Long live the cappuccino! Nothing beats a delicious cup of cappuccino. This coffee classic tastes even better when made by a barista, who crowns the preparation with the signature "tree" gesture. How does he do that?!
It's quite simple, with the right technique. The barista pours heated milk into a cup in such a way that it rises in the crema of the espresso, creating patterns. But it's not quite that simple. It requires skill and practice.
The most important thing is, of course, the right coffee blend. For espresso, we recommend our ONESTO coffee blend. A typical cappuccino cup with a wide, bulbous shape is best.
Preparing milk foam is a science in itself. The goal is to achieve a creamy, dense, but not too firm consistency. Even when frothing the whole milk to around 65 degrees Celsius, the air should be evenly distributed in the pitcher by "pulling," "rolling," and "tapping" to eliminate larger bubbles and create a finer, more uniform foam. It takes a lot of finesse to achieve the "right" foam for a cappuccino.
When pouring, the "colder" milk is essentially rinsed beneath the espresso, creating a trail through the dark espresso. As the milk stream rises again at the other end of the cup, it can be swirled to create the classic "tree" pattern. In the world of baristas, "the tree" is actually "the leaf." Other designs, like the heart or the tulip, are also popular—but we'll leave those to the professionals.
Practice tip: To avoid wasting valuable milk during your workout, dish soap works perfectly. Simply lather a few drops of dish soap in cold water. Then, "pull," "roll," and "tap" until the bubbles are evenly distributed.
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