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
Preparation:
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.
