into a cappuccino cup. This 1:1 ratio ensures balanced flavor between espresso and milk.
Steam the milk until its quantity doubles or triples in volume. The milk should be hot, silky, and create a small layer of foam on top. Stop steaming when you reach the desired volume and texture.
A moka pot (3 tazzina size) can brew strong espresso as an alternative, though a true espresso machine produces better crema and pressure. Milk steaming requires a steam wand, so a frother or handheld milk frother works as a substitute.
Use unsweetened cocoa powder, as specified in this recipe. Sweetened varieties or chocolate powder will alter the balance of the cappuccino.
No. Latte art is optional and improves presentation, but a properly made cappuccino with the correct milk ratio and cocoa topping is complete without it.
