Creamy, hot, crowned with that cap of velvety foam: the cappuccino is the little treat that opens up Italian mornings. And yet, between a cappuccino from a bar and one made at home there's often a world of difference. The good news? With a few tricks and a good espresso to start with, you too can get close to the barista's result at home. Here's how.
What a cappuccino really is
The classic cappuccino is born from the balanced union of three elements: an espresso, hot milk and milk foam. The traditional Italian proportion is roughly 1/3 espresso, 1/3 milk and 1/3 foam, in a 150-180 ml cup. It's not a "watered-down" drink: the espresso stays the star, while the milk rounds off its intensity and the foam adds softness.
The foundation: a good espresso
It all starts with the cup. Pull a short, well-extracted espresso with your capsule machine, your pod machine or your moka pot. For cappuccino, intense, creamy blends work beautifully, ideally with a good share of Robusta: they hold up against the milk without "disappearing". Pour the espresso straight into the cappuccino cup, already warmed.
The right milk and the perfect foam
Which milk to choose
The secret to stable foam is the milk's protein. Fresh whole milk, nice and cold (4-5 °C), is the easiest to froth and gives a dense, sweet foam. Semi-skimmed froths well but feels less enveloping. Plant-based drinks behave differently: the purpose-made "barista" versions of soy and oat are the ones that froth best.
How to froth the milk
- With the steam wand (the machine's frother): dip the tip just below the surface to create the "vortex" and incorporate air, then lower it to heat. Stop at around 60-65 °C: beyond that, the milk "burns" and loses its sweetness.
- With an electric milk frother: super handy, it gives you even foam at the push of a button.
- Without any tools: heat the milk (without boiling it) and shake it vigorously in a sealed jar, or use a small whisk. You'll get decent foam in just a few seconds.
The ideal foam is a microfoam: tiny bubbles, glossy and creamy, like fresh paint. No big, "soapy" bubbles.
Putting it together, step by step
- Pour the hot espresso into the cup.
- Tap the milk jug on the counter and swirl it: the foam and milk blend together and turn glossy.
- Pour the milk into the center, starting from up high so the liquid part goes under the espresso's crema first.
- Bring the jug close to the surface and, slowing down, let the foam "float" on top.
A touch of latte art
Once you've got the hang of it, you can try your hand at latte art. The simplest design is the heart: pour into the center, bring the jug close and, at the end, cut forward with a thin stream of milk. It takes practice and a well-made microfoam, but the fun is precisely in experimenting.
Mistakes to avoid
- Milk that's too hot: above 65-70 °C it turns bitter and the foam collapses.
- Big-bubble foam: you're adding too much air, or for too long. Create the vortex only at the start.
- Weak espresso: it vanishes under the milk. Go for an intense blend.
- Cold cup: it cools everything down. Warm it up first.
In conclusion
The perfect cappuccino is all about balance: an intense espresso, fresh milk frothed to a microfoam and the right proportions. With a little practice, breakfast at home will taste like the bar. In our catalog you'll find creamy blends in capsules and pods, ideal as a base for your cappuccino: pick yours and start the day in style.
