Italian Cappuccino


1/3 part freshly brewed espresso coffee
2/3 part frothed milk
Sugar (to taste)
Foam from the frothed milk
Ground chocolate, cocoa powder, cinnamon, nutmeg or vanilla powder for garnish


  • In a 5 ounce pre-heated espresso cup prepare cappuccino from 1/3 part espresso coffee and 2/3 part of frothed milk.
  • Top with foam from the frothed milk and garnish with a light sprinkle of ground chocolate, cocoa powder, cinnamon, nutmeg or vanilla powder.

To prepare correct froth:
1. Fill a small jug to 1/3 of its capacity with fresh milk.
2. Immerse the frothing arm found on all electric espresso machines just below the surface of the milk.
3. Turn on the steam and gradually lower the jug, allowing the milk to froth up while still keeping the froth arm just below the surface.
4. Add a half of the froth into the espresso coffee.
5. Sprinkle a bit of unsweetened cocoa powder or grated dark chocolate.
6. Add the rest of the froth into your beverage and top with a dash of cocoa or grated chocolate again.

TIP: Cappuccino is best served in a pre-heated 5 oz. (150 ml) espresso cup (similar to tea cup). Typically, the correct proportions for cappuccino are: 1/3 of just made espresso coffee and 2/3 of froth. 
For stronger cappuccino mix 1/2 part espresso and 1/2 part frothed milk. The lower in fat the milk, the airier the froth (fat greases and breaks the bubbles).

NOTE: To prepare Mocha Cappuccino, mix 1/3 part espresso to 2/3 part steamed milk, after dissolving cocoa or chocolate syrup with the milk to taste.

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Did You Know?
Depending on the color of the roasted beans as perceived by the human eye, coffee beans will be labeled as light, medium light, medium, medium dark, dark, or very dark. A more accurate method of discerning the degree of roast involves measuring the reflected light from roasted beans illuminated with a light source in the near infrared spectrum. This elaborate light meter uses a process known as spectroscopy to return a number that consistently indicates the roasted coffee’s relative degree of roast or flavor development. Such devices are routinely used for quality assurance by coffee-roasting businesses.

Darker roasts are generally smoother, because they have less fiber content and a more sugary flavor. Lighter roasts have more caffeine, resulting in a slight bitterness, and a stronger flavor from aromatic oils and acids otherwise destroyed by longer roasting times.

A small amount of chaff is produced during roasting from the skin left on the bean after processing. Chaff is usually removed from the beans by air movement, though a small amount is added to dark roast coffees to soak up oils on the beans. Decaffeination may also be part of the processing that coffee seeds undergo. Seeds are decaffeinated when they are still green. Many methods can remove caffeine from coffee, but all involve either soaking beans in hot water or steaming them, then using a solvent to dissolve caffeine-containing oils. Decaffeination is often done by processing companies, and the extracted caffeine is usually sold to the pharmaceutical industry.