Step‑by‑step plan
1. Cleaning the portafilterAre you making a cappuccino with a professional coffee machine? Then it’s important to first clean the portafilter so the coffee can flow through properly.2. Grinding the beansNext, grind the beans in the coffee grinder. Make sure you have the correct grind size. You’ll know it’s right when the portafilter is almost full after smoothing the grounds with your finger.3. Tamping the coffeeTake the tamper and press the coffee down firmly. How do you know if the coffee is tamped correctly? Do the rotation test: turn the portafilter upside down. If the coffee doesn’t fall out, it’s good.Be careful not to tamp too hard, as this can affect the taste of the coffee or the flow rate.After that, you can make the espresso.4. Locking in the portafilter and preparing the espressoWhen you insert the portafilter into the machine, you have four seconds to press the button and start brewing the coffee. Otherwise, the coffee will burn and you’ll have to throw it away — which would be a shame.You can tell the coffee is flowing well when you see thin streams that flow smoothly and change color slightly. The espresso should finish with a hazelnut‑colored crema layer.5. Pouring the milkPour the milk into a metal pitcher. Fill it up to the spout so you can use the rest of the pitcher to create foam.6. Preparing the steam wandNow you’ll start steaming the milk. It’s important to purge the steam wand first. Hold it only by the rubber part, or you’ll burn your fingers.7. Steaming the milkNow it’s time to foam the milk. Hold the steam wand upright at a slight angle. Position the tip just below the surface of the milk and turn it on. You’ll hear a crackling sound. Keep your hand on the bottom of the pitcher. Is it getting hot? Then move the wand deeper into the milk and make sure a whirlpool forms. Count to three, then remove it.8. Rolling the milkPlace the pitcher on a flat surface and gently swirl the milk. Use your wrist. You’ll see the milk slowly become shiny as the bubbles disappear.9. Pouring the milk (into a second pitcher)If you leave the milk in one pitcher, you’ll end up with either only milk or only foam. Of course, you want a bit of both. That’s why you pour the milk into a second pitcher, again up to the spout. This amount is enough for a small cappuccino.Roll the milk again and gently tap the pitcher on the counter.10. Pouring the milk onto the espressoTime to pour! For a beautiful latte art shape, start pouring from high up, then move lower. Gently wiggle the pitcher, then move back up.A perfect cappuccino forms a small dome just above the rim of the cup. You pour it completely full so you get the proper balance of espresso, milk, and foam.
