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CAPPUCCINO ITALIANO – How to prepare it


How to prepare the Italian Cappuccino – Taken from Italian Cappuccino – Latte Art by F. & M. Bazzara

Some want their cappuccino very light, some like it boiling hot, some want it with decaffeinated coffee and a hint of orange flavoring, and some want it dark with just a bit of foam…


The light cappuccino is served with a smaller amount of espresso. However, since every consumer hai their own idea of just what “light” means, before pouring in the frothed milk, ask how much coffee the customer wants (e.g. this can range from just a few drops for a “chiarissimo” or very light coffee to three small teaspoonfuls).


The dark cappuccino requires more espresso. But, remember, it should never be prepared with a long, over-exctracted espresso but simply by pouring in less frothed milk – in the right proportions in terms of liquid and foam – and without filling the cuo to the brim (around 1 cm below).


For the double cappuccino two espressos are drawn into a single cappuccino cuo and then filled with velvety milk.

WET CAPPUCCINO (without foam)

Given that it is not always easy to pour the hot milk into the cup with just a few drops of foam slipping in, two little tricks can help: pour hot milk before letting it blend, thus making the most of initial separation between milk and foam and then use a spoon as a dam, holding the cream back in the pitcher.

DRY CAPPUCCINO (with a lot of foam)

As in the preparation of the foamless wet cappuccino, for those wanting a great deal of creamy milk, it is best to use a spoon, not to hold back the froth but rather to scoop it up without the underlying liquid (25-30 ml of espresso and 125-150 ml of foam only).


The customer who request a lukewarm cappuccino most likely wants to down it on the fly, before going to work. Whatever the case the term “lukewarm” generally indicates a temperature of around 40 °c (the normal temperature of the cup). Here a useful trick is to use cups that have not been preheated.


To satisfy the customer ordering a nearly boiling hot cappuccino, an immersion thermometer set in the milk pitcher can help you heat the milk to peak temperature of 70°C without exceeding this point.

Remember, higher temperatures affect the taste of the beverage. As opposed to the lukewarm version, before serving, the cups must be preheated and should also be rinsed with hot water from the boiler and then dried. This ensures that, while drinking, the tactile sense – fingertips gripping the cup handle and lips in the rim – will reinforce the sensation of heat the customer requested.


Adding a bit of whipped cream to the cappuccino makes it even more delectable. Then, topping the cappuccino with a generous sprinkling of cocoa or slivers of chocolate turns it into a Viennese cappuccino.


Besides cocoa and cinnamon, two additionals spices create unusual but interesting combinations when sprinkled atop the cappuccino: star anise powder and nutmeg are particulary suitable when the cappuccino is served with whipped cream or cold.


This is a tipically summer beverage, prepared with espresso cooled on demand, and cold skimmed milk frothed in a blender. It can also be served in a glass with a generous helping of ice.

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