Archive for October 2nd, 2009
Taking the Next Step: Cappuccino Preparation
Espresso is the basic ingredient necessary for most complex coffee drinks, and once you’ve mastered the art of espresso making you should feel free to get creative. I like to prepare a cappuccino on Sunday mornings while listening to smooth jazz and doing the New York Times crossword puzzle. It’s a nice way to relax after a Saturday spent socializing. Make sure you have some time to kill when preparing this beverage. Also bear in mind that cappuccino makers can simplify this process immensely.
Before proceeding with this delicious cappuccino recipe, take a look back at our guide to frothing milk. A rich, foamy layer of milk is essential to any cup of cappuccino as it balances out the strong flavor of the espresso. Think about the contents of the drink in proportional terms: It should be one part coffee, one part hot milk and one part frothed milk. Europeans limit the size of their cappuccino to 6 or 7 ounces.
Begin by pouring the espresso in the bottom of the cup to serve as a base. Froth some milk and allow it to sit for a moment. Pour a bit of hot milk over the espresso until the cup is about two-thirds full, then shake some foamed milk over the top. If you’re serving the drink to a guest, you might want to spice up the decorative value by shaking some cocoa powder over top to sit on the foam.